INSPECTION REPORT Health Protection JCHW-CVDRSK

PREMISES NAME Ninja Bubble Tea x Poke - Guildford		Tel: (604) 954-1777 Fax:
PREMISES ADDRESS 104 - 15665 104th Ave Surrey, BC V4N 2H4		INSPECTION DATE September 5, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Tanaaz Pavri		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front ice machine paint is chipping off into the ice machine. Corrective Action(s): Discontinue the use of the front ice machine until the ice machine is service and paint is no longer chipping into the ice - paint is not food grade. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): Two staff members on-site at the time of inspection did not have FOODSAFE Level 1 or equivalent training. Manager with valid FOODSAFE Level 1 was not in the facility at the time of inspection. Corrective Action(s): While the business is in operation, at least one staff member in the facility must have FOODSAFE Level 1 or equivalent training. Manager with FOODSAFE Level 1 (May 20, 2024) returned at the time of inspection. Violation Score: 1

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

Comments

-Both prep coolers were at 4C (top and bottom). -Under counter cooler was at 4C. -Upright cooler was at 4C. -Upright freezer was at -25C. -Hot holding was greater than 60C. -Frozen foods thawed in standing water, changed every 30 minutes. -Accurate thermometers present in cold holding units. -High temperature dishwasher had a final rinse temperature of 77C on the dish surface on consecutive cycles (minimum of 71C required for sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Both sanitizer spray bottles labelled and tested at 100ppm. -Blender containers sanitized with 100ppm bleach spray after each use - disassembled nightly for cleaning and sanitizing. -Scoops changed every hour. -Coffee machine steaming attachment sanitized with bleach after each use. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.