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Black Sugar Coffee House

2500 St Johns St, Port Moody · Restaurant

Official record from Fraser Health →

Inspection summary

Black Sugar Coffee House has been inspected 14 times by Fraser Health Authority since August 8, 2018. The most recent inspection, on May 8, 2026, recorded 1 infraction.

7 of 14 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: Cleaning and sanitizing, Chemicals and toxic substances 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.

  • 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 3 times across 3 separate inspections, most recently on April 2, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 3, 2021. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 June 18, 2019. 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 once on January 18, 2019. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 11, 2019. For example: 304 - Premises not free of pests [s. 26(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.

14 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation of premises is in need of attention throughout kitchen and front service area
      • Corrective Action(s): Please clean and sanitize all surfaces, shelves, gaskets, cooler, ice machine (not to be used until drained, cleaned and sanitized)
      • Violation Score: 9
  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Ice machine in poor sanitary condition
      • Corrective Action(s): Please clean and sanitize ice machine immediately and more often
      • Violation Score: 15
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temperature dishwasher had 0ppm chlorine in the final cycle. Sanitizer not available on site. A minimum of 50ppm chlorine concentration required
      • Corrective Action(s): Replace the sanitizer and ensure final cycle min of 50ppm chlorine concentration required; In the meantime, maually sanitize dishes after wash cycle in 2 compartment sink. Use 100ppm Chlorine ( 1cap per gallon) with min 2 minute contact time. Monitor and record daily. Use chlorine test strips (not on site)
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer bottle was not labelled at the time of inspection.
      • Corrective Action(s): Ensure all sanitizer bottles are labelled in order to identify them and to avoid potential mistakes leading to contamination
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Mold build up noted on plastic strip in ice machine.
      • Corrective Action(s): Discard ice , clean and sanitize the ice machine. It is done at time of visit.
      • Violation Score: 3
  12. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temp soup was 49 oC at time of visit.
      • Corrective Action(s): Ensure to reheat to 74 oC keep in hot holding at minimum 60 oC.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No chlorine detected in the bucket solutions.
      • Corrective Action(s): Ensure to have enough chorine at least 100 ppm, ensure to rinse all rags before storing in the solution.
      • Violation Score: 5
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Noted two compartment sinks full of dirty dishware
      • Corrective Action(s): Organize and keep these sink empty and available.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink was blocked at time of visit.
      • Corrective Action(s): Do not block the hand washing sink at any time.
      • *Remove the curtain
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Noted a lot of fruit flies in back.
      • Corrective Action(s): Clean up and consult with a pest control
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning is noted under equipment
      • Corrective Action(s): Clean under all equipment in back and front.
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

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