INSPECTION REPORT
Health Protection
JKWK-BD4TR6

PREMISES NAME
Pearl Castle Cafe
Tel: (604) 559-7929
Fax:
PREMISES ADDRESS
14A - 4429 Kingsway
Burnaby, BC V5H 2A1
INSPECTION DATE
June 13, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Kuo Chiang Chen
NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1. Green onion was stored under containers of raw meat in prep cooler.
2. Scoops for spices in storage area were placed on top of the dirty gas water tank.
3. Tomato sauce was being stored in the opened can.
4. In the bar area dish soap was used being stored in a white syrup bottle without labels.

Corrective Action(s): 1. Ensure to store raw meats and ready to eat products separately. Never store ready to eat foods below raw meats as it is prone to cross contamination.
2. Place scoops in the food storage shelving area where it is clean. Do not use dirty surfaces such as a the rusted water tank to store utensils.
3. Do not use the open can to store ketchup. The can will rust. Food moved to stainless steel container.
4. Do not store chemicals or soap in unlabelled containers. This may get mixed up with food containers and cause chemical hazards.
Violation Score: 9


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

Comments

Previous inspections and cleaning is complete. Bar shelving has been refinished or painted.

Premise is sanitary. No signs of pest at the time of inspection.
Hot and cold running water available.
Food storage is adequate. Grains and spices are labelled.
All hand sinks have liquid soap, paper towels and running water.
All rice cookers are at or above 60C. Crock mini pot unit at 62.8 C stew. 3 unit hot holding unit at above 60C.
Beef brisket pot at 59.8C. Grill cooler unit at 3.8C bean sprouts. 3 door unit at 4.0 green onion. Meat freezer at -16C fatty pork.
Dining area stand up cooler at 1C water melon. Bar coolers at 4C milk.
Temperature thermometers and monitoring in use with all holding units.
Ice machine is sanitary with dedicated scoop.
Dishwasher final rinse at 78.9C at the plate as per min/max thermo label.
Bleach in sanitizer bucket at 200 ppm and in use in kitchen and dining area.
Back entrance door is sealed adequately to prevent entry of pests.
Single use items are sanitary and discarded per use.
Washrooms are sanitary with fully stocked hand sinks.
Valid Permit on display.

Note: At the time of inspection hot, cooked foods (56C chicken soup) were being prepped and cooled at room temperature in front of the fan. Cook step was at 1:30 pm and then food was placed into the fridge by 2:30 pm. This is acceptable.

A reminder to time stamp any perishable foods intended to be discarded after every two hours at room temperature, such as diced onions.