INSPECTION REPORT Health Protection JCHW-D49U3J

PREMISES NAME Bubble World (Surrey)		Tel: (604) 585-3399 Fax: (604) 233-0899
PREMISES ADDRESS 137 - 10090 152nd St Surrey, BC V3R 8X8		INSPECTION DATE April 12, 2024	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Kent Lee		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 46

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A full container of cooked meat was at 21C in the walk-in cooler. Staff stated the meat was made within 1 hour. Corrective Action(s): Cooked potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Cooked foods can be rapidly cooled in shallow trays, in a freezer, or other methods of rapid cooling. Meat was portioned to multiple containers at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottle had no detectable chlorine sanitizer. Corrective Action(s): Chlorine sanitizer must be maintained between 100ppm to 200ppm to properly sanitize food contact surfaces. Bleach at 200ppm was prepared at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Mandolin slicer was found to have food debris under the blade area. Corrective Action(s): Ensure staff properly disassemble the slicer for proper cleaning and sanitizing after each use to prevent potential cross contamination. Slicer was disassembled and cleaned and sanitized at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member was observed using a phone and rubbing his nose with his hands. Staff member continued to handle food without properly washing hands. Corrective Action(s): Staff must adhere to good hand hygiene practices to prevent direct contamination of foods. Review hand hygiene practices with all staff. Rice was discarded at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Multiple food items were double stacked directly on top of one another in the walk-in cooler and in the under counter cooler by the fryer. 2) Ice machine dispenser component was found to have sound bacterial growth. 3) Scoops/bowls were stored with the handle in contact with the food. Corrective Action(s): 1) Ensure foods are not stacked directly on top of one another to prevent potential contamination of foods. A physical barrier must be present to physically separate foods. 2) Ensure ice machine is maintained in a clean and sanitary condition to prevent potential contamination of ice. 3) Ensure scoops/bowls are stored in a sanitary manner to prevent potential contamination of ice. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A cart of frozen foods was stored at room temperature at the time of inspection. Corrective Action(s): Frozen foods must be thawed in a cooler at 4C or less or under cold running water to prevent the potential growth of pathogens and/or the formation of toxins. Meat was placed in the walk-in cooler at the time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Canopy hood over the fry area was found to have large amounts of grease accumulation. Kitchen prep cooler door seal was found to have food debris. Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition to prevent potential pest attraction and a potential fire hazard. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: None of the staff had FOODSAFE Level 1 or equivalent training at the time of inspection. Corrective Action(s): While facility is in operation, at least on staff member in the facility must have FOODSAFE Level 1 or equivalent training. Failure to comply with the FOODSAFE Level 1 or equivalent training requirement may result in the issuance of a violation ticket in the amount of $230.00 Violation Score: 1

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

Comments

-Inspection conducted with student Environmental Health Officer. -Walk-in cooler was at 4C. -Prep cooler was at 3C (top) and 4C (bottom). -Under counter cooler was at 4C. -Kitchen upright cooler was at 4C. Ensure area around the fan is not obstructed to allow for proper airflow in the cooler unit. -Back upright cooler used for thawing frozen meats was at 4C. -Bubble tea under counter cooler was at 4C. -Kitchen freezer was at -12C. -Bubble tea freezer was at -15C. -Hot holding was greater than 60C. Foods were reheated/cooked to greater than 74C prior to hot holding. -Foods were cooked to greater than 74C. -Chemical dishwasher had a final rinse of 100ppm chlorine on the dish surface (minimum of 50ppm required for sanitizing). -Handwash stations accessible and supplied with hot and cold running water, and liquid hand soap. -Blender containers/shakers sanitized after each hour of continuous use. -Scoops washed and sanitized after two house of use. Ice cream scoops washed and sanitized after each use. -Raw meats were found stored separately from ready-to-eat foods. -Facility serviced by professional pest control operator. Did not observe pest activity at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Please contact the inspector if you have any questions or concerns. -Signature not required.