INSPECTION REPORT Health Protection JCHY-C47UWS

PREMISES NAME Bubble 88		Tel: (778) 395-8899 Fax:
PREMISES ADDRESS 10209 King George Blvd Surrey, BC V3T 2W6		INSPECTION DATE June 21, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Tim Wan		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in freezer measured at -13C air ambient temperature. Corrective Action(s): Service the aforementioned cooling unit to hold at least -18C or lower air ambient temperature. Corrected by: next routine inspection. Violation Score: 3

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

Comments

Follow-up Inspection today for report#JCHY-C43M4W. All infractions have been corrected in report#JCHY-C43M4W. -COVID-19 Safety Plan developed and readily available on-site. Maximum occupancy limit of 40 indicated in the COVID-19 Safety Plan. Ensure that all safety measures are noted in the Plan. -Signage notifying patrons not to enter if they display COVID-19 symtoms posted. -Sanitizer and sanitizer signs present near self-serve machine (i.e.: toy dispenser machine). -Occupancy limit of 1 for both men and female washroom posted. -Proper customer information documented for contact tracing purposes. -Handwashing and physical distancing signage posted within the facility. -Dry storage light fixture bulb replaced to ensure adequate lighting. -Staff washroom de-cluttered. Rodent droppings cleaned up and disinfeced in the toilet, mop sink, and handsink areas in the staff washroom. -Food in the walk-in freezer stored 6 inches above the floor to prevent cross-contamination. -Two handsinks at the bar area well equipped with hot and cold-running water, liquid soap, and paper towels. -Exhaust hood in the kitchen area is cleaned to remove excessive grease built-up. Meat slicer top guard is free from food accumulation. Report emailed due to the pandemic.