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Simplee Boba

1-1945 Pier Mac Way Kelowna BC V1V 3E7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Simplee Boba has been inspected 3 times by Interior Health Authority since November 8, 2022. The most recent inspection, on July 17, 2025, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 19, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on July 19, 2024. For example: 7 Are foods protected from contamination?

  • 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 November 8, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 July 17, 2025. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 once on July 19, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

About this data

These results come from Interior 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. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please restart temperature monitoring records for refrigerators and hot holding. Please ensure that a 2hour timer is set/utilized for tracking ambient storage of tapioca pearls per the Simplee Boba food safety plan.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff on duty at the time of inspection working alone did not hold valid foodsafe certification.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed tapioca pearls being hot held within a crock pot at a temperature as low as 48deg.C in some parts of the pot. This pot has a wide mouth and did not include a cover at the time of inspection. Also observed one container of tapioca pearls being stored at ambient temperatures without time tracking being implemented as a food safety control point. These tapioca pearls were measured at a temperature of around 30deg.C. Please note that hydrated tapioca pearls are considered a potentially hazardous food (PHF) and accordingly, require cooking to ≥74deg.C prior to hot holding at ≥60deg.C. As previously discussed and as should be noted in the food safety plan for Simplee Boba, cooked tapioca pearls intended for storage at ambient temperatures must be cooled to 24deg.C or less with a 4 hour ambient temperature storage time maximum, following which, the tapioca pearls are discarded. Operator must also implement time tracking procedures for PHF left out for storage at ambient temperatures that is readily identifiable by staff and during a health inspection. Please see the BCCDC guidance document "Guidelines for Using Time as a Public Health Control at Ambient Temperatures".
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed various chemicals (including pesticides & cleaners) being stored above, beside/in close proximity to food in the back food storage area. Although it was noted that part of the building was under renovation from a recent floor, please ensure that chemicals are stored separate from food and that food storage areas are maintained organized and in a sanitary condition. Observed an unlabelled spray bottle with 500+ppm of quaternary ammonia sanitizer. Also as discussed at the time of inspection, please ensure that containers with chemicals like sanitizer are properly labelled and mixed appropriately. Note that quaternary ammonia mixed at a "no rinse" required concentration requires 200-300ppm of the active ingredient (ie quaternary ammonia).
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please ensure that daily temperature monitoring records for refrigerators and hot holding are maintained onsite, as well as, time tracking for ambient storage of tapioca pearls. Please also ensure that test strips for sanitizer solutions are also available onsite and used routinely to test sanitizer concentrations.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please ensure that a copy of the Simplee Boba food safety plan is available onsite for review at the time of follow-up.
  3. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Based on practices described at the time of inspection, it is unclear whether pre-cooked tapioca left out at ambient storage is being properly time tracked to ensure ≤4hour storage in order to meet the BC Guidelines for Using Time as a Public Health Control at Ambient Temperatures. Please ensure that record keeping/time tracking is re-implemented for tapioca pearls left out at ambient storage in accordance with the BC Guidelines.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed a highly concentrated solution of Quaternary Ammonia for use on kitchen equipment/surfaces; this solution may have been undiluted sanitizer concentrate. Test strips were not available/not in use onsite for confirming mixing at a "no rinse" required concentration. Please ensure that sanitizer solutions are mixed in accordance with label instructions - In general, Quaternary Ammonia solutions should be mixed at 200-300ppm for a "no rinse" required sanitizer.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperature logs were not available/not in use for monitoring temperatures of PHF (ie. hot holding & refrigeration equipment). Test strips were not available/not in use for verifying the concentration of sanitizer solutions. Please ensure that thermometers are provided inside all refrigeration units, a probe thermometer is available onsite and that daily temperature monitoring records are restarted. Please ensure that Quaternary Ammonia sanitizer test strips are available onsite and used to confirm appropriate sanitizer concentrations.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Please clean the interior of the small ice machine observed with visible mould inside and store ice scoops within clean containers.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): An additional cooking area has been set-up in the side storage room without prior approval, including cookers for tapioca pearls and a small residential style fryer. Please ensure that hand washing remains in ease of access to all food preparation areas, including the newly established cooking area in the side storage room. As discussed onsite, this may be achieved by removing the door separating the front space from this new side prep area. Please also provide a protective wall cover (ie. FRP) on the wall in behind this new food preparation space and a suitable commercial counter top and, ensure that the floor to wall junction is tight fitting to facilitate cleanability. Please confirm your plan prior to making any further changes and complete improvements to this new food preparation space by Nov 30, 2022.

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