INSPECTION REPORT Health Protection RLAM-BCNQWL

PREMISES NAME Bubble Waffle Cafe (Kingsway)		Tel: (604) 428-2838 Fax:
PREMISES ADDRESS 2111 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE May 30, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Gladys Lam		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # RLAM-BCMUMK of May-29-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1) Wiping cloths stored on the table 2) Scoops for sauces and spices are soiled 3) Bleach bucket maintained at 0ppm 4)Rice scoop stored in standing water 5)Ice machine is dirty at the flip lid 6)Knife block used for knives at back of kitchen needs to be removed. Knife magnets on wall must be used as knife blocks cannot be maintained in sanitary condition. This item has never been cleaned and sanitized as mentioned by operator. Correction: 1) Store wiping cloths in a proper sanitizer bucket measuring 100ppm chlorine 2) Clean scoops for the sauces 3)Ensure sanitizer buckets maintain 100ppm chlorine concentration 4)Store food utensils in containers of ice 5)Clean ice machine 6)Remove knives from knife block and store on clean wall magnets Date to be corrected: today

Comments

-Followup Inspection -Action plan has been provided by pest control operator. No cockroaches seen during inspection -Dishwasher maintaining 100ppm chlorine sanitizer -Sanitizer buckets maintaining 100 ppm chlorine sanitizer bucket -Potentially hazardous foods not stored at room temperature -Ice machine is clean -Wiping cloths stored in sanitizer bucket -Proper knife board for storage has been purchased -Freezer temperature -18C -Rice stored in pest proof container with proper scoop -Utensils stored in ice water -All handwashing stations contain hot and cold running water, liquid soap, and paper towel -Premises has been thoroughly cleaned. Ensure to maintain the sanitation of the food premises -Entry points have been sealed