INSPECTION REPORT Health Protection CTIN-ARRUSQ

PREMISES NAME Bubble Waffle Cafe (Lougheed Hwy)		Tel: (778) 379-7345 Fax:
PREMISES ADDRESS 744K - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE October 2, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE October 06, 2017
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Observed staff reheating cooked chicken and inquired what temperature chicken is reheated to. Staff replied 60-65C, thermometer is not usually used. Corrective Action(s): Cooked chicken must be reheated to 74C as per your food safety plans. Thermometers must be sanitized before use. Reheating of food is only allowed once, all leftovers must be discarded. Observed staff continued to reheat chicken in oven after. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) One bucket of bleach sanitizer was over 200ppm. 2) Several wet wiping clothes found on the counter. 3) Observed staff placed white pot (after emptying noodles into container) into the middle sink. The middle and third compartment sinks both had food debris inside (noodle and vegetables). Inquired staff how manual warewashing is done. She replied that detergent, water and bleach is in first sink. After dishware is washed in first sink, it gets rinsed in the second sink with sprayer then soaked in bleach sanitizer in the third sink. Corrective Action(s): 1) Use test strip to verify 100ppm bleach sanitizer is obtained. 2) Always store wet wiping clothes in 100ppm bleach sanitizer between uses. 3) Follow proper manual warewashing procedure diagram posted on the wall: wash in water and detergent, rinse in clean water then soak cleaned dishware in 100ppm bleach sanitizer for 2 minutes, then air dry. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink by hot water dispenser had an emptied water container inside the sink. Also found a yellow sponge by handsink and staff replied it was used to wash bubble waffle machine. Corrective Action(s): Handwash sinks must be empty and accessible at all times as it is a designated sink for handwashing only. Relocate washing utensils such as sponge to the back as all dishwashing occurs in three compartment sinks only. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings noted in the back storage room (corners behind boxes and shelving units). Broken bubble waffle machine appears to have some food debris buildup and stored in the dry storage. Corrective Action(s): Remove droppings and ensure all food is protected/stored in rodent proof containers. Clean and sanitize bubble waffle machine or remove unit from dry storage. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Found syran wrap used to cover ice machine scoop and ice machine buttons. White plastic lining used around bubble waffle station. Corrective Action(s): Syran wrap and white plastic lining are not a cleanable material. Remove immediately. Replace ice machine scoop if it cannot be repaired. Violation Score: 3

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

Comments

General: Handsinks (kitchen and front): soap, soap, paper towel, hot & cold running water available Upright cooler and under counter coolers: <4C Freezer: -16C Rice: 65C Condiment station stored in ice bin; re-hydrated white noodles are cooked in half hour (small amount in bucket, measured at 10.9C) Waffle batter stored in cooler Ice machine kept in sanitary condition, scoop is hung on the wall inside Foodsafe staff present General sanitation: good *Please email invoice for chicken or have invoice ready for follow up inspection.