INSPECTION REPORT Health Protection DSEA-CQBTSL

PREMISES NAME Bubble World Tea House-New Westminster		Tel: (778) 397-7800 Fax: (778) 397-7800
PREMISES ADDRESS 601 Agnes St New Westminster, BC V3M 1G9		INSPECTION DATE March 27, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Eddie Yu		NEXT INSPECTION DATE 4 Months
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 Yes
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: Bags of portioned noodles (on cart with seasonings) and bag of green onion pancakes (stored on countertop) at room temperature. Staff also keep various containers of ingredients stored on top of food inserts at the top of the prep cooler. Products measured between 15 and 22C Corrective Action(s): Discarded. Ensure that all cold potentially hazardous foods are kept <4C at all times. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Tofu/mushroom sauce stored in hot holder at 51C internal. Corrective Action(s): Discarded. Discussed with operator that all hot potentially hazardous foods must be kept >60C at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Observed staff member's cellphone stored on plates in the kitchen. Corrective Action(s): This is not a sanitary practice. Plate was put through the dishwasher. Staff MUST keep personal belongings stored away from food prep and food contact areas. Violation Score: 3

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

Comments

=FOH and BOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (1C), prep cooler (1C), and bar cooler (2) measured < 4 degrees C =Storage room upright freezers (-26C and -19C), ice cream freezer (-20C), and kitchen mini freezer (-23C) measured < -18 degrees C =Rice hot holding (63C), taiwanese meat sauce hot holding (62C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 70.5 C at the dish surface (minimum 71 C required for proper sanitizing) =Surface sanitizer solution measured 100 ppm chlorine in buckets in the kitchen and bar =Ice machine was maintained in a sanitary manner =FOODSAFE level 1 certified staff on site (manager's valid to Oct 2023) =Permit posted in a conspicuous location