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COBS Bread (Tsawwassen Commons)

1812 - 4949 Canoe Pass Way, Tsawwassen · Restaurant

Official record from Fraser Health →

Inspection summary

COBS Bread (Tsawwassen Commons) has been inspected 16 times by Fraser Health Authority since July 9, 2018. The most recent inspection, on June 29, 2026, found no infractions.

6 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 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 4 times across 4 separate inspections, most recently on July 12, 2022. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 May 22, 2025. 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 June 17, 2026. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • 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 June 17, 2026. For example: 304 - Premises not free of pests [s. 26(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 8 times across 8 separate inspections, most recently on May 22, 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.

16 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Food items/flour, etc rodent contaminated packaging noted.
      • Corrective Action(s): Items discarded.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Triple door cooler = 7.8 C.
      • Corrective Action(s): Adjust/service asap. Mainatin at or below 4 C. Previous concerns with this unit noted!
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Large accumulation of droppings noted throughout facility.
      • Corrective Action(s): Seal all entry points. Increase sanitation throughout facility. Increase rodent control initiatives with your service provider..
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation: Food/debris/droppings noted throughout facility.
      • Corrective Action(s): Provide thorough cleaning/organization of entire facility.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Upright cooler in bakery area measured 6C
      • Corrective Action(s): All cold perishable foods must be held at 4C or colder. Please have cooler serviced as soon as possible.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Old rodent droppings observed behind proofer. door handles and high frequency touch surfaces are not being with adequate frequency.
      • Corrective Action(s): Please clean any areas with old rodent droppings to help with monitoring for pests (no sign of any active pest activity). High frequency touch surfaces like door handles must be cleaned daily with other items that are cleaned daily.
      • Violation Score: 9
  5. Follow-Up Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: FoodSafe trained staff are required to be on site.
      • Corrective Action(s):
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Perishable food items being stored above 4 C.
      • Corrective Action(s): Remove All perishable food items and store them at or below 4 C asap.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Rolling pins/cutting boards being stored soiled with food debris.
      • Corrective Action(s): Ensure ALL food contact surfaces are washed/disinfected after use.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food premises/surfaces soiled with food/debris - behind/under equipment, shelves, storage bins, etc.
      • Corrective Action(s): Clean and organize entire facility. Pull items away from walls.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright cooler 9 C.
      • Corrective Action(s): Service/adjust asap. Must be maintained at or below 4 C
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: See below.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Corrective Action(s):
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Quat sanitizer not detected in dishwash sink. Wiping cloths not stored in a sanitizer. Rollers contaminated with food - being stored without being cleaned.
      • Corrective Action(s): Ensure all food contact surfaces are washed and sanitized after use. Store all clean items in a sanitary manner. (ie: high - upper shelves) Use test strips to monitor sanitizer concentration levels. Wiping cloths are to be stored in a sanitizer at all times. Limit the amount of cloths being used.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No single use towels noted at dishwashing - handwash station.
      • Corrective Action(s): Provide single use towels in dispenser at manual dishwashing sink.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Large accumulation of food/debris noted behind/under equipment, along walls, on shelving, etc. Fly control strips noted above food prep/baking equipment.
      • Corrective Action(s): Pull all items away from walls - clean and organize entire facility. Remove any unused/unwanted items to free up space. Pull all items off of shelving - clean storage racks. Remove fly control strips from prep area.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Manual dishwash dispensing unit: chemical solution not dispensing properly.
      • Corrective Action(s): Service unit. Monitor to ensure all chemicals are being dispensed properly. Staff are required to be trained. Test strips are to be used to monitor chemical concentrations.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: FoodSafe trained staff are required to be on site.
      • Corrective Action(s):
      • Violation Score: 1
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Equipment not being washed/disinfected after use. (ie: roller pins/mixer attachments)
      • Corrective Action(s): Ensure all food contact implements are cleaned and disinfected after use. Store in a sanitary manner.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted behind/under equipment - lower storage shelves/ontop of equipment, etc. Kitchen fan noted heavily soiled.
      • Corrective Action(s): Ensure cleaning of all hard to reach areas. (ie: lower shelves, etc) Clean fan - relocate.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation: Improvements still required. (Equipment - brooms/mops noted under shelving, dust pans noted behind proofers, food/debris noted along walls - behind/under dishwash sinks, storage carts soiled with flour/food debris, etc.)
      • Corrective Action(s): As discussed. Increased effort required.
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted throughout entire facility. (ie: below/under equipment, cooler doors handles, inside cooler shelves, storage shelves, etc.)
      • Corrective Action(s): Clean and organize entire facility. Pull all equipment away from the walls - organize facility. remove all unused/unwanted items to free up space. Store all items in designated areas.
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surfaces/implements not being washed, disinfected and stored in a sanitary manner.
      • Corrective Action(s): ensure all food contact surfaces are being washed and disinfected after use. All items are to be stored in a manner to prevent post contamination. Wiping cloths, used on food contact surfaces, are to be stored in a sanitizer at all times, completely submerged. Monitor solution. Change routinely.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted throughout facility - behind/under equipment, storage shelves, etc.
      • Corrective Action(s): Thorough cleaning required. Pull items away from walls, clean behind/under equipment and shelving. Routine cleaning schedules for all work areas are to be maintained.
      • Violation Score: 3
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