INSPECTION REPORT Health Protection RWOG-AR4UTN

PREMISES NAME Eastern Pearl Seafood Restaurant		Tel: (604) 474-2992 Fax:
PREMISES ADDRESS 6102 - 2850 Shaughnessy St Port Coquitlam, BC V3C 6K5		INSPECTION DATE September 11, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Hai Qing Liong		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked rice was stored in at 30C. Corrective Action(s): Cooked rice must be stored at 60C or above. It may be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less if it is to be stored for later. Cooked rice was discarded at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris observed on and near the dishwasher. Corrective Action(s): Clean and sanitize the areas noted above. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) Holes observed in the wall leading from the kitchen to the bathroom area; hole observed by the divider wall near the dishwasher. 2) Lights in the food prep area are not covered, or encased in an unbreakable sheath. Corrective Action(s): 1) Repair these areas with material that is smooth, easy to wash and impervious to water. 2) Purchase and install a light cover, or purchase lights with a unbreakable sheath to prevent contmatination in case of light bulb breakage. Violation Score: 3

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

Comments

- Coolers measured 4C or colder - Freezers measured -18C or colder - Other hot held foods measured 60C or hotter - Sanitizer measured 100ppm chlorine, spray bottles available throughout the kitchen - Dishwasher reached 72C at the final rinse cycle - Ice machine clean - Handsinks stocked with soap, paper towels and hot and cold running water - FOODSAFE requirements met at the time of inspection Note: Any FOODSAFE certificates acquired before July 29, 2013 will expire on July 29, 2018. Refresher courses are available through Fraser Health or https://www.foodsafe.ca/