101 Boba
149 - 4800 Kingsway, Burnaby · Restaurant
17 inspections
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): (Repeat Violation) Wiping rags in use stored in water.
- 3 compartment sink sanitizing compartment 0 ppm chlorine.
- Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
- 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 100 ppm chlorine sanitizer,
- 4)allow surface of item to air dry before next use.
- Violation Score: 15
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Container of frozen fruit defrosting 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
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Back of house - dust debris on upper walls and ceiling ventilation.
- Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of debris from surfaces.
- Violation Score: 3
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: Both staff on duty do not hold a certificate in Foodsafe or equivalent.
- Corrective Action(s): One staff must hold a Foodsafe certificate on duty during all periods of operation.
- Violation Score: 1
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Wiping rags with no detectable sanitizer in back kitchen and on front service counter.
- Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
- New sanitizer prepared in back kitchen and rag in front returned to sanitizer reservoir available.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Pearl scoop stored in bowl of water.
- Corrective Action(s): Do not store food utensils in stagnant water as bacteria can quickly grow on surfaces. Utensils in use can be stored dry or an ice filled containers.
- Staff placed scoop in an ice filled container during inspection.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Debris on floor in corners - hard to reach areas around grease traps in both front service area and back kitchen.
- Debris inside front cabinets below pour sink and ice bin.
- Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Multiple wiping rags in use stored on counter top surfaces.
- Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Back of house:
- - ceiling panels around ceiling vents above dishwashing sinks have dust build-up
- Front of house:
- - ceiling above customer area have build-up of dust
- - floor around corner grease trap, lower shelves below beverage prep sink and interior of 2 door undercounter freezer have build-up of debris on surfaces
- Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Wiping rags sanitizer container less than 50 ppm chlorine.
- Sanitizer spray bottle filled with solution over 1000 ppm chlorine.
- Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
- Sanitizer spray bottle is to be filled with 100 ppm chlorine to sanitize food contact surfaces.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Repeat Violation: Food processed in dishwashing sinks instead of utilizing food preparation sink available.
- Corrective Action(s): Ensure food preparation is conducted in food preparation sinks available and dishwashing sinks remain available for dishwashing purposes.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Food item cooling in ice bath in dishwashing sinks.
- Corrective Action(s): Ensure all food preparation using a sink is conducted at the food preparation sink away from soiled dishware and dishwashing chemicals.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Floor areas in both front and back of house under shelving and equipment has build-up of dust and debris.
- Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Dishwashing sinks - plumbing leak under dishwashing sinks.
- Corrective Action(s): Repair plumbing leak.
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Debris collecting on floor under cooler and shelving unit remains from previous inspection.
- Corrective Action(s): Cleaning completed during inspection.
- Ensure hard to reach areas are cleaned daily to maintain premise sanitation.
- Violation Score: 3
- 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
- Observation (CORRECTED DURING INSPECTION): Used gloves observed on counter by waffle station.
- Corrective Action(s): Gloves are to be discarded after use.
- Staff are to wash their hands before wearing new gloves.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Waffle batter stored on counter, temp 20 C
- 3 containers of cooked tapioca pearls stored at room temperature, 2 containers 40 minutes past their labelled shelf life and 1 container not labelled for 2 hour shelf life.
- Corrective Action(s): Products discarded.
- Potentially hazardous foods must be stored at 4 C or colder for food safety.
- Cooked tapioca pearls have a maximum room temperature shelf life of 2 hours, then must be discarded.
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Both sanitizer containers 0 ppm chlorine.
- Series of wiping rags on front preparation counters with no sanitizer.
- Chlorine test strips are currently unavailable on the premise.
- Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
- Provide supply of chlorine test strips to allow staff to prepare and verify sanitizer concentration.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Back handsink filled with dishware and blocked with food equipment.
- Corrective Action(s): Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Food preparation conducted in 3 compartment sinks for dishwashing, while food preparation sink remains unused.
- Corrective Action(s): Food preparation is to be conducted in sink defined for food processing.
- 3 compartment sinks are to be used to clean and sanitize soiled dishware and food equipment.
- Violation Score: 3
- 212 - Operator has not provided acceptable written food handling procedures [s. 23]
- Observation: Daily temperature logs discontinued as of mid August.
- Corrective Action(s): Check and document cooler and freezer temperatures daily as per Food Safety Plan procedures.
- Violation Score: 1
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food debris and trace mouse droppings on floor in back kitchen under 2 door upright cooler, tea storage shelf and around pipes under 3 compartment sinks.
- 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
- 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
- Observation: 3 sets of used disposable gloves stored on lower shelves by waffle station.
- 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: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Wiping rag sanitizer containers 0 ppm chlorine and 50 ppm chlorine.
- Corrective Action(s): Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine)
- Staff replaced sanitizer solution for each container.
- Sanitizer solution should be replaced every 2 hours to maintain sanitizer strength.
- Violation Score: 5
- 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 (CORRECTED DURING INSPECTION): Milk within dairy dispenser cooler 6 C
- Tapioca pearls stored at room temperature not time monitored for 2 hour shelf life.
- Corrective Action(s): Product discarded.
- Potentially hazardous foods are to be stored at 4 C or colder for food safety.
- All room temperature stored pearls must be timed to have a maximum shelf life of 2 hours.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: 10 wiping rags in use on food work surfaces with no sanitizer residual.
- 3 compartment sink is missing 2 plugs preventing staff from filling all 3 compartments of sink to allow for proper manual dishwashing.
- Chlorine test strips are not available for staff to test sanitizer concentration.
- Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
- Provide 2 additional sink plugs.
- Provide chlorine test strips to allow for chlorine sanitizer verification.
- Violation Score: 15
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Back handsink obstructed with food equipment inside the sink and in front of the sink.
- Papertowel dispensers at all 3 handwashing stations are empty. Papertowels stacked on top.
- Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
- Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
- Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Inventory stored on the floor throughout back kitchen kitchen and at front entrance.
- Food utensil in front service area stored in container of stagnant water.
- Corrective Action(s): Provide adequate shelving units to store all inventory 6 inches off the floor.
- Do not store food utensils in use in stagnant water, utensils can be stored dry or on ice when in use.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food debris on floor around hot water tank.
- Corrective Action(s): Clean floor.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Dairy dispenser cooler 6 C
- Corrective Action(s): Repair / adjust cooler to maintain food at 4 C or colder.
- Violation Score: 3
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: Both staff on duty do not have Foodsafe training.
- Corrective Action(s): Both staff are to obtain a certificate in Foodsafe to work unsupervised.
- Violation Score: 1
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- 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): Cooked tapioca pearls stored at room temperature for 3 hours.
- Corrective Action(s): Product discarded.
- Maximum shelf life for ambient storage of cooked tapioca pearls is 2 hours.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Multiple soiled rags left on counter tops throughout premise with no sanitizer solution prepared.
- Staff are unable to demonstrate knowledge of how to correctly clean and sanitize dishware.
- Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
- All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
- 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 100 ppm chlorine sanitizer solution,
- 4)allow surface of item to air dry before next use.
- Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Floor and shelving in back of house area are soiled with food debris.
- Mouse droppings on floor around new hot water tank and under work counter across from upright cooler.
- 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
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Front sink faucet is detached from sink counter.
- Corrective Action(s): Repair and secure sink faucet to sink.
- Violation Score: 9
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Premise modified without prior health approval. New hot water tank relocated on floor of dry storage area. Dry storage area storage shelving removed and upright ice mixer installed in place. Walls left damaged and baseboard tile work is missing.
- Corrective Action(s): Re-install tile base boards.
- Restore wall finishes, smooth and easy to clean.
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
0 infractions