INSPECTION REPORT Health Protection KLIU-CE2RDB

PREMISES NAME Earl's Kitchen & Bar		Tel: (604) 205-5025 Fax:
PREMISES ADDRESS 3850 Lougheed Hwy Burnaby, BC V5C 6N4		INSPECTION DATE May 2, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Cody Dornan		NEXT INSPECTION DATE May 09, 2022
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 = 29

Critical Hazards: Total Number: 4

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Clam chowder soup in steam table measured 53C. Corrective Action(s): Temperature for steam table was turned up. All food items meant to be hot held must be cooked or reheated to 74C then hot held in 60C or hotter. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer buckets for back of the house and spray bottles throughout the facility measured below 200ppm QUATS. Corrective Action(s): Sanitizer buckets for back of the house were refilled at time of inspection to measure 200ppm QUATS. Please ensure sanitizers are refilled once solution becomes soiled or every 4 hours max (whichever occurs first). > It is best practice to ensure all spray bottles throughout the facility are refilled at the same time to maintain proper concentration. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): At start of inspection, back handsink next to prep sink was obstructed by 2 boxes of produce. Corrective Action(s): Boxes were relocated immediately. All hand sinks must be readily accessible for handwashing at all times. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed one staff member wash gloved hands. Corrective Action(s): Reminded staff about proper glove usage. Gloves are not meant to be washed and must be removed before hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in the following areas: > Walk-in cooler: food debris and moisture accumulation below shelving units, particularly on the protein/seafood side. > Bar cooler: dried lime/lemon on the floor, miscellanous items around kegs. > Prep area: food debris on the floor and under prep tables. > Vent hood (small): heavy dust accumulation on baffles. > Cook line: grease and food debris accumulation under cooking equipment and sushi prep station. > Area around ice machine: heavy moisture accumulation. Corrective Action(s): Clean and sanitize above mentioned areas as per your sanitation plan. > Vent hood baffles should be removed and cleaned weekly in addition to professional cleaning every 3 months. Date to be corrected by: May 9, 2022. Violation Score: 9

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

Comments

Routine Temperature Control: > All coolers measured 4C or colder. > All freezers measured -18C or colder. > Rice: 60C General: > All handsinks supplied with hot+cold water, liquid soap and paper towels. See above violation regarding accessibility. > Low temperature dishwasher has 100ppm chlorine residual for sanitizing. > 200ppm QUATS sanitizer available at dishwashing sink. > Bar glass washer has 12.5ppm iodine for sanitizing. > Chemical test strips are available. > No signs of pests at time of inspection. > Ice machine and ice wells in sanitary condition. > In-use utensils stored in inserts on ice. > Overall food storage is satisfactory. > Health permit posted. Signature not obtained due to COVID protocols. Report printed and reviewed on site.