INSPECTION REPORT Health Protection DKAL-BYRQLV

PREMISES NAME Little Tea House (Surrey)		Tel: (604) 588-3050 Fax:
PREMISES ADDRESS 101G - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE March 3, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jason Lin		NEXT INSPECTION DATE March 16, 2021
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A big bucket of tea pearls were stored at room temperature with an internal temperature of 32C. Corrective Action(s): The operator stated that the pearls were made 1 hour ago. The bucket of pearls was moved to the cooler at the time of inspection. Ensure only small batches of pearls are made at a time to ensure time and temperature control. If large batches are made, you must store them in the cooler. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) The ice machine had visibly dirty walls. 2) The ice scoop was stored directly on top of food containers on the counter surrounded by food debris. Corrective Action(s): 1) The operator cleaned and disinfected the ice machine at the time of inspection. Ensure the ice machine and other equipment is routinely cleaned and maintained in sanitary conditions. 2) The ice scoop was taken to the sink for washing. Store to scoop in a sanitary manner to prevent cross contamination. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dirty rags were stored on counters all around the facility. Corrective Action(s): The rags were moved to sanitizer buckets at the time of inspection. Ensure wash cloths/rags are always stored in sanitizer solution, laundered, or discarded after each use to prevent the growth of pathogens and/or accumulation of toxins. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Hard to reach areas, frequently touched surfaces such as cooler handles, nozzles, etc., and counters behind equipment had build up of dust and debris. 2) The entire facility is cluttered with unorganized items/boxes that may pose as a physical hazard or potentially cause a cross contamination. 3) The microwave was very dirty and had accumulation of food debris. The operator stated that the microwave is not being used. Corrective Action(s): Thoroughly clean and sanitize the facility. Develop a routine for deep cleaning to maintain the facility in good sanitary condition. Remove equipment that is not used. Date to be corrected by: March 16, 2021 Violation Score: 9

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

Comments

Routine inspection of the food premises conducted. Temperatures: - White door freezer: -18C - Sliding door glass cooler: 3C - Preparation cooler: 4C All units were equipped with accurate thermometers. Sanitation: - Hand washing sinks were adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. - Sanitizer pails had 200 ppm chlorine residual. - 2 compartment sinks were equipped with functional drain plugs. - Unscented household bleach was available on site. NOTE: Ensure used wash cloths are stored in sanitizer pails. Maintain the facility in better sanitary conditions. *see violation above* Storage and Pest Management: - No signs of recent pest activity noted at the time of inspection. - Food was stored at least 6" off the floor. NOTE: Thoroughly clean the facility to maintain sanitation. Storage racks/shelves and frequently touched surfaces require improved sanitation. *see violation above* Administration: - Operator has FOODSAFE level 1 certification valid until April 8, 2023. - Permit is posted. COVID-19 Safety: - COVID safety plan is not filled out NOTE: Fill out the template and ensure the plan is followed throughout the facility.