Fraser Health Authority



INSPECTION REPORT
Health Protection
JSAS-BJ5VP9
PREMISES NAME
Bubble Waffle Cafe
Tel: (604) 436-2150
Fax:
PREMISES ADDRESS
342 - 4820 Kingsway
Burnaby, BC V5H 4P1
INSPECTION DATE
November 21, 2019
TIME SPENT
2.5 hours
OPERATOR (Person in Charge)
Jenny Chang
NEXT INSPECTION DATE
November 28, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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]
Yes
No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 63
Critical Hazards: Total Number: 3
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Milk tea, tea and juice mixes 8 - 18 C in undercounter cooler.
Multiple containers of soft noodles, cut vegetables stored at room temperature over 2 hours, temps 20 - 25 C
Cut vegetables at front counter stored at room temperature 20 C
Corrective Action(s): Food product discarded.
To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
Violation Score: 25

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Knives and cutting boards stored on food prep sink faucet piping and are easily contaminated when sink is in use.
Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
Kitchen to be better organized to define safe storage locations for sanitized dishware and utensils.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Wiping rag sanitizer containers 0 ppm Quaternary Ammonia.

3 compartment sink not correctly set-up for manual dishwashing. Staff observed briefly rinsing dishware with water only before storing them or using again.
Corrective Action(s): 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).
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 in 200 ppm Quaternary Ammonia sanitizer solution,
4)allow surface of item to air dry before next use.
Violation Score: 15

Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation: Raw meats stored above and beside vegetables in upright cooler.

Jugs of waffle batter half covered with take-out tray.

Box of lemons on the floor, staff observed placing containers of food on the floor as kitchen space is overstocked with various product beyond kitchen capacity.
Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.

Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.

Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
Dry storage room to be better utilized to better organize kitchen space. Additional storage space to be provided to accomodate large inventory of goods.
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 1 door upright cooler 7 C
2 door undercounter cooler (tea) 8 C

Corrective Action(s): Repair / adjust cooler units to maintain food product at 4 C or colder.
Violation Score: 9

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

Handwashing facilities maintained.
Professional pest control service in place.
No signs of pest activity observed.
Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia
1 door undercounter cooler 0 C, 1 door undercounter cooler (grill) 1 C
2 door prep cooler 2 C, soup warmer 71 C, rice warmer 61 C
Cooking grill soups: 67 C, 80 C, 90 C
left mini cooler 4 C, right mini cooler 4 C
2 door upright freezer -8 C, 2 door upright cooler -1 C
front prep cooler 0 C, front warmer unit 68 - 73 C
Storage room: freezer -25 C
Note: Current storage locker is not currently used to full capacity and kitchen storage areas and refrigeration units are overstocked. Additional storage is to be provided and current space to be better organized to allow for safer food handling.