INSPECTION REPORT Health Protection DWAG-BH2TLJ

PREMISES NAME Bubble 88		Tel: (778) 395-8899 Fax:
PREMISES ADDRESS 10209 King George Blvd Surrey, BC V3T 2W6		INSPECTION DATE October 17, 2019	TIME SPENT 0.75 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 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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 5 raw shelled eggs observed to be stored at room temeprature. Food product temperature measured at 24C. Operator stated the eggs were left at room temperature for 2.5 hours. Corrective Action(s): 5 raw shelled eggs were discarded. Ensure cold potentially hazardous food such as raw shelled eggs are stored at 4C or less. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizing bucket at the kitchen area measured with 0 ppm bleach. 100-200 ppm bleach is required to be used as a proper food surface sanitizer. Corrective Action(s): Additional bleach was added into the aforementioned sanitizing bucket to produce 100 ppm bleach sanitizer (1 teaspoon of bleach to 1 liter of water). Clean and sanitize all food contact surfaces inside the kitchen area. Ensure food surface sanitizer is always available during operation. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One small bag of raw meat was stored on top of raw vegetables inside the walk-in cooler. This is a repeated violation. Corrective Action(s): Operator moved the raw meat to the bottom shelf inside the walk-in cooler. Raw meat must be stored below any raw vegetables and ready-to-eat product to prevent contamination of meat juices. Violation Score: 3

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

Comments

Follow-up inspection: - Washroom hand washing station provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm bleach sanitizer in pail available at the front serving area. - Methanol fuel containers stored on the lowest shelf away from food products. - Sanitation under the cooking equipment had improved. However throughout cleaning is required to remove grease build-up. - Ice holder maintained in a sanitary condition. - Operator stated high temperature dishwasher had been serviced. Final rinse temperature measured at 75C. - Temperature records not maintained. Discussed with the operator to ensure temperature records are maintained.