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Freshly Squeezed Bubble Tea

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

Official record from Island Health →

Inspection summary

Freshly Squeezed Bubble Tea has been inspected 3 times by Island Health (Vancouver Island Health Authority) since June 16, 2026. The most recent inspection, on July 8, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 June 29, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times across 3 separate inspections, most recently on July 8, 2026. For example: Food Safety Plan/Sanitation Plan

  • 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 once on June 16, 2026. For example: Improper Construction / Maintenance of Establishment

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 3 times on June 29, 2026. For example: Operations and Maintenance/Other

About this data

These results come from Island Health (Vancouver Island 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.

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.

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