Mr Waffle Bubble Tea
5881 Victoria Dr, Vancouver BC V5P 3W5 · Food Service Establishment 1
Inspection summary
Mr Waffle Bubble Tea has been inspected 8 times by Vancouver Coastal Health since September 24, 2019. The most recent inspection, on September 23, 2026, recorded 4 infractions.
5 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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.
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 once on April 5, 2023. For example:
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 5 times across 3 separate inspections, most recently on September 23, 2026. For example:
The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded once on September 23, 2026. For example:
A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
About this data
These results come from Vancouver Coastal Health, 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.
8 inspections
- Routine
4 infractions
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
- Permit to Operate is not posted in a conspicuous location.
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
- No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
- Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
- Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
- Food safety plan is not developed.
- An accurate thermometer is not provided for temperature monitoring.
- Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitation plan is not developed.
- Test strips are not available to monitor sanitizer level.
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
- Routine
0 infractions
- Routine Follow-up
0 infractions
- Routine
2 infractions
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Temperature records are not being used to monitor critical limits.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Routine
1 infraction
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Routine
0 infractions
- Routine
0 infractions
- Routine
0 infractions
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