INSPECTION REPORT Health Protection JCHW-CZAVA4

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 8, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kent Lee		NEXT INSPECTION DATE January 09, 2024
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: High (≥30) Total Score = 45

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A container of beef soup was stored at room temperature at the time of inspection. Staff stated the soup was removed from the cooler approximately 1 hour ago. Corrective Action(s): Do not store potentially hazardous foods between 4C to 60C for more than 2 hours to prevent the growth of pathogens and/or the formation of toxins. Soup was placed on the stove at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Chemical dishwasher had no detectable chlorine concentration. Attempted to prime feed line and no chlorine was being dispensed. 2) Sanitizer spray bottle had not detectable chlorine concentration. Corrective Action(s): 1) Chemical dishwasher must be able to provide at least 50ppm chlorine on the dish surface during the final rinse to properly sanitizer equipment, utensils, and dishware. While chemical dishwasher is waiting to be service, facility will use single use containers and utensils. Equipment must be washed in the dishwasher and sanitized manually in 100ppm chlorine. Chlorine was prepared at the time of inspection. 2) Sanitizer spray bottles must container 100ppm to 200ppm to properly sanitize food contact surfaces. To prepare 100ppm to 200ppm bleach, add ½ teaspoon beach per litre of water. Bleach at 100ppm was prepared at the time of inspection. Violation Score: 25

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Chemical dishwasher was unable to provide 50ppm bleach on the dish surface at the time of inspection. Corrective Action(s): Service chemical dishwasher and ensure it can provide 50ppm chlorine on the dish surface during the final rinse. Violation Score: 15

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Under counter cooler was at 4C. -Front upright cooler was at 4C. -Back upright cooler was at 1C. -Bubble tea cooler was at 4C. -Kitchen freezer was at -8C. -Bubble tea freezer was at -15C. -Hot holding was greater than 60C. -Handwash stations accessible and supplied with hot and cold running water, and liquid hand soap. -Ice machine was found to be clean and sanitary. -Blender containers sanitized after each hour of continuous use. -Raw meats were found stored separately from ready-to-eat foods. -General sanitation satisfactory at the time of inspection. -Facility serviced by professional pest control operator - currently three times per month. Did not observe pest activity at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until July 22, 2028. -Please contact the inspector if you have any questions or concerns. -Signature not required.