INSPECTION REPORT Health Protection DSEA-BD8VB7

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 June 17, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Eddie Yu		NEXT INSPECTION DATE June 18, 2019
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: High (≥30) Total Score = 47

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 issues; 1) pooled eggs for breading stored at deep fry station, product measured 18C. also observed 1 container of squid stored at deep fry station, product measured 17C. 2) Prep cooler contents measured >4 degrees C -various cooked vegetables (14C - 16C) -raw meats (12C - 14C -meatball and other precooked and pre-portioned meals (13C - 16C) Corrective Action(s): discarded. Ensure that the prep cooler is repaired and able to maintain contents <4 degrees C at all times Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A plastic container of cooked corn and beans stored in crock pot with hot water. product measured (55C) Corrective Action(s): Discarded. Ensure that all hot potentially hazardous foods are stored >60C at all times Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member observed to be preparing fried chicken cutlet (raw), deep frying it, and going back to food prep without handwashing. When directed to handwash, staff member rinsed hands with water only. Corrective Action(s): Reviewed with manager that handwashing must happen after hands become contaminated (ie handling raw meats). Gloves must be disposed, and hands must be washed with liquid soap, paper towels, and warm water. GLOVES ARE NOT TO BE WASHED. Future violations regarding improper handwashing may require the installation of a dedicated handsink in the kitchen available for easy access by all kitchen staff. Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required around and in prep cooler. Discussed cleaning around pass through, ceiling tiles, and server sauce station. The built up splatter and debris cannot be cleaned due to being fully caked or baked on the surface. Corrective Action(s): discussed that frequent and routine cleaning is required to prevent such issues. ensure that deep cleaning is conducted on a more frequent basis. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler unable to maintain contents <4 degrees C (ambient temperature measured 16C Corrective Action(s): Discarded potentially hazardous foods stored in the cooler. Do not use this cooler for storage of foods until it has been repaired. Technician contacted, will be arriving in 3 hours. Violation Score: 9

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 (4C) and bar cooler (0C) measured < 4 degrees C =Storage room upright freezers (both-20C) and kitchen mini freezer (-18C) measured < -18 degrees C =Rice hot holding (64C), taiwanese meat sauce hot holding (75C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 71.0 C at the dish surface (minimum 71 C required for proper sanitizing) =Sanitizer solution measured 100 ppm chlorine in bucket. Some towels stored in sanitizer however some towels stored on counter top. Always have wiping towels stored in sanitizer when not in use. =Ice machine was maintained in a sanitary manner =No evidence of pest activity at the time of inspection =Permit posted in a conspicuous location