INSPECTION REPORT Health Protection 229885

PREMISES NAME Bubble Waffle Cafe		Tel: (604) 436-2150 Fax:
PREMISES ADDRESS 342 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE November 26, 2018	TIME SPENT 3.25 hours
OPERATOR (Person in Charge) Jenny Chang		NEXT INSPECTION DATE December 03, 2018
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] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 6

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Multiple foods (fried nuggets, sliced beef chicken pork lamb) cooked in advance to be cooked again at a later time. Corrective Action(s): -Cooling is not permitted, as per Food Safety Plan, all foods are to be cooked one time as needed. -sliced chicken legs to be cooked then sliced as per plan -sliced beef, chicken, pork and lamb can be purchased raw, but must be cooked per order. Correction date: Nov 26 Violation Score: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation: Microwave used to reheat a variety of foods. As per Food Safety Plan - foods are to be cooked in boiling water or deep frying until food reaches 74 deg. C internal temperature. Corrective Action(s): Microwave is to be avoided as temperatures are not consistent. Correction date: Nov 26 Violation Score: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 6 jugs of waffle batter stored at room temperature 10 - 14 deg. C. Product discarded. Corrective Action(s): Waffle batter is to be stored at 4 deg. C or colder. Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Multiple wiping rags on counters without sanitizer solution available. -all wiping rags in use are to be kept in 200 ppm Quat sanitizer solution Sanitizing sink compartment 0 ppm Quat. -Sanitizing compartment must have 200 ppm Quat to properly sanitize dishware. Clean and soiled knives stored together. -clean knives must be stored in a clean location to ensure they are safe for next use. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen handsink blocked by door kept open and stacked food containers. Corrective Action(s): handsink must be fully accessible at all times. Violation Score: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): staff reusing gloves Corrective Action(s): gloves are to be used one time then discarded when soiled.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: food items preportioned and double stacked in take out containers. preportion food in plastic wrap or reusable containers, orders cannot be placed in take out containers prior to final cook step. -discard all preportioned take out containers Correction date: Nov 26 -food utensils in use stored in stagnant water, food utensils in consistent use are to be stored dry or on ice to discourage bacterial growth. Correction date: Nov 26 Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: back wall prep cooler 7 deg. C; side wall prep cooler 7 deg. C Corrective Action(s): repair/adjust coolers to 4 deg. C or colder. Correction date: Nov 26 Violation Score:

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

Comments

Note: -remove chest freezer obstructing shelves access in locker. -remove plastic liners on cooler shelves and front storage cabinets. -handwashing provisions available -rice warmer 71 deg. C -upright cooler 1 deg. C -mini cooler 2 deg. C -grill prep cooler 1 deg. C -laska soup 82 deg. C -chicken soup 69 deg. C -fish soup 76 deg. C -soup warmer 66 - 76 deg. C -front warmer 67 - 76 deg. C -front prep cooler 1 deg. C -upright freezer -9 deg. C -upright 2 door cooler 0 deg. C storage freezers -20 deg. C, -22 deg. C