INSPECTION REPORT Health Protection JKWK-BCFQCG

PREMISES NAME Earl's Kitchen & Bar		Tel: (604) 205-5025 Fax:
PREMISES ADDRESS 3850 Lougheed Hwy Burnaby, BC V5C 6N4		INSPECTION DATE May 23, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Cody Dornan		NEXT INSPECTION DATE May 31, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Boxes of food which arrived at the time of inspection were observed stored next to or in front of kitchen hand washing stations ie, boxes of potatoes and canola oil. Hand washing stations were partially obstructed at the beginning of store operation. Corrective Action(s): Ensure hand washing stations are available at all times for staff to wash their hands. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1.Cardboard boxes were used to line shelving in walk in cooler. Cardboard and underside of shelving had mould growth. 2. Wine spill observed in wine kegs in bar area. Corrective Action(s): 1.Do not reuse cardboard for food storage areas. Discard cardboard and clean the walk in cooler. Correction required today for cardboard and 1 week for cleaning. 2. Repair unit to prevent spills then clean area. Correction required this week. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Microwave top plastic cover was observed to be broken. A pieces of plastic were chipping off. 2. Lounge bus stand lighting is broken. The station is missing a light bulb and lighting is inadeqaute. 3. A new wine leak was observed near the wine keg stations. Rust is observed inside the cabinet. Corrective Action(s): Repair all these units. Correction required within this week. Light bulb needs to be replaced today. Microwave plastic cover was removed at the time of inspection and will be replaced. Violation Score: 3

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

Comments

Premise in general is sanitary. No signs of pests at the time of inspection. All hand washing sinks had liquid soap paper towels and running water. Hot and cold running water is available. All quat sanitizer buckets in use with 300 ppm quat solution with new clean towels in separate container. Towels are laundered off site by third party. Dishwasher final rinse at 100 ppm chlorine at the plate. Two dishwasher staff dedicated between clean and dirty dishes. Dish washing pit is now maintained to keep clean section of station free of post sanitization contamination - good. Bar glass dish washer tested at above 12.5 ppm iodine at the plate. Up to date food temperatures, time stamps, sanitizer monitoring logs in use and available for review. 2 compartment prep sink in use. Food in general is protected from contamination. Temperature of holding units: Kitchen - Stand up freezer 1 -18C frozen fruit, fridge 1 -3C pita bread, beer walk in cooler 4.0C milk, main walk in cooler at 3.8C milk and salsa. Grill and deep frier station - Soup units at 79C clam chowder, gravey 71C, mash potatoes at 65C, hot holding inserts 60C or above, prep station 3.6C cabbage, bottom compartments chicken 8C (fresh prepped) ambient 2.9C, salad at 4.0C. Pizza station cooler -1C bottom, top inserts 4C or less with exception of right inserts. Right top inserts at 8C diced cabbage, mushrooms, salami, and tomato paste. These food inserts are time stamped and discarded every 2 hours. Dessert ice cream unit at -14C ice cream. Bar stations - Milk and cream stations at 4C or below. Bar sangria fruit bar cooler at 3.0 to 3.6C. Ice machine is sanitary with dedicated scoop. Washrooms are sanitary with fully stocked hand sinks. Permit posted in visible location. Recommendation: There is one big sanitizer, clear plastic sanitizer bucket next to the entree grill station. Please label all containers used for sanitizer to prevent contamination with food. Many improvements were observed since last routine inspection. Staff have been educated to understand and explain safety procedures and requirements.