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Coffee Monster

C1B - 15285 101st Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Coffee Monster has been inspected 5 times by Fraser Health Authority since June 23, 2025. The most recent inspection, on September 8, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 3 times across 3 separate inspections, most recently on September 8, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on September 8, 2026. For example: 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]

  • 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 March 9, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

5 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had 25ppm chlorine on the dish surface during the final rinse. Sanitizer pail was almost clear in colour.
      • Corrective Action(s): Ensure chemical dishwasher is able to provide a final rinse of 50ppm chlorine during the final rinse to properly sanitize equipment, utensils, and dishware. Sanitizer pail was changed and was primed and tested at 50ppm.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwash station basin was obstructed at the time of inspection. Staff stated the 2-compartment sink is used for handwashing.
      • Corrective Action(s): A dedicated handwash station must be accessible in each food preparation area to allow staff to properly wash hands.
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation (CORRECTED DURING INSPECTION): Frozen sandwiches were thawing at room temperature.
      • Corrective Action(s): Ensure frozen potentially hazardous foods are thawed in a cooler at 4C or less to limit the growth of pathogen and or the formation of toxins. Sandwiches were placed in the cooler at the time of inspection.
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): A broken wooden spoon was in the fryer area.
      • Corrective Action(s): Ensure all equipment is maintained in good condition to prevent physical contamination of foods. Spoon was discarded at the time of inspection.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer spray bottles were all greater than 400ppm (could not test the solutions).
      • Corrective Action(s): Quats concentration in excess of 400ppm is not food grade. Quats sanitizer solution must be maintained between 200ppm to 400ppm. Sanitizer spray bottles were diluted to 200ppm to 400ppm at the time of inspection. To prepare 200ppm of Quats sanitizer, add 5mL (1 teaspoon) of concentrate to 946mL of water
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Front under counter cooler was at 7C. Cooler was set to a low setting.
      • Corrective Action(s): Ensure cooler is able to maintain 4C or less on a consistent basis. Cooler was adjusted at the time of inspection to 4C. Monitor thermometer and adjust cooler as needed.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Coffee steaming attachment is sanitized at the end of the day.
      • Corrective Action(s): Ensure steaming attachment is sanitized after each use to prevent potential cross contamination. Review sanitation procedures with all staff.
      • Violation Score: 5
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front upright cooler was at 6C. Gas was last added to the cooler unit in October 2024. Temperature records indicated the temperature was greater than 4C on consecutive days.
      • Corrective Action(s): Service cooler and ensure it can maintain 4C or less on a consistent basis. Ensure temperature records are monitored and corrective actions are carried out if the temperature exceeds critical limits.
      • Violation Score: 3

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