Report No. DSOG-CLE22H

INSPECTION REPORT
Health Protection
DSOG-CLE22H

PREMISES NAME
Earl's Restaurant (Station Square)

Tel: (604) 432-7329
Fax:

PREMISES ADDRESS
6070 Silver Dr
Burnaby, BC V5H 4L9

INSPECTION DATE
November 21, 2022

TIME SPENT
2 hours

OPERATOR (Person in Charge)
Ron Schibild

NEXT INSPECTION DATE
1 Month

INSPECTION TYPE
Routine

ACTION TAKEN

FOOD SAFETY & SANITATION

ADMINISTRATIVE
Information Provided

ENFORCEMENT
Require Corrections

	Comply	In Use
Food Safety Training [s. 10]	No
Food Safety Plan [s. 23]	Yes	No
Sanitation Plan [s. 24]	Yes	Yes

HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): - Two trays of premade sushi rolls/sushi left at room temperature without proper time monitoring or time stamps. This is a repeat violation.
- Garlic butter stored at room temperature without proper time monitoring or time stamps.
Corrective Action(s): Discard the two trays of sushi rolls/sushi. Ensure to either monitor the time with timer or time stamps. Please follow your approved Food Safety Plan regarding time monitoring of food items stored at room temperature.
Violation Score: 15

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): - Multiple dispensers at handwash stations (kitchen/bar) labeled as "hand soap" stocked with hand sanitizer.
- Far left handwash station (facing kitchen, beside the sushi station) made inaccessible.
- Handwash station at the sushi bar missing paper towels inside the dispenser.
Corrective Action(s): Stock all designated handwash stations with liquid hand soap, paper towels and make them easily accessible, free of any obstacles.
Violation Score: 5

Non-Critical Hazards: Total Number: 4

104 - Permit not posted in a conspicuous location [s. 8(7)]
Observation: Operating Certificate is not posted.
Corrective Action(s): Please order a replacement of Operating Permit from our billing department. Once the Operating Permit arrives, post in a conspicuous area with a valid decal.
Violation Score: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Hand soap dispenser is broken at the far left handwash station (facing kitchen, near entrance of kitchen).
Corrective Action(s): Install new hand soap dispenser at the noted handwash station.
Violation Score: 3

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation (CORRECTED DURING INSPECTION): Multiple dispensers at handwash stations labeled as "hand soap" stocked with hand sanitizer.
Corrective Action(s): Restock all dispensers with hand soap.
Violation Score: 3

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: Unable to verify FOODSAFE level 1 or equivalent of staff on duty.
Corrective Action(s): Print all FOODSAFE level 1 or equivalent and keep on site for review by the health inspector.
Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

- General sanitation satisfactory.
- High temperature dishwasher achieved 71.5C at the plate's level during the final rinse cycle. Ensure to monitor the sanitizing temperature of the dishwasher daily, as per specification by the manufacturer.
- Surface sanitizer available at 200ppm QUAT sanitizer. Recommend to check the sanitizer concentration regularly to ensure sanitizer concentration is correct.
- Dry storage area has adequate space, shelves, cabinets.
- No signs of pest activity at the time of the inspection.
- Receiving area appear to be in clean condition.

Temperature control:
- All coolers < or = 4C.
- All freezers < or = -18C
- Rice cooker = 64C
- Gravy warmer = 65C
- All other hot holding unit > 60C
- Working thermometers inside all coolers.
- Daily temperature log maintained and up to date. Ensure to log all temperature in Celsius for consistency.

Bar:
- All coolers at < or = 4C.
- Glasswasher dispensed 12.5ppm iodine concentration. Recommend to check the sanitizer concentration regularly to ensure sanitizer concentration is correct. Obtain Iodine test strips.