INSPECTION REPORT Health Protection DSEA-B9QVPL

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 February 25, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Eddie Yu		NEXT INSPECTION DATE March 06, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw chicken for salty peppery chicken found stored at room temperature. product measured 16C to 17C Corrective Action(s): discarded. ensure that all cold potentially hazardous foods are stored <4 degrees C at all times. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed staff member handle raw chicken directly with gloved hands then rinse gloves with tap water to continue working. Corrective Action(s): Discussed importance of handwashing after hands become soiled, as well as the importance of discarding gloves if they become soiled, then washing hands. Also discussed washing hands with liquid soap, warm water, and drying with paper towels. correction order issued for proper handwashing. future violations related to improper handwashing by staff will require an addition of a dedicated handsink in the kitchen food prep area. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 5 issues; -dried on food debris build up observed on bulk dry goods bins in the back kitchen -sauce splatter build up on server's sauce station wall and countertop -grease and dust build up on exhaust canopy at all hot stations -food and dust build up along wall and floor behind prep cooler and sauce station shelving -debris build up on walk-in cooler wire shelving and bar cooler shelves Corrective Action(s): clean the above noted areas. This must be done on a more frequent basis Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2 issues; -drain pipe for wok burners broken and leaking waste water onto floor -bar area undercounter cooler noted to have pooling water inside Corrective Action(s): Repair both issues immediately. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 3 issues; -floor tiles at the wok station are missing or chipped -light cover and working bulbs missing in the kitchen ceiling lights -observed a bowl of rice to be cooked in the clean dish area (beside the dishwasher). this area is not permitted to have food or food handling Corrective Action(s): Repair the floor and replace missing tiles. Obtain a light cover and properly working lights. review with staff that the area surrounding the dishwasher is for dirty or clean dishes only and food handling or prep is not permitted in this area. due: 1 week Violation Score: 5

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 (2C), prep cooler (2C), and bar cooler (1C) measured < 4 degrees C =Storage room upright freezers (both-22C) and kitchen mini freezer (-18C) measured < -18 degrees C =Rice hot holding (70C), taiwanese meat sauce hot holding (79C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 72.8 C at the dish surface (minimum 71 C required for proper sanitizing) =Ice machine was maintained in a sanitary manner =No evidence of pest activity at the time of inspection