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Bubble Time

106-775 McGill Rd Kamloops BC V2C 0B8 · Restaurant - Food Service

7 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): NOTE: Quats sanitizer test strips could not be found at the time of inspection. Test strips must be on site for staff to check the concentration of sanitizer in the sanitizing sink, etc. At the time of inspection the sanitizer dispenser at the sinks was empty, therefore no sanitizer in the water in the sink. Correct right away.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): OUTSTANDING INFRACTION FROM LAST INSPECTION: At the time of inspection the quats sanitizer supply was empty (bottle empty), and the full sanitizing sink did not have a detectable concentration of sanitizer. Replace the sanitizer supply, and instruct staff how to monitor the sanitizer concentration in the sanitizing sink and how to change the sanitizer bottle.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): NEW INFRACTION: At the time of inspection quats sanitizer test strips were not found in the facility, staff was not aware of test strips. Quats sanitizer test strips must be purchased and kept in the facility for staff to monitor sanitizer concentrations.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): NEW INFRACTION: At the time of inspection the quats sanitizer supply was empty (bottle empty), and the full sanitizing sink did not have a detectable concentration of sanitizer. Replace the sanitizer supply, and instruct staff how to monitor the sanitizer concentration in the sanitizing sink and how to change the sanitizer bottle.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): 1. NEW INFRACTION: The single staff member working at the time of inspection did not have FoodSafe Level 1 certification, or equivalent. At least one person per shift must have FoodSafe Level 1 certification. have proper staff FoodSafe Level certified right away. 2. NOTE: Our files indicate that other staff member(s) food safety certification is about to expire. In order to take the shorter refresher course you must register for the refresher prior to expiry of certificate. Please call or email if you require any information on food safety certification.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • A monitoring probe thermometer could not be found at the time of inspection. Provide a probe thermometer so that staff can monitor food temperatures in coolers etc. daily. Correct by July 7, 2020. • Quats sanitizer test strips were on site.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • The quats sanitizer (e.g. Steramine Tablets) concentration in the sanitizing sink was 150 ppm. The concentration of the sanitizer must be maintained between 200 ppm and 400 ppm. Use the sanitizer test strips to test the concentration of the sanitizer. Correct procedure right away. • Maintain a Spray bottle, or a wipe cloth pail, with a sanitizer solution for sanitizing kitchen surfaces throughout the day.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • The food safety plan for this facility must be posted in the facility. Print the attached food safety plan (3 pages) and post in the facility. Correct right away.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.