Health Protection

Pearl Castle Cafe
Tel: (604) 559-7929
14A - 4429 Kingsway
Burnaby, BC V5H 2A1
November 28, 2018
1.75 hours
OPERATOR (Person in Charge)
Kuo Chiang Chen
November 30, 2018
Information Provided
Require Corrections, Issue Closure Order


In Use

Food Safety Training [s. 10]


Food Safety Plan [s. 23]



Sanitation Plan [s. 24]


HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 107

Critical Hazards: Total Number: 4
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): A big pot of soup noted on floor at room temperature. A thick layer of oil noted on top of pot and temperature is measured to be 25.9oC. Operator indicated soup was cooked this morning (3:30pm at time of visit).
Corrective Action(s): Soup must be cooled properly:
60oC to 20oC in 2 hours (at room temperature, using ice wands preferably)
20oC to 4oC in 4 hours in coolers
*This was also noted in previous routine inspections. One ice wand in facility. Purchase more ice wands, and use smaller pots in the future.
Violation Score: 15

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Many potentially hazardous foods noted at room temperature -- cut vegetables, partially boiled vegetables, partially cooked meats, delivered meats, frozen meats, meats that are just processed, and cut vegtables that are just processed. Operator indicated staff are time tracking some foods; however, no date noted on time tracking sheets. All staff but one appeared to be busy with customers orders at time of visit, leaving many potentially hazardous foods unattended.
Corrective Action(s): Potentially hazardous foods by cooking line must be time tracked. Delivered meats should be placed in coolers or freezers until processed. Frozen meats are transferred to freezer. Delivered meats are transferred to coolers. All other foods discarded.
Violation Score: 25

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Noted a container of broth in hot holding unit, however, hot water in unit was barely touching the container. Temperature measured to be 55oC.
Corrective Action(s): Ensure water is filled higher to containers of foods can be maintained at 60oC or hotter.
This has been observed in previous routine inspection.
Violation Score: 15

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): One staff was preparing raw chicken in the beginning of inspection. Observed staff placed "clean" knife back in storage without sanitizing.
Corrective Action(s): All utensils must be sanitized after each use. Only washing it with soap is not acceptable.
Violation Score: 15

Non-Critical Hazards: Total Number: 5
209 - Food not protected from contamination [s. 12(a)]
Observation: Observed thawing food in a pot on the ground under prep sinks. Also observed basket of vegetables (ie. zucchini) on ground under prep sinks.
Corrective Action(s): Foods must be thawed properly. Do not store any foods under prep sinks and on floor directly.
Violation Score: 3

210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Frozen meats noted at room temperature, either on a shelving rack or in a pot.
Corrective Action(s): Thaw foods properly:
-->in cooler
-->in cold running water
Violation Score: 1

304 - Premises not free of pests [s. 26(a)]
Observation: Mice droppings noted throughout kitchen along one side of kitchen -- floor under hot holding units, floor under prep tables, floor in dry storage room, and floor around mop sink area. These are the same spots droppings were observed previous routine inspections. Pest control report is not available for review. Operator indicated report will be emailed to me.
Corrective Action(s): Operator must take a more proactive approach to deal with ongoing mice issues -- speak with technician regarding issue, close off any openings, and/or change pest control company if need be.
Violation Score: 15

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Whole kitchen requires thorough cleaning
Corrective Action(s): Especially:
-->ventilation exhasust filters
-->floor under woks (pool of grease noted)
-->fan by cooking line (grease dripping from fan)
-->floor under stove burners
-->floor under prep cooler
-->floor under hot holding unit by passing window
-->floor under rice cookers
-->dry storage room
-->dishwashing area
-->all cooking equipment
Violation Score: 15

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Foil used around cooking equipment. Also noted cardboard under prep sinks.
Corrective Action(s): Ensure all surfaces are easily cleaned, durable, and impervious to moisture.
Violation Score: 3

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


Health permit is posted
3-door cooler: 2.4oC
Prep cooler: 3oC
Upright cooler: 3oC
Beverage coolers at front: 1.2oC and 2oC
Freezer: -16oC
Other hot holding: over 60oC
Hot and cold running water available
Liquid handsoap and paper towel present at handsinks
Dishwasher final rinse reaches 78.2oC on plate, as per min-max thermometer
Bleach sanitizer in buckets noted

This facility is ordered CLOSED until a follow-up inspection is done by Fraser Health Authority. In order to re-open:
1. Update food safety plan to include how staff will prepare food in a safe manner. Submit update plan for review.
2. Sanitation plan sent to me for review. Update may be required.
3. Facility is offering a total of 116 menu items; however, the facility only has a 3-door cooler, a prep cooler, an upright cooler, and a 2-door freezer for this operation. There is not enough storage space for this operation to offer 116 menu items, even if delivery of foods is 4x a week. A 30% reduction of menu is required (around 80 menu items). Submit reduced menu for review.
4. Food safety concepts lacking in kitchen, even though some staff have FOODSAFE. Kitchen staff must all be FOODSAFE certified to ensure food safety principles are applied.
5. Facility must be thoroughly cleaned, like a new facility.