INSPECTION REPORT Health Protection JKWK-B9TQCV

PREMISES NAME Earl's Kitchen & Bar		Tel: (604) 205-5025 Fax:
PREMISES ADDRESS 3850 Lougheed Hwy Burnaby, BC V5C 6N4		INSPECTION DATE February 27, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Cody Dornan		NEXT INSPECTION DATE March 01, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 58

Critical Hazards: Total Number: 4

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Raw egg solution was observed in a bottle labelled EcoLabs Quats Sanitizer in the walk in cooler. Corrective Action(s): Do not use chemical cleaner bottles to store food. Only use food grade, labelled containers for storing food. Sanitizer bottle with raw egg solution discarded by operator. Correction required immediately. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pizza oven cooler unit was observed to be at 8C ambient temperature. Cooler food was recently restocked after lunch rush (less than 2 hours). Cheese was at 3.8C. This cooler unit is unable to maintain temperatures below 8C at the time of inspection. Corrective Action(s): Do not use this unit it is repaired. Move all foods into main cooler to be stored at 4C or below. Foods needed for immediate service is to be placed in food containers suspended in ice. Replenish ice as needed. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Several sanitizer buckets (near dough mixer station) was over filled with linen cloths. No sanitizer was detected in solution. Corrective Action(s): Ensure quat sanitizer buckets have 200 to 400 ppm quat sanitizer in them at all times. Do not overload sanitizer buckets with linens. Change and refill buckets as needed. Correction required immediately. Violation Score: 3 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station beside walk in cooler did not have paper towels. Corrective Action(s): Ensure all hand washing stations have paper towels, liquid soap, warm and cold running water for staff hand washing at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Boxes of Yam fries stored below the grill stations on the floor. Corrective Action(s): Do not store food directly on the floor. Place on shelving that is available at least 15 cm above the ground. Correction required today. Violation Score: 15 304 - Premises not free of pests [s. 26(a)] Observation: Rodent activity and droppings were observed in premise, especially behind the dough mixer, underneath shelving, and underneath the ice machine. Corrective Action(s): Clean, wash and sanitize all areas impacted by rodent activity. Contact pest control company and ensure rodent population is under control. Correction required in two weeks. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The general premise improvement in sanitation. Operator informs me they are currently going through a scheduled deep clean. Areas to focus on: 1. Dust accumulation along the ceiling. 2. Old food debris build up in mob station and dishwasher pit under shelving. 3. Old food debris and grease build up on storage racks and equipment next to the walkin coolers. 4. Under shelving of all food storage units and cooking units. Old food spills noted. 5. Bar area wine unit had red wine spillage. Corrective Action(s): Thoroughly clean these areas and keep up with the cleaning schedule. Correction required in one month. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Pizza oven cooler unit cannot maintain temperatures at or below 4C. 2.Heat damaged and poor conditioned equipment observed in the pizza oven station. For example, melted, mouldy green cutting board observed. Corrective Action(s): 1. Repair this unit. Correction required in 1 day. 2.Discard damaged, unsanitary equipment and replace. Correction required immediately. Violation Score: 9

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

Comments

Restaurant finishing lunch rush at the time of inspection. All other hand sinks in use with liquid soap, paper towels and warm running water. 300 ppm quat sanitizer available in buckets and in spray bottles. Dish washer unit final rinse at 63.8C and 50 ppm chlorine. Ice machine is sanitary with dedicated scoop. Bar washer final rinse with 12.5 ppm of iodine solution. 2 service line warmer units 60.1C bacon tomato soup. Salad station 4.0C salad. Stir fry station 3.2C rice. Mashed potato hot holding unit 62.0C mashed potato. Sandwich station 3.6C bacon. Pizza station cooler 3.8C cheese. Dessert freezer -12C vanilla bean ice cream. Standing coolers #1 raspberries -18C, #2 frozen patties -20C. Walk in beer fridge 3.1C milk. Walk in cooler 3.8C egg liquid. Bar slushy machines 4.0C slushy. Bar coolers at 4.0C or less cream dressing; milk. Staff storage rooms and washrooms are sanitary with fully stocked hand sinks. Customer washrooms are sanitary with fully stocked hand sinks. Valid Permit on display.