Skip to content
Loading map…

Bengong's Tea (SFU)

8888 University Dr, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Bengong's Tea (SFU) has been inspected 10 times by Fraser Health Authority since October 24, 2022. The most recent inspection, on June 24, 2026, recorded 2 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on June 24, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 24, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 March 14, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 5 times across 5 separate inspections, most recently on November 26, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

10 inspections

  1. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Container of tapioca pearls stored at ambient temperature. Unable to determine how long the tapioca pearls have been stored at room temperature.
      • Corrective Action(s): - Hot potentially hazardous foods must be stored at or above 60C. Room temperature holding is not permitted.
      • - Container of tapioca pearls discarded at time of inspection.
      • [Correction Date: Immediately]
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Incorrect manual 3-compartment sink washing and sanitizing methods observed. No chlorine (0 ppm) residual detected in sanitizing sink.
      • - Wiping cloths not stored in 100-200 ppm chlorine bleach sanitizing solution.
      • Corrective Action(s): - 100-200 ppm chlorine bleach sanitizing solution (1 tsp chlorine bleach + 1 L water) must be used to sanitize food equipment and utensils.
      • Reviewed 3-compartment sink manual washing and sanitizing procedures:
      • 1. WASH with hot water and detergent
      • 2. RINSE with clean hot water
      • 3. SANITIZE with 100-200 ppm chlorine bleach sanitizing solution (2 minutes)
      • 4. AIR DRY
      • - Store wiping cloths in 100-200 ppm chlorine sanitizing bleach solution between uses.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Large bag of milk powder in paper packaging stored directly on the ground.
      • - Containers of mixed milk powder stored directly in ice bin - ice is used for drinks.
      • Corrective Action(s): - Food must be protected from contamination at all times.
      • - Do not store any food products directly on the ground. Relocate bag of milk powder.
      • - Do not store food containers inside ice bin or ice machine as ice is used in drinks. Bottom/ sides of containers may have been contaminated and could contaminate ice.
      • [Correction Date: Immediately]
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: - Staff on duty could not demonstrate that they have a valid FOODSAFE Level 1 certificate or equivalent.
      • Corrective Action(s): - At least one staff on duty must have FOODSAFE Level 1 or equivalent when the operator is not present.
      • - Train and schedule staff accordingly.
      • **This violation has been noted on previous inspection reports.
      • [Correction Date: 24-June-2026]
      • Violation Score: 1
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Prep Cooler: 10C
      • - Jelly, cut fruits (melons), fruit cup, assorted jelly toppings and pearls inserts: 10.2C to 10.8C
      • - Jelly Mix: 7C
      • Corrective Action(s): - Cold potentially hazardous food must be stored/ displayed at or below 4C.
      • - Discard all food stored in top inserts and inside prep cooler unit.
      • [Correction Date: Immediately]
      • Notes:
      • 1. Milk base mix and barely mix put into another cooler (products were just prepared at time of inspection).
      • 2. Operator proposed to store inserts of high use items (jelly, pearls, and cut fruit) submerged ice until unit is repaired. Only store enough product to last 1-2 hours. Proposed temporary solution is acceptable.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Liquid soap not available at handsink.
      • Corrective Action(s): - Handsinks must be accessible and provided with hot and cold water, liquid soap and papertowels at all times.
      • - Provide liquid soap at handsink.
      • [Correction Date: Immediately]
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): - Employees not properly washing hands (no soap) or changing gloves when required.
      • Corrective Action(s): - Gloves do not replace handwashing. Gloves must be changed as often as hands require washing.
      • - Gloves must be discarded and hands washed between different tasks and before direct food handling.
      • - Review handwashing practices with all employees:
      • 1. Wet hands with warm water. Apply soap.
      • 2. Scrub the surface of the hands, wrists, in between fingers and under nails for 20 seconds.
      • 3. Rinse hands. Dry hands with papertowels.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning required in the following areas:
      • - Food debris and grime accumulation on floors under all equipment and shelving.
      • - Grime and food debris accumulation on counter and wall beside upright freezer.
      • - Grime and food debris accumulation on exterior surfaces of coolers.
      • Corrective Action(s): - Thoroughly clean above noted areas, floors, walls, and all other surfaces and hard to reach areas.
      • [Correction Date: 03-Dec-2025]
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Prep Cooler: 10C
      • Corrective Action(s): - Cold Holding Equipment must maintain temperature at or below 4C.
      • - Adjust and/ or repair Prep Cooler.
      • - Do not use unit until it can maintain temperature at or below 4C at all times.
      • [Correction Date: 26-Nov-2025]
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Large containers of beverage syrup stored under 3-compartment sink along bleach bottles.
      • Corrective Action(s): - Food must be protected from contamination at all times.
      • - Store food products in designated food storage areas only.
      • - Do not store any food products under 3-compartment sink or in the dishwashing area.
      • - Do not store any food products among chemicals.
      • [Correction Date: Immediately]
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: - Premises is now offering bubble waffles on the menu. Product was added to the menu without health approval.
      • Corrective Action(s): - Submit a Food Safety Plan for new process.
      • [Correction Date: 15-Jul-2025]
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Cleaning is required in the following areas:
      • - Food debris and dirt accumulation under and behind kitchen equipment and shelving (along floor/ wall edges) throughout the premises.
      • - Spilled food debris accumulation inside upright freezer.
      • - Food debris and grime accumulation between front prep cooler and counter sides.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 26-June-2025]
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: - Premises is now offering bubble waffles on the menu. Product was added to the menu without health approval.
      • Corrective Action(s): - Submit an updated Sanitation Plan for bubble waffle equipment, utensils, and prep area.
      • [Correction Date: 15-Jul-2025]
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food debris and grime accumulation observed in the following areas:
      • - Between sink and prep cooler.
      • - Under cooking equipment and storage shelving.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • - Maintain a high level of sanitation throughout the premises, especially in hard to reach areas to minimize potential pest attraction.
      • [Correction Date: 15-Jan-2025]
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Food debris accumulation observed on interior lid of ice machine.
      • 2. Serving scoops and knives stored in ambient temperature water between uses. Employees state that water is changed at the end of day.
      • Corrective Action(s): 1. Clean and sanitize above noted item.
      • 2. Wash and sanitize serving scoops and knives.
      • - Serving utensils are to be stored in ice water between uses. Replace ice when it is melted.
      • - Serving utensils stored in ice water between uses must be washed and sanitized at least once every 4 hours.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Cleaning required in the following areas:
      • - Food debris and dirt accumulation under and behind all equipment and shelving , especially at floor/ wall edges.
      • - Food debris accumulation on cooler surfaces.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 21-March-2024]
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Cleaning required in the following areas:
      • - Food debris and dirt accumulation under and behind all equipment and shelving, especially at floor/ wall edges.
      • - Spilled beverage and syrup accumulation on counters and walls at beverage assembly area.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 17-Jan-2024]
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: - Unused domestic dishwasher stored onsite in kitchen.
      • Corrective Action(s): - Remove domestic dishwasher from the premises. This has been previously discussed with the operator.
      • [Correction Date: 30-Apr-2024]
      • Note: Operator advised that premises will be closed for ~4 weeks in April as the landlord requires access to make some repairs. Dishwasher to be removed from the premises during that time. Operator to contact Fraser Health for approval regarding adding any new equipment or changing the existing equipment layout.
      • Violation Score: 1
  9. Routine Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: - Double hot plate unit plugged in and stored on the ground.
      • Corrective Action(s): - Remove extra hot plates from the floor. Do not boil water or prepare any food on hot plates stored on the ground.
      • [Correction Date: 12-April-2023]
      • Note: Operator advised that extra hot plates are in used because approved unit requires repair. Adequate counter space beside existing hot plate for extra hot plate storage. Extra hot plates are a temporary measure and must be removed once original approved hot plate is repaired.
      • Violation Score: 5
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Large paper bag of bubble tea powder stored directly on kitchen floor.
      • Corrective Action(s): - Do not store food directly on the floor. Store bubble tea powder in designated food storage bins and extra supply on shelves.
      • [Correction Date: 12-April-2023]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - The following areas require thorough cleaning:
      • - Spilled beverage and splash accumulation on counters and walls at beverage assembly area.
      • - Food debris and dirt accumulation under and behind all equipment.
      • - All other hard to reach areas.
      • Corrective Action(s): - Thoroughly clean the above noted areas. [Correction Date: 19-April-2023]
      • **Maintain a high level of sanitation throughout the premises to prevent potential pest attraction.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): a) three compartment sink method for sanitizing. No sanitizer was found in the last compartment for sanitizing. Reading on test strip around 0ppm.
      • b) sanitizer bucket for food contact surfaces, reading on test strip about 0ppm.
      • Corrective Action(s): Bleach and water solution was made.
      • a) three compartment sink, test strip reading about 200ppm
      • b) sanitizer bucket, test strip reading about 100ppm
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station does not have paper towel for hand drying in reaching distance.
      • Corrective Action(s): Paper towel was placed by handwashing station.
      • Ensure that paper towel is always in reaching distance to handwashing station.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoops found inside ice machine (x2) with handle touching the ice.
      • Corrective Action(s): Ice scoops were taken out and placed in clean container outside ice machine (x2).
      • Violation Score: 3

Nearby inspected facilities

Own this business? Add a badge to your website