INSPECTION REPORT Health Protection LQUN-B9KVFX

PREMISES NAME Earl's Port Coquitlam		Tel: (604) 941-1733 Fax:
PREMISES ADDRESS 5100 - 2850 Shaughnessy St Port Coquitlam, BC V3C 6K5		INSPECTION DATE February 20, 2019	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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The soup in the hot holding unit was 40C. All hot food must be stored at 60C of hotter at all times, to prevent growth of bacteria. It was found that the hot holding steam unit, had no water in the holding reservoir. Corrective Action(s): Immediately throw away the soup. Fill the hot holding unit with water and allow the unit to heat up prior to holding hot soup in it. During the inspection, staff discarded the soup, and put water in the hot holding unit. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff had disposable gloves on their hands and they proceeded to "wash" their gloves hands. Disposable gloves shall be thrown away when they become dirty or after completing one task and starting a new task. Disposable gloves are not made of a material that is durable and can handle washing. This was mentioned in past inspections. Corrective Action(s): Immediately remove the gloves and thrown them away. Wash hands and place a new pair of gloves on. Retrain all staff to do this. During the inspection, staff washed hands and put a new pair of gloves on. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The Quats sanitizer in spray bottles and in cloth buckets in the kitchen areas were below 200ppm strength; and wiping cloths in the bus stations were NOT submerged in sanitizer at all. Sanitizer strength must be maintained to kill bacteria. Corrective Action(s): New sanitizer solution must be replaced in cloth buckets every 1 hour, and every 2nd day in spray bottles. Wiping clothes in busing stations must be fully submerged in sanitizer at all times. During the inspection, new sanitizer solution was replaced in all bottles, and cloth buckets. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observed items in the facility to be damaged. Bacteria can grow in these damaged surfaces as it can't be cleaned properly, and pieces of plastic/metal could fall into food from these damaged items. The following items were found to be damaged: - Plastice food bins, inserts and its lids were cracked or chipped. - Wooden rolling pin was missing a handle. - Cutting boards are permanently stained (brown/black) and had deep grooves in them. - The door seal on the cooler door, in the bar, storing unopened bottles of champagne/wine doesn't seal and close the door. The temperature was 8C inside the cooler. - Prep sink, across from the walk-in-cooler, has a leaking faucet and constantly dripping water. Operator is aware and has a plumber coming in. Corrective Action(s): Discard any damaged items/equipment and purchase new items. Regularily inspect all utensils, equipment and surfaces for damage. Violation Score: 3

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

Comments

A routine inspection was conducted, the following observations were made: - Coolers 4C or colder; freezers were -21C or colder; thermometers present; and temperatures checked daily. - Glasswasher had [I2] of 12.5ppm. The temperature of the glasswasher water is very hot, operator scheduled a repairman to look into the concern. - Low temperature dishwasher rinse cycle had [Cl2] of 50ppm. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - All foods stored in food grade containers; covered; date coded; labeled; stored in groups with proteins separate or below RTE foods; and stored 6" off the floor on shelves or platforms. Improvements seen in the organization of the foods, how they are stored, and where they are stored. Great job. - No expired foods for in use. FIFO rules being followed. - General sanitation level is good. Great improvements seen in this area. Hard to reach areas and detailed cleaning (behind and under equipment, tables, racks, shelves, etc.) is being done on a regular basis. Great work. - The level of drain flies has greatly decreased. Improvement in sanitation, removal of unused equipment (drink lines), and structural improvements (floors) have aided in this effort. - The floors in the dishwashing area, cook line, and infront of the walk-in-cooler have been repaired and re-grouted. The floors are level, durable, sealed, cleanable, and absent of accumulating food and water. The floors inside the walk-in-cooler and around floor drains (dishwashing area & infront of the walk-in-cooler) still require attention. This work is slated to be completed soon. - FoodSafe certified staff present. **Remind all staff that cleaning/removal of food and grease must be done with a soap/degreasing chemical, sanitizer will not do this as it only has the ability to kill bacteria (no degreasing properties).**

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LQUN-B9KVFX
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.17 hour Specific comments: All in order.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment