INSPECTION REPORT Health Protection 248622

PREMISES NAME Bubble Waffle Cafe		Tel: (604) 428-9513 Fax:
PREMISES ADDRESS 229 - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE August 17, 2020	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Grace Li		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Food debris and build up noted on equipment used to make 'rotatoes' (Spiral-shaped potatoes) 2) Rice debris noted in empty pot and on lid of a small rice cooker. Corrective Action(s): 1) Clean and sanitize noted equipment. Ensure hard to reach areas are scrubbed to remove food debris. 2) Clean and sanitize small rice cooker. * Ensure equipment is cleaned and sanitized after each use before being stored to minimize bacterial growth. Violation Score: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Low-temp dishwasher was not dispensing chlorine sanitizer after 4 runs. - Measured 0ppm chlorine at plate surface using test strips. - A minimum of 50ppm chlorine is needed to adequately sanitize and remove bacteria on dishes. Date To Be Corrected By: Immediately Corrective Action(s): - Repair/service dishwasher so it is dispensing chlorine sanitizer. - Worker called technician to arrive today. - Due to COVID-19, dishwasher is not often being used because restaurant is using single-use, disposable items to serve dine-in customers. - In the meantime, use manual 3-compartment sink dishwashing to wash and sanitize equipment and utensils. Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink beside cooking area was blocked by a garbage can and a cart. A sieve was noted in hand sink as well. Soap coming out of soap dispenser appeared old; soap was crystallized. - Hand washing stations must be available at all times for workers to wash and remove bacteria from hands. Date To Be Corrected By: Immediately Corrective Action(s): - Remove sieve from hand sink. - Move garbage can and cart to ensure access to hand sink. - Refill soap dispenser with fresh liquid soap. Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw meats in freezer unit near dishwashing area was stored beside corn and containers of ice cream. 2) In front area, drink cups with lemon slices inside stored between hand sink and paper towel dispenser. 3) Canned food and packages of dry food was being stored inside staff washroom. Date To Be Corrected By: Immediately Corrective Action(s): 1) Reorganize food in freezer unit. Raw meats should be stored underneath ready-to-eat foods (ex. corn) to minimize cross-contamination. 2) Move prepared drink cups with lemon slices away from hand sink away, to protect drinks from water splashing due to hand washing. 3) Food items cannot be stored inside a washroom. Remove food items from washroom. Sanitize canned food and packages first before storing in a dry storage unit. Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and grease residue observed under fryers in cooking area, and under the 2-door line cooler. Date To Be Corrected By: Immediately Corrective Action(s): - Clean and sanitize noted areas. - Ensure these areas are regularly cleaned to minimize potential pest activity. Violation Score: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Observed a garbage bag being used as a cover/barrier on a cart. Cardboard noted in cooking area, being used as a tray for equipment. Date To Be Corrected By: Immediately Corrective Action(s): - Remove garbage bag from cart and cardboard tray. These items are not smooth, easily cleanable and washable.

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

Comments

This inspection done by EHO student. - Reliant freezer: -15 deg.C (products are frozen) - Newtop freezer: -16 deg.C (products are frozen) - 2-door sliding cooler: 2 deg.C - 2-door line cooler: 4 deg.C - 1-door line cooler: 3 deg.C - Rice in rice cookers: 70 deg.C and 85 deg.C - Hot-holding units in right corner: - soup: 62 deg.C - curry balls: 61 deg.C - Front area: - 2-door undercounter cooler: 4 deg.C - 2-door sliding cooler: 4 deg.C - Hand sinks (except noted above) have hot/cold running water, liquid soap, and paper towels. - Ice machine is maintained in sanitary condition. - Worker demonstrated adequate knowledge of 3-compartment sink dishwashing. - Chlorine bleach sanitizer solution is available in front area and kitchen area. * Ensure solution is between 100ppm and 200ppm. - 2mL of bleach in 1L of H2O - Overall sanitation is satisfactory. - No signs of pest activity. Operator indicates a pest control company comes in 1 x per month. - Ventilation hood has minimal grease build-up. * NOTE: Next service date denoted as Aug. 3, 2020. - Valid permit posted - Worker onsite has FoodSafe Level 1 certification. COVID-19 Precautions: * A COVID-19 Safety Plan was discussed with operator. Control measures are in place, but needs to be in written form. - Following COVID-19 control measures were discussed and observed: - Workers wear face masks - 2m distancing between tables - Only using single-use items for dine-in services. - Hand sanitizer available for customers to use. - Establish and post occupancy limit - Increase cleaning and disinfection frequency of high touch services, including reusable menus. * COVID-19 Safety Plan template from WorkSafe BC was given.