INSPECTION REPORT Health Protection DSOG-C5YTFF

PREMISES NAME Bubble World (Burnaby)		Tel: (604) 434-5551 Fax: (604) 233-0899
PREMISES ADDRESS 1 - 4300 Kingsway Burnaby, BC V5H 1Z8		INSPECTION DATE August 17, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kent Lee		NEXT INSPECTION DATE August 24, 2021
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 = 17

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Food (ie green onions) being stored inside the designated handwashing sink. Handwashing partially blocked by cutting board. Corrective Action(s): Do not prepare food inside the designated handwashing station. This is designated for handwashing only. Do not block this area. Keep this area free of any equipment and easily accessibly by staff for washing hands. Violation Score: 5

Non-Critical Hazards: Total Number: 6

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Fraser Health Operating Permit not posted. Corrective Action(s): Post the Operating Permit in a conspicuous area. For missing permit, a replacement must be ordered through our billing department. This will be checked during the next follow up inspection. Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1.) Sanitizer bucket stored directly beside food toppings (ie chopped green onions). 2.) Multiple food items stored uncovered inside coolers. Corrective Action(s): 1.) Store sanitizer bucket away from food items due to the potential for sanitizer splashes contaminating the food. 2.) Cover all food items in containers with lids or plastic wraps. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of dirt, food debris in the following areas: - inside the coolers - handles of coolers/freezers - underneath/around the wok/fryer/grill station - underneath the dishwasher/sinks Corrective Action(s): Clean the areas noted above. Deep cleaning is required (ie. hard to reach areas behind/underneath equipment). Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Lights were broken in the dry storage area in the back. Corrective Action(s): Replace all the lights. This area must be adequately lit to facilitate in cleaning. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Multiple refrigeration units missing working thermometers. Corrective Action(s): Provide working thermometers (ie NSF certified) inside all refrigeration units. Recommend to provide thermometers inside freezers as well. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: FOODSAFE training could not be verified at the time of the inspection. Corrective Action(s): Provide a copy of FOODSAFE certificate of staff. This will be verified during the next follow up inspection. Violation Score: 1

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

Comments

- General sanitation needs improvement. - All handwashing stations are supplied with hot/cold running water, soap, paper towels. - Low temperature dishwasher (main kitchen) dispensed 100ppm chlorine sanitizer at 45.8C during rinse cycle. Use appropriate chlorine test strips to monitor the dishwasher. Do not use test strip designed for pool water testing. - Surface sanitizer available in designated white bucket at 100ppm chlorine concentration. - Dry storage area has adequate space and wire racks. - No signs of pest activity. A third party pest control company inspects monthly. Temperature control: - All coolers at < or = 4C - All freezers at < or = -18C - Hot holding units > 60C. - Immediately begin daily temperature log for all coolers, freezers, and hot holding units. This will be verified during the next follow up inspection. - Must start time stamping of toppings stored at room temperature.