INSPECTION REPORT Health Protection SSZO-BHFTUK

PREMISES NAME Pearl Castle Cafe		Tel: (604) 559-7929 Fax:
PREMISES ADDRESS 14A - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE October 30, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kuo Chiang Chen		NEXT INSPECTION DATE November 08, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Potentially hazardous foods (ie. sliced/cut vegetables, sliced garlic, etc) are being time tracked; however, it was past the 2-hour room temperature holding time (12pm indicated but now at 2:45pm). 2. Black undercounter cooler at bar is measured to be 8.7oC (air temperature); food temperature noted at 7.5oC. Do not store any potentially hazardous foods in cooler until it is adjusted or fixed. Corrective Action(s): 1. Ensure foods are discarded after 2 hours. Foods discarded. 2. Dairy products and a container of cut pineapples discarded. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of grease and old droppings noted in certain areas, require cleaning. Corrective Action(s): Pay attention to the following: -->floor under stove pot closer to wall -->floor under cooking line -->area where extra detergent and sanitizer jugs are stored -->area around mop sink -->ice machine Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Paper towel was not coming out from dispenser at handsink in back kitchen (outside storage room) 2. Black undercounter cooler is too warm at 8.7oC Corrective Action(s): 1. Fix dispenser so that paper towel in dispenser comes out easily 2. Adjust or fix cooler so that temperature is maintained at 4oC or less at all times Violation Score: 3

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

Comments

Health permit is posted 3-door stand up cooler: 4.9oC (defrost cycle); food temperature at 3.4oC Undercounter prep cooler: 3.8oC Single stand up cooler: 1.9oC Beverage undercounter cooler: 3.8oC 2-door freezer: -10oC Hot holding: rice at 65oC to 80oC; curry sauce at 62oC; ground meat in pot at 70oC; 3-compartment unit at 62oC to 67oC Temperature log is maintained Hot and cold running water available Liquid handsoap and paper towel present at all handwashing stations General sanitation is satisfactory Pest control company comes in regularly Dishwasher final rinse reaches at least 71oC on plate, as per themolabel Bleach sanitizer in buckets noted in kitchen and bar, at least 100ppm chlorine addressed --> 1/2 teaspoon bleach / 1L water