INSPECTION REPORT Health Protection JCHW-CJUTMU

PREMISES NAME Bubble Waffle Cafe (Surrey)		Tel: (778) 394-8880 Fax:
PREMISES ADDRESS 145 - 10090 152nd St Surrey, BC V3R 8X8		INSPECTION DATE October 3, 2022	TIME SPENT 0.66 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Containers of noodles were double stacked without a barrier/protection between the two. 2) Scoop was stored inside the food container. Corrective Action(s): 1) Ensure foods are stored in a manner which prevents potential contamination. Foods which are double stacked must be separated by a lid, plastic wrap, or other food grade materials. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed along the wall by the walk-in cooler. Corrective Action(s): Clean and sanitize areas affected with rodent droppings on a daily basis. Continue to monitor for pest activity and contact pest control services as needed. To prevent further infestation, ensure the following measures are carried out: determine where rodents are entering the facility and seal entry points, store foods in pest proof containers, maintain the facility is a sanitary condition, remove all food waste from the facility on a nightly basis, and remove any standing water. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Kitchen prep cooler was at 4C (top and bottom). -Front beverage prep coolers as at 3C (top and bottom). -Hot holding was greater than 60C. -Cooked chicken was rapidly cooler and was less than 4C. -Chemical dishwasher had a final rinse of 100ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails and spray bottle were at 100ppm to 200ppm. Ensure containers are relabelled as needed to identify the contents of the container. -Blender containers sanitized with 200ppm bleach spray after each use. -Scoops stored in water changed approximately every 2 hours. -Ice machine was found to be clean and sanitary -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.