INSPECTION REPORT Health Protection 244127

PREMISES NAME Eastern Pearl Seafood Restaurant		Tel: (604) 474-2992 Fax:
PREMISES ADDRESS 6102 - 2850 Shaughnessy St Port Coquitlam, BC V3C 6K5		INSPECTION DATE May 29, 2019	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Hai Qing Liong		NEXT INSPECTION DATE June 03, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	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: High (≥30) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pooled eggs were stored at room temperature. The internal temperature of the eggs was 15.0C. Operator stated that these eggs were stored at room temperature for 3 hours Date to be corrected by: Corrected during inspection Corrective Action: Ensure all potentially hazardous food are sotred below 4C. Small inserts of food is allowed at room temperature for only 2 hours. After 2 hours, transfer the potentially hazardous foods to a functioning cooler. The operator voluntarily discarded the pooled eggs. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach solution is present at any of the cook and prep stations. Bleach solution is important to remove any bacteria that is present on food contact surfaces. Date to be corrected by: Corrected during inspection Corrective Action: Ensure bleach solution is available inside sanitizer buckets at all times. Bleach solution is prepared using : 2ml bleach and 1 litre water. Place wiping rags inside sanitizer buckets when not in use. Change the bleach solution every 2 hours Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Boxes of food are stored on the floor in the dry storage room Date to be corrected by: June 6, 2019 Corrective Action:Purchase pallets or shelves to place all food items at least 6 inches off the floor to protect them from contamination 2) Cooked food is stored below raw meat inside the upright refrigerator. Raw meat juices could drip onto the cooked food Date to be corrected by: Today Corrective Action: Place all raw meat products below fresh produce and cooked foods. Corrective Action(s): Violation Score: 304 - Premises not free of pests [s. 26(a)] Observation: Live cockroaches were observed at the dim sum station. Cockroaches are carriers of disease and can contaminate the food. Date to be corrected by: Prior to re-opening Corrective Action: Seal all holes in the facility with steel wool or expanding foam. Clean and sanitize the entire facility (e.g floors, walls, ceilings, underneath equipment, hard to reach areas, corners of the kitchen). Once the entire facility is cleaned and sanitized, call a pest control company to inspect the facility. Once the pest control company inspects the facility to ensure all pest entry points are eliminated and there are no signs of pest activity, call the Environmental Health Officer (EHO) for inspection. Clean behind the fish tanks as live cockroaches are also found there. Until the above mentioned issues have been addressed, the facility is CLOSED until further notice. Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1)Vents above the cookline have accumulated grease. Oil could drip into the flames and cause a fire. Date to be corrected by: Prior to re-opening Corrective Action: Clean and sanitize the vents 2) Grease accumulation and food debris is observed on or underneath the following: - Dough mixer in dim sum station - Legs and underside of tables - Cooking stoves (top and bottom) - All fridges and freezers - Corners of the facility - Along the walls and behind equipment - Underneath the shelves in the dry storage room - Between the cooking stoves - Outside of food containers. Date to be corrected by: Prior to re-opening Corrective Action(s): 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) The gaskets for the upright cooler located near the 2 compartment sink is covered with tape. Operator stated that the gaskets are broken. Bacteria will accumulate in the cracks of the gaskets, making it diffficult to clean and sanitize Date to be corrected by: June 6, 2019 Corrective Action: Replace the gaskets 2) A leaky pipe is observed underneath the 2 compartment sink by the dishwasher Date to be corrected by: Prior to re-opening Corrective Action: Fix the leaky pipe. Water provides breeding grounds for pests. This must be corrected IMMEDIATELY Corrective Action(s): Violation Score:

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

Comments

GEN - All coolers are 4C or below - Handsinks have hot and cold running water, liquid soap and paper towels - All freezers are -18C or below - Permit is posted in a visible location - General sanitation of the facility requires attention. Thorough cleaning and sanitizing of the facility is required.