INSPECTION REPORT Health Protection LKIM-CGXTCP

PREMISES NAME Bubble Waffle Cafe (Brentwood)		Tel: (604) 558-3020 Fax:
PREMISES ADDRESS F1 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE August 3, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Hu, Di		NEXT INSPECTION DATE August 04, 2022
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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Previously cooked chicken (cooked offsite from supplier and transported cold/frozen to facility) found to be reheated in microwave with final temperature of 25 degrees. Once this was presented to staff the staff member became argumentative and disposed of chicken. . Corrective Action(s): Obtain stem thermometers for facility. Train staff cook temperatures and time required in microwave to achieve 75 degrees Celsius for chicken. . Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Staff are keeping food out on counters at ambient temperatures during lunch rush. Food items, cooked meat, found to be at internal temperatures of 18 degrees Celsius Food items, blanched broccoli, found to be at internal temperatures of 25 degrees Celsius. CORRECTED DURING INSPECTION - Items returned to cooler and discarded. . Corrective Action(s): This has been repeatedly discussed with owner. The facility does not have adequate cooler units with inserts for facility. Owner purchased an additional cooler unit without inserts which has resulted in staff placing potentially hazardous food items on counter for convenience. This is not permitted. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Main kitchen hand sink found to be blocked twice during inspection. CORRECTED DURING INSPECTION. . Corrective Action(s): Ensure staff are not using this area to store equipment. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Cabbage and other items stored in hallway until such time as they are processed for use or put away. Ice scoop found to be stored on dirty tray. Staff hand lotion found in front food production area Items found stored on floor in food storage area. . Corrective Action(s): This has been discussed on previous inspections. The hallway is NOT a food storage area. Once a delivery is made staff should make every attempt to relocate food items If owner requires additional storage space or storage shelves than these should be obtained. Ensure trays are washed at end of night with ice scoops Ensure personal items are stored away in cupboards, or staff designated storage areas. Obtain more storage for take out containers in storage area. Items are to be stored up off floor 15cm for cleaning and preventative measures (i.e. pest infestation and flood) . . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Facility requires cleaning. . Corrective Action(s): Food splatter and grease residue throughout. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Two door stand up cooler unit is malfunctioning. Over two hour time period of the inspection the cooler maintained temperatures of 8-12 degrees Celsius. Various food items were found to be at temperatures of 10 degrees. Cooler took 2 hours to reach the required 4 degrees Celsius . Corrective Action(s): Have two door stand up cooler unit repaired such that cooler temperatures of less than or equal to 4 degrees Celsius are maintained throughout the day. Temperatures of 10 degrees Celsius for food items within unit is not acceptable. This unit is frequently used and needs to be performing well during hot summer months. Loss of this unit would negatively impact the operation of the facility. .. Violation Score: 3

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

Comments

COMMENTS - Handsinks adequately supplied - 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 - Test strips available for use - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm Chlorine - and in use - Three functional sink plugs available for use observed - Ice machine in good sanitary condition - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Hair restraints in use - Pest proof containers for all dry storage items - Light covers in place - Good hand washing practices observed - for ONE staff - excellent work for this one staff member - FoodSafe Certified staff present during inspection - however this individual works in the front area; one person should have FoodSafe Level one or equivalent in the back kitchen area