INSPECTION REPORT Health Protection DKAL-BYBR8S

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 February 16, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kent Lee		NEXT INSPECTION DATE March 02, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) A large pot of soup was found in the walk-in cooler at an internal temperature of 38C. 2) Preparation cooler inserts had overstacked containers. Corrective Action(s): 1) Operator stated that the soup was made fresh 1.5 hours ago. The soup was transferred into smaller containers for rapid cooling. Cooling practices were discussed with the operator. Ensure food is cooled from 60C-20C in 2 hours and 20C-4C in 4 hours to prevent the growth of pathogens or accumulation of toxins that can lead to foodborne illness. 2) The stacked containers were removed from the inserts and moved to the bottom of the cooler. Do not over stack containers in the inserts as they cannot be cooled effectively and limit air circulation. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): There was no sanitizer available in any food preparation area. Corrective Action(s): Operator made two buckets of 200 ppm bleach sanitizer solution at the time of inspection. All counters were sanitized again. Ensure sanitizer is always available and accessible in all food preparation areas. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Visibly dirty/soiled rags were found on counters all around the facility. 2) Eggs were stored over ready-to-eat food in the walk-in cooler. 3) Several items were left uncovered in the coolers. 4) Rice scoop was stored in luke warm water by the rice cooker. Corrective Action(s): 1) Soiled rags were moved to the sanitizer buckets during the inspection. Ensure washcloths are stored in sanitizer solution or put in laundry after each use or discarded after use. 2) The eggs were moved to the bottom shelf. Raw eggs are a potentially contaminated food that can cross contaminate ready to eat foods through accidental breakage or surface contact. Ensure raw eggs and raw meats are always stored on the bottom most shelf to prevent cross contamination. 3) Cover all items when storing them in coolers to prevent cross contamination through accidental spills. Date to be corrected by: immediately 4) Operator discarded the water and obtained a container with ice for proper storage of the rice scoop. Rice scoops should be held at temperatures below 4C or above 60C to prevent the growth of pathogens and/or accumulation of toxins. Violation Score: 9

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

Comments

Routine inspection of the food premises conducted. Temperatures: - Double door upright freezer: -19C - Stand-up single door freezer: -18C - Preparation cooler 1: 2C - Preparation cooler 2: 4C - Bar under-counter cooler: 4C - Glass sliding door cooler: 3C - Walk-in cooler: 2C - Hot holding unit: 68C All units are equipped with accurate thermometers. Food probe thermometer was available on site. Sanitation: - Hand washing sinks were adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. - 2-compartment sink (2) were equipped with functional drain plugs. - Low-temperature dishwasher achieved 50 ppm chlorine residual at the dish surface after the final rinse cycle. - Household bleach was available on site. Sanitizer solution was made during the inspection. *see violation above* - Staff washroom was in satisfactory sanitary condition. Storage and Pest Management: - No signs of recent pest activity noted at the time of inspection. - Pest proof bins are used for dry ingredient storage. NOTE: Reorganize the storage area to ensure the floor was can be thoroughly cleaned and disinfected. Handling and Hygiene: - Food handling should be improved especially when storing food in coolers. - Counters should be washed and sanitized after each use or every 2 hours. *see violation above* Administration: - Operator has a valid FOODSAFE level 1 certification. - Permit is posted. NOTE: Sanitation logs should be maintained for the whole facility and the records should be available on site for review. COVID-19 Safety: - BCCDC signage is posted at the front entrance. - Masks are mandatory. Signs are posted. - Ground markings in place to allow for crowd control. - Hand sanitizers are available and accessible. NOTE: Ensure a physical copy of the COVID-19 safety plan is available on site for review. A template can be found on WorkSafe BC's website.