Earl's Port Coquitlam
5100 - 2850 Shaughnessy St, Port Coquitlam · Restaurant
20 inspections
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): 1) Small ice maker in the back kitchen has visible residue on the plastic surface above the ice compartment
- 2) Raw chicken stored in an undercounter refrigerator (drawer-unit) insert is over-filled, resulting in the chicken pieces making contact with the underside of the drawer frame when the drawer is opened & closed
- Corrective Action(s): *Corrected during inspection:
- *Employee was directed to clean & sanitize the affected surface in the ice machine during inspection
- *Some of the chicken was removed from the insert to stop the food from contacting the underside of the drawer frame.
- *Please remind staff to avoid over-filling the inserts. Instead, staff should fill 2 inserts half-full, placing one in the insert holder, and the other in the compartment underneath, ready to replace when the 1st insert is depleted.
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: White plastic cutting board near the pizza oven has visible stains and deep cuts on the surface
- Corrective Action(s): *Re-surface or replace the cutting board.
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]
- Routine Inspection
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Various inserts containing ingredients & sauces along the prep line are at temperatures above 4 degrees Celsius (ie. 7-15 degrees C). Many of the inserts appear to be over-filled, potentially allowing the ingredients to sit at temperatures above 4 degrees Celsius for extended periods when exposed to heat from the cooking line.
- Corrective Action(s): *Do not over-fill the inserts along the prep line. Inserts should only be filled with the necessary amount of ingredients for the next 4-6 hrs.
- Violation Score: 5
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Large ice machine near two comparment sink in kitchen observed to have minor build up of algae around filter.
- Corrective action: Stop using machine immediately. Clean and sanitize machine thoroughly.
- date to be corrected by 4/18/2025
- Corrective Action(s):
- Violation Score:
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Mice droppings (Minor) observed along bottom of walls in sorage room and behind ovens inback of kitchen.
- Corrective action: Deep clean and sanitize with bleach solution in areas noted.
- Date to be corrected by 4/18/2025
- Corrective Action(s):
- Violation Score:
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Back door observed to have smal hole in corner of door.
- Corrective action: Repair immediately.
- Date to be corrected by 4/22/2025
- Corrective Action(s):
- Violation Score:
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Iodine sanitizer solution not feeding into glass washer when testing concentration levels during inspection.
- Corrective action: Stop using washer immediately. Manually sanitize and clean glassware or place it through low temperature dishwasher for alternative methods of washing.
- Corrective Action(s):
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Temperature for mashed potatoes in hot holding unit measured approximately 54C
- Corrective Action(s): Adjust the hot holding unit to maintain 60C
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): 1. Knives in the prep area had food residue build up 2. Meat slicer blade has food debris/residue on the bottom side
- Corrective Action(s): 1. Clean and sanitize the knives. 2. Wipe down and clean the bottom side of the blade.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Minor mildew observed in the ceiling of the large ice machine.
- Corrective Action(s): Clean the mildew off the ceiling of the of ice machine.
- Violation Score: 3
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): No sanitizer residual detected in the mechanical dishwashing machine at onset of inspection (0ppm chlorine). The sanitizer feed tubing was not fully submerged in the sanitizer pail, resulting in the dishwasher running dry when the sanitizer level drained to the level of the feed tube.
- Corrective Action(s): *Obtain rigid plastic sleeves from the dishwasher supply company to ensure that the feed tubing is held fully-submerged at the bottom of the dishwasher chemical pails.
- *Confirm chlorine residual levels every morning as part of the morning shift duties
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Cooler between two stoves with sauces measured at 51F, cooler must maintain 40F or less. Temperature logs maintained twice daily using an infrared thermometer but no concerns were noted with unit previously. Top of unit had gaps between some of the inserts allowing cold air to escape.
- Corrective Action(s): Product moved to alternate cooler during inspection. Monitor unit and have it adjusted/repaired if it is not able to maintain 40F or less consistently. Also ensure that the inserts cover all of the open space on the top to keep all the cold air in.
- Violation Score: 15
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Some old mouse droppings observed in cooler that is no longer used. Droppings also found in dry storage room upstairs however none were found around food. Pest control company currently coming once per week.
- Corrective Action(s): Clean up all droppings, sanitize all areas found and monitor for new activity. Due: May 12, 2023.
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Container of raw tuna stored in ice bath however the ice was only approximately half way up container at just below surface level of tuna was 8C as measured by a probe thermometer.
- Corrective Action(s): Ensure that all potentially hazardous foods (PHF), raw ready to eat proteins in particular, are kept 4C or less at all times. Remind staff of importance of keeping the container pushed down into the ice such that the ice level is as high or higher than the level of tuna (or similar PHF).
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: 1) Hand wash station in back prep area located directly adjacent to raw/ready to eat food assembly station and when washing hands, observed water splashing onto prep surface.
- 2) Ice scoop in bar observed laying in ice, the handle could contaminate the ice
- Corrective Action(s): 1) Install a barrier between hand wash station and the food prep are to prevent contamination of food/contact surfaces. Due: Dec 15, 2022
- 2) Remind staff to store ice scoop in hold, not to lay in ice. (corrected during inspection).
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Bar area cooler door not fully closing, temperature inside was approx 6C though most products were non-PHFs or lower risk
- Corrective Action(s): Repair door seal so that cold air can be kept inside and keep all foods at or below 4C. Due: Dec 5th, 2022
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Line cooler closest to the appetizer station was at 8C. Staff indicated that this cooler had been repaired recently.
- Corrective Action(s): Remove all food from this cooler that will not be used within one hour. Repair cooler so it can maintain 4C or less. Due: Thursday (April 28).
- Violation Score: 15
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Large number of mouse droppings noted in back storage shed that is attached to premise. Also two holes in wall in upstairs staff washroom identified by staff as holes that have been created by mice. Staff also indicated that they have seen mice in this upstairs area. Pest control company currently in biweekly.
- Corrective Action(s): Clean up back shed and remove all droppings. Seal up holes in staff washroom. Email past three months of pest control reports to undersigned EHO for review by Thursday. Follow recommendations from pest control company.
- Violation Score: 9
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: 1) Large gap noted under the back door/exit.
- 2) Holes observed in exterior wall along the floor/wall joint between the back door and storage shed as well as in shed in back left corner where bait trap is set (spray foam chewed away).
- Corrective Action(s): 1) Install weather stripping under back door to prevent pest entry. (due: 1 week)
- 2) Seal up holes in wall exterior with durable material, such a metal, to prevent pest entry. (Due: 2 weeks)
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Floors throughout the kitchen require a deep clean. The grout between the tiles has receded significantly and food is building up between the tiles which is difficult to remove. Staff stated that the floors are mopped regularly however this is insufficient to remove food debris.
- Corrective Action(s): Deep clean floors in such a way that all food debris is removed between tiles. Due: 1 week
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Grout level low between significant number of tiles in the main kitchen areas including entire front line area, dishwashing and prep areas.
- Several tiles also found broken or partially missing.
- Corrective Action(s): Replace broken tiles and regrout tile floors in kitchen to ensure an easily cleanable surface and prevent build-up of food/dirt/debris. Due: 1 month.
- Violation Score: 5
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Milk and cream being cooled in water.
- These products should be cooled in ice in order to maintain temps of </=4C
- Cool these products in ice bath, change ice frequently before it fully melts.
- Date to be corrected by: Corrected during inspection
- Corrective Action(s):
- Violation Score:
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Gravy and mashed potatoes found to be hot held below 60C
- Food must be hot held at 60C or if you are going to keep it for only 2 hours or less you must keep track of the time by having a timer present
- Implement one of the 2 mentioned practices for hot holding
- Date to be corrected by: Corrected during inspection
- Corrective Action(s):
- Violation Score:
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: 1) Knives stored in blade holder ar enot cleaned thoroughly; food debris stuck on them
- 2) Meat slicer not cleaned properly; visible filth stuck on blade
- 3) Sanitizer buckets with 200ppm Quat prensent but no cloths being dispensed inside.
- Date to be corrected by: Immediately
- Corrective Action:
- 1+2) These items need to be cleaned thoroughly because they are in direct contact with food
- 3) When not being used, cloths must be dispensed into sanitizer in order to achieve sanitation on wiping food contact surfaces
- 1+2) Wash, rince, and sanitize after using these items
- 3) Disperse cloths into sanitizer solution when not in use; change sanitizer solution frequently
- Corrective Action(s):
- Violation Score:
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Paper towels not available in cooking area hand sink
- Soap, paper towels, and hot/cold running water is needed for adequate hand washing.
- Date to be corrected by: Corrected during inspection
- Corrective Action: Make sure all hand washing stations are stocked
- Corrective Action(s):
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): 1) Dry foods storage of white rice is missing lid
- 2) Mould spotted in ice machine. These practices may cause contamination of food
- Date to be corrected by: Corrected during inspection
- Corrective Action:
- 1) Place a lid on top of rice container
- 2) Clean and sanitize the inside of the ice machine after emptying all the ice. Once clean, you may turn it on for production of ice
- Corrective Action(s):
- Violation Score:
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Cooking and prep area have food debris and oil building up; upper part of the walls and ceiling tiles have build up of dust. This may lead to harbouring of pests and physical contamination of food. Clean the mentioned area thoroughly and incorporate it into the daily routine
- Date to be corrected by: July 22, 2019
- Corrective Action(s):
- Violation Score:
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Propane flat tap cookers present in kitchen. These were not approved as per floor plans and they do not have a fume hood above them. Remove these flat top cookers when possible and immediately stop using them.
- Date to be corrected by: Immediately
- Corrective Action(s):
- Violation Score:
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Routine Inspection
2 infractions
- 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
- 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
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION):
- Garlic butter, found infront of the pizza oven, was 27C. The butter is made in-house with whipped butter, cream, parsely and garlic. The CCP instructs the refrigeration of the butter at all times to prevent bacteria from multiplying.
- Corrective Action(s):
- Immediately discard the garlic butter. Garlic butter MUST be kept cold at 4C or colder, or left at room temperature for no longer than 2 hours (then discarded). Develop a system which all staff know when 2 hours has passed and the garlic butter is discarded. Retrain all staff on this new system. During the inspection, the garlic butter was discarded.
- Violation Score: 5
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation (CORRECTED DURING INSPECTION):
- The back door was propped open to allow more air flow. The back door did NOT have a screen door, so pests (flies and rodents) are allowed to enter.
- Corrective Action(s):
- Immediately close the back door and it shall remain closed until a screen door is installed on it. During the inspection, the door was shut.
- Violation Score:
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation:
- The following ares have accumulated food, grease, dust, and mold/mildew:
- - Beer and pop lines in the front bar area
- - Wall and floor beneath the pizza assembly tables
- - The wall behind the dishwasher's waste strainer area, and the dishwasher's waste catchment slot
- - Interior walls and surfaces of the ice machine, and exterior surfaces of the ice machine
- - Stainless steel tables, the slushy machines (in the bar area) sit on
- - The floor around the wheels of the storage racks, in the walk-in-cooler
- Corrective Action(s):
- Wash and clean the mentioned areas to remove the food and debris. The mentioned areas require to be cleaned on a regular basis. Retrain staff on the cleaning and frequecy schedule of these areas..
- **Correction date: Aug. 27/18**
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation:
- 1) The hand sink in the front bar area has a leaking waste pipe. Water is leaking and pooling in the cupboard below and is creating an environment for fruit flies to breed.
- 2) The hand sink in the waitress area has a leaking water line. Water is leaking and pooling in the cupboard below and is creating an environmnet for fruit flies to breed.
- 3) Still finding cracked or broken plastic lids and containers. Bacteria will multiply in the cracks and pieces of plastic can break off and fall into food. This was mentioned in the last inspection report.
- 4) Various areas of the tile floor (dishwashing area, cookline, prep areas, etc.) have missing/damaged grout and tiles. Food and water are accumulating in these damaged areas, and it is difficult and/or impossible to clean on a daily basis. The Manager explained that a company has been contracted to fix the tile floor, and are trying to schedule a time to complete the work. This was mentioned in the last inspection report and required to be repaired by June 2018.
- Corrective Action(s):
- 1) & 2) Call a plumber to repair or replace the damaged waste pipe and water line, so water no longer leaks.
- **Correction date: Sept.6/18**
- 3) Inspect all food containers, bins, and lids for damage. Discard all damaged items and purchse new one.
- **Correction date: Sept. 6/18**
- 4) Schedule and complete the repairs to the floor immediately.
- **Correction date: Nov. 1/18**
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION):
- Hand sinks in the front bar, the back preparation area, and by the pizza oven have no paper towels. All hands sinks require to have liquid soap & paper towels in dispensers, and running hot and cold water at all times to allow staff to wash hands correctly.
- Corrective Action(s):
- Immediately place paper towels at all hand washing sinks, and install paper towels dispensers to hold/dispense them, at all hand washing sinks.
- **Correction date: Today**
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation:
- The slushies machines in the bar area are sitting on the floor. The dispensing handle & nozzle is at ground level where staff are walking by with dirty shoes, the floor under the machines are unable to be cleaned.
- Corrective Action(s):
- The slushy machines require to be elevated to a level where the dispensing handle & nozzle will not be contaminated, and the floor beneath the machines can be cleaned daily.
- **Correction date: April 1/18**
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation:
- There is accumulated food stains and debris found on surfaces (undersides of sink basins & tables; table legs; floor along the base of walls; and walls behind prep tables and equipment) between the floor and 4 feet above the floor, especially behind and beneath equipment, shelves, and tables. Food accumulation will attract pests.
- Corrective Action(s):
- Increase the frequency at which the mentioned areas are washed and scrubbed to remove food debris.
- **Correction date: Jan. 31/18**
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation:
- 1) The waste pipe for the hand washing sink in the waitress area is backing-up and overflowing under the sink. Water is pooling in the lower cupboard, this will attract pests and damage surfaces.
- 2) The hand sink in the back preparation area has a leaking waste pipe. Water is pooling on the floor, this will attract pests and is a slipping hazard.
- Corrective Action(s):
- Repair, replace or unclog all damaged waste pipes so they do not leak and/or back-up.
- **Correction date: Jan. 15/18**
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation:
- 1) Cooler door gaskets in the bar area and main kitchen are damaged. This doesn't allow doors to close tightly and allows cold air to escape. The cooler will have trouble keeping foods below 4C at all times.
- 2) Due to wear and tear, there are areas of the floor and walls that are damaged (cracked/loose floor tiles; holes in walls; wall corners chipped w/ exposed drywall; wall tiles fallen off; etc.). This makes these surfaces difficult to clean and this will attract pests.
- Corrective Action(s):
- 1) Replace/repair all broken and/or damaged door gaskets so that all cooler doors close tightly.
- **Correction date: Jan. 31/18**
- 2) Repair all damaged floor and wall areas so they are smooth, sealed, level, cleanable, impervious to water, and made of a material that is durable.
- **Correction date: June 1/18**
- Violation Score: 1
- 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
- Observation (CORRECTED DURING INSPECTION):
- Staff members are cloth towels hanging from their waists to wipe or dry their hands when they become soiled. Cloth towels allow bacteria to grow on them, and transfer bacteria to other surfaces and hands.
- Corrective Action(s):
- Immediately train staff to stop using cloth towels to wipe their hands, and stop staff from hanging towels at their waists. All cloth towels must be stored in a bucket of sanitizer when not in use. The sanitizer requires to be changed at least every 2 hours or more frequently.
- **Correction date: today**
- Violation Score: 3
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Routine Inspection
1 infraction
- 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
- Observation: Observed employee not changing gloves between tasks (ex, cleaning then prepping food). This is a problem for the same reason not washing hands is; any bacteria/chemicals the person was touching previously can be deposited on food. Please change gloves in between tasks. Alternatively, gloved hands may by washed in a hand sink in the same manner as bare hands.
- Corrective Action(s):
- 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]