INSPECTION REPORT Health Protection SCHO-BYR25Q

PREMISES NAME Bubble 88		Tel: (778) 395-8899 Fax:
PREMISES ADDRESS 10209 King George Blvd Surrey, BC V3T 2W6		INSPECTION DATE March 2, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Tim Wan		NEXT INSPECTION DATE March 05, 2021
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 = 50

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Container of bean sprout side dish stored on ice had an internal temperature of 12C. Ice has melted. Operator mentioned that it has been sitting at ambient temperature for approximately 1 hour. Corrective Action(s): Ensure that ice is replaced after it has melted to keep the potentially hazarous food at 4C or below or to move the product into the cooler at 4C or below. Operator discard the melted ice and refilled the container with more ice. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1) Chemical dishwasher at the drink bar at 0 ppm chlorine as the bottle of hypochlorite solution was empty. New bottle was installed. No chemical was dispensing after 3 consecutive runs of the the dishwasher after new bottle was installed. 2) Knife being stored inbetween prep cooler and counter. This area cannot be frequently cleaned and sanitized. Corrective Action(s): 1) Service the dishwasher immediately. Low tempertature chemical dishwasher must reached minimum 50 ppm chlorine to ensure adequate sanitization of dishes. Discontinue use of this dishwasher, all glasses and utensils must be washed using the high temperature dishwasher in the kitchen. Re-wash all dishes that had been washed with this dishwasher in the kitchen's dishwasher. Correct by: Immediately 2) A proper knife holder must be used. Operator had rewashed the knife and stored it away on their wall knife holder mount. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) No bleach sanitizer solution available for sanitizing food contact surfaces 2) Wiping cloths being stored on top of food contact surfaces and not in a sanitizer solution Corrective Action(s): Ensure an approved food contact surface sanitizer is available for use during operations. Chlorine bleach sanitizer must be between 100-200 ppm to achieve adequate sanitiation. Wiping cloths are to be stored in sanitizer solution at all times. Buckets of sanitizer with cloth towels can be kept at each work station of the kitchen. Staff made a chlorine bleach solution (1 teaspoon of unscented bleach with 1 L of water) and added all towels into the bucket. Concentration of the solution measured at 100 ppm. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Food stored in the prep cooler and on the cooking line not covered 2) Raw meat being stored on the shelf above cut vegetables in the stand up cooler Corrective Action(s): 1) Ensure all food is covered properly to prevent contamination from occuring. This should occur throughout kitchen operations. 2) All potentially hazardous foods such as raw meat must be stored on the lowest shelf from vegetables and ready to eat items to prevent cross contamination. . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease and food debris on the floors underneath and behind equipments and hard to reach corners of the kitchen Corrective Action(s): Proper cleaning of the premises must be conducted to remove grease and debris. Correct by: Immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Chemical dishwasher at the drink bar not dispensing any chemical for sanitizing cycle after changing to a new sanitizer solution bottle. Corrective Action(s): Ensure that chemical dishwasher is dispensing chlorine to a minimum of 50 ppm to ensure adequate sanitiation of all equipment/utensils/food contact surfaces. Have the dishwasher serviced immediately Correct by: Immediately Violation Score: 3

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

Comments

Routine inspection conducted: - All hand washing sinks equipped with hot/cold running water, liquid hand soap, and paper towels - Cooling units (walk in, prep, & stand up) at 4C or below - Freezers (walk in & stand up) at -18C or below - High temperature dishwasher registered at 75C at plate level - Ice machine maintained in a sanitary manner - Hot held food at 60C or above - Food stored off the ground and organized - No pest activity noted during the inspection - Permit posted in visible location COVID-19 control measures: - Max 40 people occupancy - Tables separated 6 ft/2m apart - COVID-19 signage posted - Customer contact tracing available at the front door - Hand sanitizer available for customer use - Barriers are installed Required Actions: - Ensure a COVID-19 safety plan is available on site. WorksafeBC template was discussed during inspection. Provide a copy to the EHO via email.