INSPECTION REPORT Health Protection JCHW-CMSREA

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 January 5, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kent Lee		NEXT INSPECTION DATE January 06, 2023
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: High (≥30) Total Score = 48

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Chemical dishwasher had less than 50ppm chlorine on the dish surface during the final rinse. Sanitizer line was primed with minimal amounts of chlorine being dispensed. Operator attempted to change the sanitizer and rinse aid lines while waiting for service - chlorine was dispensed but was at less than 50ppm. 2) Sanitizer spray bottles were tested at less than 100ppm chlorine (both inside the bottle and spray nozzle). 3) Mandolin slicer had food debris under the blade. Corrective Action(s): 1) Chemical dishwasher must be able to provide a minimum of 50ppm chlorine on the dish surface during the final rinse to allow for proper sanitizing of equipment, utensils, and dishware. Facility has sufficient take out containers to provide single service dishware and utensils for dine-in customers. Kitchen equipment will be washed in the dishwasher and sanitized in a 100ppm bleach sanitizing solution for 2 minutes. Once dishwasher is serviced, all equipment, utensils, and dishware must be properly washed and sanitized. Dishwasher must be tested daily to verify the sanitizer concentration. 2) Ensure sanitizer spray bottles are maintained between 100ppm to 200ppm to allow for proper sanitizing of food contact surfaces. New bleach bottle was opened and approximately 1/2 teaspoon of bleach was added per spray bottle to provide 100ppm to 200ppm bleach sanitizing solution. 3) Ensure mandolin slicer is properly disassembled for cleaning and sanitizing after each use. Staff were shown how to disassemble mandolin at the time of inspection. Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member was observed washing single use glove while working on the cook line. Corrective Action(s): Single use gloves cannot be washed and must be changed whenever the staff member's hands become dirty to prevent potential cross contamination. Staff member changed glove at the time of inspection and proper glove use practices were reviewed with staff at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Insert of food was double stacked directly on top of another insert of food (contacting the food). 2) Food was stored in opened metal cans. Corrective Action(s): 1) Discontinue the practice of stacking foods directly on top of one another to prevent potential contamination of foods. A physical barrier can be placed between the food items to the items. Container was moved at the time of inspection. 2) Once canned foods are opened, the contents must be transferred to food grade containers with proper protection to prevent potential contamination of foods. Canned items were transferred to food grade containers at the time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Vent hood covers over the fryer area has significant grease build-up. Corrective Action(s): Ensure all equipment is cleaned on a regular basis to prevent potential pest infestation and a potential fire hazard. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Chemical dishwasher had less than 50ppm chlorine on the dish surface during the final rinse. Corrective Action(s): Service chemical dishwasher and ensure it can provide 50ppm chlorine to the dish surface during the final rinse cycle to properly sanitize equipment, utensils, and dishware. Service technician has been contacted and will be on-site today. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Spray bottle of degreaser and bleach were unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Containers will need to be relabelled as the labels fall off or fade. Containers were labelled at the time of inspection. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Upright cooler in storage area was at 1C. -Kitchen upright cooler was at 4C. -Kitchen prep cooler (top and bottom) and under counter cooler were at 4C. -Bubble tea under counter cooler was at 4C. -Upright freezer was at -15C. -Bubble tea area freezer was at -13C -Hot holding was greater than 60C. -Cooked chicken was greater than 74C. -Cooked sausages were rapidly cooled in the upright freezer - sausages were at 4C. -Handwash stations equipped with hot and cold running water, liquid hand soap, and single use paper towels. -Raw meats were stored below and separately from ready-to-eat foods. Scoops were stored in a sanitary manner. -Ice machine was found to be clean and sanitary. Ice scoop stored in a sanitary manner. -Facility is serviced by a professional pest control operator on a monthly basis. No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until July 31, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.