Skip to content
Loading map…

Coffee Loft

4462 Beresford St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Coffee Loft has been inspected 13 times by Fraser Health Authority since January 19, 2024. The most recent inspection, on August 25, 2026, found no infractions.

6 of 13 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 5 times across 5 separate inspections, most recently on August 11, 2026. 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 18, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 November 28, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 27, 2025. For example: 208 - Foods obtained from unapproved sources [s. 11]

  • 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 3 times across 3 separate inspections, most recently on August 11, 2026. 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.

13 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Coffee station undercounter cooler 6 - 7 C
      • Corrective Action(s): Cooler is to be repaired / serviced in order to maintain food contents at 4 C or colder.
      • Violation Score: 15
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bacon pastries displayed at room temperature.
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • If food product is verified by accredited food lab to not be a potentially hazardous, refrigeration requirement will be waived.
      • Food Safety Plan can be modified for 2 hour only display as an option.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris collecting on floor in corners behind / under food equipment.
      • Corrective Action(s): Clean locations to remove all build-up from surfaces.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Coffee station 1 door undercounter cooler 7 C
      • Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 4l jug of milk stored at room temeperature, 24 C
      • Front 1 door undercounter cooler (end of counter) - food contents 18 C
      • Sliced avacado on prep counter 16 C
      • Corrective Action(s): Products discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food items stored together with cleaned dishware.
      • Knife wall magnetic strip soiled with food debris.
      • Food utensil storage containers have food debris build-up on the bottom.
      • Soiled baking pans stored above clean baking pans.
      • Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature sanitizing dishwasher max temp 65 C.
      • Soiled wiping rags in back kitchen - no sanitizer solution available.
      • Wiping rags in front service area store in approx. 1000 ppm chlorine.
      • Dishware and food equipment observed stored with visible debris on surfaces from previous use.
      • Corrective Action(s): High temperature dishwasher is to be repaired to provide a sanitizing cycle that meets or exceeds 71 C.
      • 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).
      • All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
      • All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Back kitchen handsink;
      • - papertowel dispenser is empty
      • - faucet has detached from sink counter
      • Corrective Action(s): Re-stock papertowel dispenser.
      • Repair sink faucet, resecure it to sink counter.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Staff washroom - supply of single use containers stored inside.
      • Corrective Action(s): Remove all food equipment and supplies from staff washroom.
      • Re-organize premise inventory and restore use to washroom.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs and dishwasher log all discontinued as of July 4, 2025. Last previous premise inspection was conducted on July 4, 2025.
      • Corrective Action(s): Temperature logs are to be conducted daily in accordance with premise Food Safety Plan.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust / food debris build-up on surfaces observed throughout kitchen facilities;
      • - ventilation hood
      • - storage cabinets / shelving
      • - cooler interiors
      • - floors under cabinets / equipment / sinks
      • Ice machine interior is soiled with residue build-up.
      • Dining room - dust / debris in corners on floor, window ledges.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1 door undercounter cooler (end of front counter) 18 C
      • Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
      • Violation Score: 9
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: 4L milk jugs reused as syrup containers.
      • Corrective Action(s): Milk jugs are single use and are to be recycled after contents depleted.
      • Violation Score: 3
  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: Sliced deli meat stacked above food insert of open top prep cooler, internal temp 9 C
      • Tube of chestnut spread, stored on counter top, temp 20 C. Labelling indicates product requires refrigeration after opening.
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Do not store food above fill line of top food inserts as food product will not be maintained at 4 C or colder.
      • Violation Score: 5
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: Chewrai cookie display samples and promotional signage posted at front service counter.
      • Information supporting food product is from an approved source is not available..
      • Corrective Action(s): Chewrai food products are not to be sold, displayed or promoted until such time documentation indicating food product is sourced from an approved supplier.
      • Remove signage and display from premise.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Back kitchen - multiple light tubes burnt out not providing adequate lighting.
      • Front handsink - sink faucet is detached from sink housing.
      • Corrective Action(s): Replace burnt-out light tubes.
      • Resecure handsink faucet to sink.
      • Violation Score: 3
  8. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris on floor under front ice machine, cooler, freezer units.
      • Debris on floor in places under back cooler units.
      • 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
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food inserts double stacked or overfilled on top of prep cooler: egg mix 15 C, red peppers 12 C , sliced tomatoe 12 C
      • Food items inside front display cooler 10 C
      • Corrective Action(s): Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Product discarded.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Baking pans, muffin trays stored with food debris and used paper liners.
      • Wiping rag sanitizer container in back kitchen 0 ppm chlorine.
      • Corrective Action(s): All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
      • All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
      • 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
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food / debris build-up:
      • - kitchen floors under equipment in both front service area and back kitchen.
      • - cooler unit interiors
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 3 frying pans in back kitchen.
      • Corrective Action(s): Premise is restricted from producing grease laden vapors, pan frying food is not permitted.
      • Remove frying pans from premise.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display cooler powered down during inspection, 10 C
      • Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat pastry 28 C, cream cheese topped pastries 28 C, stored in room temperature display case
      • egg sandwich in microwave 33 C
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Magnetic knife strip soiled with food debris. Soiled knives stored on strip.
      • Food and soiled dishware stored on shelving together with cleaned, sanitized dishware.
      • Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple soiled wiping rags left on counters with no sanitizer available.
      • Sanitizer container (back kitchen) less than 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).
      • Change sanitizer frequently to maintain sanitizer strength.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs are not maintained as per Food Safety Plan.
      • Corrective Action(s): Minimum daily temperature checks are to be conducted and recorded to verify safe cold temperature storage of food.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food / debris build-up on floors in corners, under / behind equipment in both back and front kitchen areas.
      • Food debris on cabinet door handles, storage shelves and cooler interiors.
      • 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
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Open top prep cooler 5 C
      • 2 door upright cooler 5 - 6 C
      • Corrective Action(s): Repair / adjust cooler units to maintain food at 4 C or colder.
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Used disposable gloves stored on kitchen shelving.
      • Corrective Action(s): When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website