CoCo Fresh Tea & Juice (Metrotown)

230 - 4820 Kingsway, Burnaby · Restaurant

18 inspections

Routine InspectionOct 31, 2025
0 infractions
Routine InspectionMay 30, 2025
1 infraction
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Pudding cooling process - after 1 hour in ice bath, food product remained at 46 - 48 C. Staff was proceeding to move to next step of cooling process before product reached 20 C.
  - Corrective Action(s): Staff refilled ice baths and returned pudding to ice bin to continue cooling.
  - Ensure a probe thermometer is available to monitor food product internal temperature during cooling process.
  - After cooking, when product reaches 60 C, product is to be cooled to 20 C within 2 hours before placing in refrigeration to complete cooling process.
  - Violation Score: 5
Routine InspectionOct 31, 2024
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Dry good inventory stored on the floor in back storage area.
  - Corrective Action(s): Ensure inventory is stored on shelving to provide clearance off the floor.
  - Ensure adequate shelving capacity is available to store premise inventory.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Trace mouse droppings in back of house storage under shelving in corners.
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
  - Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 3
Routine InspectionMay 13, 2024
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Boxes inventory in dry storage stored on the floor.
  - Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Trace mouse droppings under shelves in back storage room and corners of staff washroom.
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
  - Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 3
Routine InspectionDec 11, 2023
0 infractions
Follow-Up InspectionJun 22, 2023
0 infractions
Routine InspectionJun 15, 2023
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Repeat Violation: Multiple containers of cooked pearls labelled with 4 hour shelf life.
  - Corrective Action(s): Cooked pearls have a maximum shelf life of 2 hours when stored at room temperature.
  - Staff relabelled products with correct shelf life time during inspection.
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Mouse droppings observed in the following locations: along all walls of dry storage area under shelving units, throughout mops sink closet, dead mouse on glue board in closet, on floor behind kitchen grease trap and on lower shelving below front service counter.
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all debris from surfaces.
  - Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 15
Follow-Up InspectionOct 20, 2022
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): Mouse droppings on floor under counters in front service area, corners of dry storage room, in corners of staff washroom and in corners of front customer area.
  - Food debris and under counters of front service area.
  - Floors sticky with syrup residue throughout premise.
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
  - Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 9
Routine InspectionOct 13, 2022
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Large bin of tapioca pearls at room temperature, accurate time tracking not in place.
  - Staff indicated shelf life of 4 hours.
  - Corrective Action(s): Product discarded.
  - Maximum shelf life of room temperature storage of cooked pearls is 2 hours. After 2 hours, product is to be discarded.
  - Pearl containers to be labelled with start and end times for 2 hour storage period.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): 3 wiping rags left on counters in back kitchen with no sanitzer residual.
  - Sanitizer container in front service area 50 ppm chlorine.
  - Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Floors in back kitchen and front service area are sticky with food residue.
  - Debris and mouse droppings under front service area counters.
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
  - Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 3
  - 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
  - Observation: Staff washroom lights are not functional.
  - Corrective Action(s): Replace staff washroom light bulbs.
  - Violation Score: 1
Follow-Up InspectionJun 7, 2022
0 infractions
Routine InspectionMay 31, 2022
1 infraction
- 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
  - Observation: Frozen peach product defrosting in bucket of water at room temperature, peach product 6 C
  - Corrective Action(s): Frozen foods are to be thawed safely in a cooler unit at 4 C, in a clean sink under flowing cold water or using a microwave (small portions only).
  - Violation Score: 1
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Kitchen floors - prep area and front service area; food debris, hair and mouse droppings observed in corners, along walls and under equipment.
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
  - Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 9
Follow-Up InspectionNov 23, 2021
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): Floor corners under equipment in (boh) kitchen and front service area have build-up of debris.
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
  - Premise cleaning is to be conducted on a daily basis to maintain premise sanitation.
  - Violation Score: 3
Routine InspectionNov 16, 2021
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Staff cooling strawberry mix on ice, removed from ice after 20 minutes, temp 50 C
  - Peach mix at front counter 18 C, cooked earlier today.
  - Corrective Action(s): Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
  - Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
  - Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
  - Strawberry mix returned to ice bath to reduce temperature to 20 C, prior to placing in cooler.
  - Peach mix discarded.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Toothpaste in front service counter. Toothpaste is not suitable for cleaning food equipment.
  - Corrective Action(s): Remove toothpaste from premise.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Floor and corners under equipment have build-up of food debris.
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
  - Violation Score: 3
  - 310 - Single use containers & utensils are used more than once [s. 20]
  - Observation (CORRECTED DURING INSPECTION): Single service drink lids stockpiled at front service counter to be reused.
  - Corrective Action(s): These lids are single use by design and may not be reused.
  - Discard all used lids.
  - Violation Score: 3
Routine InspectionJun 9, 2021
0 infractions
Routine InspectionJan 13, 2021
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Kitchen sanitizer container 0 ppm chlorine
  - Sanitizer spray bottle <50 ppm chlorine
  - Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
  - Ensure spray bottle is changed frequently to maintain sanitizer level at 100 ppm chlorine.
  - Staff refreshed sanitizer solutions at time of inspection.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Ice scoop stored in ice machine.
  - Corrective Action(s): Ensure ice scoop is stored in a sanitary manner outside the ice machine when not in use to prevent handle / ice contact.
  - Ice scoop relocated at time of inspection.
  - Violation Score: 3
Follow-Up InspectionJul 8, 2020
0 infractions
Routine InspectionJun 24, 2020
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): strawberries 26 C
  - cooked tapioca pearls 22 C with no time stamp information
  - Corrective Action(s): Products discarded.
  - To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
  - Cooked tapioca pearls stored at room temperature are to be time monitored for a maximum 2 hour shelf life.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Staff observed washing dishware not following the 4 step method for manual dishwashing.
  - Wiping rags in use, not stored in sanitizer solution.
  - Corrective Action(s): Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
  - 1)clean surface of debris using warm water and detergent,
  - 2)rinse surface with warm water,
  - 3)immerse for 2 minutes or apply surface sanitizer solution (100 ppm chlorine),
  - 4)allow surface of item to air dry before next use.
  - All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
  - Violation Score: 15
  - 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
  - Observation (CORRECTED DURING INSPECTION): Point of sale staff observed conducting multiple transactions between handling take-out cups and dispensing food into cups.
  - Corrective Action(s): Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.)
  - Food handlers are to wash their hands with warm water and liquid soap and afterwards dry their hands with single use towels.
  - When multiple staff are working at front service area - point of sale staff are not to handle food orders, label food containers or dispense food product.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Product inventory in storage area stored directly on the floor.
  - Toothbrushes and tooth paste stored in kitchen areas.
  - Staff observed wiping each cup of bubble tea served to customers using a soiled cloth without the presence of sanitizer left on the customer pick-up counter.
  - Staff observed conducting food handling in middle compartment of dishwashing sinks, while soiled dishware and santized dishware were stored in adjacent sinks.
  - Corrective Action(s): Provide addtional shelving units to store all product 15 cm / 6" off the floor.
  - Remove toothbrushes and tooth paste from kitchen areas, staff lockers only. Tooth paste is not a method for cleaning food equipment.
  - Do not wipe take-out cups with reusable rags.
  - Food processing is not to occur at dishwashing sinks at the same time dishwashing of food equipment is taking place.
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Trace mouse droppings observed on floor in washroom and middle of floor of storage area.
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
  - Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 3
Follow-Up InspectionMay 12, 2020
0 infractions