INSPECTION REPORT Health Protection SCHO-BYSU4D

PREMISES NAME Bubble 88		Tel: (778) 395-8899 Fax:
PREMISES ADDRESS 10209 King George Blvd Surrey, BC V3T 2W6		INSPECTION DATE March 4, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Tim Wan		NEXT INSPECTION DATE March 08, 2021
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: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No concentration of chlorine was detected in the chlorine bleach sanitizer bucket Corrective Action(s): Ensure a food contact surface sanitizer is available for use during operations. Chlorine bleach sanitizer must be between 100-200 ppm to achieve adequate sanitation. Chlorine test strips should be available to determine the concentration of the sanitizer solution. Staff member added unscented bleach (1 teaspoon of unscrented bleach to 1 L of water) during the inspection. Concentration measured at 100 ppm. This is a repeat violation Failing to comply with these requirements will lead to further actions. Correct by: Ongoing Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Food not properly covered on the cooking line and in prep coolers 2) Raw meat being stored on the shelf above cut vegetables in coolers Corrective Action(s): 1) Ensure all food is covered properly with lids or plastic wrap to prevent contamination from occuring. This must be done at all times throughout operations. Operator had covered some items with fitted lids but not all food during inspection 2) All potentially hazardous foods such as raw meat must be stored away from vegetables and ready to eat items on lowest shelves to prevent cross contamination from occuring. These are repeat violations. Failing to comply with these requirements will lead to further actions. Correct by: Immediately and ongoing Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease and food debris on the floors underneath and behind equipments and hard to reach corners of the kitchen. Corrective Action(s): Ensure that the cleaning schedule in the facility's sanitation plan is being followed. Proper cleaning of the premises must be conducted more frequently to remove grease and debris. Operator informed that professional cleaners have been scheduled for behind the grills and exhaust canopy for Friday March 5, 2021. This is a repeat violation. Failing to comply with these requirements will lead to further actions. Correct by: Today and ongoing Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # SCHO-BYR25Q of Mar-02-2021 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1) Chemical dishwasher at the drink bar at 0 ppm chlorine as the bottle of hypochlorite solution was empty. New bottle was installed. No chemical was dispensing after 3 consecutive runs of the the dishwasher after new bottle was installed. 2) Knife being stored inbetween prep cooler and counter. This area cannot be frequently cleaned and sanitized. Correction: 1) Service the dishwasher immediately. Low tempertature chemical dishwasher must reached minimum 50 ppm chlorine to ensure adequate sanitization of dishes. Discontinue use of this dishwasher, all glasses and utensils must be washed using the high temperature dishwasher in the kitchen. Re-wash all dishes that had been washed with this dishwasher in the kitchen's dishwasher. Correct by: Immediately 2) A proper knife holder must be used. Operator had rewashed the knife and stored it away on their wall knife holder mount.

Comments

Follow up inspection to report #SCHO-BYR25Q: - Low temperature chemical dishwasher has been serviced. Final rinse cycle now dispensing 50 ppm chlorine. NOTE: Ensure chlorine test strips are available to test the unit daily to determine that it is in good working order. - Knives no longer stored between equipment but on the magnetic wall mount - Cold side dishes are stored properly on ice, internal temperature at 4C Required Actions: - Ensure COVID-19 safety plan has been completed and a copy of the plan is provided to the Environmental Health Officer - Employee health checks must be conducted and documented at the beginning of every work shift.