INSPECTION REPORT Health Protection JCHW-CD3U2M

PREMISES NAME Bubble Waffle Cafe (Surrey)		Tel: (778) 394-8880 Fax:
PREMISES ADDRESS 145 - 10090 152nd St Surrey, BC V3R 8X8		INSPECTION DATE April 1, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Steven Zou		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Front area bleach sanitizer container did not have any detectable chlorine concentration. 2) Back kitchen bleach and soap were mixed together. Corrective Action(s): 1) Bleach sanitizer must be maintained between 100ppm o 200ppm to properly sanitize food contact surfaces. Bleach at 200ppm was prepared at the time of inspection. 2) Discontinue the practice of mixing bleach and soap together. Chemicals may neutralize one another, preventing proper sanitizing of food contact surfaces. Bleach and soap mixture was emptied and new solution of 200ppm bleach was prepared at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Milk was stored in an opened metal can. 2) Eggs were stored above potential ready-to-eat foods. 3) Foods were double stacked directly on top of one another. 4) Scoops were stored inside containers of food. Corrective Action(s): 1) Once canned foods are opened, the contents must be transferred to food grade containers to prevent potential contamination of foods. 2) Ensure raw foods, such as shelled eggs, are stored below or separately from ready-to-eat foods to prevent potential contamination of foods. 3) Discontinue the practice of double stacking foods on top of one another, without a physical barrier between the foods. 4) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 9

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

Comments

-Walk-in cooler was at 3C. -Prep cooler was at 2C (top) and 3C (bottom). -Front prep cooler was at 4C (top and bottom). -Three chest freezer units ranged from -18C to -24C. -Hot holding was greater than 60C. -Cooked meats were rapidly cooled in the walk-in cooler and were less than 4C. -Chemical dishwasher had a final of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Handhwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Blender container sanitized with 200ppm bleach spray after each use. -General sanitation satisfactory at the time of inspection. Additional cleaning required along the dispenser of the ice machine - does not contact ice. -Minor pest activity noted along the microwave area. Clean and sanitize areas affected by rodent droppings and monitor for continued activity. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until March 29, 2026. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.