INSPECTION REPORT Health Protection AFOK-AX3QDX

PREMISES NAME Bubble 88		Tel: (778) 395-8899 Fax:
PREMISES ADDRESS 10209 King George Blvd Surrey, BC V3T 2W6		INSPECTION DATE March 21, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Tim Wan		NEXT INSPECTION DATE March 22, 2018
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 = 45

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Chopping knives were stored between the wooden chopping block and prep cooler. This method of storage is not acceptable as the area cannot be adequate washed and sanitized. Knives are to be stored in a sanitary manner after they have been properly washed and sanitized. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Glassware in the front dispensing area are not properly sanitized as the low temperature chlorine dishwasher is not in good working order. Have all glassware rewashed and sanitized in the main high temperature dishwasher. All glassware are to be washed in the high temperature dishwasher until the chlorine dishwasher is reinspected by an Environmental Health Officer. Wiping rags were stored directly on food preparation surfaces. Ensure all wiping rags are stored in a sanitizing solution to prevent cross contamination. Corrective Action(s): Violation Score: 25

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Rice scoops and utensils were stored in a stagnant container of water. This method of storage is not acceptable as it promotes the growth of bacteria. Rice scoops and utensils are to be stored in a container of ice. A container of tofu was not covered in the walk-in cooler. Ensure all food products are properly covered. Bowls were used as scoops for marinated vegetable and marinated meat products were stored directly in the food product. Do not store scoops or bowls in the food product directly to prevent cross contamination. Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of black grease was not on the exhaust canopy and behind the grill units. Cleaning of this area has been scheduled for next week. Ensure hard to reach areas are frequently cleaned to prevent grease build-up. Shelving units for clean utensils also needs to be cleaned more frequently. Build-up of dirt was noted on the fan covered and ceiling area of the walk-in cooler. Have the area properly washed. Corrective Action(s): Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temperature chlorine dishwasher in the front serving area is not in good working order as it was incapable of dispensing 50ppm of chlorine. Have the dishwasher unit repaired and not to be used until it is reinspected by an Environmental Health Officer. Corrective Action(s): Violation Score: 3

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

Comments

Routine inspection conducted and the following were noted. Walk-in cooler at 4C. Under-counter prep-cooler and stand-up coolers at 4C. Ensure to monitor all cooler units daily with an accurate thermometer to ensure they are in good working order. High temperature dishwasher achieved a final rinse temperature of 72C at plate level. 100ppm of chlorine sanitizer available. A new low temperature dishwasher was installed in the front servicing area. Stand-up freezer units at -18C. No pest activity noted.