INSPECTION REPORT Health Protection AFOK-B8ERGS

PREMISES NAME Bubble 88		Tel: (778) 395-8899 Fax:
PREMISES ADDRESS 10209 King George Blvd Surrey, BC V3T 2W6		INSPECTION DATE January 14, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Tim Wan		NEXT INSPECTION DATE January 31, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 40

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Wiping rags were stored directly on food preparation surfaces. To prevent cross contamination, all wiping rags must be stored in a 100ppm chlorine solution. A sanitizing solution was prepared at the time of inspection. Old encrusted food debris was noted on the top guard of the deli slicer. Ensure deli slicer is thoroughly washed and sanitized after each use. Deli slicer was disabled and was to be re-washed and sanitized. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Cups in the glass washer was not properly sanitized as 0ppm of chlorine was achieve. Instead of a sanitizing solution, a rinse aid solutions was connected to the sanitizing line for the dishwasher. A new bottle of sanitizer was instead and a solution of 100ppm was achieved. Ensure to monitor glass washer daily with test strips. All glasses are to be re-washed/sanitized. Corrective Action(s): Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Designated hand washing station in the kitchen was note equipped with liquid soap and paper towels. All hand washing stations must be equipped with hot/cold water, liquid soap, and paper towels at all times. Food handlers must practice proper hand hygiene while food is prepared or served. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Thorough cleaning is needed throughout the kitchen. Build of old debris and accumulation of black grease was noted on the floor underneath the cooking unit and walk- in cooler and on the exhaust canopy. Accumulation of food debris was noted on the shelving unit where clean dishware is kept, underneath prep-line, and dry storage units. Corrective Action(s): Violation Score: 15 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Food handlers do not hold a valid FOODSAFE Level 1 certification. People that hold a FOODSAFE Level 1 certification are eligible to take the FOODSAFE Level 1 Refresher course until Jan 16, 2019. After this date, only people with a valid FOODSAFE Level 1 certificate are eligible to register for the FOODSAFE Level 1 Refresher course. More information can be found on www.foodsafe.ca Corrective Action(s): Violation Score:

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

Comments

Routine inspection conducted All cooler units at 4C High temperature dishwasher achieved a final rinse temperature of at least 72C at plate level on multiple cycles. Walk-in freezer at -18C.