INSPECTION REPORT
Health Protection
JKWK-BANUYW

PREMISES NAME
Pearl Castle Cafe
Tel: (604) 559-7929
Fax:
PREMISES ADDRESS
14A - 4429 Kingsway
Burnaby, BC V5H 2A1
INSPECTION DATE
March 27, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Kuo Chiang Chen
NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections


Comply

In Use

Food Safety Training [s. 10]

Yes


Food Safety Plan [s. 23]

Yes

No

Sanitation Plan [s. 24]

Yes

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

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): Several containers of food, such as fish cakes, were double stacked in grill cooler.
Corrective Action(s): Do not double stack food containers. Use food grade lids and covers for storage of all food in containers.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Black dust build up is observed on and inside the fans of the cooler units.
Corrective Action(s): Ensure to include these hard to clean areas in the regular cleaning schedule. Correction required this week.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Counter and shelving in the bar area requires repair as surfaces are damaged, such as the black register counter and the white shelve near the hot water tank.
Corrective Action(s): Repair/replace these items to ensure a smooth, easy to clean, durable surface. Correction required in 3 weeks.
Violation Score: 3


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

Comments

Premise is sanitary. No signs of pest at the time of inspection.
Food in general is protected from contamination. All food products are stored above the ground on dedicated shelving.
All hand sinks in use with liquid soap, paper towels and warm running water.
All rice cookers are at or above 60C. Crock pot unit at 61C beef stew. 3 unit hot holding unit at 61C.
Beef brisket pot at 70C. Grill cooler unit at 1C sausages. 3 door unit at 4C tofu. Meat freezer at -12C.
Dining area stand up cooler at 4C ginger. Bar coolers at 4C or less milk and avocado.
Temperature thermometers and monitoring in use with all holding units.
Prepped vegetables near cooking area are time stamped and used up within 2 hours.
Ice machine is sanitary with dedicated scoop.
Storage room is satisfactory.
Dishwasher final rinse at 76.4C at the plate as per min/max thermo label.
Bleach in sanitizer bucket at 200 ppm and in use.
Back entrance door is sealed adequately to prevent entry of pests.
Single use items are sanitary and discarded per use.

Valid Permit on display.