INSPECTION REPORT Health Protection KDEL-AR4SSQ

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 September 11, 2017	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Andy Hsu		NEXT INSPECTION DATE 8 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing station is blocked with sanitizer bucket. Employees unable to wash hands at designated hand sink in kitchen. Corrective Action(s): Employee removed sanitizer bucket from sink during time of inspection. Ensure all employees use designated hand washing sinks for handwashing procedures. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach water sanitizer bucket found in handsink without any labels. Corrective Action(s): Bleach water sanitizer bucket must be located in food prep area not in hand sink. Ensure to label bucket and store all rags in bucket. Violation Score: 9

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

Comments

Handwashing stations are equipped with hot/cold running water, liquid soap and paper towels. Bleach water sanitizer at 100 ppm concentration. Ice cream freezer at -18c. Stand up freezer in back kitchen at -23c. Reach in cooler in back kitchen at 3c and equipped with thermometer. Under the counter cooler in front at 4c and equipped with thermometer. Temperature logs are being recorded daily. Ice machine is in sanitary condition. Scoop is being stored in sanitary manner. Note: Ensure to remove any ice that is being stored in temporary cooler at the end of the day. Employee onsite has food safe certification. Employee observed to have good hygiene. No pest issues noted time of inspection. Sanitation plan is being followed daily. Cleaning schedule is available.