INSPECTION REPORT Health Protection AHEN-B4QTD3

PREMISES NAME Bubble World (Surrey)		Tel: (604) 585-3399 Fax: (604) 233-0899
PREMISES ADDRESS 137 - 10090 152nd St Surrey, BC V3R 8X8		INSPECTION DATE September 18, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kent Lee		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Several containers on four different surfaces of cold potentially hazardous food inside inserts (prepped vegetables including carrots and onions, bean sprouts, tofu, etc.) were stored above 4 degrees C (internal temperatures near 18 degrees C) at room temperature on the top surface of the under-the-counter cooler and on the table surface. Time-tracking (i.e. time stamps, timers, or any documentation to monitor the time) and temperature controls were not in place. Person in charge on shift stated that the food was placed at room temperature from approximately one hour ago. Corrective Action(s): All cold potentially hazardous food above 4 for less than 2 hours was transferred into refrigeration units at or below 4 degrees C. . Required: Cold potentially hazardous food must be stored at or below 4 degrees C and hot potentially hazardous food at or above 60 degrees C internal temperature. . Suggestion: Discuss with the Owner or Operator to determine if a commercial prep. cooler at an ambient temperature at or below 4 degrees C should be added; This will enable staff to gain access to ingredients near the cook line while maintaining the potentially hazardous food temperature at or below 4 degrees C. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Knob (faucet handle) at the handsink near the bubble tea area was not in place and hot water was not accessible at this handsink. Staff member stated that they do not need hot running water at this sink. Corrective Action(s): All designated handsinks are required to be supplied with hot and cold running water, liquid soap, and paper towels so that hands may be washed prior to preparing any drinks or food. The rinse sink adjacent to the handsink in the bubble tea area cannot be used as the designated handsink since it is used to rinse preparation utensils in the bubble tea area. Staff member was able to repair the handsink and enable access to hot running water during the inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Handle of ice scoop was stored directly into ice and the handle was taped with a nondurable and non-easy to clean material. Corrective Action(s): Tape and elastic bands were removed from the handle of the ice scoop, ice scoop was rewashed through the dishwasher, and then stored in a way to prevent the handle from contacting the ice. Make sure the handle of the ice scoop does not contact the ice to prevent any contamination of this ready to eat food. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): Rodent droppings were observed on the shelving unit of the dry storage area adjacent to the walk-in-cooler. Cleaning was last conducted two days ago according to staff. Corrective Action(s): Monitor for rodent droppings and other signs of pest activity at least twice per day (morning time and evening time) and clean all affected areas with bleach water. Continue with pest control measures: protecting food from contamination by covering it in food grade containers with tight fitting lids, keeping the restaurant clean and dry, keeping doors closed, sealing all entry points, sanitizing all prep. surfaces prior to use and immediately after each use, and continuing with the pest control program. -Affected area was cleaned and sanitized during the inspection by a staff member. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): A nondurable and difficult to effectively clean plastic material was taped to the handle of the ice scoop and elastic bands were also added. Corrective Action(s): Taped material was removed from the handle of the ice scoop. Make sure all materials are easy to clean, durable, smooth, non-toxic, impermeable to moisture. Violation Score: 3

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

Comments

Other handsinks were adequately supplied with liquid soap, hot and cold running water, and paper towels. Handsink in bubble tea area (Code 401) was repaired during the inspection to be adequately supplied with hot and cold running water, liquid soap, and paper towels. Coolers were at or below 4 degrees C. Freezer was at or below -18 degrees C. Hot-held food was at or above 60 degrees C. Temperature records were in place for refrigeration units. Dishwasher final rinse chlorine residual was at least 50 ppm at the plate. 100 ppm chlorine sanitizer was available inside three buckets with wiping cloths. Food was covered in the dry storage areas. Supervisor on shift had taken the FOODSAFE Level 1 refresher course and had a wallet-sized FOODSAFE Level 1 certificate valid until July 29, 2023. Pest control program via Orkin was in place and last visit was in August 2018.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-B4QTD3
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Note: Canola oil is used on-site.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment