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Bubble World (Surrey)

137 - 10090 152nd St, Surrey · Restaurant

41 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff by the fryer area observed moving a garbage can with her hands and continued to work at the fryer station.
      • Corrective Action(s): Ensure staff adhere to good hand hygiene practices at all times. Hands must be washed when they become potentially contaminated. Staff member washed hands at the time of inspection. Review hand hygiene practices with all staff.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw chicken was stored directly next to cut tomatoes.
      • Corrective Action(s): Ensure raw foods are stored below and/or separately from ready-to-eat foods to prevent potential contamination of foods. Cooler was re-organized at the time of inspection.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: -Adult mouse was observed in a snap trap in the dry storage room.
      • -Baby mouse was observed in a tin cat bait station in the kitchen.
      • -Cockroaches in various life cycles were observed in a tin cat bait station in the kitchen.
      • Corrective Action(s): Facility must be maintained free of pests. Contact your professional pest control operator to notify their of pest issues immediately. Implement control measures to prevent further infestation.
      • Violation Score: 15
  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Staff phone was placed on the under counter table top work surfaces.
      • Corrective Action(s): Ensure phones are stored in designated areas, not on food preparation areas to prevent potential contamination of foods.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Vegetables were double stacked directly on top of one another in the walk-in cooler.
      • Corrective Action(s): Do not stack foods directly on top of one another, without a physical barrier to prevent potential contamination of foods.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen meat was thawing at room temperatures. Food items were still partially frozen and manager stated they were stored outside for approximately 30 minutes.
      • Corrective Action(s): Frozen foods must be thawed under cold running water or in a cooler at 4C or less to limit the growth of pathogens and/or the formation of toxins. Foods were placed in the walk-in cooler at the time of inspection.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A cockroach nymph was observed in the men's washroom waste bin. Did not observe cockroaches in the tincat monitoring stations or elsewhere in the facility. Facility is currently serviced by two separate pest control operators.
      • Corrective Action(s): Notify your pest control operator of cockroach activity and ensure treatment is applied to prevent further infestation.
      • Correction date: Immediately
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Flooring by the fryer area was found to be in poor condition and requires repairs.
      • Corrective Action(s): Ensure all surfaces are smooth, non-absorbent, easily cleanable and maintained in good condition. Floors are scheduled to be replaced in Feb 2026.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) A tray of vegetables was stored under the dishwasher, next to a container of chemicals.
      • 2) Raw shelled eggs were stored above cooked foods.
      • Corrective Action(s): 1) Discontinue the practice of storing foods under the dishwasher area to prevent potential contamination of foods. Vegetables were relocated at the time of inspection.
      • 2) Ensure raw eggs and other raw meats are stored below/separately from ready-to-eat foods to prevent potential contamination of foods. Eggs were moved to the lowest level of the cooler at the time of inspection.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A frozen bag of meat was stored at room temperature.
      • Corrective Action(s): Frozen foods must be thawed under cold running water or in a cooler at 4C or less to prevent the growth of pathogens and/or the formation of toxins. Meat was still frozen and relocated to the cooler at the time of inspection.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the facility. Facility is currently serviced by professional pest control services.
      • Corrective Action(s): Clean and sanitize affected areas and contact pest control operator if conditions do not improve.
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    1 infraction

    • 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 on the blade. This is a continuing violation.
      • Corrective Action(s): Mandolin slicer must be properly disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Blade was washed and sanitized at the time of inspection. Facility may be issued a violation ticket, if equipment is continually improperly cleaned and sanitized.
      • Violation Score: 5
  7. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two plastic containers of chicken cooked yesterday was at 11C in the prep cooler. Beef made today was placed in the cooler at 37C.
      • 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. Beef was placed in the walk-in cooler and chicken from the previous night was discarded. Cooked foods can be rapidly cooled in shallow containers/baking sheets or in the freezer.
      • 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.
      • Corrective Action(s): Ensure slicer is properly disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Slicer was washed and sanitized at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Men's washroom did not have liquid hand soap.
      • Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Liquid hand soap was replaced at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Carton of eggs were stored on the floor,.
      • Corrective Action(s): Ensure foods are stored off the ground to prevent potential contamination of foods. Eggs were relocated at the time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris build-up was observed under the cook line.
      • Corrective Action(s): Ensure cook line is cleaned on a regular basis to prevent build up of food debris and potential attraction of pests. Incorporate the cleaning of the cook line in the sanitation plan.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 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
    • 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
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A container of beef soup was stored at room temperature at the time of inspection. Staff stated the soup was removed from the cooler approximately 1 hour ago.
      • Corrective Action(s): Do not store potentially hazardous foods between 4C to 60C for more than 2 hours to prevent the growth of pathogens and/or the formation of toxins. Soup was placed on the stove 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): 1) Chemical dishwasher had no detectable chlorine concentration. Attempted to prime feed line and no chlorine was being dispensed.
      • 2) Sanitizer spray bottle had not detectable chlorine concentration.
      • Corrective Action(s): 1) Chemical dishwasher must be able to provide at least 50ppm chlorine on the dish surface during the final rinse to properly sanitizer equipment, utensils, and dishware. While chemical dishwasher is waiting to be service, facility will use single use containers and utensils. Equipment must be washed in the dishwasher and sanitized manually in 100ppm chlorine. Chlorine was prepared at the time of inspection.
      • 2) Sanitizer spray bottles must container 100ppm to 200ppm to properly sanitize food contact surfaces. To prepare 100ppm to 200ppm bleach, add ½ teaspoon beach per litre of water. Bleach at 100ppm was prepared at the time of inspection.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chemical dishwasher was unable to provide 50ppm bleach on the dish surface at the time of inspection.
      • Corrective Action(s): Service chemical dishwasher and ensure it can provide 50ppm chlorine on the dish surface during the final rinse.
      • Violation Score: 15
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had no detectable chlorine concentration. Air bubbles were observed in the feed line. Staff stated the dishwasher pail was changed this morning and dishware had not been washed yet.
      • Corrective Action(s): Ensure chemical dishwasher is able to supply 50ppm chlorine on the dish surface during the final rinse to properly disinfect dishware and utensils. Chemical dishwasher was primed and tested at 100ppm at the time of inspection. Ensure dishwasher is checked daily and after sanitizer pails are changed to verify at least 50ppm chlorine is available.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoop was stored in the bin of brown sugar.
      • Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant grease build up was observed over the deep fryer area.
      • Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition to prevent potential pest attraction and to prevent a potential fire hazard.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler was at 6C to 7C.
      • Corrective Action(s): Contact service technician and service or adjust cooler and ensure it can maintain 4C or less on a consistent basis.
      • Correction date: August 16, 2023
      • Violation Score: 9
  14. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Tapioca flour was stored on the floor.
      • Corrective Action(s): Ensure all foods are stored off the ground and protected from potential contamination. Tapioca flour was relocated at the time of inspection.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler door seal is in poor condition and requires repairs. Operator stated a technician was contacted, who stated a replacement door seal can not be found.
      • Corrective Action(s): Door seal must be repaired to prevent the loss of cold refrigeration air and to allow for cleaning of door seals.
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 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.
      • Corrective Action(s): Ensure slicer is properly disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Slicer was washed 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 touching nose and mouth and did not wash hands prior to continuing to work in the kitchen.
      • Corrective Action(s): All staff must adhere to good hand hygiene practices to avoid direct contamination of foods and food contact surfaces. Reviewed hand hygiene practices with manager at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Food items were double stacked directly on top of one another.
      • 2) Bag of flour was stored directly on the floor
      • 3) Scoops were stored inside food containers with the handle in direct contact with the ingredients.
      • Corrective Action(s): 1) Ensure foods are stored in a manner which prevents potential contamination. Foods which are double stacked must be physically separated by a food grade material (lid, plastic wrap, etc). Foods were reorganized at the time of inspection.
      • 2) Ensure foods are stored off the ground and protected from potential contamination. Flour was placed into a bin at the time of inspection.
      • 3) Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed by the cooler in the back storage area. Facility is currently serviced by professional pest control operator 3 times per month.
      • Corrective Action(s): Clean and sanitize the area affected by rodent droppings and monitor for continued activity. Contact professional pest control operator as needed.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Door seal for under counter cooler across from the fryer area is broken and requires replacement.
      • Corrective Action(s): Ensure door seal is maintained in good condition to prevent loss of refrigeration air and to facilitate proper cleaning or door seals. Operator stated door seals have been ordered and are awaiting arrival.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Degreaser was unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Container will need to be relabelled as needed.
      • Violation Score: 3
  16. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had no detectable chlorine sanitizer on the dish surface. Sanitizer pail was empty.
      • Corrective Action(s): Chemical dishwasher must be able to deliver a final rinse of 50ppm chlorine on the dish surface to allow for proper sanitizing. Sanitizer pail was changed for a bleach pail and dishwasher was primed, drained, and tested at 50ppm. Ensure staff check both sanitizer level at the dish surface and amount of sanitize left in the pail at the start of each day. All dishes, utensils, and equipment were being rewashed at the time of inspection.
      • Violation Score: 15
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Chemical dishwasher had less than 50ppm chlorine on the dish surface during the final rinse. Sanitizer line was primed with minimal amounts of chlorine being dispensed. Operator attempted to change the sanitizer and rinse aid lines while waiting for service - chlorine was dispensed but was at less than 50ppm.
      • 2) Sanitizer spray bottles were tested at less than 100ppm chlorine (both inside the bottle and spray nozzle).
      • 3) Mandolin slicer had food debris under the blade.
      • Corrective Action(s): 1) Chemical dishwasher must be able to provide a minimum of 50ppm chlorine on the dish surface during the final rinse to allow for proper sanitizing of equipment, utensils, and dishware. Facility has sufficient take out containers to provide single service dishware and utensils for dine-in customers. Kitchen equipment will be washed in the dishwasher and sanitized in a 100ppm bleach sanitizing solution for 2 minutes. Once dishwasher is serviced, all equipment, utensils, and dishware must be properly washed and sanitized. Dishwasher must be tested daily to verify the sanitizer concentration.
      • 2) Ensure sanitizer spray bottles are maintained between 100ppm to 200ppm to allow for proper sanitizing of food contact surfaces. New bleach bottle was opened and approximately 1/2 teaspoon of bleach was added per spray bottle to provide 100ppm to 200ppm bleach sanitizing solution.
      • 3) Ensure mandolin slicer is properly disassembled for cleaning and sanitizing after each use. Staff were shown how to disassemble mandolin at the time of inspection.
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member was observed washing single use glove while working on the cook line.
      • Corrective Action(s): Single use gloves cannot be washed and must be changed whenever the staff member's hands become dirty to prevent potential cross contamination. Staff member changed glove at the time of inspection and proper glove use practices were reviewed with staff at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Insert of food was double stacked directly on top of another insert of food (contacting the food).
      • 2) Food was stored in opened metal cans.
      • Corrective Action(s): 1) Discontinue the practice of stacking foods directly on top of one another to prevent potential contamination of foods. A physical barrier can be placed between the food items to the items. Container was moved at the time of inspection.
      • 2) Once canned foods are opened, the contents must be transferred to food grade containers with proper protection to prevent potential contamination of foods. Canned items were transferred to food grade containers at the time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Vent hood covers over the fryer area has significant grease build-up.
      • Corrective Action(s): Ensure all equipment is cleaned on a regular basis to prevent potential pest infestation and a potential fire hazard.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chemical dishwasher had less than 50ppm chlorine on the dish surface during the final rinse.
      • Corrective Action(s): Service chemical dishwasher and ensure it can provide 50ppm chlorine to the dish surface during the final rinse cycle to properly sanitize equipment, utensils, and dishware. Service technician has been contacted and will be on-site today.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle of degreaser and bleach were unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Containers will need to be relabelled as the labels fall off or fade. Containers were labelled at the time of inspection.
      • Violation Score: 3
  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A full case of raw eggs were stored at room temperature.
      • Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C to prevent the growth of pathogens and/or the formation of toxins. Staff stated the eggs were delivered less than 2 hours ago and staff forgot to move the eggs to the cooler. Eggs were moved into a cooler at 4C 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): 1) Sanitizer pail in the kitchen was found to have no detectable chlorine concentration.
      • 2) Staff were unable to find the kitchen sanitizer spray bottle.
      • Corrective Action(s): 1) Bleach sanitizer must be maintained between 100ppm to 200ppm to allow for proper sanitizing of food contact surfaces. Bleach was added to the pail and was tested at 200ppm at the time of inspection.
      • 2) Ensure sanitizer spray bottles are conveniently located and accessible by staff to allow staff to properly sanitize food contact surfaces. Sanitizer spray bottle was located and placed in a central location at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Scoop was stored inside rice container.
      • Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoop was relocated at the time of inspection.
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions

  21. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Walk-in cooler foods ranged from 7C to 9C and upright cooler foods ranged from 6C to 9C. Temperature records have not been updated since June 23, 2022.
      • 2) Deliveries were left outside at the back door - ambient temperature was at 26C. Frozen foods were starting to thaw.
      • Corrective Action(s): 1) Potentially hazardous foods in the walk-in cooler and upright cooler must be discarded. Hazardous food items have been stored between 4C to 60C for more than 2 hours. Potentially hazardous foods were discarded at the time of inspection.
      • 2) Potentially hazardous delivery foods must be stored in the cooler/freezer immediately upon receipt to prevent the growth of pathogens and or the formation of toxins. Food items which could be stored in the 2 prep cooler were kept. Remaining foods were discarded or returned to the delivery supplier.
      • Violation Score: 25
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Live cockroaches were found in the facility and live cockroaches were found in the tin cat monitoring stations. Cockroaches of various life stages were found in the facility. Pest control issues have not improved in the facility.
      • Corrective Action(s): Facility must contact their professional pest control operator to service the facility. Provide a report from the professional pest control operate detailing findings and recommendations. Facility must develop a pest control plan to further prevent infestation.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility floors, especially along the cook line require additional cleaning.
      • Corrective Action(s): Facility must complete a deep cleaning and staff must maintain the facility in a clean and sanitary condition at times to prevent further infestation.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler and upright cooler were at 7C to 9C and 6C to 9C respectively.
      • Corrective Action(s): Service cooler and ensure it can maintain 4C or less on a consistent basis.
      • Violation Score: 15
  22. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Facility continues to have a cockroach infestation. Facility is currently serviced by a professional pest control operator on a monthly basis. Pest control operator applied a cockroach bait during the last site visit.
      • Corrective Action(s): Continue to have professional pest control services service the facility on a regular basis and implement the control measures recommended by the pest control operator. To prevent further infestation, carry out a thorough cleaning of the facility, especially along the cook line.
      • Violation Score: 15
  23. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottle was too strong - test strip bleached out.
      • Corrective Action(s): Ensure bleach is maintained at 100ppm to 200ppm to properly sanitize food contact surfaces. Concentrations in excess of 400ppm may be toxic. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon (2.5mL) bleach per litre of water. Bleach at 200ppm was prepared at the time of inspection.
      • Violation Score: 3
  24. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Dairy items in the bar area were at 11C.
      • Corrective Action(s): While cooler unit waiting to be serviced, move potentially hazardous foods to a cooler at 4C or less to prevent the growth of pathogens and or the formation of toxins. Dairy products and tofu were moved into a functioning cooler unit.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Bleach was too strong and resulted in the test strip bleaching out
      • 2) Corn was stored in an opened metal can
      • 3) Raw meats were stored above tofu
      • 4) Foods were double stacked on top of one another, without proper protection between foods
      • 5) Scoops (ice machine and dry ingredients) were stored with the handle in direct contact with the food
      • Corrective Action(s): 1) Bleach must be maintained between 100ppm to 200ppm to properly sanitize food contact surfaces. Concentrations in excess of 400ppm may be toxic. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon (2.5mL) bleach to 1L of water. Bleach at 100pm to 200ppm was prepared at the time of inspection.
      • 2) Once canned food items are opened, the contents of the container must be transferred to a food grade container to prevent potential contamination of foods.
      • 3) Ensure raw meats are stored below and/or separately from ready-to-eat foods.
      • 4) If foods are double stacked, a physical separation (plastic wrap, lid, etc) must be placed between containers to prevent potential contamination of foods.
      • 5) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Tin cat monitoring stations were found to have a dead rodent and German cockroaches. Facility is currently serviced by a professional pest control operator every 2 weeks.
      • Corrective Action(s): Continue to follow the advice of the pest control operator to prevent further infestation. Methods to prevent further infestation include the following: keep the kitchen clean and free of food debris, seal potential entry points, store foods in pest proof containers, remove standing water and remove garbage from the facility on a nightly basis.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Under counter cooler by the entrance of the kitchen needs to be cleaned.
      • 2) Rodent droppings were found throughout the facility.
      • Corrective Action(s): 1) Clean cooler unit and ensure it is maintained in a clean and sanitary condition at all times.
      • 2) Clean and sanitize all areas affected by rodent droppings using a bleach disinfectant. Monitor for continue pest activity and contact pest control services as needed.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Front bar cooler was at 11C.
      • 2) Back upright cooler was at 4C (top) and 7C (bottom). Cooler was too crowded at the top.
      • Corrective Action(s): 1) Service the cooler unit and ensure it is able to maintain foods at 4C or less on a consistent basis.
      • 2) Re-organize cooler to allow air to properly flow throughout the cooler unit. Do not obstruct the fan area.
      • Violation Score: 9
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Used single use take out container was found with food crumbs stacked on the top of the new take out containers,
      • Corrective Action(s): Single use items cannot be reused and must be discarded after each use. Container was discarded at the time of inspection.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Bar area cooler did not have a thermometer.
      • Corrective Action(s): Ensure all cooler units are equipped with accurate thermometers to verify proper cold holding temperatures.
      • Violation Score: 1
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Staff member was observe wiping hands on shirt.
      • Corrective Action(s): Discontinue the practice of wiping hands on clothing to prevent cross contamination. All staff must adhere to good hand hygiene practices and properly wash their hands to prevent cross contamination.
      • Violation Score: 9
  25. Follow-Up Inspection

    0 infractions

  26. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Scoops were stored inside food containers. This is a continuing violation.
      • 2) Box of cabbage was stored on the floor. This is a continuing violation.
      • Corrective Action(s): 1) Ensure scoops are stored in a sanitary manner to prevent potential contamination foods. If staff continue to store scoops inside food containers, signs can be posted to remind staff of proper scoop storage.
      • 2) Ensure foods are stored off the ground and protected from potential contamination. A crate can be placed in the delivery are to keep foods stored off the ground.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door sweep is missing, allowing for potential pest entry.
      • Corrective Action(s): Re-install door sweep to prevent potential entry of pests.
      • Violation Score: 3
  27. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Blender containers are washed with water after each use.
      • Corrective Action(s): Blenders must be cleaned and sanitized at least every 2 hours, if making similar beverages. If there is potential contamination of allergens, containers must be washed and sanitized after each use.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen handwash station did not have single use paper towels.
      • Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were refilled at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Scoops were stored inside ingredient containers.
      • 2) A box of cabbage was stored on the floor.
      • Corrective Action(s): 1) Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Scoops were removed from the food containers at the time of inspection.
      • 2) Ensure foods are stored off the ground and protected from potential contamination. Foods were removed from the floor at the time of inspection.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the facility and a cockroach was observed in a tin cat monitoring station.
      • Corrective Action(s): Clean all areas affected with rodent droppings and sanitize areas with 1:10 bleach. Continue to monitor for pest activity and contact pest control services as needed. To prevent pest infestation, ensure the following is carried out: seal potential entry points, store foods in pest proof containers, maintain the facility in a clean and sanitary condition, eliminate standing water, and remove garbage from the facility nightly. Contact your professional pest control operator as needed.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Rodent droppings were found in the facility and prep cooler door seals were found to be dirty.
      • 2) Vent hood was observed to have large amounts of grease build-up
      • Corrective Action(s): 1) Ensure equipment and facility are cleaned on a regular basis to prevent the attraction of pests and facility is maintained in a clean and sanitary condition.
      • 2) Ensure vent hood is cleaned on a regular basis, between professional servicing to prevent potential attraction of pests and to prevent a fire hazard.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard was placed between two microwaves. Cardboard had absorbed a significant amount of grease.
      • Corrective Action(s): Discontinue the practices of lining surfaces with cardboard. All surfaces must be smooth, non-absorbent, and easily cleanable.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer pails were unlabelled. Spray bottle or degreaser was unlabelled.
      • Corrective Action(s): Ensure all containers are properly labelled to identify their contents to prevent accidental mixing and or misuse of chemicals. Containers will need to be relabelled as needed. Bleach pails were labelled at the time of inspection.
      • Violation Score: 3
  28. Follow-Up Inspection

    0 infractions

  29. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A bowl of sprouts was found to be at 11C.
      • Corrective Action(s): The operator informed that the sprouts were taken out of the cooler for the lunch rush about 1 hour ago. They added ice to the container at the time of inspection. Ensure potentially hazardous foods are kept at 4C or below, or 60C or above. Do not store potentially hazardous foods at room temperature for more than 2 hours.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The ice machine chamber had build up of debris/mold along the walls.
      • Corrective Action(s): Thoroughly clean and sanitize the ice-machine. Ensure equipment is regularly cleaned to maintain sanitation. Inspector will return to follow-up. Date to be correct by: immediately.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink by the cook line had dirty spoons and utensils in the basin.
      • Corrective Action(s): Staff removed the utensils at the time of inspection. Ensure the hand washing sinks are kept clear of obstructions to encourage frequent hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A large bag of onions, a box of cabbage, and a cooked pot of bubble tea pearls were found on the floor.
      • Corrective Action(s): Operator moved food items off the floor at the time of inspection. Re-organize the storage areas to ensure food is never stored on the floor. Floor is a potentially contaminated surface that can cross contaminate food and cause foodborne illness.
      • Violation Score: 9
  30. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) A large pot of soup was found in the walk-in cooler at an internal temperature of 38C.
      • 2) Preparation cooler inserts had overstacked containers.
      • Corrective Action(s): 1) Operator stated that the soup was made fresh 1.5 hours ago. The soup was transferred into smaller containers for rapid cooling. Cooling practices were discussed with the operator. Ensure food is cooled from 60C-20C in 2 hours and 20C-4C in 4 hours to prevent the growth of pathogens or accumulation of toxins that can lead to foodborne illness.
      • 2) The stacked containers were removed from the inserts and moved to the bottom of the cooler. Do not over stack containers in the inserts as they cannot be cooled effectively and limit air circulation.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): There was no sanitizer available in any food preparation area.
      • Corrective Action(s): Operator made two buckets of 200 ppm bleach sanitizer solution at the time of inspection. All counters were sanitized again. Ensure sanitizer is always available and accessible in all food preparation areas.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Visibly dirty/soiled rags were found on counters all around the facility.
      • 2) Eggs were stored over ready-to-eat food in the walk-in cooler.
      • 3) Several items were left uncovered in the coolers.
      • 4) Rice scoop was stored in luke warm water by the rice cooker.
      • Corrective Action(s): 1) Soiled rags were moved to the sanitizer buckets during the inspection. Ensure washcloths are stored in sanitizer solution or put in laundry after each use or discarded after use.
      • 2) The eggs were moved to the bottom shelf. Raw eggs are a potentially contaminated food that can cross contaminate ready to eat foods through accidental breakage or surface contact. Ensure raw eggs and raw meats are always stored on the bottom most shelf to prevent cross contamination.
      • 3) Cover all items when storing them in coolers to prevent cross contamination through accidental spills. Date to be corrected by: immediately
      • 4) Operator discarded the water and obtained a container with ice for proper storage of the rice scoop. Rice scoops should be held at temperatures below 4C or above 60C to prevent the growth of pathogens and/or accumulation of toxins.
      • Violation Score: 9
  31. Follow-Up Inspection

    0 infractions

  32. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1) There are mouse droppings throughout the kitchen. Clean all areas with mouse droppings and monitor activity. Call your pest control company. See also #305 for required cleaning.
      • 2) There is a mild fly infestation in the back hallway, flies are attracted to the mops stored there. Clean and bleach your mops at least once per week.
      • Corrective Action(s):
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1) Flies in back hallway are attracted to damp mops. Bleach mops at least once per week to eliminate infestation.
      • 2) Floors throughout kitchen require a thorough scrubbing. The food debris and grease are food sources for mice. Pull out ALL equipment and shelving, and scrub under and behind before moving items back to their original position.
      • 3) The drain pipe under the dishwashing area is broken with a large gap on the side; this will allow rodent entry. Repair drain pipe.
      • Corrective Action(s):
      • Violation Score: 9
  33. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Several items found at room temp; internal temp 8-10 *C. Moved to fridge. Keep all raw meats and bean sprouts cold; <4*C.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Scoops stored in ice, handles in ice.
      • 2) Tea, syrup in pots on the floor, uncovered. Keep foods off of floor and covered.
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some areas behind/under equipment require more cleaning.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Bubble tea bar sink requires sealing/caulking; water is leaking beneath the counter.
      • Corrective Action(s):
      • Violation Score: 3
  34. Follow-Up Inspection

    0 infractions

  35. Follow-Up Inspection

    0 infractions

  36. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Several containers on four different surfaces of cold potentially hazardous food inside inserts (prepped vegetables including carrots and onions, bean sprouts, tofu, etc.) were stored above 4 degrees C (internal temperatures near 18 degrees C) at room temperature on the top surface of the under-the-counter cooler and on the table surface. Time-tracking (i.e. time stamps, timers, or any documentation to monitor the time) and temperature controls were not in place. Person in charge on shift stated that the food was placed at room temperature from approximately one hour ago.
      • Corrective Action(s): All cold potentially hazardous food above 4 for less than 2 hours was transferred into refrigeration units at or below 4 degrees C.
      • .
      • Required: Cold potentially hazardous food must be stored at or below 4 degrees C and hot potentially hazardous food at or above 60 degrees C internal temperature.
      • .
      • Suggestion: Discuss with the Owner or Operator to determine if a commercial prep. cooler at an ambient temperature at or below 4 degrees C should be added; This will enable staff to gain access to ingredients near the cook line while maintaining the potentially hazardous food temperature at or below 4 degrees C.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Knob (faucet handle) at the handsink near the bubble tea area was not in place and hot water was not accessible at this handsink. Staff member stated that they do not need hot running water at this sink.
      • Corrective Action(s): All designated handsinks are required to be supplied with hot and cold running water, liquid soap, and paper towels so that hands may be washed prior to preparing any drinks or food. The rinse sink adjacent to the handsink in the bubble tea area cannot be used as the designated handsink since it is used to rinse preparation utensils in the bubble tea area. Staff member was able to repair the handsink and enable access to hot running water during the inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Handle of ice scoop was stored directly into ice and the handle was taped with a nondurable and non-easy to clean material.
      • Corrective Action(s): Tape and elastic bands were removed from the handle of the ice scoop, ice scoop was rewashed through the dishwasher, and then stored in a way to prevent the handle from contacting the ice. Make sure the handle of the ice scoop does not contact the ice to prevent any contamination of this ready to eat food.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): Rodent droppings were observed on the shelving unit of the dry storage area adjacent to the walk-in-cooler. Cleaning was last conducted two days ago according to staff.
      • Corrective Action(s): Monitor for rodent droppings and other signs of pest activity at least twice per day (morning time and evening time) and clean all affected areas with bleach water. Continue with pest control measures: protecting food from contamination by covering it in food grade containers with tight fitting lids, keeping the restaurant clean and dry, keeping doors closed, sealing all entry points, sanitizing all prep. surfaces prior to use and immediately after each use, and continuing with the pest control program.
      • -Affected area was cleaned and sanitized during the inspection by a staff member.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): A nondurable and difficult to effectively clean plastic material was taped to the handle of the ice scoop and elastic bands were also added.
      • Corrective Action(s): Taped material was removed from the handle of the ice scoop. Make sure all materials are easy to clean, durable, smooth, non-toxic, impermeable to moisture.
      • Violation Score: 3
  37. Follow-Up Inspection

    0 infractions

  38. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Sliced produce was directly stored inside a garbage bag, which is of concern as garbage bags are not food grade and may be contaminated with odour suppressing chemicals and/or pesticides. Cabbage was stored in yellow porous crates on the floor.
      • 3. Several food contact surfaces/food storage equipment (small lids, storage containers, and pots and pans) were stored in uncovered crates in the dry storage area where rodent droppings were observed.
      • Corrective Action(s): 1. Staff rewashed the produce at the time of inspection. Ensure it is stored in covered FOOD GRADE materials that would protect it from contamination. Do not use garbage bags to store food to prevent a chemical hazard from arising.
      • 2. Staff rewashed all of the uncovered food contact surfaces and equipment in the dry storage room and placed them to air dry. Ensure these items are stored in covered food grade containers with tight fitting lids to protect them from contamination from mice/rats.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the back storage room near the walk-in-cooler on a shelf between two dry storage containers and on the floor. Pest control program was in place on a monthly basis via Canadian Pest Control LTD. with the most recent date being January 19, 2018 when they re-serviced the traps based on the pest control report.
      • Corrective Action(s): 1. Clean all affected areas with chlorine sanitizer (bleach water) to remove the rodent droppings today.
      • 2. Ensure all food, equipment, and food contact surfaces are covered in food grade pest proof containers with tight fitting lids to protect them from contamination; Effective immediately.
      • 3. Ensure all prep. surfaces are sanitized with 100 ppm chlorine sanitizer prior to use; Effective immediately.
      • 4. Keep monitoring for signs of recent pest activity and implementing pest control measures: Maintaining a pest control program, maintaining a clean restaurant, sealing all entry points, keeping doors closed, and decluttering as much as possible; Effective immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Buildup was observed accumulating in the floor of the dry storage room near the washrooms and floor where the hot-holding units are located. The area behind the first prep. cooler contained food residues as well and this was shown to staff at the time of inspection.
      • Corrective Action(s): Clean the above noted areas to remove the buildup of food debris to maintain the food service establishment in a sanitary condition and prevent a food source for mice/rats; Correct today.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Garbage bags were being used to store produce.
      • 2. Cloth towels were observed lining the lower surfaces of a prep. table and near the frying area.
      • Corrective Action(s): 1. Do not use garbage bags to store any food / food equipment as they are not food grade and may impart odour-suppressing chemicals and/or pesticides to food [CORRECTED].
      • 2. Do not use cloth towels to line surfaces in the food service establishment as they are absorbent and are not impermeable to moisture. All surfaces must be constructed of impervious to moisture, smooth, durable, easy to clean, and non-toxic materials [CORRECT TODAY].
      • .
      • A follow up inspection will be conducted tomorrow.
      • Violation Score: 9
  39. Follow-Up Inspection

    0 infractions

  40. Follow-Up Inspection

    0 infractions

  41. Routine Inspection

    0 infractions