INSPECTION REPORT Health Protection SSZO-B6AVHA

PREMISES NAME Earl's Kingsway		Tel: (604) 432-7329 Fax:
PREMISES ADDRESS 4361 Kingsway Burnaby, BC V5H 1Z9		INSPECTION DATE November 7, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 22, 2018
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: High (≥30) Total Score = 39

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two different types of cooked rice stored in "Hamilton Beach" hot holding unit; however, temperatures are measured to be 51oC to 61oC. Staff indicated rice has been cooked 1 hour ago (for one), and 40 minutes agao (for the other). Corrective Action(s): Ensure any hot holding unit used in facility is capable of keeping hot foods at 60oC or above. Also ensure hot holding unit is capable to be used in a commercial setting. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1. No paper towel or paper towel dispenser noted at bar handsink. Bartender indicated sink at bar is usually not used as handwashing and if need be a cloth towel is used to dry hands. Also, it is indicated that the servery handsink by beverage walk-in cooler is used as handsink. 2. Paper towel is not in dispenser in one of the staff washrooms. 3. Paper towel at handwashing sink at cooking line is hard to take out (it is stuck and impossible to grab paper out) Corrective Action(s): Designated handwashing sinks must be equipped with paper towel in dispensers. Cloth towel is not an option for hand drying, unless towel is laundered after each use. This practice must stop. Ensure paper towels are in dispensers and it is easy to take out. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Bowl in sugar bin noted with edge of bowl filled with sugar. 2. Open dry goods noted on shelving rack (ie. nori, fine salt) Corrective Action(s): 1. Ensure scoop with handle is stored in dry goods bins. 2. Store opened dry goods in food grade containers. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The kitchen require thorough cleaning Corrective Action(s): Clean the following: -->floor under prep tables in pizza oven area -->Shelving in pizza oven area (grease and debris noted between tables, behind and beside microwave) -->deey fryers (heavy grease noted at bottom compartment) -->between cooking equipment (grease and debris noted on sides) -->floor under cooking line, especially under deep fryers and grill -->floor around dishwashing area (grime noted under dump sink) -->floor under 2-door freezers and dry storage racks -->floor under prep line (especially under the 2 x "Garland" equipment) -->floor under racks in beverage walk-in cooler Violation Score: 15 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Cooler at pizza oven area lacks thermometer Corrective Action(s): Ensure all coolers are equipped with an accurate thermometer for monitoring Violation Score: 1

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

Comments

Health permit is posted Most coolers: 4oC or less Cooler at pizza oven: 6.5oC (keep monitoring; temperature was 37oF this morning) All freezers: -18oC Other hot holding: 60oC or hotter Hot and cold running water available Liquid handsoap present at handwashing stations No signs of pests at time of visit Dishwasher final rinse reaches at least 50ppm chlorine on plate Glasswasher final rinse reaches at least 12.5ppm iodine on glassware Quats sanitizer in buckets and spray bottles noted at 200ppm Note: 1. It is recommended to record sanitizer concentration for dishwasher and glasswasher. 2. Ensure staff follows through with reporting to supervisor regarding high cooler temperature (ie. three days of high recording for walk-in cooler but sous chef was neither notified nor corrective action written down). 3. Ensure seals and hinges for coolers are in good condition to ensure cooler temperatures are met.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SSZO-B6AVHA
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment