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Pearl Fever Tea House

4 - 228 Schoolhouse St, Coquitlam · Restaurant

13 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1) Accumulated dust on the ceiling tiles and air diffusers in the back food prep room. The dust could fall into food. This was mentioned during the previous health inspection and is a repeated violation.
      • 2) Accumulated food debris on the wall behind and beneath the cook station in the back food prep room. The food debris will attract pests. This was mentioned during the previous health inspection and is a repeated violation.
      • Corrective Action(s):
      • Clean the dust off the ceiling tiles and air diffusers, and clean the wall behind & beneath the cook station. Increase the frequency these areas are being cleaned.
      • **Correction date: Today**
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Food debris and dust accumulating on the wall below & behind the cooking pot station; on the ceiling air diffuser and upper walls above the dishwasher; and the walls below the 2-comp sink drainboard.
      • Corrective Action(s):
      • Immediately clean these areas to remove the accumulated food and dust. Add these areas to the cleaning schedule, so they are routinely cleaned to prevent food from accumulating and attracting mice and flies, and to prevent dust from falling into food or on clean dishware.
      • **Correction date: Jan.17/25**
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1) Accumulation of stains on the white floor. This will attract pests.
      • 2) Food debris accumulated on the wall below the cooking pot station and on the metal frame the cooking pot sits on. This will attract and harbor pests.
      • Corrective Action(s):
      • 1) A deep cleaning of the floor needs to be completed. Increase the frequency the floor is deep cleaned.
      • **Correction date: May 31/24**
      • 2) Clean and sanitize the wall and metal frame today. Increase the frequency these areas are cleaned during the week.
      • **Correction date: Today**
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Food stains accumulating on the walls and surfaces of equipment from the floor up to 3 feet high. These stains are especially found behind and/or below equipment and sinks. The food will attract and breed flies.
      • Corrective Action(s):
      • Immediately clean these areas to remove the food stains, and ensure this is done on a daily basis.
      • **Correction date: Today**
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • The front, 2-comp sink faucet is no longer secured or sealed to the counter top. Water is leaking to the cupboard below, which will create an environment that will breed flies and it will damage the wood cabinet below it. The faucet was repaired in the past for the same problem.
      • Corrective Action(s):
      • Repair and/or replace the faucet so it is secured and sealed to the counter top.
      • **Correction date: Nov. 6/23**
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • One staff member working at time of inspection did NOT have a valid FoodSafe certificate or equivalent course. There must be one person working, at all times, that possesses a valid FoodSafe certificate or equivalent course so they have the knowledge to safely process food.
      • Corrective Action(s):
      • Immediately have staff enroll into a FoodSafe course or equivalent course and successfully complete the course. Manager/owners shall schedule staff appropriately, so there is always one staff working that possesses a valid certificate.
      • **Correction date: Oct. 31/23**
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1) The interior surfaces of the ice machine has mildew built up on it. The mildew will contaminate the ice and possibly make customers ill.
      • 2) There is accumulated dust and food stains on the walls and ceiling around and above the ice machine. The dust could fall into food and customers could become ill from consuming it.
      • 3) The white floor tiles in the food prepartion and storage areas have accumulated food debris on it, so much that the tiles are now black. This will attract pests.
      • Corrective Action(s):
      • 1) Clean and sanitize the interior surfaces of the ice machine to remove the mildew. This will require turning off the ice machine and removing all the ice. Wash the interior surfaces with hot water, soap and then sanitize with bleach. Rinse the bleach off the surfaces and drain the ice machine. Turn the ice machine back on to make new ice. Add this to your cleaning schedule, so it is done on a regular basis.
      • **Correction date: June 5/23**
      • 2) Wash the walls and ceiling around the ice machine to remove the dust. Add this to your cleaning schedule, so it is done on a regular basis.
      • **Correction date: June 5/23**
      • 3) A deep cleaning of the floor is required to be completed to remove all dirt and food debris. The floors under and/or beneath equipment, sinks, tables, shelves, etc. shall be scrubbed clean so the tiles are their original color (white)...look at floor tiles under the back, 2-comp sink. Add this to your cleaning schedule, so it is done a regular basis (every 6 months or as needed).
      • **Correction date: June 12/23**
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The sink where blenders are rinsed out, has an unsecured and sealed faucet. Water is dripping and pooling in the cupboard underneath, this will create an environment that will promote pests. As well, this violation was mentioned in past inspections and was required to be fixed.
      • Corrective Action(s): Immediately replace the whole faucet with a new one, secure and seal it to the counter top so no water can leak down into the cupboard below. Failure to correct this violation will result in the issuance of orders, tickets, and fines.
      • **Correction date: June 5/23**
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) The high temperature dishwasher not working, it would not start, Staff stated it just started not working this morning. Staff indicated that they are manually washing dishes in the 2-comp sink.
      • 2) The front service 2-comp food prep sink is unsealed around the faucet. Water is leaking and pooling in the cupboard under the sink. This will attract and breed pests.
      • 3) The paper towels dispenser at the front 2-comp sink is broken, staff are unable to dry their hands.
      • Corrective Action(s): 1) Immediately call a company to repair the dishwasher so it operates as per manufacturer's specification and reaches a temperature of 180F or hotter during the rinse cycle. Manually washing and sanitizing dishes in the back 2-comp sink MUST occur. Staff must wash dishes dishes with hot water & soap, rinse with hot water, and then soak in a bleach and water sanitizing solution (in the 2nd sink basin).
      • **Correction date: IMMEDIATELY**
      • 2) Repair the front service faucet so it is secured and sealed, to prevent water from leaking under the sink.
      • **Correction date: IMMEDIATELY**
      • 3) Repair or replace the broken paper towel dispenser with a new one, so there always is paper towel at the sink for use.
      • **Correction date: IMMEDIATELY**
      • Violation Score: 15
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Wiping cloths stored on the counter top when not in use. Any bacteria on the cloth will multiply as there is food debris on the cloth and it is sitting at room temperature.
      • 2) The bleach sanitizer in the spray bottle had [Cl2] of 50ppm. This is too low to kill bacteria.
      • 3) The plastic drink shakers and blenders, ice scoop, and other reusable equipment are rinsed off between use and then stored on the counter. Rinsing of these items will not remove all bacteria and they will grow on the surface of these items, as they sit at room temperature.
      • Corrective Action(s):
      • 1) Immediatly place all wiping cloths in a bucket of bleach and water (1Tbsp bleach in 4L of water) when not in use. This will kill any bacteria which the cloth picks up. The bleach and water solution shall be changed every 2-4 hours with new solution to keep the strength at 200ppm.
      • 2) Mix a new bleach and water solution in the spray bottle so the strength is 200ppm (1Tbsp bleach in 4L of water). A new solution shall be made every other day.
      • 3) All rinsed off, reusable equipment MUST be washed and sanitized in the dishwasher every 2 hours. This will kill any bacteria that was not rinsed off.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • During the inspection, the staff member working did NOT have a valid FoodSafe level 1 certificate or an equivalent. There must always be at least one person working at all times, that possesses a valid FoodSafe certificate. AND, managers/owners must possess a valid FoodSafe certificate.
      • Corrective Action(s):
      • Immediately have staff take the FoodSafe Level 1 course, and ensure there is always one staff member working that possesses the certificate. Have copies of staff's certificate at the store, so they can be produced when the EHO asks to review them.
      • **Correction date: April 30, 2022**
      • Violation Score: 1
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions