INSPECTION REPORT Health Protection LQUN-CCYTG7

PREMISES NAME Pearl Fever Tea House		Tel: (604) 515-1115 Fax:
PREMISES ADDRESS 4 - 228 Schoolhouse St Coquitlam, BC V3K 6V7		INSPECTION DATE March 29, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hank Cho		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Wiping cloths stored on the counter top when not in use. Any bacteria on the cloth will multiply as there is food debris on the cloth and it is sitting at room temperature. 2) The bleach sanitizer in the spray bottle had [Cl2] of 50ppm. This is too low to kill bacteria. 3) The plastic drink shakers and blenders, ice scoop, and other reusable equipment are rinsed off between use and then stored on the counter. Rinsing of these items will not remove all bacteria and they will grow on the surface of these items, as they sit at room temperature. Corrective Action(s): 1) Immediatly place all wiping cloths in a bucket of bleach and water (1Tbsp bleach in 4L of water) when not in use. This will kill any bacteria which the cloth picks up. The bleach and water solution shall be changed every 2-4 hours with new solution to keep the strength at 200ppm. 2) Mix a new bleach and water solution in the spray bottle so the strength is 200ppm (1Tbsp bleach in 4L of water). A new solution shall be made every other day. 3) All rinsed off, reusable equipment MUST be washed and sanitized in the dishwasher every 2 hours. This will kill any bacteria that was not rinsed off. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: During the inspection, the staff member working did NOT have a valid FoodSafe level 1 certificate or an equivalent. There must always be at least one person working at all times, that possesses a valid FoodSafe certificate. AND, managers/owners must possess a valid FoodSafe certificate. Corrective Action(s): Immediately have staff take the FoodSafe Level 1 course, and ensure there is always one staff member working that possesses the certificate. Have copies of staff's certificate at the store, so they can be produced when the EHO asks to review them. **Correction date: April 30, 2022** Violation Score: 1

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

Comments

A routine inspection was completed, the following observations were made: - Coolers 4C or colder; freezer was -17C; thermometers present and temps recorded daily. - High temperature dishwasher had rinse cycle temperature of 73.3C at the plate's surface as per max/min thermometer. Good, it is above 71C. - Hand sink stocked with liquid soap, paper towels, and running hot and cold water. - Bleach solution which the wiping cloths are stored in at night had [Cl2] > 200ppm. - Wiping cloths require to be washed (with soap) and sanitized (in bleach and water solution) at the end of each day. ****Bleach and water sanitizing solution shall be mixed using this formula: 1Tbsp (15mL) bleach in 4L of water.***** - General sanitation level is good. No signs of pests. - Foods stored in food grade containers; covered; labeled; date coded; and food stored 6" off the floor. - No expired foods in use or for sale. FIFO rules being followed. - All surfaces and equipment are in good working order. - Discussed results of the inspection with staff, no signature obtained due to the pandemic.