INSPECTION REPORT Health Protection TGIL-CD3S57

PREMISES NAME Pearl Fever Tea House		Tel: (604) 716-1284 Fax: (778) 285-2884
PREMISES ADDRESS 140 - 7310 120th St Surrey, BC V3W 3M9		INSPECTION DATE April 1, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Andy Hsu		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Few fruit flies were observed in the front serving area. Corrective Action(s): Discuss the issue with your pest control company to implement necessary control measures. Keep the facility in sanitary condition. TO BE CORRECTED BY - April 15, 2022 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Water spill noted under the ice machine. 2. Ice build up observed in the front chest freezer. Corrective Action(s): 1. Clean the spilled water. Check for any plumbing issues/pipe leakage. 2. Defrost/service the front chest freezer to prevent the risk of potential food contamination. TO BE CORRECTED BY - April 15, 2022 Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on duty was unable to present the FOODSAFE Level 1 certificate or equivalent. Corrective Action(s): Ensure that in operator's absence, at least one staff on duty has FOODSAFE Level 1 or equivalent. Schedule your staff accordingly and keep the copies of staff FOODSAFE Level 1 certificate on site. TO BE CORRECTED BY - April 15, 2022 Violation Score: 1

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

Comments

Routine inspection conducted at the food facility and the following observations were made during the inspection: Temperature (coolers to be maintained at 4C or less, freezers at -18C or less, hot holding at 60C or above): - Coolers (undercounter, stainless steel) measured at 4C. - Freezers maintained at -17C and -16C. - Temperature logs were maintained and found up-to-date. - Time tracking is conducted for cooked pearls that are held at room temperature. Storage: - All food items were stored at least 6" off the floor. - All food products were found either in original packaging or covered inside coolers. - Storage area was well-organized. Consider re-organizing the 2 shelves in back area in a way that office supplies and tools are kept away from food products. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer spray bottle available and the concentration of bleach noted at 200ppm. - High temp mechanical dishwasher used for dishwashing. The temperature reached at least 71C at dish surface during rinse cycle. - Ice machine and utensils were found in sanitary condition. Pest Management: - Mechanical traps were present throughout the facility. Administrative: - Operating permit was posted in a conspicuous location.