INSPECTION REPORT Health Protection LKIM-C9PQNV

PREMISES NAME Bubble Waffle Cafe (Brentwood)		Tel: (604) 558-3020 Fax:
PREMISES ADDRESS F1 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE December 13, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hu, Di		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various potentially hazardous food items found to be at temperatures greater than 4 degrees Celsius. Temperatures of 6 to 13 degrees Celsius observed for cooked broccoli, cooked chicken and salted duck eggs. Salted duck eggs found to be stored at room temperature when item states to store below 15 degrees Celsius on packaging. CORRECTED DURING INSPECTION - items returned to cooler unit. . Corrective Action(s): Ensure large quantities of potentially hazardous food items are not left at room temperature during lunch rush or dinner rush. Once food items are used they are to be placed back into cooler unit. Store salted eggs according to manufacturer's package directions. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice scoop stored directly inside bucket of ice. CORRECTED DURING INSPECTION. . Corrective Action(s): Ensure ice scoop is stored inside container to prevent handle from contaminating ice as ice is considered to be a food item. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm Chlorine - Three functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - All food items covered in cooler and freezer units - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection