INSPECTION REPORT Health Protection MUPN-CRNU97

PREMISES NAME Earl's Port Coquitlam		Tel: (604) 941-1733 Fax:
PREMISES ADDRESS 5100 - 2850 Shaughnessy St Port Coquitlam, BC V3C 6K5		INSPECTION DATE May 9, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 18

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooler between two stoves with sauces measured at 51F, cooler must maintain 40F or less. Temperature logs maintained twice daily using an infrared thermometer but no concerns were noted with unit previously. Top of unit had gaps between some of the inserts allowing cold air to escape. Corrective Action(s): Product moved to alternate cooler during inspection. Monitor unit and have it adjusted/repaired if it is not able to maintain 40F or less consistently. Also ensure that the inserts cover all of the open space on the top to keep all the cold air in. Violation Score: 15

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Some old mouse droppings observed in cooler that is no longer used. Droppings also found in dry storage room upstairs however none were found around food. Pest control company currently coming once per week. Corrective Action(s): Clean up all droppings, sanitize all areas found and monitor for new activity. Due: May 12, 2023. Violation Score: 3

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

Comments

General observations: Some areas that were regrouted have chipped away. Work order for regrouting in those areas has already been submitted. √ All other coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C √ Reviewed practice of storing utensils in continual use in water baths, ice baths or hot holding units used and is the preferred method √ Food up off floor ≥6”, good stock rotation noted √ Hand wash stations fully stocked with hot and cold running water, liquid soap and paper towel √ Quats sanitizer available at 200ppm in spray bottles √ Low temperature dishwasher at or just above 50ppm √ Test strips present for monitoring dishwasher/sanitizer levels √ Equipment appeared to be in good working order √ General sanitation and maintenance is satisfactory √ Thermometers present for monitoring √ Temperature logs maintained and no issues with equipment have been noted √ No concerns with staff hygiene or food handling noted during inspection √ Permit posted in visible location