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CoCo Fresh Tea & Juice

2655 - 10355 152nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

CoCo Fresh Tea & Juice has been inspected 12 times by Fraser Health Authority since March 5, 2018. The most recent inspection, on May 25, 2026, found no infractions.

5 of 12 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, Protecting food from contamination and Pests.

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 5 times across 4 separate inspections, most recently on May 15, 2026. 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 2 times across 2 separate inspections, most recently on May 13, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3, 2021. For example: 304 - Premises not free of pests [s. 26(a)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on May 20, 2025. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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.

12 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Blender jugs in continuous use are rinsed after each use, however washed, rinsed, sanitized, and air dried at the end of the day according to staff.
      • Corrective Action(s): Ensure in-use blender jugs are washed, rinsed, sanitized, and air dried at least every 4 hours between use, immediately if subject to any incidental contamination, and after final use each day. Staff setup 100 ppm chlorine sanitizer in the third compartment sink during the inspection, and agreed to wash, rinse, sanitize, and air dry the blender jugs (in use equipment) at least every 4 hours between use and after final use each day.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 3-compartment sink was not in good working order. Hot water flow was slow, and hot water temperature was below 45 degrees C at the 3-compartment sink.
      • Corrective Action(s): Repair the 3-compartment sink so that it is supplied with hot running potable water (water temperature at or above 45 degrees C), and cold running potable water; Correct today. Staff setup 100 ppm chlorine sanitizer in the third compartment sink and mixed hot water from the water dispenser into the third compartment sink unit as a temporary interim measure. Ensure all food contact surfaces/utensils are manfully washed with hot soapy water, rinsed in hot water to remove the soap, sanitized in 100 ppm chlorine sanitizer, and air dried.
      • Violation Score: 15
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In the Operator's absence, staff on duty did not hold valid FOODSAFE Level 1 or equivalent course training.
      • Corrective Action(s): Ensure at least one staff member on duty holds valid FOODSAFE Level 1 or equivalent course training in the Operator's absence. Ensure enough staff successfully complete a FOODSAFE Level 1/equivalent course to fulfill this requirement; Correct within 1 month.
      • Violation Score: 1
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Disposal bin used for discarded paper towels was observed stored on the space behind the upper lid component of the prep. cooler at the time of inspection.
      • Corrective Action(s): Discontinue this practice of storing the disposal bin behind the upper lid component of the prep. cooler. Staff member re-located the disposal bin to the floor near the handsink and away from the upper component of the prep. cooler during the inspection.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer spray bottles were not labelled to identify the contents.
      • Corrective Action(s): Ensure sanitizing agents are properly labelled to identify the contents. Staff added labels to the chlorine sanitizer spray bottles to identify the contents during the inspection.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed under shelving in back storage area.
      • Corrective Action(s): Contact pest control company to monitor the area. Disinfect the area with bleach and remove rodent droppings wearing gloves and face mask.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Tooth brush and tooth paste observed under sink in front service area. Staff indicate they use the toothpaste and tooth brush to clean the sink.
      • Corrective Action(s): Remove tooth brush and tooth paste from facility. Use tools and cleaning products that are specifically designed to clean the sink.
      • Violation Score: 1
  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff were asked to demonstrate how to properly wash and sanitize dishes. Staff demonstrated proper concentration levels of greater than or equal to 200ppm QUAT however staff were filling a large pot instead of the third compartment of the sinks with sanitizer solution. Staff informed Inspector the equipment was soaked for 30 seconds. This is an incorrect method for adequately sanitizing equipment.
      • Only Chlorine test strips available for testing spray bottle chorine sanitizer solution.
      • CORRECTED DURING INSPECTION. Staff were told to fill up the entire sink and Health Inspector tested the solution to ensure it was 200ppm QUAT
      • .
      • Corrective Action(s): Ensure staff are all trained to fill up the third compartment sink with sanitizer solution. Ensure staff soak the required amount of time (2 minutes or according to Manufacturer's directions)
      • ALSO: THE OWNER MUST PURCHASE AND HAVE ON SITE A METHOD TO TEST THE MADE SANITIZER SOLUTION! SANITIZER TEST STRIPS FOR THE QUAT BASED SANITIZER WERE UNAVAILABLE DURING THE TIME OF INSPECTION.
      • .
      • Violation Score: 15
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No staff member could describe how to properly wash-rinse-sanitize all dishes at facility.
      • Blenders are washed only at the end of each day.
      • Once Manager was reached via telephone Health Inspector was informed blenders were sprayed with sanitizer solution at the end of each day.
      • .
      • CORRECTED DURING INSPECTION - Sanitizer solution was set up in sink. During a previous inspection report Health Inspector had provided facility with manual dishwashing instructions on wall that included the amount of chlorine to add to sink. This was taught to staff and staff were instructed to sanitize all dishes on premises. The staff member continued this during the inspection.
      • .
      • Corrective Action(s): Ensure ALL STAFF are taught how to manually wash-rinse-SANITIZE-air dry FULLY SUBMERGED in back sink area every four hours or as necessary for all equipment that is not "clean in place". This includes all blender dispensers and bubble tea stainless containers after 4 hours.
      • Ensure ALL STAFF are aware that the method of spraying down items requiring washing is unacceptable.
      • .
      • Violation Score: 15
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): No staff present with FoodSafe level One. CORRECTED DURING INSPECTION - Manager shift started during inspection
      • .
      • Corrective Action(s): Ensure one staff member is present with FoodSafe level one at all times. This is to ensure proper food handling and sanitation methods are employed at all times.
      • .
      • Violation Score: 1
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff were not washing and sanitizing blenders after two hours. Blenders were being rinsed after each use and washed and sanitized at the end of the day according to staff on site.
      • No staff knew how to fill sink with sanitizer solution. Staff unable to make sanitizer solution in three compartment sink.
      • CORRECTED DURING INSPECTION - Health Inspector demonstrated how to make sanitizer solution. Blenders and other beverage items were washed and sanitized during inspection.
      • .
      • Corrective Action(s): Three compartment sink handouts provided to staff in both English and written Chinese - post IMMEDIATELY
      • Ensure all staff are able to fill third compartment of sink and make sanitizer solution. Explain to all staff blenders must be washed and sanitized every two hours or more frequently if necessary. Third compartment sink is to be filled with sanitizer solution at all times.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Pudding "setting" in ice bath on floor. CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Food items are not to be placed on floor.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Back sink is leaking water - repair
      • Hand towel dispensing unit is missing from main hand sink - replace
      • .
      • 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: No one present with Food Safe certification.
      • Corrective Action(s): While Operator is away at least one staff member MUST have FoodSafe training at all times.
      • .
      • Violation Score: 1
  12. Routine Inspection

    0 infractions

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