INSPECTION REPORT Health Protection DKAL-C38NMF

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 May 20, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hao-Jan Cho		NEXT INSPECTION DATE May 27, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 38

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The ice-machine had visible build-up of mould and mildew on the inside of the chamber. Corrective Action(s): Stopped the use of the ice-machine until it is thoroughly cleaned and sanitized. Ensure the ice-machine and other equipment is routinely cleaned and sanitized to main sanitation. Repeat violation will result in further enforcement. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) There was no sanitizer available in any food preparation area. 2) Dirty wash cloths/rags were left on food contact surfaces all around the facility. Corrective Action(s): 1) Operator made fresh bleach solution at the time of inspection, tested at 100 ppm chlorine residual. 2) Dirty wash cloths were put in the sanitizer pail. Ensure sanitizer is always available in all food preparation areas. Food contact surfaces must be washed and sanitized after each use or every 2 hours to prevent the growth of pathogens that can cause foodborne illness. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Two were not equipped with paper towels or any other means of drying hands. Corrective Action(s): Paper towels were made available on both stations at the time of inspection. Ensure all hand washing sinks are adequately equipped with hot and cold running water, liquid soap, and disposable paper towels at all times of operation. Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) The floors of the kitchen/food preparation area were noticebly sticky. 2) There was a build-up of food debris noted behind equipment such as ice-machine, fridges, and shelves. Corrective Action(s): The facility requires deep cleaning. A schedule should be developed to maintain sanitation. Date to be corrected by: May 27, 2021 Violation Score: 3

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

Comments

Routine inspection conducted. Temperatures: - Back 2 door cooler: 3C - Back 1 door freezer: -21C - Front drinks cooler: 4C - Pearls hot holding: 60C *Pearls are made in small batches and time tracked. Discarded every 3 hours* - All cooling units had accurate thermometers. Sanitation: - Ample supply of bleach is available in the facility. Staff is knowledgeable about how to make the sanitizer solution (1 cap full for 4 L of water). - High-temperature dishwasher achieved 75C at the dish surface after the final rinse cycle. - 3-compartment sink has plugs available. - Scoop is stored outside the ice-machine in a sanitary manner. - Dipper wells were running and ice-cream scoops were soaked properly. *See violations above for sanitation* Storage: - Items are covered inside coolers. - Food is stored off the floor. - Chemicals are stored in a separate area from the kitchen. Ensure pesticides are not used inside the facility. - Randomly selected items in the dry storage area were within their best before dates. - Pest proof container in use for storing flour. - No pest activity noted at the time of inspection. Administration: - Staff did not have valid FoodSafe level 1 or equivalent certification available on site. Operator informed that they do have FoodSafe training. Inspector will return to check that at least one staff member on site has valid FoodSafe level 1 or equivalent. COVID-19 Safety: - Facility has a good infection control policy in place for COVID-19 - Written plan is available on site for review. - Masks are mandatory. - Signs are posted. - Maximum occupancy is posted. Signature not required due to the COVID-19 pandemic.