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Boba Buzz

212 2 Avenue W Brooks AB T1R 1B4 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The surface sanitizer tested 0 ppm for bleach, and no test strips were available.I educated the operator on how to properly mix a bleach solution. A new solution was prepared and tested at 100 ppm.*Please obtain bleach test strips to ensure the accuracy of bleach concentration during future checks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was obstructed, with a saucepan placed inside.No soap or paper towels were available.*Please ensure the hand sink is always accessible for hand washing and is stocked with soap and paper towels at all times.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit on display expired on June 30, 2024.*Please print the renewed permit and post it in a visible location.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Smoothie powder container had visible dirt buildup.*Please empty the storage container, wash and disinfect them, and ensure regular cleaning of all storage containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dirt buildup on all the counters, as well as syrup spills on the cupboard cabinets and on the floor.*Please deep clean the countertops, floors, and all cabinets.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not readily available. Employee was not able to demonstrate how to prepare a sanitizer solution. Owner came in and prepared a bleach sanitizer solution of a 100 ppm concentration. *Maintain a fresh sanitizer solution daily to immerse cloths into. Clean and sanitize cloths throughout the day or leave cloths in sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel not supplied at the hand sink. Paper towel dispenser was refilled during inspection.*Ensure soap and paper towel are supplied at all times. Keep hand sink designated for hand washing use only.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A few dirty utensils were left out in the back storage room with sink. A set of tongs were stored on a porous, non-cleanable surface (cardboard box). Ice scoop is stored on top of the ice machine which is not clean. *All utensils must go through the manual 3 step dishwashing process after use. Clean and sanitize surfaces where utensils are stored.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Top of the ice machine, lids on product bins, and the counter in the back of the kitchen are accumulating food spills. *Ensure all counters and all surfaces storing utensils are cleaned and sanitized daily. Clean and sanitize high touch surfaces daily such as product bin lids.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food packaging containers and bags of dry ingredients are stored directly on the floor. Keep all food and food related items stored off the floor to protect from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning is not in place. Make up a cleaning and sanitation schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Two compartment dish sink and stainless steel hand sink is building up scum and tea stains. Clean and sanitize stainless steel sinks.
  7. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer is not available in the prep cooler. Thermometer will be ordered.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for sanitizer chemicals (bleach and quats) have been ordered but have not arrived yet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning is not in place. Make up a cleaning and sanitation schedule.
  8. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer is not available in the prep cooler. Obtain a thermometer to monitor cooler temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for sanitizer chemicals used are not available. Obtain bleach and quat test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wood beneath counters are not finished. Finish wood to be cleanable and impervious to moisture. Kitchen taps are not receiving hot water yet. Complete plumbing to provide hot and cold water to all plumbing fixtures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning and sanitation schedule and pest control program are not in place. Templates provided. Complete monthly pest control checklist and make up a cleaning and sanitation schedule.