INSPECTION REPORT Health Protection AFOK-AT6QRK

PREMISES NAME Bubble 88		Tel: (778) 395-8899 Fax:
PREMISES ADDRESS 10209 King George Blvd Surrey, BC V3T 2W6		INSPECTION DATE November 16, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Tim Wan		NEXT INSPECTION DATE 2 Months
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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Knives were stored between chopping block and cutting table. This area cannot be adequately sanitizing on a frequent basis. Ensure knives are stored in a sanitary manner after they have been washed/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): Cups were washed in the front dishwasher. However, dishwasher is not in good working order as it is not achieving a sanitizing temperature of 71C at plate level. All wiping rags need to be stored in a bleach solution. Ensure a bleach solution is made as soon as the restaurant is open and all food contact surfaces are wiped down. Corrective Action(s): Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: A container of chop meat was stored above vegetable products in the walk-in cooler. Ensure all raw meat is stored between vegetable and ready to eat foods. Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of heavy grease and food debris was noted underneath the cooking line. Accumulation of grease was also noted on the exhaust canopy. Ensure the cook line is frequently clean to prevent grease build-up. Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front high temperature dishwasher is not in good working order. Machine is not automatically shutting off and temperature was only at 63C at plate level. Owner will look into replacing the machine. Do not use the machine until it is capable of achieving a final rinse temperature of 71C at plate level. Contact inspector for re-inspection when machine has been repaired or replaced. 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: High temperature dishwasher in the dish pit area achieved a final rinse temperature of at least 71C at plate level. Ensure to monitor dishwasher daily. A memory waterproof thermometer with a hold function should be used to monitor sanitizing temperature daily. Undercounter prep-coolers and walk-in cooler at 4C. Standup freezer and walk-in freezer were both at -18C. Ensure all staff member certified with FOODSAFE Level 1 keeps a copy of their certification onsite.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AFOK-AT6QRK
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment