Skip to content
Loading map…

Chatime Bubble Tea Cafe (Brentwood)

F8 - 4567 Lougheed Hwy, Burnaby · Restaurant

15 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Surface sanitizer in a spray bottle measured at 0 ppm chlorine.
      • Corrective Action(s):
      • - Replenished the spray bottle with 100 ppm chlorine at the time of inspection.
      • - Ensure to monitor concentration of chlorine using chlorine test strips.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed staff washing hands with gloves on and without using soap.
      • Corrective Action(s):
      • - Staff washed hands with soap prior to changing gloves.
      • - Gloves are for single use only.
      • - Take off the dirty gloves --> thoroughly wash hands with soap for minimum 20 seconds --> put new gloves on.
      • - Do NOT pour water into the liquid soap, as it will reduce its effectiveness.
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A small number of droppings was found on the floor near the entrance door.
      • Corrective Action(s): Clean with a bleach solution and monitor. If any new droppings are found, the facility will require a professional pest control company.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap noted underneath the door and between the door and the wall.
      • Corrective Action(s): Install a door sweep to cover all gaps within two weeks.
      • Violation Score: 9
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO Bubble tea pearl paddle found to be stored inside of hand washing sink making contact with inside of basin.
      • CORRECTED DURING INSPECTION - This is unsanitary. Item washed rinsed and sanitized during inspection.
      • From discussion with staff blenders do not appear to be washed and sanitized every 2-4 hours - only rinsed between uses and properly washed and rinsed at end of night.
      • .
      • Corrective Action(s): Ensure the hand sink is not used for storage of this item. This is a repeat violation of this offense.
      • Ensure blenders are properly washed-rinsed-sanitized every 2-4 hours or more as required.
      • .
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed.
      • .
      • Corrective Action(s): Traps in place.
      • .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Mop found stored in food prep area and not dry.
      • Damp/wet mops are attractants for fruit flies.
      • .
      • Corrective Action(s): Store mop in dry storage area or upside down/hanging up to air out in unit.
      • Clean up any spills or moisture in unit as these are attractants for pests as well.
      • .
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Facility not utilizing pearl timers.
      • .
      • Corrective Action(s): Timers are to be used for all pearls.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple Violations:
      • - Sanitizer solution was found stored in a cupboard and not in use. Cloth rags throughout but no sanitizer solution in use. Staff were not observed to wipe surfaces with sanitizer solution
      • - Blenders not washed-rinsed-sanitized every 2 - 4 hours or more frequently
      • - Large wooden stir spoon was observed to be stored in hand sink and staff remove from hand sink to be placed on top of lid of pot it was being stirred into.
      • - Lack of sanitizer solution in three compartment sink upon arrival of EHO.
      • CORRECTED DURING INSPECTION -
      • - Sanitizer solution was brought out for use
      • - Blenders were added to three compartment sink for ware washing purposes
      • - Wooden stir spoon was added to dish pile
      • - Sanitizer solution was prepared in third compartment sink by staff.
      • ..
      • Corrective Action(s): Ensure:
      • - Sanitizer solution is used throughout the day to sanitize counters and other food preparation surfaces
      • - Blenders are not just to be rinsed but washed-rinsed-sanitized and air dried every 2-4 hours
      • - The hand sink is only EVER to be used for hand washing. No other purpose. Do not use it for storage
      • - Third compartment sink is to be filled with sanitizer solution at the start of the day and used for sanitizing of items throughout the day
      • .
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Various used beverage containers scattered throughout on food preparation surfaces.
      • Partially eaten lunch on tray from food court on food preparation surface.
      • CORRECTED DURING INSPECTION. Items discarded or relocated.
      • .
      • Corrective Action(s): Do not store personal food items in food production areas. No eating or beverage consumption should be occurring in this area. Relocate all personal food and beverages to an out of the way area outside of food production area such as near to door by electrical panel. Staff should be informed that they are not to eat on food preparation surfaces throughout the day.
      • .
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Lack of adequately trained FOODSAFE Level One or equivalent staff.
      • .
      • Corrective Action(s): Ensure at least one person is staffed at all times that has FOODSAFE Level One or equivalent training.
      • This is extremely important as current staff lack knowledge of sanitation. This is the second time during a Routine inspection that sanitizer solution has not been made in the three compartment sink.
      • .
      • Violation Score: 1
  12. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution in three compartment sink upon arrival of EHO. Staff explained that it had just been dumped.
      • CORRECTED DURING INSPECTION
      • .
      • Corrective Action(s): Ensure third compartment of three compartment sink is filled with sanitizer solution at all times. Facility lacks a dishwasher therefore the sink must be available with sanitizer solution for proper dishwashing.
      • .
      • Violation Score: 5
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution lacking upon arrival of EHO. CORRECTED DURING INSPECTION - Staff able to make sanitizer solution to appropriate concentrations
      • Test strips missing.
      • Staff do not understand the difference between rinsing and proper wash-rinse-sanitize methods
      • .
      • Corrective Action(s): Ensure sanitizer solution is available for staff in the morning. Make this item in the third compartment of the sink prior to food preparation.
      • Obtain testing strips
      • Ensure blenders are being properly sanitized every 2 to 4 hours or more as necessary.
      • Proper dishwashing explained to staff. Ensure all staff are made aware that every 2-4 hours all blenders and scoops are to be washed-rinsed-sanitized-air dried to ensure proper sanitation is occurring.
      • ..
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff present with Food Safe Level one training.
      • .
      • Corrective Action(s): It is required by law to have at least one person present with Food Safe Level one training at all times.
      • .
      • Violation Score: 1
  14. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Personal toothbrush and toothpaste stored at three compartment sink in container storing dishwashing tools, can-openers and equipment. CORRECTED DURING INSPECTION - items sanitized in 200 ppm chlorine solution in sink.
      • .
      • Corrective Action(s): Remove all personal grooming items from food preparation and cleaning areas. If staff wish to brush teeth on break have them store items in personal belongings and not in food preparation or cleaning areas. Tooth brushing is to occur in washroom and not at restaurant kiosk.
      • .
      • Violation Score: 5
  15. Follow-Up Inspection

    0 infractions