INSPECTION REPORT Health Protection DSEA-CZY2PN

PREMISES NAME Bubble Waffle Cafe		Tel: (236) 453-2228 Fax:
PREMISES ADDRESS K120 - 805 Boyd St New Westminster, BC V3M 5X2		INSPECTION DATE January 29, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Minyi Liang		NEXT INSPECTION DATE February 01, 2024
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: High (≥30) Total Score = 35

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Operator/staff turn off the noodle boiling machine when not in use, water measured 57C at the time of inspection. Water was observed to be murky from consistent use. Operator indicated that the machine is turned on and heated to boiling once an order comes in Corrective Action(s): This is not an appropriate practice. Since this is a continuously used item, it must be maintained above >60C and if used for reheating must be maintained >74C Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishware in the high temperature dishwasher was triple or more stacked and when unloaded, was found to be still oily or have food debris Corrective Action(s): Ensure that dishware is stacked in one layer to allow bottom jets to hit all dishware and clean them. All dishware in the machine was done again. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Ice machine's door was left open and ice scoop was stored in the ice Corrective Action(s): Ensure that the ice machine's door is kept closed and store the ice scoop in a sanitary manner Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required throughout the premises on frequently touched surfaces such as cooler door handles, microwave door handles, etc Corrective Action(s): Reminded operator that staff must be changing gloves on a frequent basis and between tasks. Change gloves when dirty and ensure that staff are washing hands more often. Frequently touched surfaces must be cleaned on a more frequent basis. Violation Score: 9 310 - Single use containers & utensils are used more than once [s. 20] Observation: Various single use containers in the kitchen are re-used by staff for cooking purposes Corrective Action(s): Do not use these containers and other take out containers for repeated use in the kitchen Violation Score: 3

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

Comments

=FOH and BOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Bar cooler (4C), black mini cooler (1C), prep cooler (1C), sliding door cooler (1C), and single glassdoor cooler (6C) measured < 4 degrees C =Storage room upright freezers (-26C and -19C), ice cream freezer (-20C), and kitchen mini freezer (-23C) measured < -18 degrees C =Rice hot holding (63C), taiwanese meat sauce hot holding (62C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 71.3 C at the dish surface (minimum 71 C required for proper sanitizing) =Surface sanitizer solution measured 100 ppm chlorine in buckets and spray bottles =Ice machine was maintained in a sanitary manner =FOODSAFE level 1 certified staff on site (operator's valid to September 2028) =Permit posted in a conspicuous location Recommended operator to cut the sauce container bags as they are very oily and exposed to the sauce ladles.