INSPECTION REPORT Health Protection JCHW-BRGUFG

PREMISES NAME Bubble Waffle Cafe (Surrey)		Tel: (778) 394-8880 Fax:
PREMISES ADDRESS 145 - 10090 152nd St Surrey, BC V3R 8X8		INSPECTION DATE July 13, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Steven Zou		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 = 24

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Blender containers are washed and sanitized at the end of the night. Corrective Action(s): Blender containers must be washed and sanitized after each use in order to keep containers in a sanitary condition and to prevent potential allergen cross contamination.Containers can be washed and sanitized in the dishwasher or manually after each customer. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer pail had no chlorine. Corrective Action(s): Ensure each food preparation area has bleach at 100ppm to 200ppm to allow for sanitizing of food contact surfaces. Bleach at 200ppm was prepared 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): Kitchen staff was not changing single use gloves between food handling and touching dirty surfaces such as sponges and towels. Corrective Action(s): Staff must adhere to good hand hygiene and change gloves whenever they become dirty to prevent cross contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) A box of vegetables were stored on the floor 2) Raw meat was stored above cooked chicken. 3) A spoon was stored in the mayonnaise, with the handle in the mayonnaise Corrective Action(s): 1) Ensure all foods are stored off the ground and protected from potential contamination. 2) Raw meats must be stored below potential ready-to-eat foods to prevent potential contamination of foods. 3) Discontinue the practice of storing scoops inside food containers - the handle may contaminate foods. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door was left open at the time of inspection. Corrective Action(s): Back door must be kept closed to prevent potential pest entry. If door is left open for air circulation, a screen door must be installed to prevent potential pest entry. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach spray bottle and pail were unlabelled. Corrective Action(s): Ensure all containers are properly labelled to identify the contents in order to prevent accidental mixing and or misuse of chemicals. Once labels fall off/fade, containers must be relabelled. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Kitchen prep cooler was at 4C (top) and 3C (bottom). -Front bar area prep cooler was at 4C (top and bottom). -Chest freezers (three) ranged from -15C to -24C. -Hot holding was greater than 60C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Ice machine clean and well maintained. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station equipped with hot and cold running water, liquid hand soap, and single use paper towels. -Operator FOODSAFE Level 1 valid until Feb 25, 2022. *Facility had a manual slicer (mandolin) which had food debris under the blade. Staff stated this equipment is not used in the facility. Any equipment which is not used for operations, must be removed from the facility. -Please contact the inspector if you have any questions or concerns. -Operator signature not required at this time due to the COVID-19 Pandemic. -Facility is required to develop and post a COVID-19 safety plan. For information on how to develop the safety plan, refer to the WorkSafeBC website (Restaurants, Cafes, and Pubs: Protocols for returning to operation) and Fraser Health Restart Plan. -COVID-19 safety plan must be posted at the facility where it can be viewed by workers, other persons who may attend at the workplace to provide services and members of the public.