INSPECTION REPORT
Health Protection
AHEN-AQXSAW

PREMISES NAME
Pearl Fever (Surrey)
Tel: (604) 618-4265
Fax: (604) 523-9716
PREMISES ADDRESS
65B - 10330 152nd St
Surrey, BC V3R 4G8
INSPECTION DATE
September 6, 2017
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Hao-Jan Cho
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections


Comply

In Use

Food Safety Training [s. 10]

Yes


Food Safety Plan [s. 23]

Yes

Yes

Sanitation Plan [s. 24]

Yes

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: There is no way of monitoring the final rinse temperature of the dishwasher as the display is not working, there were no thermal labels on-site nor a waterproof probe thermometer.
Corrective Action(s): Obtain thermal labels, a waterproof thermometer, and/or repair the display to monitor the final rinse temperature of the dishwasher, which must be at least 71 degrees C internally at the plate. Correct within 1 month.
Violation Score: 3

310 - Single use containers & utensils are used more than once [s. 20]
Observation: Milk jugs were being reused to store liquid food products. This material is not as durable and has not been tested to be repeatedly washed through the dishwasher for reuse purposes.
Corrective Action(s): Phase out the milk jugs and replace them with more durable food grade containers; Correct within 2 weeks.
Violation Score: 3


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

Comments

Permit to operate is posted.
Handsinks were supplied with liquid soap, hot and cold running water, and paper towels.
Coolers were at or below 4 degrees C / 40 degrees F.
Freezer temperatures were satisfactory.
Dishwasher final rinse temperature was 79 degrees C (71 degrees C or hotter) at the plate.
100 ppm chlorine sanitizer was available in the spray bottle.
No signs of recent pest activity were observed at the time of inspection.
Ice cream scoop was stored adequately in a dipper well that was in good working order.
*It was reviewed with a staff member that the ice scoop and ice scoop container in use must be washed, rinsed, sanitized, and air dried at least every 4 hours.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: AHEN-AQXSAW
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.25 hour
Specific comments: Audited food items included: Coffee-mate, Vanilla ice cream, and hot chocolate mix.
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment