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 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

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.