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Bubble Land

113 - 4717 Lakelse Avenue, Terrace, V8G 1R5 · Restaurant

Official record from Northern Health →

Inspection summary

Bubble Land has been inspected 6 times by Northern Health Authority since December 6, 2023. The most recent inspection, on August 13, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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 6 times across 4 separate inspections, most recently on August 11, 2026. For example: 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on June 5, 2025. For example: 209 - Repeat Food not protected from contamination [s. 12(a)]

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times on May 21, 2025. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

About this data

These results come from Northern 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.

6 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) The interior of the ice machine was observed to be unclean and have dirt buildup in the corners, indicating that it requires immediate cleaning. (Public Health Significance): The presence of mold or debris in an ice machine can lead to contamination of consumable ice, increasing the risk of transmitting harmful pathogens to consumers.
      • Corrective Action: The ice machine must be thoroughly cleaned and routinely checked for any signs of dirt or mold contamination. The ice machine will be re-inspected during the next follow-up visit.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No prepared sanitizer was detected in the sanitizer containers or spray bottles at the time of inspection.(Public Health Significance): Sanitizing solutions are required to reduce harmful microorganisms on food contact surfaces and equipment. Failure to maintain adequate sanitizer may result in contamination of food, utensils, and food contact surfaces, increasing the risk of foodborne illness.
      • Corrective Action: Staff was educated on the proper preparation and testing of sanitizer solutions and the importance of maintaining an active sanitizer during facility operation. Sanitizing solutions must be changed as required to maintain an effective concentration (200 ppm unscented bleach or 200 ppm QUAT), in accordance with the manufacturer's specifications.
  3. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The interior of the ice machine was observed to be unclean and have dirt buildup in the corners, indicating that it requires immediate cleaning. (Public Health Significance): The presence of mold or debris in an ice machine can lead to contamination of consumable ice, increasing the risk of transmitting harmful pathogens to consumers.
      • Corrective Action: The ice machine must be thoroughly cleaned and routinely checked for any signs of dirt or mold contamination. The ice machine will be re-inspected during the next follow-up visit.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer was detected in the sanitizer containers or spray bottles at the time of inspection.(Public Health Significance): Sanitizing solutions are required to reduce harmful microorganisms on food contact surfaces and equipment. Failure to maintain adequate sanitizer may result in contamination of food, utensils, and food contact surfaces, increasing the risk of foodborne illness.
      • Corrective Action: Staff were educated on the proper preparation and testing of sanitizer solutions and the importance of maintaining an active sanitizer during facility operation. Sanitizing solutions must be changed as required to maintain an effective concentration (200 ppm unscented bleach or 200 ppm QUAT), in accordance with the manufacturer's specifications.
  4. Follow-Up Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) At the time of inspection, the ice scoop was observed to be placed/stored directly on the counter. (Public Health Significance): Storing the ice scoop directly on the counter can expose it to bacteria and pathogens, leading to contamination and cross-contamination.
      • Corrective Action: Upon education, the manager properly stored the scoop in a clean container, correcting the issue at the time of inspection. Scoops must be stored in a clean, designated container or food-grade holder when not in use to prevent potential contamination from other objects or surfaces.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) During the inspection, dishwashing procedures were observed to be incorrectly followed again using the existing two-compartment sink setup. (Public Health Significance): Inadequate dishwashing practices, particularly with a two-compartment sink, can lead to foodborne illness by allowing harmful pathogens to remain on improperly cleaned and sanitized dishes, increasing the risk of contamination and spread.
      • Corrective Action: Upon education, the manager demonstrated the proper dishwashing procedure using the existing two-compartment sink, correcting the issue during the inspection. The manager must ensure that proper dishwashing procedures are followed in the facility using the two-compartment sink. The first compartment must be used for washing and rinsing, while the second compartment is designated for sanitizing with a Health Canada-approved sanitizer.
  5. Routine Inspection

    4 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: The operating permit was not posted in a conspicuous location. The Food Premises Regulation requires the operating permit to be posted in a conspicuous location within the food service establishment so that customers can view it.
      • Corrective Action: The operating permit must be posted in a clear and conspicuous location and must remain available at all times for customers to view.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: At the time of inspection, the scoop was observed to be placed either directly inside the ice machine or on the counter between drink preparations for customers. (Public Health Significance): Storing the scoop inside the ice machine can lead to contamination and cross-contamination, especially when employees come into hand contact with the food product (i.e., ice). To minimize the risk, scoop handles must be kept clear of the product to prevent direct hand contact.
      • Corrective Action: Scoops must be stored separately from the ice machine to prevent the transfer of bacteria or other contaminants to the ice supply. They should be placed in a clean, designated container or food-grade holder when not in use and protected from potential contamination by other objects or surfaces.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Observed that a jug containing egg-based batter, used for waffle preparation and served to the public, was stored in the refrigerator unlabeled and unidentified. The employee stated that it is typically prepared and refrigerated for 48 hours, but no preparation date and time logs were available to verify this. (Public Health Significance): While refrigeration at 4°C is generally safe for many foods, extended storage of raw egg products increases the risk of bacterial growth, spoilage, and foodborne illness. Therefore, the container must be labeled with the date and time of preparation (prep) and a clearly stated storage duration.
      • Corrective Action: The operator must ensure that the preparation dates and times of the batter are clearly marked and that all food products are properly labeled and identifiable at all times while stored in the facility. Additionally, the operator must submit an updated Food Safety Plan, which must include the storage (holding) date and time for the egg batter and specify how long it can be safely used in accordance with Health Canada Guidelines for Safe Food Storage. This updated plan must be submitted to the EHO for review and approval.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: It was observed that two small sinks are being used for washing utensils, spoons, and equipment that come into contact with potentially hazardous foods (such as eggs used in waffle preparation at the facility). A separate bucket with a 200 ppm Quats sanitizing solution was used for sanitizing; however, the two-compartment sink setup is not being correctly followed. Sanitizing in a bucket is not standard practice, as the proper procedure involves washing, rinsing, and sanitizing within the designated sink compartments, with sanitization occurring in the second compartment. (Public Health Significance): Utilizing a bucket for sanitizing can lead to cross-contamination and does not allow for the proper immersion time required for effective sanitization. Proper cleaning and sanitizing of utensils and equipment are essential in preventing the spread of foodborne illness and ensuring public health and safety.
      • Corrective Action: The operator must ensure that employees follow the proper two-compartment sink setup to maintain effective cleaning and sanitization practices in the facility. The first compartment is designated for washing and rinsing, while the second is for sanitizing with appropriate chemicals. Separating these tasks is essential to prevent cross-contamination. To achieve a proper two-compartment setup, two separate sinks must be used—one for wash/rinse in the first compartment and one for sanitizing in the second sink, using a Health Canada-approved sanitizer or hot water at 77°C, followed by air drying. Equipment and utensils that come into contact with eggs or other potentially hazardous foods must be effectively cleaned and sanitized to ensure food safety.
  6. Routine Inspection

    0 infractions

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