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Bubble World Tea House-New Westminster

601 Agnes St, New Westminster · Restaurant

33 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Old rodent droppings observed behind the ice machine.
      • 2) More recent droppings noted in the dry storage room on the bottom shelf closest to the wall.
      • 3) Scattered white sugar observed on the floor along the wall opposite from the shelving.
      • Corrective Action(s): Remove droppings, clean and sanitize above mentioned areas.
      • Date to be corrected by: 1 week
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Flooring under the cook line has deteriorated. There is a large patch where the tiles are already missing, and some sections that are beginning to lift from the ground. This condition does not allow floors to be adequately cleaned.
      • Corrective Action(s): Staff have been directed to look into solutions to resurface the floor. All surfaces, including the floors, must be smooth, non-porous, non-absorbant and easy to clean.
      • Solution must be implemented before the end of this fiscal year, March 31, 2026.
      • Violation Score: 1
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rice paddles were stored in room temperature water.
      • Corrective Action(s): Paddles and scoops used for serving steamed rice must be stored DRY or on ice to prevent bacterial growth.
      • Date to be corrected by: immediately
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Storage shelf under the prep sink and handsink at the bar area is in poor condition - the metal has rusted and has holes.
      • Corrective Action(s): Repair this shelf or replace with a smooth, non-porous material that is easy to clean. Do not replace with raw wood.
      • Date to be corrected by: October 31, 2025 - send a photo to EHO once complete.
      • Violation Score: 9
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Ants were observed under the rinse section of the dishwashing line. Rodent droppings were observed in the storage room under the dry storage shelves and under the yellow milk crates.
      • Corrective Action(s): Under the dishwashing line needs to be cleaned to remove old food debris.
      • All stored items on the shelves in the dry storage room must be removed so that the shelves can be properly cleaned. Pull all items away from the walls to clean underneath the shelves. Inspect for any entry points and seal immediately.
      • Date to be corrected by: May 23, 2025
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Vent hood filters (the long side) appear greasy. Staff inform they are being removed for cleaning and sanitizing once a month.
      • Corrective Action(s): Vent hood filters must be removed for cleaning and sanitizing at least every 2 weeks depending on usage. This is in addition to the professional vent hood cleaning that occurs every 6 months.
      • Date to be corrected by: May 23, 2025
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Several surfaces in the kitchen are being lined with cardboard.
      • Corrective Action(s): Do not use cardboard liners. All surfaces in the facility must be smooth, non-absorbant, and easy to clean. Cardboard does not fit that description.
      • Staff removed cardboard at time of inspection.
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice noodle dish @ 35C for 2 hours in crock pot
      • Corrective Action(s): Potentially hazardous food items must be held at temperatures 60C and higher at all times. Noodle dish discarded at time of inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grime noted under eqiupment, shelving units, flooring and ceiling in walk-in cooler, storage containers for rice, cornstarch etc.
      • Corrective Action(s): More attention to cleaning these areas are needed. Review and follow your sanitation plan.
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Several containers of food observed uncovered in walk in cooler and in under counter coolers.
      • 2. Double stacking observed on the insert level of the prep cooler.
      • 3. Ice machine has some minor mildew growth on the upper lip of the machine.
      • 4. Ice scoop handle was observed to be touching the ice.
      • Corrective Action(s): 1. Please ensure all containers of food is covered unless it is in active use
      • 2. Do not double stack containers as the bottom of the top container will touch the food of the bottom and may contaminate the food. Double stacking at insert level also prevents proper air flow to maintain the cold temperature.
      • 3. Please routinely deep clean the ice machine to prevent mildew growth.
      • 4. Please ensure scoop handles do not touch the food when it is stored inside the container.
      • To be corrected by: April 5, 2024
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Excessive mold and dust accumulation observed in the walk in cooler along the shelving, walls, on the cooling unit and on the fan guards.
      • 2. High touch surfaces (cooler handles, prep surfaces) felt to be sticky and observed to have sticky residue accumulated.
      • 3. Sides of equipment in the kitchen (coolers, tables, stoves) observed to have grease accumulation.
      • 4. Surfaces inside the coolers in the bar area for drink preparation observed to be sticky.
      • Corrective Action(s): Please deep clean the kitchen. To be corrected by: April 8, 2024
      • Violation Score: 9
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut vegetables (20C) and fresh noodles (20C) observed to be stored on counter top. Operator reports they were removed from the walk in cooler 1.5 hours ago.
      • Corrective Action(s): Operator relocated all items to walk in cooler.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tofu/mushroom sauce stored in hot holding unit measured to be at 51C.
      • Corrective Action(s): Operator discarded tofu/mushroom sauce. This is a repeat infraction. Operator instructed not to use the hot holding equipment any longer. Communicated to operator hot holding units must be able to produce at least 60C at all times.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher only able to produce 62C on dish surface during final rinse.
      • Corrective Action(s): Ensure to perform alternative dishware washing method as discussed during inspection. Contact EHO once the dishwasher has been serviced.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hot water observed to be shut off at the front hand washing station.
      • Corrective Action(s): Operator turned on hot water at the time of inspection. Ensure there is access to hot water at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Personal items (cell phone) observed on food prep area
      • 2) Ice scoop observed to be placed in ice bin
      • 3) Kitchen utensils observed to be placed in warm water bath
      • Corrective Action(s): 1) Operator removed personal item at the time of inspection. Ensure not to place personal items on food prep counter tops
      • 2) Operator relocated ice scoop at the time of inspection.
      • 3) All utensils placed in dishwasher. Ensure to place kitchen utensils in either ice water bath or dry conditions.
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen meat item thawing in room temperature at -3C.
      • Corrective Action(s): Operator relocated frozen meat item into walk in cooler. Ensure to thaw frozen items in running water or inside the walk in cooler.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease build up observed in the following areas:
      • - Under the fryers
      • - On the Vents
      • Corrective Action(s): Ensure to clean and sanitize above mentioned areas.
      • Date To Be Corrected: Immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) High temperature dishwasher had a final rinse of 62C on place surface level.
      • 2) Hot holding device only able to produce 51C
      • 3) Front hand washing sink faucet leaking
      • Corrective Action(s): 1) Repair/replace dishwasher so that it is able to produce at least 71C on the dish level during final rinse. Perform alternative dishwashing as shown during inspection. After running dish load through the dishwasher, place all utensils in a sanitation sink at least 100 ppm for 30 seconds and allow to air dry.
      • 2) Repair/replace hot holding equipment so that it is able to produce 60C or above at all times
      • 3) Ensure hand sink is not leaking
      • Date To Be Corrected: Immediately
      • Violation Score: 9
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Bags of portioned noodles (on cart with seasonings) and bag of green onion pancakes (stored on countertop) at room temperature. Staff also keep various containers of ingredients stored on top of food inserts at the top of the prep cooler. Products measured between 15 and 22C
      • Corrective Action(s): Discarded. Ensure that all cold potentially hazardous foods are kept <4C at all times.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tofu/mushroom sauce stored in hot holder at 51C internal.
      • Corrective Action(s): Discarded. Discussed with operator that all hot potentially hazardous foods must be kept >60C at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed staff member's cellphone stored on plates in the kitchen.
      • Corrective Action(s): This is not a sanitary practice. Plate was put through the dishwasher. Staff MUST keep personal belongings stored away from food prep and food contact areas.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Diced chicken stored on top of wok station measured 34C. Operator claimed product had been made 2 hours prior
      • Corrective Action(s): discarded. Ensure that all hot potentially hazardous foods are stored >60C at all times
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: observed staff member wash vinyl single use gloves between tasks.
      • Corrective Action(s): Discussed with staff and manager the importance of changing disposable single use gloves between tasks as they are not meant to be washed.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris build up observed in the following areas;
      • -prep cooler lid and door
      • -walk-in cooler floor
      • -prep area shelves (dish storage)
      • -containers and lids in the walk-in cooler
      • -containers and lids in the sauce station and knife area
      • -behind the ice machine
      • -below the bar sink
      • -around the kitchen to bar pass-through
      • -long the knife holder wall
      • Corrective Action(s): Clean the above noted areas and follow a thorough cleaning schedule/plan.
      • due: 1 week
      • Violation Score: 9
  15. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): THIS IS A REPEAT VIOLATION. Back door was observed to be open during the time of inspection.
      • Corrective Action(s): Operator closed the back door. Ensure back door remains closed when not in use to prevent possible entrance of pests.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food debris and grease build-up observed in the following locations:
      • 1) Prep cooler door handle
      • 2) Vents above the kitchen entrance doorway
      • Corrective Action(s): 1) Operator cleaned and sanitized door handle at the time of inspection. Ensure premise is maintained in a clean and sanitary manner at all times.
      • 2) Operator report that they did clean but there is still quite a build up of dust and debris build up on the vent. Clean using a brush to remove all the buildup, take a photo and send to the EHO.
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hot water valve was shut off under the hand washing sink at the time of inspection.
      • Corrective Action(s): Operator turned on the hot water valve again. Ensure hand washing sink have an adequate supply of hot water at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Ice scoop observed to be kept in ice bin with the ice
      • 2) Food items (frozen blueberry and mango) not covered
      • 3) Kitchen Utensils in warm water bath by the rice cooker
      • 4) Food items (rice and starch) kept on floor
      • Corrective Action(s): 1) Operator relocated Ice scoop at the time of inspection. Ensure to keep ice scoops in a sanitary manner outside the ice bin
      • 2) Operator covered food items at the time of inspection. Ensure to cover food items in cold storage to prevent potential contamination
      • 3) Operator placed all utensils in dishwasher at the time of inspection. Ensure to keep kitchen utensils in a dry condition or an ice water bath to prevent potential microbial growth
      • 4) Operator relocated food items at the time of inspection. Ensure to keep food items off floor level to facilitate in proper cleaning
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door observed to be open at the time of inspection.
      • Corrective Action(s): Operator closed back door at the time of inspection. Ensure back door is closed at all times to prevent possible pest entrance.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease observed on the following location
      • 1) Prep cooler door handle
      • 2) Under the fryer
      • 3) Under the high temperature dishwasher
      • 4) Inside the ice cream freezer
      • 5) Vents above the kitchen entrance doorway
      • Corrective Action(s): Ensure the above noted areas are kept in a clean and sanitary manner
      • Date To Be Corrected: Immediately
      • Violation Score: 3
  17. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1 container of raw chicken for deep frying left out on the counter top. measured 20C after lunch rush (current time 15:30)
      • Corrective Action(s): discarded. ensure that all potentially hazardous foods are maintained <4C
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: OUTSTANDING: floors in the walk-in cooler require cleaning
      • Corrective Action(s): take out shelves and clean out the floor left of the walk-in cooler window
      • Violation Score: 3
  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler contents measured >4C;
      • -beef shank (17C)
      • -pork blood (9C)
      • -marinated pork (11C)
      • -pork intestine (9C)
      • -chopped garlic (9C)
      • Raw meat/seafood for the deep fry area left out, products measured 18C
      • Corrective Action(s): discarded all potentially hazardous foods in the prep cooler and the deep fry station meat/seafood left out.
      • Ensure that all cold potentially hazardous foods are kept <4C at all times.
      • Violation Score: 15
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Sanitizer solution measured 0 ppm chlorine AND staff do not keep wiping cloths in sanitizer solution when not in use
      • Corrective Action(s): re-made sanitizer solution and educated staff on keeping wiping cloths in sanitizer when not in use.
      • make sanitizer solution fresh when it is visibly dirty.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): observed staff member rinse single use vinyl gloves after taking out the trash, then proceeding to work in the kitchen
      • Corrective Action(s): discussed proper handwashing and glove use in the kitchen by staff.
      • Always change gloves between tasks, after getting soiled, or after touching face/hair/phone. Wash hands with warm water and liquid soap between glove changes.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation needs improvement as food debris and grease build up observed in several areas throughout the facility.
      • -floors (walk-in fridge, around the deep fryer, behind the prep cooler and shelves, behind the ice machine, under the dry storage shelves, under the bubble tea area handsink, under the wok station, etc)
      • -food splatter on walls around the Taiwanese meat sauce hot holder, walk-in cooler door and window, in the prep cooler, etc
      • -thermometer (2X) in prep cooler was dirty with grease and splatter
      • -sauce containers left of the prep cooler have not been changed in some time as build up and splatter was visible on covers and the container itself.
      • -bulk flour and rice bins and their roller platforms by the 2 compartment sink
      • Corrective Action(s): the majority of the above noted areas have repeat issues with sanitation. develop a cleaning schedule to ensure that staff are cleaning these areas on a more frequent basis.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler measured to have an ambient temperature of 10C, confirmed with probe thermometer
      • Corrective Action(s): repair the prep cooler and do not use the unit until it has been repaired and is capable of maintaining contents <4C at all times.
      • due: immediately.
      • Violation Score: 9
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: several single use spoons and bowls being used for storing foods in the prep cooler
      • Corrective Action(s): do not use single use take out utensils for repeated food storage, change out containers to reusable food grade containers.
      • Violation Score: 3
  19. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: OUTSTANDING: food, grease, and debris build up observed in the following areas;
      • -shelves of the walk-in cooler
      • -behind the prep cooler (under the food pass through window)
      • -under the bar sink counter and ice machine
      • Corrective Action(s): Power wash the wire shelves of the walk-in cooler and ensure that the above mentioned areas are cleaned more thoroughly.
      • Send photos of completion to area inspector
      • Violation Score: 3
  20. 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): Sanitizer solution not available at the time of inspection in the kitchen
      • Corrective Action(s): Operator re-made solution. Ensure that sanitizer solution is made fresh daily and wiping cloths are stored in sanitizer solution when not in use.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the following areas;
      • -underneath the kitchen 2 compartment sink
      • -underneath the counter top next to the 2 comp sink (behind bulk bins)
      • -under dry storage shelves and bulk bins
      • -under the food pass through counter (kitchen side)
      • -under the dishwashing area
      • Corrective Action(s): This must be done on a more frequent basis.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back access door left open at the time of inspection.
      • Corrective Action(s): Keep back door closed to prevent pest entry into facility.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food, grease, and debris build up observed in the following areas;
      • -floors of the walk-in cooler
      • -shelves of the walk-in cooler
      • -the wall (kitchen side) of the food pass through window
      • -floor around the bar sink counter
      • -floor and walls in kitchen around the 2 compartment sink
      • Corrective Action(s): clean the above noted areas. Deep cleaning of the facility must be done on a more frequent basis.
      • Violation Score: 9
  21. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food debris and grime noted on floor underneath countertops past the dishwasher to the 2 compartment sink as well as in the walk-in cooler around the reach in window
      • Corrective Action(s): ensure that these areas are cleaned on a more frequent basis.
      • Violation Score: 3
  22. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: rodent droppings observed under shelves and behind rice and sugar tubs in the back storage room.
      • Corrective Action(s): Removed at the time of inspection. Ensure that staff are cleaning behind equipment using a diluted bleach solution on a more frequent basis, especially after seeing mice on premises.
      • Professional pest control service conducted last week. no catches.
      • Follow recommendations of pest control professional
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: More frequent cleaning required on various frequently touched surfaces (cooler door handles, counter tops, ledges, etc), as well as around the bubble tea station.
      • Corrective Action(s): Consider adding brighter lights or undercounter lights for staff to observe and clean food splatter and build up in the bubble tea station. staff must clean frequently touched surfaces more often throughout the day
      • Violation Score: 3
  23. Follow-Up Inspection

    0 infractions

  24. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 issues;
      • 1) pooled eggs for breading stored at deep fry station, product measured 18C. also observed 1 container of squid stored at deep fry station, product measured 17C.
      • 2) Prep cooler contents measured >4 degrees C
      • -various cooked vegetables (14C - 16C)
      • -raw meats (12C - 14C
      • -meatball and other precooked and pre-portioned meals (13C - 16C)
      • Corrective Action(s): discarded.
      • Ensure that the prep cooler is repaired and able to maintain contents <4 degrees C at all times
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A plastic container of cooked corn and beans stored in crock pot with hot water. product measured (55C)
      • Corrective Action(s): Discarded. Ensure that all hot potentially hazardous foods are stored >60C at all times
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member observed to be preparing fried chicken cutlet (raw), deep frying it, and going back to food prep without handwashing. When directed to handwash, staff member rinsed hands with water only.
      • Corrective Action(s): Reviewed with manager that handwashing must happen after hands become contaminated (ie handling raw meats).
      • Gloves must be disposed, and hands must be washed with liquid soap, paper towels, and warm water. GLOVES ARE NOT TO BE WASHED.
      • Future violations regarding improper handwashing may require the installation of a dedicated handsink in the kitchen available for easy access by all kitchen staff.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required around and in prep cooler.
      • Discussed cleaning around pass through, ceiling tiles, and server sauce station. The built up splatter and debris cannot be cleaned due to being fully caked or baked on the surface.
      • Corrective Action(s): discussed that frequent and routine cleaning is required to prevent such issues. ensure that deep cleaning is conducted on a more frequent basis.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler unable to maintain contents <4 degrees C (ambient temperature measured 16C
      • Corrective Action(s): Discarded potentially hazardous foods stored in the cooler.
      • Do not use this cooler for storage of foods until it has been repaired.
      • Technician contacted, will be arriving in 3 hours.
      • Violation Score: 9
  25. Follow-Up Inspection

    0 infractions

  26. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw chicken for salty peppery chicken found stored at room temperature. product measured 16C to 17C
      • Corrective Action(s): discarded. ensure that all cold potentially hazardous foods are stored <4 degrees C at all times.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff member handle raw chicken directly with gloved hands then rinse gloves with tap water to continue working.
      • Corrective Action(s): Discussed importance of handwashing after hands become soiled, as well as the importance of discarding gloves if they become soiled, then washing hands.
      • Also discussed washing hands with liquid soap, warm water, and drying with paper towels.
      • correction order issued for proper handwashing. future violations related to improper handwashing by staff will require an addition of a dedicated handsink in the kitchen food prep area.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 5 issues;
      • -dried on food debris build up observed on bulk dry goods bins in the back kitchen
      • -sauce splatter build up on server's sauce station wall and countertop
      • -grease and dust build up on exhaust canopy at all hot stations
      • -food and dust build up along wall and floor behind prep cooler and sauce station shelving
      • -debris build up on walk-in cooler wire shelving and bar cooler shelves
      • Corrective Action(s): clean the above noted areas. This must be done on a more frequent basis
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 issues;
      • -drain pipe for wok burners broken and leaking waste water onto floor
      • -bar area undercounter cooler noted to have pooling water inside
      • Corrective Action(s): Repair both issues immediately.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 3 issues;
      • -floor tiles at the wok station are missing or chipped
      • -light cover and working bulbs missing in the kitchen ceiling lights
      • -observed a bowl of rice to be cooked in the clean dish area (beside the dishwasher). this area is not permitted to have food or food handling
      • Corrective Action(s): Repair the floor and replace missing tiles.
      • Obtain a light cover and properly working lights.
      • review with staff that the area surrounding the dishwasher is for dirty or clean dishes only and food handling or prep is not permitted in this area.
      • due: 1 week
      • Violation Score: 5
  27. Follow-Up Inspection

    0 infractions

  28. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler has been serviced, however ambient temperature measured 6 degrees C. Foods probed in the cooler measured <4C
      • Corrective Action(s): Monitor the cooler and ensure that it is capable of maintaining contents <4C at all times.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: OUTSTANDING: storage room wall found to be gauged and distressed, also found to have food splatter
      • Corrective Action(s): clean and refinish the wall (smooth and painted)
      • due: 1 month
      • Violation Score: 3
  29. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Walk-in cooler contents measured 6-7 degrees C.
      • Cooler temperature records indicate the unit was 1 degree C in the morning for over 15 days previous.
      • Corrective Action(s): directed operator to repair the cooler unit immediately.
      • all potentially hazardous foods must be maintained <4C at all times.
      • Violation Score: 15
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: surface sanitizer not available at the time of inspection. staff use wiping clothes for countertops
      • Corrective Action(s): Re-made solution. ensure that bleach sanitizer is always available for staff use during operations of the premises. when not in use, store all wiping cloths in sanitizer solution.
      • to make bleach sanitizer solution mix 1 tps bleach with 1 liter water
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bar area handsink missing liquid soap at the time of inspection.
      • Corrective Action(s): operator indicated that the soap had been moved to the washroom due to the dispenser in the washroom falling off of the wall.
      • Directed operator to obtain more handsoap and dispensers
      • all handsinks must be stocked with liquid soap, paper towels, and hot/cold running water
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff member handle dirty food strainer in the sink at the dishwasher scraping area then proceed to cook food without washing hands
      • Corrective Action(s): directed staff to wash hands using liquid soap and hot/cold running water then dry with paper towels.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit found in the office.
      • Corrective Action(s): post the health operating permit in a conspicuous location for the public to see.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: raw meats stored above ready to eat foods such as melons and vegetables in the walk-in cooler
      • packages of tofu found to be open and exposed in the walk-in cooler
      • Corrective Action(s): Reorganize the walk-in cooler and ensure that all raw meats are stored below ready to eat foods or have a dedicated shelf unit for only raw meats, away from ready to eat foods.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in corners of the dry storage room.
      • Corrective Action(s): Pull away equipment and shelves from the wall, remove droppings, and clean and sanitize the area thoroughly.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation poor;
      • -grease and food debris build up observed behind debris tray on the 6 burner stove
      • -debris build up observed behind/underneath dishwasher
      • -caked on debris found on bulk dry goods containers in the back of the kitchen
      • -walk-in cooler shelves and condenser unit/vent found to have grease and debris build up
      • -spilled/leaking sugar syrup found in the dry storage room
      • -splatter of food/drink found on the wall adjacent to the ice cream freezer
      • Corrective Action(s): Clean the above noted areas immediately.
      • Operator must provide area inspector with cleaning plan/schedule for deep cleaning of the kitchen and dry storage room
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler unable to maintain contents <4 degrees C
      • Corrective Action(s): repair the cooler unit immediately.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: storage room wall found to be gauged and distressed, also found to have food splatter
      • Corrective Action(s): clean and refinish the wall (smooth and paint)
      • due: 1 month.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 kitchen staff on site during inspection. none of them had completed FOODSAFE level 1
      • Corrective Action(s): discussed with operator (showed up later in the inspection) that minimum 1 staff member must be on site with FOODSAFE level 1 completion for all hours of operation.
      • Violation Score: 1
  30. Follow-Up Inspection

    0 infractions

  31. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Egg wash stored at room temperature; 21.5 Celsius internal temperature. Discarded. See also general notes for pooled egg policy.
      • 2) Line fridge is approximately 7 Celsius in main compartment. All perishable foods moved to walk-in fridge. Repair fridge by Monday.
      • Corrective Action(s):
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Crock pot with ground pork dish was 47.7 degrees Celsius internal temperature. Discarded. Keep all hot foods above 60 Celsius.
      • Corrective Action(s):
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Utensils kept in room temperature water. This is not allowed. Use ice water or dry container and change for clean every 2 hours.
      • Clean pot stored under dishwasher area. Very dirty area. Do not store any clean dishes in dirty areas.
      • Corrective Action(s):
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Ice cream freezer is in staff personal storage area, below bulletin board. If you want to use this area for food handling the ceiling must be made smooth washable, the bulletin board must be removed and the area must be made clear of other items. Freezer is fairly close to hand washing, so this is not an issue.
      • Corrective Action(s):
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Multiple containers of bubble tea fillings were uncovered at front counter. Keep these covered for protection or install a sufficient sneeze guard.
      • Foods uncovered in fridge, and in kitchen. Keep all foods covered unless in active use.
      • Corrective Action(s):
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies noted around front counter/bubble tea area. Clean this area thoroughly and keep all foods covered.
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Many areas of the kitchen and servery area are dirty. Clean entire kitchen including fridges, floors, shelves, doors, etc.
      • Corrective Action(s):
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chest freezer lid is badly broken and requires repair or replacement.
      • Line fridge is leaking; pooled water on bottom. Large sponge was in fridge to soak up water - this is not allowed as sponges are prone to bacteria growth. Repair.
      • Corrective Action(s):
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Numerous floor tiles missing. Replace.
      • Corrective Action(s):
      • Violation Score: 1
  32. Follow-Up Inspection

    0 infractions

  33. Routine Inspection

    0 infractions