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Bubble Waffle Cafe

K120 - 805 Boyd St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Bubble Waffle Cafe has been inspected 9 times by Fraser Health Authority since January 29, 2024. The most recent inspection, on May 27, 2026, recorded 2 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and 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.

  • 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 4 times across 4 separate inspections, most recently on November 25, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on May 15, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 May 12, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on May 27, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 once on December 19, 2024. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

About this data

These results come from Fraser 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.

9 inspections

  1. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff member handle raw chicken for chicken nuggets with gloved hands and spray water on their hands to clean them, and proceed to handle other equipment.
      • Corrective Action(s): Reminder that gloves must be changed after handling raw meats. Ensure that staff are retrained.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: food debris build up noted around the back chest freezer (large) and behind the back ice machine, as well as behind the back of house sliding door cooler.
      • Corrective Action(s): Ensure that these areas are cleaned on a more frequent basis.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open take out containers for sauces stored under the kitchen handsink paper towel dispenser. This is not a sanitary location
      • Corrective Action(s): Do not store items under the soap dispenser or the paper towel dispenser.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 2 issues:
      • -Back area upright freezers and cooler unit doors found to have food splatter and debris
      • -Sauce station cart found to have food splatter
      • -Ice machine's ice well found to have slight build up of debris (both back of house machine and front of house machine)
      • -Microwave shelf underside found to have sauce splatter
      • -Food debris build up noted around the back chest freezer (large) and the back ice machine
      • Corrective Action(s): Ensure that the above noted areas are cleaned on a more frequent basis.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher measured 0 ppm chlorine at the time of inspection. Source bottle of chlorine sanitizer was found to be empty.
      • Replaced bottle, after several cycles the sanitizer concentration on the dish surface measured 100 ppm chlorine
      • Corrective Action(s): Ensure that the low temperature dishwasher's sanitizer concentration is tested DAILY. Rewash dishware washed in the past 24 hours.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease build up noted throughout the facility, particularly around the following areas:
      • -behind sauces and containers on countertop, particularly around the kitchen handsink
      • -around the low temperature dishwasher and under it
      • -sliding door cooler unit's door rails
      • -around the oven unit
      • -spice/seasoning containers and spoons
      • -rice cooker outside and handles
      • -sides, front, and inside of fridge units
      • -walls and shelves around the microwaves
      • -behind the chest freezer near the back door
      • -kitchen hood vent found to have grease build up
      • This is not an exhaustive list
      • Corrective Action(s): Conduct a deep clean of the facility. This must be done on a more frequent basis.
      • Violation Score: 9
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: 2 issues:
      • -greasy cardboard found on floor in front of the sliding door cooler unit
      • -spices and seasonings for daily kitchen use, in single use take-out bowls
      • Corrective Action(s): If using cardboard for slippery floors they must be replaced daily.
      • Replace all single use take-out containers being re-used. All food must be in purpose made food grade containers.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer solution not available at the time of inspection. Observed staff member wiping down countertops and knives with a wet cloth
      • Corrective Action(s): Staff re-made the bleach water solution. Ensure that sanitizer solution is available during operations at 100 ppm chlorine. DO NOT USE LEMON SCENTED BLEACH
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: ice machine's door left open and ice scoop was stored in the ice
      • Corrective Action(s): Ensure that ice machine door is kept closed and to store the ice scoop in a sanitary manner.
      • Failure to comply may result in violation tickets/fines of up to $345
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): box of rice rolls stored near the back door as operator had not put it away since receiving, product measured 22C
      • Corrective Action(s): Discarded. Ensure that all cold potentially hazardous foods are kept <4C at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 2 issues:
      • -REPEAT OBSERVATION: ice machine's door was left open and ice scoop was stored in the ice
      • -operator was slicing cucumber in the back of house while also prepping raw chicken nuggets/wings
      • Corrective Action(s): Ensure that the ice machine's door is kept closed and store the ice scoop in a sanitary manner.
      • Do not prepare ready to eat foods such as cucumbers next to raw meats.
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Yellow noodles, duck breasts, and sliced pork found to be defrosting at room temperature for 5 hours.
      • Corrective Action(s): Discarded. Ensure that thawing only occurs in the following 3 methods:
      • -in cold water
      • -in a microwave
      • -in a working cooler unit (refrigerator)
      • DO NOT defrost food at room temperature
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food build up noted on back of house sliding glassdoor cooler and single glass door cooler, as well as around the prep cooler lid and cutting board.
      • Syrup splatter noted on walls and equipment in the bar area as well as around the hot water unit.
      • Corrective Action(s): Ensure that the facility is deep cleaned on a more frequent basis and staff are conducting daily cleaning tasks.
      • Operator must develop a new cleaning schedule/checklist for the bar area and kitchen area with specific dates for cleaning and specific items that will be cleaned, among other details the operator may find important for daily cleaning accountability.
      • Violation Score: 9
  8. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Glass single door cooler was measuring 4-7 degrees C ambient temperature, some food products measured 6-8C.
      • Corrective Action(s): Unit was adjusted. ensure that all cooler unit temperatures are monitored daily and food is kept under 4C at all times.
      • Violation Score: 5
  9. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Operator/staff turn off the noodle boiling machine when not in use, water measured 57C at the time of inspection. Water was observed to be murky from consistent use.
      • Operator indicated that the machine is turned on and heated to boiling once an order comes in
      • Corrective Action(s): This is not an appropriate practice. Since this is a continuously used item, it must be maintained above >60C and if used for reheating must be maintained >74C
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishware in the high temperature dishwasher was triple or more stacked and when unloaded, was found to be still oily or have food debris
      • Corrective Action(s): Ensure that dishware is stacked in one layer to allow bottom jets to hit all dishware and clean them.
      • All dishware in the machine was done again.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine's door was left open and ice scoop was stored in the ice
      • Corrective Action(s): Ensure that the ice machine's door is kept closed and store the ice scoop in a sanitary manner
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required throughout the premises on frequently touched surfaces such as cooler door handles, microwave door handles, etc
      • Corrective Action(s): Reminded operator that staff must be changing gloves on a frequent basis and between tasks. Change gloves when dirty and ensure that staff are washing hands more often.
      • Frequently touched surfaces must be cleaned on a more frequent basis.
      • Violation Score: 9
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Various single use containers in the kitchen are re-used by staff for cooking purposes
      • Corrective Action(s): Do not use these containers and other take out containers for repeated use in the kitchen
      • Violation Score: 3

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