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Boba Buzz

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

Official record from Alberta →

Inspection summary

Boba Buzz has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 10, 2024. The most recent inspection, on December 18, 2025, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 2 times across 2 separate inspections, most recently on December 15, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on December 15, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on December 15, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on December 15, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 15, 2025. For example: 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?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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.

6 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.

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