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Bubble Land

113 - 4717 Lakelse Avenue, Terrace, V8G 1R5 · Restaurant

3 inspections

  1. Follow-Up Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) At the time of inspection, the ice scoop was observed to be placed/stored directly on the counter. (Public Health Significance): Storing the ice scoop directly on the counter can expose it to bacteria and pathogens, leading to contamination and cross-contamination.
      • Corrective Action: Upon education, the manager properly stored the scoop in a clean container, correcting the issue at the time of inspection. Scoops must be stored in a clean, designated container or food-grade holder when not in use to prevent potential contamination from other objects or surfaces.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) During the inspection, dishwashing procedures were observed to be incorrectly followed again using the existing two-compartment sink setup. (Public Health Significance): Inadequate dishwashing practices, particularly with a two-compartment sink, can lead to foodborne illness by allowing harmful pathogens to remain on improperly cleaned and sanitized dishes, increasing the risk of contamination and spread.
      • Corrective Action: Upon education, the manager demonstrated the proper dishwashing procedure using the existing two-compartment sink, correcting the issue during the inspection. The manager must ensure that proper dishwashing procedures are followed in the facility using the two-compartment sink. The first compartment must be used for washing and rinsing, while the second compartment is designated for sanitizing with a Health Canada-approved sanitizer.
  2. Routine Inspection

    4 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: The operating permit was not posted in a conspicuous location. The Food Premises Regulation requires the operating permit to be posted in a conspicuous location within the food service establishment so that customers can view it.
      • Corrective Action: The operating permit must be posted in a clear and conspicuous location and must remain available at all times for customers to view.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: At the time of inspection, the scoop was observed to be placed either directly inside the ice machine or on the counter between drink preparations for customers. (Public Health Significance): Storing the scoop inside the ice machine can lead to contamination and cross-contamination, especially when employees come into hand contact with the food product (i.e., ice). To minimize the risk, scoop handles must be kept clear of the product to prevent direct hand contact.
      • Corrective Action: Scoops must be stored separately from the ice machine to prevent the transfer of bacteria or other contaminants to the ice supply. They should be placed in a clean, designated container or food-grade holder when not in use and protected from potential contamination by other objects or surfaces.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Observed that a jug containing egg-based batter, used for waffle preparation and served to the public, was stored in the refrigerator unlabeled and unidentified. The employee stated that it is typically prepared and refrigerated for 48 hours, but no preparation date and time logs were available to verify this. (Public Health Significance): While refrigeration at 4°C is generally safe for many foods, extended storage of raw egg products increases the risk of bacterial growth, spoilage, and foodborne illness. Therefore, the container must be labeled with the date and time of preparation (prep) and a clearly stated storage duration.
      • Corrective Action: The operator must ensure that the preparation dates and times of the batter are clearly marked and that all food products are properly labeled and identifiable at all times while stored in the facility. Additionally, the operator must submit an updated Food Safety Plan, which must include the storage (holding) date and time for the egg batter and specify how long it can be safely used in accordance with Health Canada Guidelines for Safe Food Storage. This updated plan must be submitted to the EHO for review and approval.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: It was observed that two small sinks are being used for washing utensils, spoons, and equipment that come into contact with potentially hazardous foods (such as eggs used in waffle preparation at the facility). A separate bucket with a 200 ppm Quats sanitizing solution was used for sanitizing; however, the two-compartment sink setup is not being correctly followed. Sanitizing in a bucket is not standard practice, as the proper procedure involves washing, rinsing, and sanitizing within the designated sink compartments, with sanitization occurring in the second compartment. (Public Health Significance): Utilizing a bucket for sanitizing can lead to cross-contamination and does not allow for the proper immersion time required for effective sanitization. Proper cleaning and sanitizing of utensils and equipment are essential in preventing the spread of foodborne illness and ensuring public health and safety.
      • Corrective Action: The operator must ensure that employees follow the proper two-compartment sink setup to maintain effective cleaning and sanitization practices in the facility. The first compartment is designated for washing and rinsing, while the second is for sanitizing with appropriate chemicals. Separating these tasks is essential to prevent cross-contamination. To achieve a proper two-compartment setup, two separate sinks must be used—one for wash/rinse in the first compartment and one for sanitizing in the second sink, using a Health Canada-approved sanitizer or hot water at 77°C, followed by air drying. Equipment and utensils that come into contact with eggs or other potentially hazardous foods must be effectively cleaned and sanitized to ensure food safety.
  3. Routine Inspection

    0 infractions