Coffee Loft

4462 Beresford St, Burnaby · Restaurant

10 inspections

Follow-Up InspectionDec 2, 2025
0 infractions
Routine InspectionNov 28, 2025
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
Follow-Up InspectionJul 4, 2025
0 infractions
Routine InspectionJun 27, 2025
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
Follow-Up InspectionNov 13, 2024
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
Routine InspectionNov 6, 2024
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
Follow-Up InspectionJul 8, 2024
0 infractions
Routine InspectionJun 24, 2024
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
Follow-Up InspectionJan 23, 2024
0 infractions
Routine InspectionJan 19, 2024
0 infractions