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Coco Fresh Tea & Juice (Station Square)

CRU 110 - 4698 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Coco Fresh Tea & Juice (Station Square) has been inspected 10 times by Fraser Health Authority since July 8, 2021. The most recent inspection, on August 28, 2026, found no infractions.

6 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 February 6, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on August 19, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 July 5, 2022. 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.

10 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. 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
  4. 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
  5. Routine Inspection

    0 infractions

  6. 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
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. 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
  10. Routine Inspection

    0 infractions

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