INSPECTION REPORT Health Protection DSEA-C48U5B

PREMISES NAME Bubble World Tea House-New Westminster		Tel: (778) 397-7800 Fax: (778) 397-7800
PREMISES ADDRESS 601 Agnes St New Westminster, BC V3M 1G9		INSPECTION DATE June 22, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Eddie Yu		NEXT INSPECTION DATE June 29, 2021
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 46

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep cooler contents measured >4C; -beef shank (17C) -pork blood (9C) -marinated pork (11C) -pork intestine (9C) -chopped garlic (9C) Raw meat/seafood for the deep fry area left out, products measured 18C Corrective Action(s): discarded all potentially hazardous foods in the prep cooler and the deep fry station meat/seafood left out. Ensure that all cold potentially hazardous foods are kept <4C at all times. Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Sanitizer solution measured 0 ppm chlorine AND staff do not keep wiping cloths in sanitizer solution when not in use Corrective Action(s): re-made sanitizer solution and educated staff on keeping wiping cloths in sanitizer when not in use. make sanitizer solution fresh when it is visibly dirty. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): observed staff member rinse single use vinyl gloves after taking out the trash, then proceeding to work in the kitchen Corrective Action(s): discussed proper handwashing and glove use in the kitchen by staff. Always change gloves between tasks, after getting soiled, or after touching face/hair/phone. Wash hands with warm water and liquid soap between glove changes. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation needs improvement as food debris and grease build up observed in several areas throughout the facility. -floors (walk-in fridge, around the deep fryer, behind the prep cooler and shelves, behind the ice machine, under the dry storage shelves, under the bubble tea area handsink, under the wok station, etc) -food splatter on walls around the Taiwanese meat sauce hot holder, walk-in cooler door and window, in the prep cooler, etc -thermometer (2X) in prep cooler was dirty with grease and splatter -sauce containers left of the prep cooler have not been changed in some time as build up and splatter was visible on covers and the container itself. -bulk flour and rice bins and their roller platforms by the 2 compartment sink Corrective Action(s): the majority of the above noted areas have repeat issues with sanitation. develop a cleaning schedule to ensure that staff are cleaning these areas on a more frequent basis. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler measured to have an ambient temperature of 10C, confirmed with probe thermometer Corrective Action(s): repair the prep cooler and do not use the unit until it has been repaired and is capable of maintaining contents <4C at all times. due: immediately. Violation Score: 9 310 - Single use containers & utensils are used more than once [s. 20] Observation: several single use spoons and bowls being used for storing foods in the prep cooler Corrective Action(s): do not use single use take out utensils for repeated food storage, change out containers to reusable food grade containers. Violation Score: 3

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

Comments

=FOH and BOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (4C), prep cooler (10C), and bar cooler (4C) measured < 4 degrees C =Storage room upright freezers (both-19C), ice cream freezer (-18C), and kitchen mini freezer (-18C) measured < -18 degrees C =Rice hot holding (65C), taiwanese meat sauce hot holding (75C), stove top stewed beef (61C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 75.1 C at the dish surface (minimum 71 C required for proper sanitizing) =Ice machine was maintained in a sanitary manner, general food storage practices satisfactory =FOODSAFE level 1 certified staff on site however certificate not available (inspector to check with database). =Permit posted in a conspicuous location reminder to keep fresh noodles and doughs such as green onion pancake dough, at 4C or less.