INSPECTION REPORT Health Protection JCHY-C43M4W

PREMISES NAME Bubble 88		Tel: (778) 395-8899 Fax:
PREMISES ADDRESS 10209 King George Blvd Surrey, BC V3T 2W6		INSPECTION DATE June 16, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Tim Wan		NEXT INSPECTION DATE June 21, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No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 = 44

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sauces observed to be stored on ice at the work counter. Sauces measured at an internal temperature of 8.5C. Operator informed was sitting out at room temperature for 3 hours. Corrective Action(s): Discard aforementioned items. Ensure sauces are covered fully with ice. Sauces stored out of refrigeration temperatures must be discarded after 2 hours. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Exhaust hood in the kitchen area observed to have a built-up of grease and debris. Meat Slicer top guard observed to have a built-up of food debris. Corrective Action(s): Clean and disinfect the exhaust hood in the kitchen area to remove the built-up of grease and debris. Properly dismantle the meat slicer. Clean and sanitize the meat slicer to remove all built-up food debris. Corrected by: June 21, 2021 Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 2 handwashing sinks at the bar area lack adequate running hot water to faciliate proper handwashing. Corrective Action(s): Service the 2 handwashing sinks at the bar area to have running hot water so that proper handwashing practices are conducted. Temporarily use back kitchen area handwashing sink to wash hands. Corrected by: June 21, 2021 Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Food (e.g.: frozen udon, boxes of meat, etc.) stored on the floor in the walk-in freezer. Corrective Action(s): Store all food at least 6 inches above the floor in the walk-in freezer to prevent possible cross-contamination and ease of cleaning of the walk-in freezer. Corrected by: June 21, 2021 Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed underneath the handsink, toilet, and beside the mop sink area in the staff washroom. Corrective Action(s): Declutter the staff washroom. Clean and disinfect the aformentioned areas to remove rodent droppings. Corrected by: June 21, 2021 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dry storage area light fixture bulb is burnt out. Corrective Action(s): Replace light fixture bulb in dry storage area to facilitate ease of cleaning. Corrected by: June 21, 2021 Violation Score: 3

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

Comments

Correction Order rescinded today due to the following actions taken indicated in the order issued on report#SCHO-BYXR4Z. -Ice machine, all coolers, and stainless steel shelves, paper towel dispenser at the 2-compartment sink, trays used to hold clean glasses at the bar, and drawers for holding clean cups/glasses at the bar has been thoroughly cleaned and sanitized. -Hard to reach areas, particularly behind the fryers and stoves have been cleaned and disinfected to reduce grease built-up. Walls and ceilings have been cleaned and disinfected to prevent debris built-up. -New and updated Sanitization Plan developed and submitted to the inspector for approval. Cleaning schedule developed and logged in accordance to Sanitation Plan. -Liquid soap and paper towels present at all handwashing sinks. -Seals of the preparation cooler repaired. Preparation cooler cleaned and disinfected. -Excessive moisture and garbage accumulation from the back area removed to limit pest infestation (e.g.: flies) Routine Inspection conducted today. COVID-19 compliance conducted. Mask policy in place. Physical distancing decals in place. Sanitizer available for customer use. Plexiglass barrier in place at front till. Customer contact information collected for contact tracing purposes. Tables are assigned to customer to ensure proper physical distancing. Music lower than conversational levels. Maximum 6 patrons per table. Daily health check of staff conducted. Maximum occupancy limit of 40 posted. NOTE: Develop COVID-19 Safety Plan and have it available on-site. Indicate maximum occupancy limit of facility in COVID-19 Safety Plan. Have a sheet documenting health checks of all employees before entering work. Post signage at front door to advise people who display COVID-19 symptoms to not enter. Post signage notifying patrons to sanitize their hands prior to using self-serve station (e.g.: toy dispenser machine). Have hand sanitizer available near self-serve station (e.g.: toy dispenser machine). Erect handwashing and physical distancing sign. Post maximum occupancy limit in customer washroom to one. Ensure that customer contact information collected are properly categorized under the proper days they came in. Kitchen handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine sanitizer buckets measured at 200ppm. Kitchen high-temperature dishwasher measured at 75C at the plate level. Low-temperature dishwasher at the bar area measured at 50ppm chlorine. Stand-up freezer and walk-in freezer measured at -18C. Prep coolers measured 4C. Hot-holding unit measured at 69C. Rice cooker measured at 61C. All cold-holding and hot-holding units met temperature health requirements. Report emailed due to COVID-19 pandemic.