INSPECTION REPORT Health Protection ECAO-AAVUHJ

PREMISES NAME Pearl Castle Cafe		Tel: (604) 559-7929 Fax:
PREMISES ADDRESS 14A - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE June 13, 2016	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Kuo Chiang Chen		NEXT INSPECTION DATE June 14, 2016
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 = 54

Critical Hazards: Total Number: 4

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Chive bunches stored so as they are brushing against the tops of shelves Corrective Action(s): These tops of shelves are not regularly cleaned and sanitized. Discard top layer of chives Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. One rice cooker not working as per operator -contained steamed rice at 28 deg C (internal temperature) -as per operator the steamed rice has been there for 3 hours 2. hot holder for cooked vermicelli and cooked cabbage dishes has internal temperatures of 28 to 30 deg C -operator is unsure how long these foods have been there Daily logs show the hot holders were reaching temperature as of yesterday Corrective Action(s): 1. Discard rice immediately and discontinue use of rice cooker Repair/replace rice cooker immediately 2. Discard vermicelli and cabbage immediately -hot held foods must be maintained at or above 60 deg C at ALL times Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Cleavers next to back door stored in filthy container Corrective Action(s): Wash and sanitize cleavers and container Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available for entire kitchen to clean and sanitize food contact surfaces. Upon my arrival worker immediately started to prepare the sanitizer for the kitchen Corrective Action(s): The bleach sanitizer for food contact surfaces must be prepared before food preparation begins first thing in the morning maintained at >100ppm as per test strips -wiping towels must be stored there when not being used Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. cooked meat sauce stored underneath raw meats/eggs -REPEAT INFRACTION in 3-door upright fridge 2.splashguard not in-place on handsink next to dry storage room -worker only placed it upon my arrival 3.unlabelled container of rice wine stored under handsink 4. both splashguards missing at handsink next to preparation cooler 5. stove vent hood has oil/grease accumulating on hood lip and spray nozzles that they may contaminate open foods below. As well front vents are caked with grease 6. Ice bucket for front bar completely wideopen -REPEAT INFRACTION - susceptible to contamination Corrective Action(s): 1. discard cooked meat sauce immediately 2.splashguard for handsinks must be in-place at all times 3.do not store any foods under sinks -they will get contaminated 4. splashguards must be in-place at all times 5. stove vent hood lips, nozzles and piping above foods must be cleaned and sanitized to prevent drippage to open foods below. The front vents need to be cleaned and sanitized to prevent the accumulation of grease and contaminating foods below 6.Ice bucket requires a lid to protect from contamination Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Shelf above pass-through window in kitchen is filthy Area around mini-cooler in bar is filthy Corrective Action(s): Clean and sanitize these areas more regularly Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Personal effects again being stored in dry storage room: coat, hat, umbrella mixed in with foods there -REPEAT INFRACTION- Operator has yet to provide a locker/cabinet as suggested outside of washrooms and is simply piling employees clothes there Corrective Action(s): Provide a suitable location for employees to store there personal effects away from food areas Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Wall needs repair next to pass through window 2. wooden panel falling apart next to mini-fridge at bar Corrective Action(s): 1. Clean and disinfect wall, remove all loose/flaking materials Place stainless steel shielding there to protect wall 2. remove wooden panel Violation Score: 3

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

Comments

Operator is to close restaurant immediately to address the above infractions. As many of these infractions are critical (likely to cause food borne illness) and are repeats the following must be done prior to reopening to the public: 1. reduce menu by 33% for EACH menu category: Special Dishes: 34 menu items Hot Pot Special: 11 menu items Vegetarian Meals: 6 menu items Fried and Special Rice Selection: 23 menu items Special Noodle Selection: 18 menu items Appetizers: 15 menu items Beverages: 132 menu items Desserts: 4 menu items 2. Owner-operator is to refresh Food Safety and Sanitation Plans to emphasize the above repeat infractions -a review is required before reopening Operator requests review for tomorrow at 10am at the restaurant General Comments: Temperature Controls: All fridges must maintain foods at or below 4 deg C: -3-door stainless upright 3 deg C (meats) -Preparation cooler 2 deg C (meats) Hot held foods must maintain foods at or above 60 deg C: -Steamed rice 71 deg C -Meat sauce 70 deg C High temperature hot water sanitizer must be >82 deg C as per thermostat: -checked and verified at plate (74 deg C probe thermometer) Chemical Controls: Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used -checked and verified Daily tracking sheets maintained for fridge(s), hot holder(s) and mechanical washer(s) -checked and verified General Sanitation -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Review handout for in-use utensils