INSPECTION REPORT Health Protection DNGG-D3HSU4

PREMISES NAME Bubble Waffle Cafe		Tel: (604) 428-9513 Fax:
PREMISES ADDRESS 229 - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE March 19, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Grace Li		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - No chlorine (0 ppm) detected in sanitizer bottles (kitchen and bubble tea station). Corrective Action(s): - 100-200 ppm chlorine bleach sanitizer required (1 tsp chlorine bleach + 1 water). - Change sanitizer frequently (every few days) if not used up. **Label sanitizer bottles. [Correction Date: Immediately] Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Kitchen handsink inaccessible (blocked by cart and garbage can). Corrective Action(s): - Relocate cart and garbage can. - All handsinks must be accessible and provided with hot and cold water, liquid soap and papertowels at all times. [Correction Date: Immediately] Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: - Rodent droppings observed in the following areas: - Floor/ wall edges around grease trap. - Under kitchen counters. - Under prep sink and around dishwasher area. - Under and behind bubble tea station equipment (coolers, ice machine) Corrective Action(s): - Remove droppings and thoroughly clean above noted areas. - Use chlorine bleach solution (1 tsp chlorine bleach + 1 L water on affected areas). - Do not use cardboard to line surfaces - areas lined with cardboard are not properly cleaned. Cardboard may also be used as potential nesting materials. - Place glue traps and/ or snap traps throughout premises. - Do not store items directly on the ground (e.g. beside kitchen upright double door freezer) as area cannot be properly cleaned and pest monitoring cannot take place. [Correction Date: 26-March-2024] Note: Premises does not have a pest control service. Operator is self monitoring. It is highly recommended that you obtain regular services from a pest control management company. Violation Score: 3

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

Comments

- Handsinks (unless otherwise mentioned) are accessible and have hot and cold water, liquid soap and papertowels. - Bubble Tea Station Under Counter Prep Cooler: 4C - Bubble Tea Station Display Cooler: 4C - Kitchen Single Prep Cooler and Inserts: ≤2C - Kitchen Double Prep Cooler and Inserts: ≤4C - Kitchen Sliding Door Display Cooler: 2C - Single Door Upright Freezer: -10C (Food products maintained in a frozen state). - Double Door Upright Freezer: -18C - Hot Holding (rice, soups, sauces, fish balls): ≥60C - Proper cooling method for fish soup reviewed with kitchen employee at time of inspection. ~12 L of fish soup in cooling process at time of inspection. Ice bath in use. **60C to 20 C WITHIN 2 Hours **20C to ≤4C WITHIN 4 Hours - Kitchen employee stated that bulk fish soup is stored in cooler. Portions are reheated when ordered. *Ensure that soup is reheated to a minimum internal temperature of 74C. - Operator states that an additional counter top hot holding unit has been purchased to hot hold larger portions of fish soup. - Food storage practices have improved since the last inspection. Food is protected from contamination. - Interior of ice machine appears maintained in a sanitary condition. - Wiping cloths stored in 200 ppm chlorine bleach sanitizer solution. - Low Temperature Chemical Sanitizing Dishwasher: 50 ppm chlorine residual - General sanitation of premises appears satisfactory (unless otherwise mentioned). - FOODSAFE Level 1 requirements are in compliance. Operator has valid FOODSAFE Level 1 certificate (expires 29-Jan-2029). - Valid Permit to Operate posted.