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Blossom Teas

23 - 7198 Barnet Rd, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Blossom Teas has been inspected 18 times by Fraser Health Authority since November 1, 2017. The most recent inspection, on May 26, 2026, recorded 1 infraction.

5 of 18 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 6 times across 5 separate inspections, most recently on May 29, 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 3 times across 3 separate inspections, most recently on December 12, 2023. 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 3 times across 3 separate inspections, most recently on January 3, 2020. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on July 25, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 May 26, 2026. 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.

18 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required to remove food debris
      • buildup on the floors, underneath equipment
      • and on the walls.
      • Date to be corrected by: 1 week
      • Corrective Action(s):
      • 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 do not have a valid
      • Food Safe level 1 certificate. Ensure that
      • at least one person onsite golds a
      • valid Food Safe certificate at all times.
      • Date to be corrected by: Today
      • Corrective Action(s):
      • Violation Score: 1
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: The operator has an expired FoodSafe certificate (5 year expiry date)
      • Corrective Action(s): Operator to re-take FoodSafe level 1 or an equivalent course prior to the next inspection. List of FoodSafe equivalent courses provided during the inspection.
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): (1) Black mildew observed inside the ice machine
      • (2) Wiping cloths observed on the food prep table and on the fruit container lid in the prep cooler.
      • Corrective Action(s): (1) Operator discarded the ice and conducted a deep cleaning inside the ice machine during the inspection. No presence of mildew noted. Ensure to clean the ice machine on a regular basis.
      • (2) Staff prepared a bucket of 200ppm chlorine sanitizer and stored wiping cloths in the bucket during the inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed underneath the prep cooler and countertops on the right side of the preparation area.
      • Corrective Action(s): Conduct deep cleaning of the floors underneath the areas mentioned above. Ensure these areas and all the hard-to-reach areas get cleaned on a routine basis to prevent accumulation of food debris.
      • **Send confirmation that cleaning has been done.
      • DATE TO BE CORRECTED BY: 2024/05/30
      • 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 at the time of inspection is not FOODSAFE Level 1 Certified.
      • Corrective Action(s): Ensure at least one staff on duty is certified for FOODSAFE Level 1 or equivalent in the absence of the operator. Effective Immediately.
      • DATE TO BE CORRECTED BY: 2024/05/30
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Tapioca pearls and other foods were stored in boxes directly on the ground.
      • Corrective Action(s): Discontinue this practice, store all food 6"/ 30 cm off the ground at all times.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean the following areas: the kitchen wall to remove dust buildup and the floor, especially underneath equipment.
      • Corrective Action(s): Clean as soon as possible. Follow up inspection in one month.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: A domestic GE dishwasher was added to the premises without prior approval. A domestic dishwasher cannot be approved for use in a food premises, only commercial dishwashers are allowed.
      • Corrective Action(s): Remove within one month.
      • Violation Score: 5
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Miscellaneous items that are not required for food premises operation stored on site, as discussed with the operator.
      • Corrective Action(s): Remove these items within one month.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine had mildew buildup inside. It is currently only cleaned every 3 months.
      • Corrective Action(s): Cleaned during the inspection. Ensure that the ice machine is cleaned at least monthly.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required to remove food debris/ syrup buildup on the floor and hard to reach areas, as well as dust buildup on the wall.
      • Corrective Action(s): Clean by tomorrow and ensure that regular cleaning is done going forward.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handsink partly blocked by garbage can and small table for take out order prep.
      • Corrective Action(s): Ensure the handsink is fully accessible at all times during operation and not blocked by anything.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Required cleaning:
      • 1. Floors throughout facility - sticky
      • 2. Handles of coolers and surfaces - sticky
      • 3. Hard to reach areas - food debris and dust
      • Corrective Action(s): Ensure the area noted above are cleaned regularly and a deep clean is done with regular frequency over the course of a month to maintain sanitation.
      • Correction date: 2 weeks
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Mr Clean disinfectant product stored in "Sani Stuff" QUATS solution spray bottle.
      • Corrective Action(s): Ensure all chemical containers are properly labeled with its proper contents. Re-label or place in another properly labeled container.
      • Correction date: 1 day
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Required cleaning:
      • 1. Floor in food prep area - sticky
      • 2. Hard to reach areas - debris build up
      • Corrective Action(s): Ensure the above areas are cleaned regularly.
      • Correction date: 3 days
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: No labels noted on sanitizer bottle with 200 ppm chlorine solution.
      • Corrective Action(s): Ensure all spray bottles are labeled with its contents.
      • Correction date: 1 day
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Eggs noted at 8.3 C in display cooler with other whole fruits.
      • Corrective Action(s): Ensure eggs and any other potentially hazardous foods are stored at or below 4 C.
      • **Repeat violation**
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bottles noted <50 ppm chlorine.
      • Corrective Action(s): Ensure sanitizer bottles are clearly labeled, available to staff and noted at 100 ppm - 200 ppm chlorine. Approximately 1 cap of bleach per bottle of water per spray bottle. Bottles should be replenished every 2 weeks at least.
      • Educate staff when to use each chemical: sanitizer, cleaner, Windex. Recommend making a cheat sheet for staff and clearly label all chemical bottles.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Large open bag of dairy free creamer powder noted ground in back storage area.
      • Corrective Action(s): Ensure all open bags/ containers are placed in pest proof containers with lids and stored off the ground once opened to prevent attracting pests, allow cleaning and protect food.
      • Correction date: 2 days
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Eggs stored in display cooler noted at 8 C.
      • All other food in cooler is whole fruits (mangos, lemons)
      • Corrective Action(s): Ensure all potentially hazardous foods (eggs) are maintained at or below 4 C.
      • Whole fruits and veggies are not a potentially hazardous food and do not need to be cold held under 4 C unless the fruit and veggies are cut or processed.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in 3rd compartment of dishwashing sink noted at <10 ppm chlorine with dishware. Test strips available.
      • Corrective Action(s): Ensure sanitizer compartment of dishwashing sink is maintained at 50-100 ppm chlorine for sanitizing step during dishwashing.
      • Sanitizer spray bottles or buckets with wiping cloths must be maintained at 100 ppm chlorine and changed out every 4 hours or as solution gets dirty. Do not rinse of wiping cloths that have sanitizer on it or the concentration of sanitizer may be too low.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bulk dry food (all purpose flour) bag open and sitting on tray on floor.
      • Corrective Action(s): Ensure all open bags of food are placed in pest proof containers with a lid and stored off the ground protected from contamination.
      • Correction date: 3 days
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Black buildup observed in interior and production portion of ice machine.
      • Corrective Action(s): Discard all ice. Clean and sanitize affected surfaces (2 days). If you need to use ice, can switch to commercially purchased supply for time being.
      • Violation Score: 25
  16. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bingsu sanitizer spray bottle still 0 ppm chlorine. Repeat infraction - correction order issued.
      • Corrective Action(s): Directed staff to remake solution. Obtain chlorine test strips to check, must be 100 ppm - 200 ppm chlorine.
      • Violation Score: 15
  17. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut watermelon from previous night stored in fruit display. Display gauge indicated 6.7 - 8.2 C. Internal temperature of watermelon 7.3 C as per DeltaTRAK thermometer.
      • Corrective Action(s): Product discarded. Remainder of products kept in fridge are whole fruits - okay. If you wish to store cut fruits or any other potentially hazardous items in here, must adjust so that it is able to maintain food less than or equal 4 C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle 0 ppm chlorine detectable. Your "Stera Sheen - Green Label" sanitizer & cleaner should yield 100 ppm chlorine. Bingsu machine has been improperly sanitized.
      • Corrective Action(s): Bottled emptied. Solution remade - yielded 100 ppm on test strips. Operator advised that machine is also rinsed off after sanitizing step - this is not necessary, allow to air dry. Directed staff to sanitize Bingsu machine at time.
      • Violation Score: 15
  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 issues;
      • -Bubble tea shaker cups drying at handsink with a hanging rack
      • -madin brand blender not disassembled for cleaning. observed to have black/brown build up inside
      • Corrective Action(s): Ensure that all dishware and utensils are washed, rinsed, and sanitized properly at the 3 compartment sink.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Insulation taped to prep cooler top door. this is not an easily cleanable surface.
      • Corrective Action(s): operator removed the insulation. All surfaces must be smooth, easy to clean, and non-absorbent.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 4 issues;
      • -new table added beside bingsu machine, blocking mop sink
      • -bingsu machine added without prior approval
      • -reusable plates used for taiyaki. Permit conditions state single use utensils only
      • -premises noted to have 16 seats at the time of inspection (including stools)
      • Corrective Action(s): Relocate the table as discussed; do not block the mopsink.
      • Bingsu machine cleaning procedures on site. Reviewed cleaning with operator. Machine is UL certified. Current machine is approved for use. Future addition of menu items or equipment requires prior approval from the area inspector.
      • remove reusable plates for taiyaki. Premises is not permitted to use reusable utensils for customer service
      • REPEAT OBSERVATION: premises is limited to 10 seats. Remove the extra seats immediately.
      • Violation Score: 5
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