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Bubble Waffle Cafe

229 - 9855 Austin Rd, Burnaby · Restaurant

18 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Chicken oil & soy sauce mixture stored at ambient temperature. (Operator has previously confirmed that mixture must be stored <=4C per commissary's directions).
      • - Soy sauce mixture for chicken rice stored at ambient temperature. (Operator has previously confirmed that mixture must be stored <=4C per commissary's directions).
      • Corrective Action(s): - Chicken oil & soy sauce mixture and soy sauce mixture for chicken rice stored at ambient temperature discarded at time of inspection.
      • - Store products <=4C per commissary's directions.
      • [Correction Date: Immediately]
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Food processor container stored in storage does not appear to have been clean and sanitized after its last use. Food handler states that food processor is used to grind ginger.
      • 2. Mildew-like and grime accumulation observed on the interior surfaces of ice machine.
      • Corrective Action(s): 1. Wash and sanitizer food processor container. Food equipment must be washed and sanitized between uses.
      • 2. Empty ice machine. Clean all interior surfaces of ice machine. Sanitize all interior surfaces of ice machine. Allow interior of ice machine to air dry before refilling.
      • [Correction Date: Immediately]
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Kitchen handsink not accessible (blocked by a garbage can and moveable food cart).
      • - Liquid soap not available at bubble tea station handsink. Dispenser was clogged.
      • Corrective Action(s): - Handsinks must be accessible at all times and provided with hot and cold water, liquid soap and papertowels.
      • - Relocate garbage can and moveable food cart at kitchen handsink.
      • - Provide liquid soap at bubble tea handsink. Repair and/ or replace soap dispenser.
      • [Correction Date: Immediately]
      • **This is a repeat violation. Should future inspections identify the same violation, additional enforcement actions may be taken such as the issuance of a Violation Ticket.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): - Food handler did not change gloves between cleaning and clearing a customer's table and preparing bubble waffles. It appears gloved hands were rinse under water before food handler proceeded to continue preparing food.
      • Corrective Action(s): - Glove use does not replace handwashing.
      • - Gloves must be discarded, and hands washed between non-food related tasks and direct food handling.
      • **Review handwashing practices with all food handlers.
      • **Ensure that all handsinks are accessible and provided with hot and cold water, liquid soap and papertowels at all times. (Refer to Violation Code 401).
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Take-out containers and canned goods stored in staff washroom.
      • Corrective Action(s): - Reorganize storage. Do not store take-out containers, food, or any food related items in the washroom.
      • [Correction Date: Immediately]
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings observed in he following areas:
      • - Around both grease traps.
      • - Along floor/ wall edges behind dishwasher and dishwashing sinks.
      • 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.
      • - Place snap traps and/ or glue boards to facilitate pest monitoring.
      • - Monitor pest activity. Take immediate corrective actions if new and/ or increased pest activity is observed.
      • [Correction Date: 23-Feb-2026]
      • **Regular pest control services provided by a pest control company is recommended.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning is required in the following areas:
      • - Grime and grease accumulation on exterior surfaces of food equipment (e.g. coolers, freezers, deep fryer).
      • - Grime accumulation on walls behind dishwashing sinks and dishwasher.
      • - Dust and grime accumulation on storage shelves above prep counters.
      • - Grease accumulation on exhaust ventilation filters.
      • - Grime accumulation under all food equipment and shelving in kitchen and bubble tea station.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 23-Feb-2026]
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - 5L container of rice noodles in water stored at ambient temperature: 18.9C
      • - Ginger & oil garnish stored at ambient temperature.
      • - Chicken oil & soy sauce mixture stored at ambient temperature.
      • - Soy sauce mixture for chicken rice stored at ambient temperature.
      • Corrective Action(s): - Cold potentially hazardous food must be stored at or below 4C (<=4C).
      • - 5L container of rice noodles in water discarded at time of inspection. Noodles were prepared earlier in the day, time unknown.
      • - Ginger & oil garnish, chicken oil & soy sauce mixture, and soy sauce mixture must be refrigerated (<=4C).
      • [Correction Date: Immediately]
      • Notes:
      • 1. Ginger & oil garnish is made on-site. Product must be refrigerated at or below 4C.
      • 2. Chicken oil & soy sauce mixture is prepared off-site at a commissary. Product must be refrigerated at or below 4C unless further information is provided by the commissary to indicate that the product is not considered potentially hazardous.
      • 3. Soy sauce mixture for chicken rice is prepared off-site at a commissary. Product must be refrigerated at or below 4C unless further information is provided by the commissary to indicate that the product is not considered potentially hazardous.
      • 4. Chili sauce mixture for chicken rice stored at ambient temperature. No objections. Sauce is a mixture of two different commercially prepared sauces, no other ingredients added or processing. Operator should consider refrigerating sauce mixture for quality purposes.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Kitchen handsink not accessible (blocked by a garbage can and moveable food cart).
      • Corrective Action(s): - Relocate garbage can and moveable food cart.
      • - Handsinks must be accessible at all times and provided with hot and cold water, liquid soap and papertowels.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Cut vegetables stored in the corridor hallway between dining room, kitchen, and washroom.
      • 2. Serving scoops for hot held items are stored in water at ambient temperature between uses.
      • Corrective Action(s): 1. Do not store any prepared food in the corridor hallway. Store all prepared and processed food in the kitchen.
      • 2. Serving scoops must be stored in ice water or hot, or dry between uses. Serving scoops must be washed and sanitized at least once every 4 hours regardless of storage method.
      • [Correction Date: Immediately]
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings observed in the following areas:
      • - Under dairy crates in back kitchen prep area.
      • - Around grease traps and dishwasher.
      • - Under kitchen prep cooler and upright freezer.
      • - Under bubble tea station display cooler and 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).
      • - Monitor pest activity. Take immediate corrections if new and/ or increased pest activity is observed.
      • [Correction Date: 19-Nov-2025]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning is required in the following areas:
      • **All areas listed in Violation Code 304.
      • - Grime and debris accumulation under all kitchen coolers and freezers.
      • - Grease accumulation under, behind, and between kitchen cooking equipment.
      • - Grease accumulation on exhaust ventilation filters.
      • - Floors under all equipment in the bubble tea station.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • **A higher level of sanitation is required throughout the premises, especially in hard to reach areas to minimize potential pest attraction.
      • [Correction Date: 19-Nov-2025]
      • Violation Score:
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Large bin of tapioca starch stored directly on the ground adjacent to grease trap pipes. Bin is too full and cannot be closed properly.
      • Corrective Action(s): - Food must be protected from contamination at all times.
      • - Do not store food or food containers adjacent grease tap pipes or any other plumbing fixtures.
      • - Food container covers/ lids must have the ability to close tightly.
      • [Correction Date: Immediately]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Grease and grime accumulation observed on ventilation exhaust hood filters above cooking equipment.
      • Corrective Action(s): - Remove grease and grime and thoroughly clean ventilation exhaust hood filters.
      • [Correction Date: 27-Jan-2025]
      • *Continue work on regularly maintaining a high level of sanitation throughout the entire premises on all surfaces and hard to reach areas.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Vegetable wash baskets are cracked, broken, and in disrepair.
      • 2. Plastic cutting boards are so deeply cut that they can no longer be properly cleaned and sanitized. Mold-like accumulation observed inside cut areas.
      • Corrective Action(s): - Discard broken wash baskets and above noted plastic cutting boards. Replace with equipment that are in good working order, smooth, non-absorbent, and easily washable.
      • [Correction Date: 24-Jan-2025]
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. No chlorine (0 ppm) detected in kitchen sanitizer bottle.
      • 2. Dishwasher turned off. Equipment and utensils not properly washed and sanitized during the day for food premises is in operation. When dishwasher was turned on, no chlorine residual (0 ppm) detected.
      • Corrective Action(s): 1. Empty and refill sanitizer bottle. 100-200 ppm chlorine bleach sanitizing solution = 1 tsp chlorine bleach + 1 L water.
      • 2. Dishwasher must be turned on so that it can be used throughout the day to properly wash and sanitize equipment and utensils. "Quick rinse" with detergent and water is not acceptable. Low Temperature Sanitizing Dishwasher must have minimum 50 ppm chlorine residual.
      • [Correction Date: Immediately]
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Kitchen handsink access obstructed by moveable kitchen cart. ~12" space between cart and edge of burners is not adequate for employees to safely access handsink for handwashing.
      • Corrective Action(s): - Kitchen handsink must be accessible at all times and provided with hot and cold water, liquid soap and papertowels.
      • - Relocate moveable kitchen cart.
      • [Correction Date: Immediately]
      • **This violation has been previously noted on past inspection reports.**
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): - Kitchen employee does not wash hands at adequate frequency or change gloves when needed.
      • Corrective Action(s): - Glove use does not replace handwashing.
      • - Single use gloves must be discarded after use.
      • - Hands must be washed when they become contaminated, before handling food, after handling chemicals, after handling dirty/ contaminated items and/ or garbage, etc.
      • - Review proper handwashing practices with all employees.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Rice and soup ladles are stored in room temperature water between uses.
      • Corrective Action(s): - Store rice scoop in ice water between uses. Replace ice when melted. Wash and sanitize rice scoop at least once every 4 hours.
      • - Store soup ladles in ice water between uses or inside soup urn. Wash and sanitize at least once every 4 hours.
      • [Correction Date: Immediately]
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings observed kitchen prep sink and dishwasher area.
      • 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 store items directly on the ground as area cannot be properly cleaned and pest monitoring cannot take place.
      • **Do not use plastic and/ or cardboard to line surfaces.
      • **Maintain a higher level of sanitation throughout the entire premises, especially in hard to reach areas.
      • [Correction Date: 16-Sept-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
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning required in the following areas:
      • - Heavy grease accumulation on, around, under, and behind deep fryer.
      • - Grease accumulation on exhaust ventilation hood.
      • - Grease and food debris accumulation on walls behind and beside cooking equipment.
      • - Grease and grime accumulation on walls in dishwashing area and kitchen prep counters.
      • - Food debris and grime accumulation on kitchen counters and surfaces.
      • - Food debris and grime accumulation under and behind all coolers and freezers and storage areas.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other hard to reach areas.
      • **Do not store items directly on the ground. Items must be stored at least 6" (15 cm) off the ground to facilitate cleaning.
      • **Do not line surfaces with cardboard and/ or plastic. All surfaces must be smooth, non-absorbent, and easily cleanable.
      • [Correction Date: 16-Sept-2024]
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - Ceiling tiles missing in kitchen area (above back food prep table and storage area).
      • Corrective Action(s): - Replace missing ceiling tiles.
      • [Correction Date: 30-Sept-2024]
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 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
    • 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
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Operator storing the following soups at ambient temperature:
      • - Fish Soup: 14.8C
      • - Laksa Soup: 42.7C
      • Corrective Action(s): - Discard the above noted products.
      • [Correction Date: Immediately]
      • - Hot potentially hazardous food must be stored at or above 60C. Room Temperature/ Ambient Temperature holding of potentially hazardous foods is NOT permitted.
      • - Approximately 12L of Fish Soup and 2L of Laksa Soup discarded at time of inspection.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Low Temperature Sanitizing Dishwasher: 0 ppm chlorine residual
      • 2. Wiping cloths not stored in 100-200 ppm chlorine bleach sanitizing solution (solution incorrectly mixed and dish soap added).
      • 3. Old food debris and mildew like accumulation on baskets storing cut cabbage.
      • Corrective Action(s): 1. Repair and/ or adjust dishwasher. Minimum 50 ppm chlorine residual required. Use chlorine test paper to verify sanitizer concentration.
      • 2. Make 100-200 ppm chlorine bleach sanitizing solution. (1 ounce chlorine bleach + 1 gallon water)
      • 3. Wash and sanitize food storage baskets.
      • [Correction Date: Immediately]
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Bubble tea station handsink inaccessible (items stored inside sink).
      • - Kitchen handsink inaccessible (blocked).
      • Corrective Action(s): - All handsinks must be accessible and provided with hot and cold water, liquid soap and papertowels at all times.
      • [Correction Date: Immediately]
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Raw meats stored above cooked items and produce in kitchen sliding door display cooler.
      • 2. Condiments/ sauces/ garnishes are stored on utility cart beside garbage cans in hallway between dining room and kitchen.
      • 3. Rice serving scoop stored in room temperature water between uses.
      • Corrective Action(s): 1. Rearrange storage. Raw meats must be stored below and away from cooked items, items requiring minimal further processing, and from produce.
      • 2. Store all open food inside kitchen and in an area where food will be protected from contamination. Move utility cart into kitchen.
      • 3. Store rice scoop in ice water between uses. Replace ice when melted. Wash and sanitize rice scoop at least once every 4 hours.
      • [Correction Date: Immediately]
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning required in the following areas:
      • - Heavy grease accumulation on, around, under, and behind deep fryer.
      • - Heavy grease accumulation on exhaust ventilation hood.
      • - Grease and food debris accumulation on walls behind and beside cooking equipment.
      • - Grease and food debris accumulation under all kitchen equipment and shelving.
      • - Old rodent droppings along floor/ wall edges under kitchen prep counters and 3-compartment sink.
      • - Heavy dust and dirt accumulation on kitchen wall mounted fan.
      • - Food debris and grease accumulation on surfaces at bubble tea station.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other hard to reach areas.
      • [Correction Date: 16-Jan-2024]
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: - Operator does not have valid FOODSAFE Level 1 certificate or equivalent.
      • Corrective Action(s): - Operator must have valid FOODSAFE Level 1 certificate or equivalent.
      • - Visit www.foodsafe.ca for course availability.
      • [Correction Date: 31-Jan-2024]
      • **This is an outstanding violation since the last routine inspection.**
      • Violation Score: 1
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): a) Food contact surface sanitizer not available.
      • b) Soup spoons stored in stagnant water with food residue since this morning (Inspection started at 1:40pm).
      • Corrective Action(s): a) A 1 tsp per liter bleach solution was prepared. Ensure that it is available at all times.
      • b) Soup spoons are not stored in an ice solution.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation: The dishwasher was not in use at the time of the inspection. The operator could not describe proper manual dishwashing.
      • Corrective Action(s): Corrected during inspection with a 100 ppm chlorine residual. Use the dishwasher and ensure that it is turned on when the restaurant is in operation.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen hand washing sink did not have soap or paper towels.
      • Corrective Action(s): Corrected during inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required on all shelving in the kitchen and behind the cook line.
      • Corrective Action(s): Start cleaning today, a follow up inspection will take place in one week.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Leak noted to the right of the grease trap adjacent to the 3-compartment sink.
      • Corrective Action(s): Fix within two weeks.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FoodSafe Level 1 certificate has expired. The last certificate was from 2009.
      • Corrective Action(s): Show proof of registration in a FoodSafe Level 1 course or equivalent within one week.
      • Violation Score: 1
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The operator stated the dishwasher has not been in use since Covid-19 pandemic. They had been using single use disposable dishwares and cutleries only. However, the operator was not able to demonstrate a proper manual dishwashing practice during inspection. Some larger items (ex. pots and mixing bowls) cannot fit in the 3 compartment sink for washing and sanitizing.
      • Corrective Action(s): Directed the operator to USE the dishwasher at all times regardless of using disposable items for customer use. The dishwasher was hooked up again during inspection. 100ppm Cl detected during final cycle.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Handwashing sink beside the dishwasher was not working. A spout was removed.
      • 2. Handwashing sink beside the deep fryer was blocked with carts. No hand soap was available.
      • 3. The front bar handwashing sink was blocked with beverage jugs.
      • Corrective Action(s): Repair the handwashing sink spout immediately. The order was on its way. Ensure to use the other handwashing sink for handwashing beside the deep fryer. Install handsoap dispenser at all handwashing sinks. Do not put anything inside the handwashing sink basin at all time.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Double stacking of foods noted in the prep cooler top level.
      • 2. A scoop in the bubble waffle batter tub did not have a handle.
      • Corrective Action(s): 1. No double stacking of food is allowed as this can contaminate the food on bottom.
      • 2. Place a scoop with a handle so that the batter content is not contaminated when portioned out for cooking.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: A layer of hardened grease noted under and around the deep fryer.
      • Corrective Action(s): Clean the area immediately. Conduct a daily or weekly cleaning in this area.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Water leak noted by the water boling well beside deep fryer
      • 2. Oil leaks under the deep fryer
      • 3. 3 compartment dishwashing sink spout to be replaced
      • Corrective Action(s): Repair the above immediately. Contact the Health Officer when service schedule for the above items are confirmed with technicians.
      • Violation Score: 15
  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Plastic bowls used as scoopers
      • 2. Measuring cups stored in food
      • 3. Boxes of cabbage stored on the floor in the hall during cleaning of the kitchen floor.
      • 4. Open bag of single use disposable dishware in staff washroom
      • Corrective Action(s): Ensure all food is protected from contamination
      • 1. All scoopers should have handles
      • 2. Keep measuring cups and scooper handles out of food
      • 3. Keep all food at least 6 inch off the ground
      • 4. Ensure any open package of single use disposable dishware be re-located into a sanitary location in the kitchen.
      • Correction date: 1 day
      • Violation Score: 9
  17. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Food debris and build up noted on equipment used to make 'rotatoes' (Spiral-shaped potatoes)
      • 2) Rice debris noted in empty pot and on lid of a small rice cooker.
      • Corrective Action(s): 1) Clean and sanitize noted equipment. Ensure hard to reach areas are scrubbed to remove food debris.
      • 2) Clean and sanitize small rice cooker.
      • * Ensure equipment is cleaned and sanitized after each use before being stored to minimize bacterial growth.
      • Violation Score:
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Low-temp dishwasher was not dispensing chlorine sanitizer after 4 runs.
      • - Measured 0ppm chlorine at plate surface using test strips.
      • - A minimum of 50ppm chlorine is needed to adequately sanitize and remove bacteria on dishes.
      • Date To Be Corrected By: Immediately
      • Corrective Action(s): - Repair/service dishwasher so it is dispensing chlorine sanitizer.
      • - Worker called technician to arrive today.
      • - Due to COVID-19, dishwasher is not often being used because restaurant is using single-use, disposable items to serve dine-in customers.
      • - In the meantime, use manual 3-compartment sink dishwashing to wash and sanitize equipment and utensils.
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink beside cooking area was blocked by a garbage can and a cart. A sieve was noted in hand sink as well. Soap coming out of soap dispenser appeared old; soap was crystallized.
      • - Hand washing stations must be available at all times for workers to wash and remove bacteria from hands.
      • Date To Be Corrected By: Immediately
      • Corrective Action(s): - Remove sieve from hand sink.
      • - Move garbage can and cart to ensure access to hand sink.
      • - Refill soap dispenser with fresh liquid soap.
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Raw meats in freezer unit near dishwashing area was stored beside corn and containers of ice cream.
      • 2) In front area, drink cups with lemon slices inside stored between hand sink and paper towel dispenser.
      • 3) Canned food and packages of dry food was being stored inside staff washroom.
      • Date To Be Corrected By: Immediately
      • Corrective Action(s): 1) Reorganize food in freezer unit. Raw meats should be stored underneath ready-to-eat foods (ex. corn) to minimize cross-contamination.
      • 2) Move prepared drink cups with lemon slices away from hand sink away, to protect drinks from water splashing due to hand washing.
      • 3) Food items cannot be stored inside a washroom. Remove food items from washroom. Sanitize canned food and packages first before storing in a dry storage unit.
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease residue observed under fryers in cooking area, and under the 2-door line cooler.
      • Date To Be Corrected By: Immediately
      • Corrective Action(s): - Clean and sanitize noted areas.
      • - Ensure these areas are regularly cleaned to minimize potential pest activity.
      • Violation Score:
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed a garbage bag being used as a cover/barrier on a cart. Cardboard noted in cooking area, being used as a tray for equipment.
      • Date To Be Corrected By: Immediately
      • Corrective Action(s): - Remove garbage bag from cart and cardboard tray. These items are not smooth, easily cleanable and washable.
  18. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Requiring correction:
      • Remove all cardboard trays in kitchen. All equipment must be smooth, durable and easy to clean.
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Dump sink (left) faucet is loose. Ensure all faucets are secured in place to function properly and not leak.
      • Date To Be Corrected By: 3 days
      • 2) Repair/replace broken soap dispenser by back prep sink.
      • Date To Be Corrected By: 3 days
      • Corrective Action(s):