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Cora Breakfast and Lunch (Surrey)

101-102 - 15133 56th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Cora Breakfast and Lunch (Surrey) has been inspected 18 times by Fraser Health Authority since January 24, 2019. The most recent inspection, on October 1, 2026, recorded 1 infraction.

11 of 18 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 4 times across 4 separate inspections, most recently on April 16, 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 4 times across 4 separate inspections, most recently on October 30, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on October 1, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 June 29, 2020. 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.

18 inspections

  1. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies present towards back kitchen area's.
      • Corrective Action(s): Continue working with pest control services to mitigate fruit fly issue.
      • Date to be corrected by: October 9, 2026
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer detected in sanitizing pails and spray bottles labelled sanitizer at time of initial inspection. Source dispenser was empty and no back-up refill was available. Education provided and bleach solution was formulated during inspection.
      • Corrective Action(s): Ensure santizer is available in source dispenser before dispensing out solutions for use during service.
      • Violation Score: 5
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Insert of eggs left out at room temperature that measured surface temperture of 18.1 degrees C.
      • Corrective Action(s): Potentially hazardous food items such as eggs must not be left out at room temperature as it can promote the growth of pathogens.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine interior observed to have biofilm growth by the baffles.
      • Corrective Action(s): Turn off ice machine and remove all the ice inside to thoroughly clean and sanitize the inside of ice machine.
      • Date to be corrected by: November 6, 2025
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies noted in many area's in the back kitchen - more prominent in the dry storage area.
      • Corrective Action(s): Licensed pest control services are in place Please consult with pest control services to mitigate the problem.
      • Date to be corrected by: November 6, 2025.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Hard to reach area's along the wall and corners in the back kitchen require thorough cleaning. Accumulation of dark dirt and debris adhered along lower part of the walls and floors.
      • Corrective Action(s): Clean and sanitize area's mentioned above.
      • Date to be corrected by: November 6, 2025
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Faucet leak observed at servery hand wash station's cold faucet handle.
      • Corrective Action(s): Ensure hand wash stations are in good repair such that there are no leaks occurring.
      • Date to be corrected by: November 6, 2025
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): All sanitizer pails and spray bottles meausred 0 ppm (Quats) at time of inspection. Sanitizer supply bottle at the main dispenser (above mop sink) was empty.
      • Corrective Action(s): Staff replaced the supply with a new bottle at time of inspection. All sanitizer pails and spray bottles refilled. 200 ppm Quats detected. Ensure to check the concetration of your sanitizer solution with appropriate test strips on a daily basis, and change the solution in the red sanitizer pails every 2 hours at a minimum.
      • Corrected at time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): One hand sink along the cook line was inaccessible/obstructed as it was storing a sanitizer pail.
      • Corrective Action(s): Ensure all hand washing sinks are accessible/unobstructed and properly equipped at all times. Do not store anything in front of or inside hand sinks.
      • Corrected at time of inspection.
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Some refrigeration units were missing thermometers.
      • Corrective Action(s): Ensure each refrigeration unit is equipped with its own separate thermometer.
      • Correct by: Today.
      • Violation Score: 1
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine 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): Fruit juices and cut fruit (for smoothies and juice) stored in undercounter cooler were measured to be between 8C and 10C.
      • Corrective Action(s): Relocated to other properly working coolers. All cold potentially hazardous food items must be stored at 4C or colder.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer buckets in the front server line were tested to have a concentration of 50 ppm Quats.
      • Corrective Action(s): 200 ppm Quats is required. Operator changed sanitizer solution in buckets at time of inspection; 200 ppm Quats detected.
      • Ensure to change solution in sanitizer buckets every 2-4 hours, or sooner if solution becomes visibly dirty/cloudy.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Undercounter cooler for cut fruit and fruit juices was measured to be between 8C and 10C. Ice build-up noted at the back of the cooler unit.
      • Corrective Action(s): Defrost cooler and service cooler or replace cooler. To promote air circulation, do not fill the cooler completely and do not put tall items (such as large juice bottles and boxes) at the back such that it blocks the condenser. Do not use this cooler until it is capable of maintaining temperatures of 4C or colder.
      • Correct by: Immediately.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sausage links received this morning were at approximately 12C at time of inspection.
      • Corrective Action(s): Sausage links were immediately placed back into the walk-in cooler. Remember the following procedure for receiving goods:
      • 1) Place potentially hazardous foods into the cooler first
      • 2) Followed by frozen foods
      • 3) Followed by less potentially hazardous foods (e.g. uncut vegetables, whole fresh fruits)
      • 4) Followed by dry food products
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Single-use take-out lids placed in proximity to the QUATS spray bottle nozzle.
      • Corrective Action(s): Take-out lids were relocated to storage area at time of inspection. Keep take-out lids and containers away from chemicals to avoid chemical contamination.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sanitizer is dispensed at 200ppm Q in the dispensing system. Sanitizer residuals in the sanitizer containers on the cook line measured between 50 & 200ppm Q. Sanitizer must measure 200ppm Q.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Only one of two kitchen handsinks is supplied with dispensers for single-use towels and liquid soap. Install the required equipment at the second handsink.
      • Corrective Action(s):
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