INSPECTION REPORT
Health Protection
ECAO-A83UTR

PREMISES NAME
Pearl Castle Cafe
Tel: (604) 559-7929
Fax:
PREMISES ADDRESS
14A - 4429 Kingsway
Burnaby, BC V5H 2A1
INSPECTION DATE
March 15, 2016
TIME SPENT
2.5 hours
OPERATOR (Person in Charge)
Kuo Chiang Chen
NEXT INSPECTION DATE
March 16, 2016
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections, Issue Correction 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 = 60

Critical Hazards: Total Number: 3
202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
Observation (CORRECTED DURING INSPECTION): Pooled eggs must be used immediately for serving -3 containers of pooled eggs observed in 3-door fridge
Corrective Action(s): Discard the pooled eggs immediately

Review handouts on pooled eggs
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Reused wiping towels for food contact surfaces not stored in sanitizer solution when not actively used; towels left on counter -no sanitizer solution available for hot holding preparation area and preparation cooler
Corrective Action(s): Store wiping towels in sanitizer solution: >100ppm bleach as per your test strips -the bleach solution must be of practical distance to food workers
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: -Paper towel dispenser broken at handsink next to washer -operator is using a bare paper towel roll

-Both public washroom soap dispenser not working -no soap coming out (CORRECTED DURING INSPECTION)
Corrective Action(s): -Repair dispenser immediately or replace -a bare paper towel roll will have the ends contaminated when handled and is inadequate

-Repair soap dispensers immediately -operator purchased pumped soap bottles in the meantime


Violation Score: 15


Non-Critical Hazards: Total Number: 7
209 - Food not protected from contamination [s. 12(a)]
Observation: -Raw meats/seafoods/eggs must be stored under other foods in freezers as well not only the fridges

-Again foods stored under sinks -observed about 8 containers of bubble tea honey under 2-compartment sink -a similar infraction was cited in the July 14, 2015 inspection

-open drinks observed in food preparation area -foodworkers are eating/drinking in food preparation areas
Corrective Action(s): Re-organize the 2-door freezer immediately

-Remove foods under sinks immediately (CORRECTED DURING INSPECTION)

-No eating/drinking allowed in food preparation areas -foodworkers are to eat either in the dining area or outside (CORRECTED DURING INSPECTION)
Violation Score: 9

210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Frozen seafood being thawed improperly under running water -all frozen foods defrosted under running water must be in sealed plastic bags not exposed to the water
Corrective Action(s): Discard food immediately
Violation Score: 5

304 - Premises not free of pests [s. 26(a)]
Observation: see infraction code 306 for details
Corrective Action(s):
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Operator is not maintaining Sanitation Plan:
-mouse droppings observed next to ice machine and water heater: inspected foods in dry storage room -no visible signs of pest contamination -all goods in rodent proof containers
-2-door freezer cavity walls, shelves and bottom are filthy
-shelves above rice cookers need organizing and are filthy
-preparation cooler top shelf is filthy and needs organizing
-stove floor area is caked with grease and needs cleaning
-fridge/freezer doors, rice cooker handles need cleaning and sanitizing
Corrective Action(s): Clean and sanitize all of the noted areas today as part of your sanitation plan
Violation Score: 9

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation (CORRECTED DURING INSPECTION): -Again foodworkers are storing their personal clothing in dry storage room mixed amongst public foods -this was cited in the February 4, 2015 inspection

-foods stored directly on the ground next to stove handsink
Corrective Action(s): Remove all personal belongings from public food areas immediately -If the cupboards in front waitress are not enough operator should install lockers outside of the washroom area for employees

-do not store foods directly on the ground -store on your shelves -keep a clear pathway to all handsink



Violation Score: 3

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation (CORRECTED DURING INSPECTION): Ethanol fuel for hot pots stored next to open foods at hot holding table
Corrective Action(s): Store all chemicals down and away from foods!
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Daily temperature logs for fridges, hot holding equipment and dishwasher not being maintained -whole month of March is missing
Corrective Action(s): You must be temperature monitoring these units daily and logging it
Violation Score: 3


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

Comments

Correction Order issued for repeat infractions coded as: 209, 306 and 307 -next enforceable step is ticketing

Temperature Controls:
All fridges must maintain foods at or below 4 deg C:
-3-door cooler 4 deg C (meats)
-preparation cooler 3 deg C (meats)
-1-door cooler at bar 4 deg C (juices)

Hot held foods must maintain foods at or above 60 deg C:
-hot held beef stew 62 deg C
-cabbage soup 64 deg C
-all rice cookers at >60 deg C

High temperature hot water sanitizer must be >82 deg C as per thermostat:
-thermostat good -verified at plate level (77 deg C)

Chemical Controls:

Bleach sanitizer buckets must be maintained >100ppm as per test strips:
-waitress sanitizer good

Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used

Professional pest control comes on a regular basis -operator is to provide me a copy of the last pest control report for follow-up inspection

Any questions regarding these health reports contact me: 604-918-7522

Follow-up inspection tomorrow at 3pm