INSPECTION REPORT Health Protection GNAH-CEKS56

PREMISES NAME Pearl Fever Tea House (Langley)		Tel: (778) 836-9998 Fax:
PREMISES ADDRESS 3 - 19971 64th Ave Langley, BC V2Y 1G9		INSPECTION DATE May 19, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Wiping cloths observed to be used for cleaning counter tops and they are laying aound on the food preparation tables. Food premises lacks sanitizer solution. Staff did not know what sanitation process to follow. Corrective Action(s): 1- Provide 50-100ppm bleach-water solution to sanitize food contact surfaces. 1/2 teaspoon of unscent household bleach in 1 litre of water. Ensure to test the solution for proper chlorine concentration. Note: do not make the solution stronger than 200ppm. Utilize properly labeled spray bottles to store the bleach-water sanitizer. Refresh everyday or as needed. 2- Wash and sanitize all wiping clothes for reuse. Separete dirty and clean. 3- Provide a copy of your sanitation plan on-site and make sure on-shift staff are properly trained. Date to be corrected by: Immediately Violation Score: 5

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

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

Comments

Routine inspection Following items observed to be satisfactory during inspection: - Hand washing stations are equipped with hot/cold running water, liquid soap and paper towels in dispenser. - All coolers are at 4C or colder. Upright freezer is at -18C. Thermometer available. Reminder: Monitor temperature for all cooling units and record temperature daily. Monitoring log to be kept on-site. - High-temp dishwasher registered at 80C at the dish surface. (minimum is 71C) - Ice machine is clean and ace scoop stored in a sanitary container out of the ice bin. - Three-compartment sink maintained. Ensure to follow proper sanitizing procedures for big pots and items that could not be washed in the high-temp dishwasher. - Ice cream scoops are stored in dipper well with running water. Reminder: adjust the water flow so that the water in the well stays clear. - First-In First-Out practice is to be applied for milk and other perishables. No obvious sign of pest activity at this date.