INSPECTION REPORT Health Protection JCHW-D8MS42

PREMISES NAME Bubble World (Surrey)		Tel: (604) 585-3399 Fax: (604) 233-0899
PREMISES ADDRESS 137 - 10090 152nd St Surrey, BC V3R 8X8		INSPECTION DATE August 30, 2024	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) Kent Lee		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two plastic containers of chicken cooked yesterday was at 11C in the prep cooler. Beef made today was placed in the cooler at 37C. Corrective Action(s): Cooked potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Beef was placed in the walk-in cooler and chicken from the previous night was discarded. Cooked foods can be rapidly cooled in shallow containers/baking sheets or in the freezer. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Mandolin slicer was found to have food debris under the blade. Corrective Action(s): Ensure slicer is properly disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Slicer was washed and sanitized at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Men's washroom did not have liquid hand soap. Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Liquid hand soap was replaced at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Carton of eggs were stored on the floor,. Corrective Action(s): Ensure foods are stored off the ground to prevent potential contamination of foods. Eggs were relocated at the time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris build-up was observed under the cook line. Corrective Action(s): Ensure cook line is cleaned on a regular basis to prevent build up of food debris and potential attraction of pests. Incorporate the cleaning of the cook line in the sanitation plan. Violation Score: 3

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

Comments

Kitchen: -Walk-in cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Under counter cooler was at 4C. -Kitchen upright cooler was at 4C. -Back upright cooler used for thawing frozen meats was at 4C. -Kitchen freezer was at -9C (completing defrost mode). -Hot holding was greater than 60C. Foods were reheated/cooked to greater than 74C prior to hot holding. Staff stated spring rolls and Chinese sausage stored at less than 60C has a high turnover (approximately every 20 minutes) -Foods were cooked to greater than 74C. -Chemical dishwasher had a final rinse of 100ppm chlorine on the dish surface (minimum of 50ppm required for sanitizing). -Handwash stations accessible and supplied with hot and cold running water, and liquid hand soap. -Bleach sanitizer spray bottle was labelled and tested at 100ppm. -Raw meats were found stored separately from ready-to-eat foods. Bubble Tea area: -Under counter cooler was at 4C. -Upright freezer was at -12C. -Handwash stations accessible and supplied with hot and cold running water, and liquid hand soap. -Bleach sanitizer solution was at 200ppm. -Blender containers/shakers sanitized after 2 hours of continuous use. General: -Facility serviced by professional pest control operator. Facility currently has Two pest control operator. One services the facility monthly and the other every two weeks. -No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until April 5. 2029 -Please contact the inspector if you have any questions or concerns. -Signature not required.