INSPECTION REPORT Health Protection ASIU-D4ESJA

PREMISES NAME Bubble 88		Tel: (778) 395-8899 Fax:
PREMISES ADDRESS 10209 King George Blvd Surrey, BC V3T 2W6		INSPECTION DATE April 17, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tim Wan		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food contact sanitizer spray bottles in the front area registered above 200 ppm chlorine Corrective Action(s): Staff had replaced the sanitizer solutions with a fresh batch with registered at 100 ppm chlorine Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ketchup was stored in an open metal canned container in the walk-in cooler. The chemicals in the metal can container may potentially leach into the food product. Corrective Action(s): The ketchup was transferred into a food grade container by staff. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Food debris and grease noted in the walk-in cooler floor 2) Grease and oil build up noted underneath the cookline Corrective Action(s): Ensure that the above-mentioned areas are thoroughly cleaned, focusing on the hard to reach areas Correction date: 2 weeks Violation Score: 3

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

Comments

Routine Inspection - All coolers registered a temperature at or below 4 deg C - All freezer units registered a temperature at or below - 18 deg C - All hot holding temperatures registered at or above 60 deg C - Tapioca pearls held at room temperature for a maximum 2 hours - Handwashing stations were supplied with hot and cold running water, liquid soap and paper towel - High temperature dishwasher available for mechanical warewashing in the back. Temperature registered at 77 deg C on plate surface during final rinse cycle - Two compartment sink available - Low temperature dishwasher available for mechanical warewashing in the front. Chemical sanitizer registered at 100 ppm chlorine on plate surface - Overall sanitation of the facility has improved - No sign of obvious pest activity, licensed pest control services are in place - FoodSafe Level 1 requirement met