Bubble Waffle Cafe
342 - 4820 Kingsway, Burnaby · Restaurant
25 inspections
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: 1 door undercounter cooler (back door) 6 C
- Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Trace mouse droppings observed along wall between entrance and upright cooler and wall from entrance to noodle station.
- Corrective Action(s): All areas described are to be thoroughly cleaned to remove all debris from surfaces.
- Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Food bins and bin for food container lids stored on shelving with mouse droppings.
- Corrective Action(s): Clean and sanitize all food dishware items and storage shelf surfaces.
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Mouse droppings observed in the following locations: on floor below rice cooker counter, on floor between ice machine and 2 door upright cooler, on lower shelving for packaging dry foods (noodles), and on lower shelving for food container lids and floor beneath.
- Dead mouse observed under 2 door upright freezer.
- Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
- Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
- Violation Score: 9
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Follow-Up Inspection
1 infraction
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Front service area - back wall below counter (space for wheeled carts) does not fit flush to floor allowing for pests to enter wall cavity.
- Corrective Action(s): Close gap between wall and floor to pest proof location with durable flashing material that is finished smooth to also allow for cleaning.
- Violation Score: 3
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Routine Inspection
0 infractions
- Follow-Up Inspection
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Sanitizer feeder system is currently not working.
- Corrective Action(s): Repair / replace feeder system to dispense Quaternary Ammonia sanitizer at 200 ppm
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Chicken portions in mini cooler 20 - 24 C
- Corrective Action(s): Product discarded.
- Potentially hazardous foods must be stored at 4 C or colder for food safety.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): 3 sanitizer containers for wiping rags 0 ppm Quaternary Ammonia.
- Staff rinsing food containers with water without cleaning with detergent and sanitizing.
- Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
- Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
- 1)clean surface of debris using warm water and detergent,
- 2)rinse surface with warm water,
- 3)immerse for 2 minutes 200 ppm Quaternary Ammonia sanitizer solution,
- 4)allow surface of item to air dry before next use.
- Violation Score: 15
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation (CORRECTED DURING INSPECTION): Staff observed attempting to wash their hands while wearing soiled, disposable gloves.
- Corrective Action(s): Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.)
- Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels.
- When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Several opened metal cans of condensed milk.
- Corrective Action(s): Do not store food items in opened metal cans.
- After opening a can transfer remaining food leftovers to a plastic or stainless steel container.
- Violation Score: 3
- 212 - Operator has not provided acceptable written food handling procedures [s. 23]
- Observation: Inventory of raw chicken and fish from central kitchen provided for fried chicken nuggets. Operator explained chicken / fish will be deep fried in batches and cooled for later use.
- Premise Food Safety Plan does not provide procedures for batch cooling of cooked food items.
- Corrective Action(s): Chicken / fish from central kitchen is to be received pre-cooked, ready for reheating and serving as ordered.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Mini cooler 7 C
- Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Grease build-up remains on floor under deep fryer and adjacent cooking equipment.
- Mouse droppings observed on lower shelving where canned food is stored and on floor under cooking equipment, under upright freezer, rice cooker cart.
- Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
- Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
- Violation Score: 9
- 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
- Observation: New sanitation plan has been drafted by operator.
- Cleaning procedures have been reviewed, further revisions identified and discussed.
- Corrective Action(s): Provide new Sanitation Plan for review including revisions discussed:
- - specify each piece of equipment and surface throughout kitchen and front service area to be cleaned with respective schedule and cleaning instructions
- Correction date: Oct 21, 2022
- Violation Score: 1
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Routine Inspection
2 infractions
- 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
- Observation: Chicken reheated in microwave 40 C
- Staff do not check product reheating temperatures.
- Corrective Action(s): Food product is to be reheated in hot water to an internal temperature of 74 C as per Food Safety Plan.
- Staff are to use a probe thermometer to verify internal temperature of 74 C following cooking procedure.
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Repeat violation: Operator and staff demonstrate no working knowledge of correct manual dishwashing process.
- Staff do not clean or sanitize any clean in place food equipment.
- Corrective Action(s): Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
- 1)clean surface of debris using warm water and detergent,
- 2)rinse surface with warm water,
- 3)immerse for 2 minutes or apply surface sanitizer solution, 200 ppm Quaternary Ammonia
- 4)allow surface of item to air dry before next use.
- All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
- Violation Score: 25
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Sack of tapioca starch placed on floor.
- Raw meats stored in prep cooler together with ready to eat food items. Raw meats stored above and adjacent to ready to eat foods.
- Corrective Action(s): Food items are to be stored 6" off the floor.
- Food items are to be stored in pest proof containers.
- Revise food inventory - discontinue use of the presliced raw animal proteins and switch to using precooked product from a supplier.
- Violation Score: 15
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Back door entrance propped open allowing for pest entry.
- Kitchen floor is cluttered with surplus inventory.
- Corrective Action(s): Back entrance door is to be kept closed to exclude entrance of pests.
- Relocate dry goods to maximize storage locker capacity to allow for ease of premise cleaning.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Mouse droppings on floor throughout kitchen - under food prep. sink, under dishwashing sinks, under cooking equipment.
- Ceiling panels around vent cover have build-up of dust debris.
- Kitchen ventilation hood is overdue for professional cleaning.
- Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
- Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
- Clean cooking ventilation hood.
- Violation Score: 9
- 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
- Observation: Previous sanitation plan is not relevant to current business model and needs revision.
- Corrective Action(s): Develop a new sanitation that describes procedures to effectively clean and sanitize food equipment and contact surfaces throuhout premise.
- Violation Score: 3
- 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
- Observation (CORRECTED DURING INSPECTION): Kitchen staff do not change their gloves or demonstrate handwashing while performing multiple tasks and preparing multiple food items.
- Corrective Action(s): When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
- Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels.
- Violation Score: 9
- 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
- Follow-Up Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Grease build-up on floor under deep fryer and between cooking line equipment.
- Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Correction date: April 28, 2022
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Sinks are not set-up to conduct proper manual dishwashing of food equipment, despite recently cleaned dishware is observed wet on drain board.
- Corrective Action(s): Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
- 1)clean surface of debris using warm water and detergent,
- 2)rinse surface with warm water,
- 3)immerse for 2 minutes in 200 ppm Quaternary Ammonia
- 4)allow surface of item to air dry before next use.
- Sink compartments are to be adequately filled to immerse dishware washed.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Cooking line - staff observed dispensing food from coolers to assemble orders with gloved hands, staff touched raw meats, take-out containers and ready to eat food items, cross contaminating all surfaces they touched.
- Staff used a single set of tongs at times to also dispense all manner of food items.
- Corrective Action(s): Food utensils are to be provided in sufficient number for all raw food product to prevent direct hand contact with food.
- Food utensils used to touch raw foods cannot be used to also touch ready to eat food items.
- Violation Score: 9
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation: Frozen foods defrosting on counter and in food sink at room temperature.
- Corrective Action(s): Frozen foods are to be thawed safely in a cooler unit at 4 C, in a clean sink under flowing cold water or using a microwave (small portions only).
- Violation Score: 1
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Kitchen back door propped open.
- Corrective Action(s): Keep kitchen door closed to discourage entry of pests into kitchen.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Trace mouse droppings found on floor in back kitchen area under equipment and also behind the door leading into the storage room.
- Grease build-up on floor under deep fryers.
- Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
- Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
- Violation Score: 3
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Take-out containers are prefilled with portioned uncooked food product.
- Corrective Action(s): Take-out containers are to be used only to contain ready to eat food items that are to be dispensed directly to the customer.
- Violation Score: 3
- 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
- Observation: Single staff member working on cooking line assembling all food orders, while wearing the same pair of gloves dispensed food both raw and ready to eat food items without changing gloves or practicing handwashing.
- Corrective Action(s): When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
- Violation Score: 9
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: 2 door undercounter cooler (tea jugs) - warm tea containers placed in cooler are warming cooler unit air temperture above 4 C to 6 - 11 C. Products within cooler from previous day measure 4 C internal temperature.
- Tapioca pearls stored at room temperature without time monitoring system.
- Corrective Action(s): Hot tea is to be chilled with an ice bath to bring product down to 20 C or colder prior to placing tea containers within cooler unit.
- Cooked tapioca pearls have a maximum shelf life of 2 hours when stored at ambient temperature. A timer system is to be in place to monitor shelf life alerting staff to discard unused product after 2 hour period has passed.
- Violation Score: 5
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Storage room door sweep has been chewed through by mice activity no longer excluding pest entry.
- Corrective Action(s): Replace door sweep to prevent pest entry into storage room.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Metal wire shelving above 3 compartment sink has build-up of dust debris.
- Trace mouse droppings observed in front service area in back corner below work counter and in storage room on floor following perimeter of room.
- Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
- Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: 3 compartment sink - sink divider is leaking between sink compartments.
- Corrective Action(s): Remove and replace damaged silicone on sink divider and create a full seal between sink compartments.
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Food inserts double stacked and or double lined on top of grill prep cooler, food inserts 10-14 C
- Corrective Action(s): Product discarded.
- Do not stack or double line food inserts in prep cooler as food will not remain at 4 C.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Swing door between front and back kitchen propped open blocking access to kitchen handsink.
- Corrective Action(s): Door closed at time of inspection to provide access to handsink.
- Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
- Remove swing door to ensure handsink remains fully accessable. Correction Date: May 14, 2021
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: RIce spatulas in use stored in containers of stagnant water.
- Wood door stop and money placed on food preparation counter top.
- Corrective Action(s): Do not store food utensils in water. Store food utensils in use in clean dry containers or in ice filled containers.
- Do not place items from the floor onto food preparation surfaces.
- Do not place non-food related items such as money on food preparation surfaces.
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Milk tea, tea and juice mixes 8 - 18 C in undercounter cooler.
- Multiple containers of soft noodles, cut vegetables stored at room temperature over 2 hours, temps 20 - 25 C
- Cut vegetables at front counter stored at room temperature 20 C
- Corrective Action(s): Food product discarded.
- To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
- Violation Score: 25
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Knives and cutting boards stored on food prep sink faucet piping and are easily contaminated when sink is in use.
- Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
- Kitchen to be better organized to define safe storage locations for sanitized dishware and utensils.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Wiping rag sanitizer containers 0 ppm Quaternary Ammonia.
- 3 compartment sink not correctly set-up for manual dishwashing. Staff observed briefly rinsing dishware with water only before storing them or using again.
- Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
- Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
- 1)clean surface of debris using warm water and detergent,
- 2)rinse surface with warm water,
- 3)immerse for 2 minutes in 200 ppm Quaternary Ammonia sanitizer solution,
- 4)allow surface of item to air dry before next use.
- Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Raw meats stored above and beside vegetables in upright cooler.
- Jugs of waffle batter half covered with take-out tray.
- Box of lemons on the floor, staff observed placing containers of food on the floor as kitchen space is overstocked with various product beyond kitchen capacity.
- Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
- Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
- Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
- Dry storage room to be better utilized to better organize kitchen space. Additional storage space to be provided to accomodate large inventory of goods.
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: 1 door upright cooler 7 C
- 2 door undercounter cooler (tea) 8 C
- Corrective Action(s): Repair / adjust cooler units to maintain food product at 4 C or colder.
- Violation Score: 9
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Fresh ginger dipping sauce 20 C
- Grill prep cooler - top food inserts not set into cooler unit 14-18 C (fish balls eggs, tomatoes)
- Corrective Action(s): Products discarded.
- To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Staff observed rinsing dishware under the tap then placing directly in sanitizer. solution.
- Corrective Action(s): Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface or item to air dry before next use.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: 2 boxes of latex disposable gloves in kitchen.
- Preportioned cooked chicken stored next to large container of raw chicken in 2 door upright cooler.
- Staff observed washing dishes in 3 compartment sink at same time one of the compartments is being used to rinse vegetables
- Ice scoop stored inside ice machine
- Flour stored in an unlabelled, recycled bucket.
- Corrective Action(s): Discontinue further use of latex gloves, as latex can pose a food allergen risk. If disposable gloves are used; vinyl, plastic or nitrile disposable gloves are suitable for safe foodhandling. Gloves discarded.
- Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
- Sinks are to be used for a single purpose at a time. Dishwashing cannot occur in sinks while they are used for food preparation to prevent contamination of food.
- Ice scoop is to be stored outside ice machine when not in use to protect ice from contamination.
- Flour container to be properly labelled to not confuse contents of container.
- Violation Score: 9
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 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.
- 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:
- 203 - Food not cooled in an acceptable manner [s. 12(a)]