INSPECTION REPORT Health Protection MKIM-CSXU24

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 19, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Eddie Yu		NEXT INSPECTION DATE June 20, 2023
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 64

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut vegetables (20C) and fresh noodles (20C) observed to be stored on counter top. Operator reports they were removed from the walk in cooler 1.5 hours ago. Corrective Action(s): Operator relocated all items to walk in cooler. 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 holding unit measured to be at 51C. Corrective Action(s): Operator discarded tofu/mushroom sauce. This is a repeat infraction. Operator instructed not to use the hot holding equipment any longer. Communicated to operator hot holding units must be able to produce at least 60C at all times. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher only able to produce 62C on dish surface during final rinse. Corrective Action(s): Ensure to perform alternative dishware washing method as discussed during inspection. Contact EHO once the dishwasher has been serviced. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hot water observed to be shut off at the front hand washing station. Corrective Action(s): Operator turned on hot water at the time of inspection. Ensure there is access to hot water at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Personal items (cell phone) observed on food prep area 2) Ice scoop observed to be placed in ice bin 3) Kitchen utensils observed to be placed in warm water bath Corrective Action(s): 1) Operator removed personal item at the time of inspection. Ensure not to place personal items on food prep counter tops 2) Operator relocated ice scoop at the time of inspection. 3) All utensils placed in dishwasher. Ensure to place kitchen utensils in either ice water bath or dry conditions. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen meat item thawing in room temperature at -3C. Corrective Action(s): Operator relocated frozen meat item into walk in cooler. Ensure to thaw frozen items in running water or inside the walk in cooler. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and grease build up observed in the following areas: - Under the fryers - On the Vents Corrective Action(s): Ensure to clean and sanitize above mentioned areas. Date To Be Corrected: Immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) High temperature dishwasher had a final rinse of 62C on place surface level. 2) Hot holding device only able to produce 51C 3) Front hand washing sink faucet leaking Corrective Action(s): 1) Repair/replace dishwasher so that it is able to produce at least 71C on the dish level during final rinse. Perform alternative dishwashing as shown during inspection. After running dish load through the dishwasher, place all utensils in a sanitation sink at least 100 ppm for 30 seconds and allow to air dry. 2) Repair/replace hot holding equipment so that it is able to produce 60C or above at all times 3) Ensure hand sink is not leaking Date To Be Corrected: Immediately Violation Score: 9

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

Comments

- Rice 66C - Front cooler 3C - Prep cooler 3C - Hot holding #1 66C - Walk in cooler 0C - Ice cream freezer -18C - Freezer #1 -18C - Freezer #2 -19C - Temperature log only maintained for the back two freezers, ensure to maintain temperature log for all hot holding units and coolers as well - Ensure to maintain and update a sanitation log for the high temperature dishwasher - Staff onsite FoodSafe level 1 certified - Sanitizer pail had 200 ppm chlorine - Ice machine maintained in a clean manner - Health permit posted