INSPECTION REPORT Health Protection SSZO-CP3W2N

PREMISES NAME Pearl Castle Cafe		Tel: (604) 559-7929 Fax:
PREMISES ADDRESS 14A - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE February 15, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kuo Chiang Chen		NEXT INSPECTION DATE 3 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two pots of broth sitting on floor cooling. Temperatures are measured to be 69.6oC and 68oC. One pot is covered with a lid. Operator does have an ice wand for cooling. Corrective Action(s): Do not cool foods covered and on ground. Cool foods properly: 1. 60oC to 20oC in 2 hours - uncovered, use ice wand, stir often; 2. 20oC to 4oC in 4 hours - covered, in cooler DO NOT store big pots in coolers. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two small containers of green onions and a small container of preserved vegetables are noted at room tempeature where plating is done. Corrective Action(s): Green onions, once cut, is considered as potentially hazardous food, and should be kept cold in cooler. Foods discarded. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Open bags of dry goods are observed on shelving rack in dry storage room. 2. Rice scoops are stored in stagnant water. Corrective Action(s): 1. Transfer open bags of dry goods to food grade containers. 2. In-use utensils should not be stored in stagnant water, instead it can be stored in empty container or in ice water bath. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Less rodent droppings are observed in facility; however, there are still several noted on floor under prep tables in kitchen and around hot water tank. Pest control company comes once a month. Corrective Action(s): Remove droppings, sanitize area, and continue to monitor. Seal all entry points. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease is pooling under cooking line. Corrective Action(s): Remove grease and clean area properly. Violation Score: 3

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

Comments

Health permit is posted 3-door stand up cooler: 3.2oC 2-door prep cooler (vegetable): 2.0oC 2-door prep cooler (meat): 2.6oC Single door stand up cooler: 3.5oC Undercounter cooler at front: 2.3oC 2-door stand up freezer: -15.4oC Hot holding: all over 60oC Hot and cold running water are available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Bleach sanitizer in buckets are noted and at least 100ppm chlorine is detected Note: Do not use pop crates as shelf to store foods above ground, as it is impossible to clean floor/area underneath the crates properly.