INSPECTION REPORT Health Protection AHEN-ADLV66

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 8, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Hao-Jan Cho		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Permit to operate was posted. Liquid soap, hot and cold running water, and paper towels were available at the handsinks. Note: The paper towels should be located closer to the handsink in the front area. Coolers were 4 degrees C or colder. Upright freezer and ice cream freezer were -18 degrees C or colder. Food storage areas were clean. Ice machine was free of debris. The ice scoop was washed and stored on the drying rack. Washrooms were clean with adequately supplied handsinks. No signs of recent pest activity were observed at the time of inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-ADLV66
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:
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