INSPECTION REPORT Health Protection KSTE-B9LQFA

PREMISES NAME Eastern Pearl Seafood Restaurant		Tel: (604) 474-2992 Fax:
PREMISES ADDRESS 6102 - 2850 Shaughnessy St Port Coquitlam, BC V3C 6K5		INSPECTION DATE February 21, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hai Qing Liong		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen octopus found thawing in luke warm water. Employee placed the octopus under cold running water to thaw instead. Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Knives are still being stored in between counter/bench tops that cannot be easily moved to clean the crack in-between where the knife sits. This is a repeat violation - noted first on May 25, 2018. Further enforcement action will occur if this violation is not corrected. **Correct by: immediately** Corrective Action(s): Clean and sanitize the knives. Store knives in places that can be cleaned and sanitized every 4 hours. For example: magnetic knife strips. Violation Score: 9

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

Comments

General Comments Storage room has installed new shelving units that are durable, smooth and cleanable Broken tiles have been replaced with stainless steel on the wall. *NOTE: Some broken floor tiles still observed in the dishwashing area. Please repair. Handsinks equipped with hot and cold running water, liquid soap and paper towel Coolers measured at </=4 C; freezers measured at </= 18C. Hot-held food at </= 60C Foods stored mostly covered; 6" off the ground Ice machine free of mould and rust; scoop stored in a container with handle out of ice Bleach sanitizer in bucket at 100 ppm. *ATTENTION: As discussed in previous inspection report dated May 25, 2018, wiping cloths MUST be stored in the bleach solution when they aren't being use to wipe surfaces. The bleach actively kills any germs hiding in the cloth and prevent germs from being spread on food contact surfaces. Addressed during the inspection with staff. High temperature dishwasher reached 71C at the plate level upon final rinse cycle (min/max probe thermometer) General sanitation is adequate. FoodSafe certified staff present. *NOTE: All FoodSafe certificates without expiry dates have officially expired as of January 2019. All FoodSafe certificates now expire every 5 years. The operator and at least one employee while the operator is away is required to have FoodSafe. Please visit www.foodsafe.ca for more information Fish tank temperatures 4C and 24C - lake vs. ocean fish. Two dead fish found in the upper tank during the inspection. No other fish in this tank. Discarded by staff during the inspection.