INSPECTION REPORT Health Protection RLAM-BMBTVF

PREMISES NAME Eastern Pearl Seafood Restaurant		Tel: (604) 474-2992 Fax:
PREMISES ADDRESS 6102 - 2850 Shaughnessy St Port Coquitlam, BC V3C 6K5		INSPECTION DATE March 2, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hai Qing Liong		NEXT INSPECTION DATE 1 Month
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 = 43

Critical Hazards: Total Number: 3

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Small bowl of pooled eggs found in cooler. Pooled eggs are not allowed to be stored. Food safety update 2016 information provided regarding pooled eggs. Corrective Action(s): Discard pooled eggs that were prepared in advance. Date to be corrected: immediately Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Chopping knife stored between 2 compartment sink and the wall by dimsum cooler. This is not sanitary 2) Cutting board stored on the floor between table and wall. This is not sanitary 3) Rice scoop stored in standing water. This leads to growth of bacteria 4) Wiping cloths are not stored in sanitizer buckets. This will spread bacteria on surfaces Corrective Action(s): 1) Store knives and other food contact surfaces in a sanitary manner. On a clean table, knife magnet, or other clean knife holder 2) Do not store food contact surfaces on the floor or between walls and equipment. This is not sanitary 3) Store rice scoop in ice water to prevent the growth of bacteria and change the ice solution when needed 4) Store wiping cloths in sanitizer buckets. Date to be corrected: immediately Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Pastry handsink has no liquid soap available. All handwashing sinks must contain hot and cold running water, liquid soap, and paper towel Corrective Action(s): Provide liqud soap at this handwash station. In the meantime, use the handwash station by the bar. Date to be corrected: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Some containers of food in walk in cooler not covered 2) Bin of vegetables stored beside meat product 3) Freezer has food storage on the floor. Organize walk in freezer. Corrective Action(s): 1) Cover all foods in coolers 2) Store vegetables separate from meat products 3) Store all foods 6 inches off the floor Date to be corrected: today Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Stainless steel bowls used as scoops for dry bulk goods. This is not sanitary as the hands will come into contact with the food. Obtain proper scoops with handles and ensure they do not contact food. 2) Cardboard used as a ruler for the pastry section. Cardboard is not an acceptable material 3) Wooden chopping blocks are not to be used as food contact surfaces. These surfaces cannot be easily cleaned. Corrective Action(s): 1) Obtain proper scoops with handles and store them in a sanitary manner 2) Obtain a food grade material to be used as a measuring stick. Check the label of the product to ensure it is food grade. 3) Use a separate cutting board and place ontop of wooden chopping blocks as the cutting boards can be cleanable. Date to be corrected: today Violation Score: 9

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

Comments

-Routine Inspection -Handwashing sinks contain hot water, liquid soap, and paper towel -Coolers measured 4C or less: walk in, 2 stand up, under counter cooler, dimsum cooler -Freezers measured -18C: walk in freezer, stand up freezer -Dishwasher measured 71C at the plate level -Bleach buckets measured 100ppm -Dry storage is satisfactory -Hot holding measured above 60C