INSPECTION REPORT Health Protection AHEN-AHB2D5

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 4, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kent Lee		NEXT INSPECTION DATE January 11, 2017
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 = 17

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One container of hot-held potentially hazardous food inside the hot-holding unit was measured at 45 degrees C internally. Cold air from the vent was noted directly above the hot-held food items. Corrective Action(s): Staff reheated the hot-held item to greater than 74 degrees C (~82 degrees C) and then placed it inside the hot-holding unit. Staff added lids to the hot-held food items upon verbal direction by the area E.H.O. Ensure hot potentially hazardous food is hot-held at 60 degrees C or hotter. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A cutting board obstructed access to the handsink as it was placed directly over the handsink near the hot-holding area. A food container was also placed into the same handsink later during the inspection. Corrective Action(s): Do not place any food equipment over and/or inside handsinks. Ensure handsinks are kept accessible for handwashing and that staff use the handsinks to properly and frequently wash their hands before handling food. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food contact surfaces were observed underneath the liquid soap dispenser in the kitchen. Corrective Action(s): Do not store food contact surfaces (e.g. bowls and containers) near the handsink to protect them from becoming contaminated. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Buildup of debris was noted on the floor in the following hard-to-reach areas: the floor behind the dishwasher, the baseboards and floor near the hot-holding area, and the floor in the dry storage room near the washrooms. Corrective Action(s): Clean the above noted areas to remove the buildup of food debris/residues. Correct within 1 week. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: A ceiling tile is partly broken and has a small gap in it in the dry storage room. Corrective Action(s): Replace this ceiling tile with an appropriately sized intact ceiling tile made of non-porous, smooth, durable, and easy-to-clean materials. Correct within 3 months. Violation Score: 1

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels in the kitchen, bubble tea area, and washrooms. Dishwasher final rinse chlorine residual was 100 ppm at the plate. 100-200 ppm chlorine sanitizer was available inside the buckets with wiping cloths. Food was generally covered in storage areas. Walk-in-cooler and other coolers were 4 degrees C or less and were equipped with thermometers. Freezers were -18 degrees C or less. Hot-held rice and two other hot-held food items (apart from the one aforementioned hot-held food item) were 60 degrees C or hotter. A probe thermometer was available. Temperature records for refrigeration units and two hot-held food items were in place. NOTE: Ensure a time-stamp is maintained and followed for food (e.g. lettuce, onions, and carrots) kept at ambient temperature. The food must be kept refrigerated at 4 degrees C or less if no documentation is maintained for food items held at room temperature for 4 hours or less. This requirement was discussed with a full-time staff member responsible for temperature monitoring and the manager as well.