INSPECTION REPORT Health Protection ECAO-BRCUE7

PREMISES NAME Pearl Hot Pot		Tel: (604) 516-0238 Fax:
PREMISES ADDRESS 7154 Sperling Ave Burnaby, BC V5E 2W5		INSPECTION DATE July 9, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 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: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw shelled egg flats stored above ready-to-eat foods in the Walk-in cooler Corrective Action(s): Store raw eggs/meats/seafoods down and away from ready-to-eat foods such as on the bottom most shelf Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: -2 table-top preparation coolers have been added in the kitchen area without prior approval -the hallway leading to the public washrooms has foods (soy sauce buckets) on the ground Corrective Action(s): -do not make structural changes without prior Health approval -keep foods off the floor either on shelf risers or multi-level shelf racks with lowest level at least >15cm off the ground for monitoring of pests underneath and cleaning purposes Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: The 2 new table-top preparation coolers in the kitchen require an accurate thermometer NOTE: the digital temperature readout is not adequate -temperature must be monitored at food level Corrective Action(s): Obtain a bar thermometer put at food level or an infrared temperature gun for taking daily food temperatures Violation Score: 1

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

Comments

Temperature Controls: -2-door undercounter 2 deg C -Walk-in cooler 3 deg C -1-door display 3 deg C -Large table-top preparation cooler 4 deg C -small table-top preparation cooler 3 deg C -High temperature washer final rinse 74.9 deg C at plate level Chemical Controls: -Bleach sanitizer buckets >100ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation good In-Use Utensils: -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: Abell Pest Control comes in monthly Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Reviewed COVID-19 protocol: -sick warning sign posted at entrance -plexiglass dividers at bar to separate customer(s), dining tables marked off with signs to meet the 2m physical distancing -all workers wearing face coverings -dining tables and chairs are being cleaned and sanitized between customer(s)