Fraser Health Authority



INSPECTION REPORT
Health Protection
226837
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
August 11, 2020		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Andy Hsu		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Low (≤15) Total Score = 0
Critical Hazards: Total Number: 2
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): 1) Pearl cooker is only cleaned but not sanitized in between use.
Corrective action: Pearl cooker must be washed AND sanitized with 100ppm bleach solution for 2 min between each use. This is required to adequately sanitize the food contact surface and prevent microbial growth. Staff must sanitize the cooker end of day today.
Date to be corrected by: Today
2) Staff mentioned surfaces are wiped with clean cloth throughout the day and sanitized with bleach at the end of the day.
Corrective action: All food-contact surfaces were sanitized with 100ppm bleach solution during inspection. All food contact surfaces must be sanitized every 4 hr to prevent microbial growth.
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 (CORRECTED DURING INSPECTION): Sanitizer in spray bottle measured at bleach concentration of more than 200ppm.
Corrective action: Sanitizer in spray bottle was diluted during inspection. Bleach sanitizer solution must be prepared at 100ppm chlorine concentration. Higher concentration make the sanitizer non-food grade.
Corrective Action(s):

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

General comments
-Display cooler, under counter cooler and cooler in back area all are below 4C.
-Freezer measured below -18C.
-Handsink supplied with hot/cold running water, liquid soap and single-use paper towel.
-Washroom supplied with adequate handwashing stations.
-High temperature dishwasher measured above 71C after final rinse on dish surface.
-Ice machine is clean and scoop is stored separately in clean container.
-No sign of pest activity noticed during inspection.
-3-compartment sink has drain plugs.
-Clean utensils are stored in sanitary condition.
-Sanitizer in large pail measured at 100ppm bleach. Obtain chlorine test strips to monitor sanitizer concentration.
-Chemicals stored separate from food.
-All food in cooler and freezer covered and protected from contaminates.
-Staff have FOODSAFE Level 1.
-Reminder to keep track of pearl time at room temperature.