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Boba Bubble Tea and Desserts

200-1546 Harvey Ave Kelowna BC V1Y 6G2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Boba Bubble Tea and Desserts has been inspected 2 times by Interior Health Authority since March 6, 2025. The most recent inspection, on March 26, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on March 26, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on March 6, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on March 6, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on March 6, 2025. For example: 5 Are the FOODSAFE training requirements being met?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 26, 2026. For example: 1 Does the facility have proper monitoring supplies?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

2 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Milk stored in front of the ice bin was above 4C, however it had been less than 4 hours in room temperature. Staff was directed to fill the compartment with ice to maintain temperature or to store it in the undercounter coolers.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Temperature logs have been maintained. Multiple records indicated that temperature holding units were above 4C however corrective actions were not maintained. Please ensure that staff are including corrective actions in the logs as well when temperatures are above 4C. 2. Sanitizer test strips were damaged. Operator must obtain new test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  2. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): A large number of various chemicals were observed in the front kitchen area, none of which could be identified as a "no rinse" required food contact hard surface sanitizer. Please ensure that a properly mixed sanitizer solution is available at all times during operation. Please reduce the number of different chemicals observed onsite to prevent inadvertent chemical contamination. Please also clean the shelf and floor below the front area 2-compartment sink that was observed with organic build-up/food debris.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Please maintain the handwashing sink on the left side of the front bubble tea service area free of clutter and available at all times for handwashing. Please also stock the paper towel dispenser mounted above this sink.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): No foodsafe certified staff members were on duty at the time of inspection. Please ensure that additional staff receive foodsafe training so that at least one certified staff member is on duty at all times during operation.

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