INSPECTION REPORT Health Protection SSZO-C54UFS

PREMISES NAME Pearl Castle Cafe		Tel: (604) 559-7929 Fax:
PREMISES ADDRESS 14A - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE July 20, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kuo Chiang Chen		NEXT INSPECTION DATE July 23, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	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 = 124

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Prep cooler is measured to be 8.5oC (air temperature). Operator indicated she was notified the cooler to be not reaching temperature this morning; however, potentially hazardous food items are noted in the bottom compartment of the cooler. Food temperatures are measured to be 5.5oC to 6oC. 2. Potentially hazardous foods such as cut vegetables, garlic in oil, and eggs are noted at room temperature. Staff has attempted to put food containers in a big bin with ice; however, ice has all melted and water was barely touching the bottom of the food containers. Food temperatures are measured to be 20.8oC to 21.2oC. 3. Bubble tea add ons such as pearl and jelly are stored at room temperature. Operator has turned off both coolers at the front. Corrective Action(s): 1. All foods discarded in prep cooler. Do not store anything in cooler until cooler is fixed. 2. Potentially hazardous foods must be kept in a cooler at all times. This has been noted in previous inspection reports. Correction order to be issued at re-opening inspection. 3. Bubble tea add ons should be kept in a cooler at all times. Violation Score: 25 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Cooked broccoli in a plastic container is noted beside the hot holding unit at room temperature. This is served as a side dish for customers. Temperature is noted at 20.9oC. 2. Meat stew in a small stainless steel pot is noted on a hot plate; however, the hot plate is turned off. Temperature of meat is noted at 35.9oC Corrective Action(s): Hot foods must be kept hot (over 60oC) at all times. Do not turn hot plate on and off. Foods discarded. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Black mildew is noted in ice machine Corrective Action(s): Discard all ice in ice machine, clean and sanitize ice machine. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High temperature dishwasher final rinse reaches 65.6oC on plate, as per min-max thermometer. Thermolabel indicated only 65.6oC has been reached. Corrective Action(s): Fix dishwasher so that at least 71oC is reached on plate Violation Score: 25

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings are noted throughout facility - floor along walls in kitchen, floor in storage room, everywhere in storage room (beside ice machine, under shelves, on top of food containers, on lids). A bag of sushi rice noted with a hole at a corner possibly chewed by mice. Operator has stopped pest control visits due to covid. Corrective Action(s): Remove all droppings, sanitize all areas. Sanitize all lids, buckets, containers, everything. Contact pest control company. A contract must be signed with pest control company for a monthly visit. A bi-weekly visit would be recommended in the beginning to tackle the issue. Seal all windows, door, and gaps is highly recommended. Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1. Screen door is not fully closed, creating a gap at the bottom for pests to potentially enter the facility. 2. Window in storage room is not pest proof. Operator tried to pin a mesh on the window but the bottom is completely open. Corrective Action(s): Facility must be made pest proof. Seal all windows, doors, and gaps. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Sanitation of facililty is very poor. Thorough cleaning is required in the WHOLE facility. Corrective Action(s): In particular: -->front bubble tea area - all shelves, all containers, all counters, between equipment (accumulation of dust observed) -->floor under cooking line - pool of oil is noted under wok area -->ventilation exhaust filters -->floor along all walls -->storage room - all containers, all lids, all floor, all shelves, all areas -->dishwasher area - all floors, top of dishwasher, around dishwasher -->cooking equipment - all stove burners, all deep fryers Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The following equipment is observed to be not in good working order: -->high temperature dishwasher -->prep cooler Corrective Action(s): Equipment must be in good working order (cooler is maintained at 4oC or less; and dishwasher final rinse reaches 71oC on plate) Violation Score: 15

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

Comments

Walk-in cooler: 2.4oC Single door cooler by washroom: 3.9oC 2-door freezer: -15oC Hot holding: rice at 68oC; side dishes in hot holding unit at 65oC to 72oC Hot and cold running water are available Liquid handsoap and paper towel present at handwashing stations Bleach sanitizer in buckets are noted at 100ppm Closure Order is issued. The facility is ordered CLOSED until a follow-up inspection is conducted by Fraser Health Authority. In order to re-open: 1. Clean and sanitize the whole facility 2. Clean and sanitize all food containers, lids, equipment 3. Fix dishwasher so that at least 71oC is reached on plate 4. Fix prep cooler so that cooler is maintained at 4oC or less 5. Sign a contract with pest control company. Follow pest control company's recommendations.