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Freshly Squeezed Bubble Tea

6631 Island Highway North, 144, Nanaimo, BC, V9T 6N8 · Food Premises

3 inspections

  1. Follow-Up

    1 infraction

    • Food Safety Plan/Sanitation Plan
      • Temperature logs available - if temperature of a cold unit is above 4°C - ensure corrective action is taken. Copies of log templates must be available - days must not be missed - have log prepared for today and email to this office. Comments Barriers in place between sinks - additional silicone required to ensure edges are smooth, non-absorbent/easily cleanable. Ware washing sinks labelled - third sink tested at ~ 100 ppm chlorine. Signage provided. Preparation fridge measured at 4°C - continue to monitor the unit as part of your Food Safety Plan.
  2. Follow-Up

    6 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Preparation fridge measured at 4.7¦C.
      • Adjust and watch unit, monitor and log as part of Food Safety Plan.
    • Food Safety Plan/Sanitation Plan
      • Sanitation check list/plan to be available on clipboard for staff use.
    • Food Safety Plan/Sanitation Plan
      • Temperature log available - add cloth and third sink sanitizer monitory to log.
    • Operations and Maintenance/Other
      • All ware washing must be 1) wash 2) rinse 3) sanitize 4) air dry. Prepare set recipe for third sink sanitizer, review requirements with all staff. Review your Sanitation Plan - frequency of equipment full cleans must be followed.
    • Operations and Maintenance/Other
      • Hand sink divider - tape must not be used all surfaces to be smooth non-absorbent and easily cleanable - replace tape.
    • Operations and Maintenance/Other
      • Two sinks to have barriers between sink and three compartment sinks (designate one for food preparation and one for handwashing). Comments
  3. Routine

    3 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Front prep cooler unable to maintain
    • Improper Construction / Maintenance of Establishment
      • Ensure items are not stored in cold well and wells are regularly cleaned and sanitized. Hand sink divider to be fixed.
    • Food Safety Plan/Sanitation Plan
      • Review sink use with all staff - label sinks with intended user (including prep sink). Hand sinks to be equipped with liquid soap and paper towel warewashing to be: 1) wash 2) Rinse 3) Sanitize - 100ppm chlorine 4) Air dry Monitor and log concentration as part of sanitation plan - Ensure log sheet is available. Food contact surface sanitize is chlorine bleach - Ensure a solution is prepared and available at 100ppm - changed regularly. Monitor and log cold holding temperatures as part of food safety plan.
      • Comments For more information please review food inspections violations.