Skip to content
Loading map…

Boothroyd Heritage Coffee

16811 60th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Boothroyd Heritage Coffee has been inspected 19 times by Fraser Health Authority since October 26, 2011. The most recent inspection, on June 1, 2026, recorded 2 infractions.

12 of 19 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: Cleaning and sanitizing, Food temperature control 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 8 times across 6 separate inspections, most recently on June 1, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 1, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 once on November 5, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on April 12, 2021. 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.

19 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small prepackaged batter containers stored at room temperature (without refrigeration).A label stated - "keep refrigerated". Therefore, you must follow the label advise.
      • Corrective Action(s): Immediately. Relocate batter in a cooler. All potentially hazardous food must be stored at or below 4 deg C.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Door sealing is damaged on the deary cooler. Air gap between cavity of the cooler and door noted.
      • Corrective Action(s): Replace/repair the door sealing.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Chemical dishwasher was 0.0 ppm of Chlorine solution at the time of inspection.
      • A container with Chlorine sanitizer is empty. Staff on site is aware and stated that a sanitizer will be delivered tomorrow.
      • Corrective Action(s): Immediately. Stop washing utensils in the chemical dishwasher. Single use or take out utensils only.
      • Very limited ability for utensils wash. If tomorrow the dishwasher is not in a good working order - Closure Order will be issued.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chemical dishwasher at 0.0 ppm.
      • Corrective Action(s): Service the dishwasher. Ensure no air babbles in the system.
      • Violation Score: 9
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dirty counter top oven (accumulation of grease and food debris noted at the time of inspection).
      • Dirty some storage cabinets.
      • Corrective Action(s): Clean the oven and storage cabinets.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food debris on clean dishes, which were ready for customer service.
      • Corrective Action(s): Immediately. Remove dirty dishes. Ensure that all dishes and cups are properly cleaned and sanitized before service..
      • Note: Dirty dishes removed from service area at the time of inspection.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Plastic bag stored on a faucet of handwash sink; dish and utensils stored in kitchen prep. sink.
      • Corrective Action(s): Immediately. Remove all items from sinks.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Deli meat, bread, and different food items mixed all together on low shelf of the freezer.
      • Corrective Action(s): Today. Organize storage.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Chemical dishwasher at 0ppm of chlorine at the time of inspection.
      • Corrective Action(s): Immediately. Serve beverages and food in single use/take out utensils only. Contact service company. Repair the dishwasher (chlorine must be min as 50ppm. Test strips must be available; and staff must check concentration of a sanitizer in the cavity of dishwasher as per the sanitation plan.
      • Violation Score: 25
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Freezer front of the dishwasher at 0 deg C to -1 deg C. Food is soft.
      • Corrective Action(s): Repair the freezer. Do not keep for so long potentially hazardous food.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chemical dishwasher at 0 ppm of chlorine.
      • Corrective Action(s): Immediately. Repair the dishwasher.
      • Violation Score: 15
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • Corrective Action(s):
      • Violation Score: 1
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temperature dishwasher at 0 of Chlorine solution at the time of inspection.
      • Test strips are available.
      • Corrective Action(s): Immediately. Repair/service the dishwasher. Sanitizer/Chlorine must be at list 50ppm.
      • Customer service must be run with condition - "Only single use dishes and caps for now".
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher is not in good working order.
      • Corrective Action(s): Repair or service the low temperature dishwasher.
      • Violation Score: 15
  15. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mould build up observed in ice machine
      • Corrective Action(s): Empty ice machine, clean and sanitize
      • correct by: immediately
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Water pressure at handwash station beside prep cooler is weak.
      • Corrective Action(s): Repair handsink. Ensure it is always equipped with adequate water flow, hot/cold running water, liquid soap, and paper towels.
      • Correct by: This week
      • Violation Score: 3
  17. Routine Inspection

    0 infractions

  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website