INSPECTION REPORT Health Protection DSOG-CEJV46

PREMISES NAME Earl's Restaurant (Station Square)		Tel: (604) 432-7329 Fax:
PREMISES ADDRESS 6070 Silver Dr Burnaby, BC V5H 4L9		INSPECTION DATE May 18, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ron Schibild		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Premade sushi rolls stored at room temperature without proper time stamping. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Operating Permit not posted. Corrective Action(s): Immediately post the Operating Permit with a valid decal at the front in a conspicuous area. Contact the billing department at 604-918-7507. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Cockroach observed in the back, near the two ice machines. Manager stated that they are aware of the issue and has called a third party pest control for control measures. Corrective Action(s): Submit the pest control inspection reports after the control measures have been conducted. Submit the last two pest control inspection reports. Violation Score: 3

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

Comments

Main kitchen: - General sanitation satisfactory. - All handwashing stations supplied with hot/cold running water, soap, paper towels. Note: Soap cartridges stored temporarily outside the dispensers at all handwashing stations. Once the correct soap cartridges arrive, they will be stored inside the dispensers for proper dispensing. - Low temperature dishwasher dispensed 50ppm chlorine bleach concentration at 69C at the plate's level. - Surface sanitizer available in properly labeled spray bottles/designated buckets. QUAT based sanitizers measured at 200ppm QUAT concentration. - Dry storage area has adequate space and wire racks. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature control: - All coolers (prep, undercounter, meat/seafood cabinets) at < or = 4C - Walk in cooler = 1C - Upright freezer = -22C - All hot holding units > or = 60C - Walk in beverage cooler 2C - Daily temperature log available and kept up to date. Bar: - Handwashing sink supplied with hot/cold running water, soap, paper towels - All coolers at < or = 4C. - Glasswasher dispensed 12.5ppm iodine concentration. Report not signed due to COVID-19. Report printed and reviewed with staff on-site.