INSPECTION REPORT Health Protection JCHW-CQTSA8

PREMISES NAME Bubble World (Surrey)		Tel: (604) 585-3399 Fax: (604) 233-0899
PREMISES ADDRESS 137 - 10090 152nd St Surrey, BC V3R 8X8		INSPECTION DATE April 12, 2023	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Kent Lee		NEXT INSPECTION DATE 1 Month
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Mandolin slicer was found to have food debris under the blade. Corrective Action(s): Ensure slicer is properly disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Slicer was washed and sanitized at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member was observed touching nose and mouth and did not wash hands prior to continuing to work in the kitchen. Corrective Action(s): All staff must adhere to good hand hygiene practices to avoid direct contamination of foods and food contact surfaces. Reviewed hand hygiene practices with manager at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Food items were double stacked directly on top of one another. 2) Bag of flour was stored directly on the floor 3) Scoops were stored inside food containers with the handle in direct contact with the ingredients. Corrective Action(s): 1) Ensure foods are stored in a manner which prevents potential contamination. Foods which are double stacked must be physically separated by a food grade material (lid, plastic wrap, etc). Foods were reorganized at the time of inspection. 2) Ensure foods are stored off the ground and protected from potential contamination. Flour was placed into a bin at the time of inspection. 3) Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed by the cooler in the back storage area. Facility is currently serviced by professional pest control operator 3 times per month. Corrective Action(s): Clean and sanitize the area affected by rodent droppings and monitor for continued activity. Contact professional pest control operator as needed. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Door seal for under counter cooler across from the fryer area is broken and requires replacement. Corrective Action(s): Ensure door seal is maintained in good condition to prevent loss of refrigeration air and to facilitate proper cleaning or door seals. Operator stated door seals have been ordered and are awaiting arrival. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Degreaser was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Container will need to be relabelled as needed. Violation Score: 3

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

Comments

-Inspection conducted with Student Environmental Health Officer. -Walk-in cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Under counter cooler was at 4C. -Back upright cooler was at 4C. -Kitchen upright cooler was at 4C (do not block the fan at the top of the cooler - may affect air circulation. -Bubble tea cooler was at 4C. -Kitchen upright freezer was at -14C. -Bubble tea upright freezer was at -13C. -Hot holding was greater than 60C. Fried luncheon meat stored inside hot holding unit is used within 1 hour. -Squid was cooked/fried to greater than 74C. -Chemical dishwasher had a final rinse of 50ppm to 100ppm on the dish surface (minimum of 50ppm required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, and liquid hand soap. -Bleach sanitizer pails and spray bottles were at 100ppm to 200ppm. -Ice machine was found to be clean and sanitary. -Blender containers sanitized after each hour of continuous use. -Raw meats were found stored separately from ready-to-eat foods. -General sanitation satisfactory at the time of inspection. -Facility serviced by professional pest control operator - currently three times per month. Did not observe cockroach activity at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until July 31, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.