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Coco Fresh Tea & Juice (Station Square)

CRU 110 - 4698 Kingsway, Burnaby · Restaurant

9 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Sanitizer inside the red buckets containing wiping rags have 50ppm chlorine.
      • Corrective Action(s):
      • - Ensure the chlorine level is at least 100ppm to achieve proper sanitization. Double the amount of bleach that is normally added to the fixed amount of water.
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • REPEAT VIOLATION:
      • Cooked pearls & sago pearls measured at 20-21C. Brown sugar pearls in insulating container measured at 43C. Staff stated that they were made 3 hours ago.
      • Corrective Action(s):
      • Items discarded. These items have to be discarded after 2 hours in ambient because they are potentially hazardous food item. It appears that new staff are trained to discard them after 4 hours despite the inspector's education provided during each inspection visit. One last chance given to the store. If this violation is observed again, violation ticket will be issued. Ensure to make less batch and have 2 hour time tracking done for each batch.
      • Violation Score: 15
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Time tracking observed for room temperature held bubble tea toppings (pearls) for every 4 hours.
      • Corrective Action(s):
      • - Potentially hazardous food items such as cooked pearls should be discarded every 2 hours, not 4 hours. Confirmed the 2 hour rule with the operator on the phone. Ensure all staff is educated with proper time limit.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Brown sugar (cooked) pearls observed inside warmer with no continuous heat supply; measured at 50C. Staff stated this one does not require time tracking.
      • Corrective Action(s):
      • - If the topping is going to be hot held, maintain the temperature of 60C or above. Operator confirmed that 2 hour rule applies to this topping as well. Ensure this is communicated with all staff.
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sticky floors, especially in the food preparation area.
      • Corrective Action(s): Mop the floors with appropriate cleaners. Ensure to clean hard to reach areas (ie behind shelving racks, tin cans, behind food prep tables).
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation (CORRECTED DURING INSPECTION): Staff drinks stored in the food prep area (on top of ice machine).
      • Corrective Action(s): Store all staff food and personal items in the back rest area, away from food preparation stations.
      • Violation Score: 1
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Inaccurate thermometer inside the back upright cooler.
      • Corrective Action(s): Provide an accurate thermometer inside the noted cooler.
      • Violation Score: 1
  9. Routine Inspection

    0 infractions