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Hello Bubble

1A - 11968 207th St, Maple Ridge · Restaurant

Official record from Fraser Health →

Inspection summary

Hello Bubble has been inspected 7 times by Fraser Health Authority since May 16, 2022. The most recent inspection, on July 7, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 July 7, 2026. 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 2 times across 2 separate inspections, most recently on April 9, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on April 22, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

7 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff stated that the pearls and jelly that come pre-prepared in containers are used up over a span of approximately 2 days and are moved back into the cooler during slow times.
      • Corrective Action(s): Only take out as many pearls as can be used within a four hour period. Any pearls left out at room temperature after four hours must be discarded.
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Found food cooling in the middle of the 3 compartment sink.
      • Corrective Action(s): Use the sink on the right for cooling foods to protect from contamination. Use the sink on the left for soap and water, and the middle sink for soaking in sanitizer ( 100 - 200 ppm chlorine bleach).
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Found only 1 drain stopper in the 3 compartment sink, unable to properly fill sinks at the same time.
      • Corrective Action(s): Purchase drain stoppers for the 3 compartment sink so foods can be cooled, and dishes washed.
      • CORRECT: today
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Equipment is still only being washed and sanitized at the end of the night.
      • Corrective Action(s): Must wash and sanitize equipment that is in continual use every 4 hours or less. If items are not in continual use they must be washed and sanitized after each use.
      • CORRECT: immediately
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand sink had a scoop for pearls inside.
      • Corrective Action(s): Hand sinks must remain clear and free of utensils and equipment, so they are easily accessible.
      • CORRECT: immediately
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Staff repeated observed moving from til to making drinks without washing hands
      • Corrective Action(s): Remind all staff of proper hand washing techniques (i.e. wash hands before handling food especially after handling till/cash). Use liquid soap, and paper towel when washing hands.
      • CORRECT: today
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Manual ware washing is only being done at night time.
      • Corrective Action(s): Must manually wash all equipment such as blenders, spoons containers after each use or every 4 hours if in continual use.
      • CORRECT: immediately
      • Violation Score: 15
  7. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Open and clear containers of toppings (popping balls in various flavors, coffee jelly) and a container of cooked pearls stored at room temp. The instructions on the containers stated "please refrigerate after opened". Temp at 8C, staff indicated that they were pulled out of the fridge in the morning.
      • Corrective Action(s): Ensure to always follow the instructions from manufacturer for food storage. Pearls once cooked becomes PHF, and need to be stored at <4C, or used up within 2 hrs. For the containers of popping balls and coffee jelly, store them over ice water baths to maintain refrigeration temperature (tempering). Operator needs to obtain mechanical refrigeration unit to ensure proper storage and safety of these products in the long term.
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Operator indicated that they use hot water sanitizing method for dishware's, but failed to produce how they are monitoring for hot water temperature, no thermometer was available
      • 2)Blender containers were only being rinsed after each usage. Staff indicated that those are only being washed at 5pm-5:30pm when it is downtime for the facility
      • Corrective Action(s): 1)Temperature monitoring for hot water sanitization process all records needed. Ensure temp of water is at >77C at all times. Alternatively, operator can switch to a chemical sanitizing process, use bleach sanitizing solution in the 3rd compartment sink, ensure the concentration is at 200ppm, soak for 2 mins, then air dry
      • Corrected during inspection
      • 2) Blender containers need to be washed and sanitized every 4hrs to minimize cross-contamination with potential allergens. Alternatively, operator can obtain more containers to use.

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