INSPECTION REPORT Health Protection AFOK-B42QBP

PREMISES NAME Bubble 88		Tel: (778) 395-8899 Fax:
PREMISES ADDRESS 10209 King George Blvd Surrey, BC V3T 2W6		INSPECTION DATE August 27, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Tim Wan		NEXT INSPECTION DATE September 17, 2018
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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Marinated pork and egg stew stored in the hot holding unit only had an internal temperature of 47C. Food was reheated within steamer at the time of inspection. Ensure food products are reheated to an internal temperature of 74C prior to placing it in the warmer. Warmer must be properly reheated and must be able to keep foods at a temperature of 60C or higher. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping rags were again noted to being stored on food preparation surfaces. When not in use, all wiping rags must be stored in a sanitizing solution. Cups, spoons, forks, chopsticks, and knives were double stacked when being washed/sanitized in the front and back mechanical dishwasher unit. All utensils and equipment must not be double stacked within dishwasher units as this will shield overlapped surfaces from being washed/sanitized. Utensils and glasses were rewashed. Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Soap not available at hand washing station by the wok station. All hand sinks must be equipped with liquid soap and paper towels at all times. A new bottle of hand soap was placed at the hand washing station. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Eggs were pooled in a container for multiple orders of food and was being stored at room temperature. Pooling of eggs increases the chance of contamination of food products. Cracked eggs must be cooked all at once for 1 individual customer order. Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of black grease noted behind grills units. Ceiling in kitchen area was covered with black dust/dirt. Accumulation of old food debris noted on shelving units where cleaned bowls are kept. More thorough and frequent cleaning is needed along/behind the cooking units, shelving units (dry storage & dishware), and ceiling in the kitchen. Corrective Action(s): Violation Score: 3

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

Comments

Routine inspection conducted and the following were noted: High temperature dishwasher achieved a final rinse temperature of 72C at plate level on multiple runs. Low temperature dishwasher in the front bar area achieved a final rinse concentration of 100ppm chlorine. All cooler units at 4C Food items in the cooler and dry storage area were properly covered. Chlorine sanitizing solution was prepared at the time of inspection. Note: Ensure staff member that are required to have FOODSAFE Level 1 certification maintains a copy of their valid certification on-site.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AFOK-B42QBP
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment