INSPECTION REPORT Health Protection JSAS-CK5U8S

PREMISES NAME Bubble Waffle Cafe		Tel: (604) 436-2150 Fax:
PREMISES ADDRESS 342 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE October 12, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Diane Qian		NEXT INSPECTION DATE October 19, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 79

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation: Chicken reheated in microwave 40 C Staff do not check product reheating temperatures. Corrective Action(s): Food product is to be reheated in hot water to an internal temperature of 74 C as per Food Safety Plan. Staff are to use a probe thermometer to verify internal temperature of 74 C following cooking procedure. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Repeat violation: Operator and staff demonstrate no working knowledge of correct manual dishwashing process. Staff do not clean or sanitize any clean in place food equipment. Corrective Action(s): Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 200 ppm Quaternary Ammonia 4)allow surface of item to air dry before next use. All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip). Violation Score: 25

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Sack of tapioca starch placed on floor. Raw meats stored in prep cooler together with ready to eat food items. Raw meats stored above and adjacent to ready to eat foods. Corrective Action(s): Food items are to be stored 6" off the floor. Food items are to be stored in pest proof containers. Revise food inventory - discontinue use of the presliced raw animal proteins and switch to using precooked product from a supplier. Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door entrance propped open allowing for pest entry. Kitchen floor is cluttered with surplus inventory. Corrective Action(s): Back entrance door is to be kept closed to exclude entrance of pests. Relocate dry goods to maximize storage locker capacity to allow for ease of premise cleaning. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mouse droppings on floor throughout kitchen - under food prep. sink, under dishwashing sinks, under cooking equipment. Ceiling panels around vent cover have build-up of dust debris. Kitchen ventilation hood is overdue for professional cleaning. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Clean cooking ventilation hood. Violation Score: 9 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Previous sanitation plan is not relevant to current business model and needs revision. Corrective Action(s): Develop a new sanitation that describes procedures to effectively clean and sanitize food equipment and contact surfaces throuhout premise. Violation Score: 3 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation (CORRECTED DURING INSPECTION): Kitchen staff do not change their gloves or demonstrate handwashing while performing multiple tasks and preparing multiple food items. Corrective Action(s): When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination. Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels. Violation Score: 9

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

Comments

Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Professional pest control service in place. Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia 3 compartment sink correctly set-up for manual dishwashing (Sanitizing sink 200 ppm Quat) storage room: chest freezer -11 C 1 door undercounter cooler 3 C, 1 door upright cooler 0 C, 1 door prep cooler 0 C 2 door upright freezer -15 C, 2 door upright cooler 2 C, soup warmer unit 80 C rice warmer 66 C, mini cooler 4 C, 2 door prep cooler 2 C, front food warmer 80 C, front prep cooler 3 C