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Core Culture - Smoothie Bar

110 - 1950 Oxford Connector, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Core Culture - Smoothie Bar has been inspected 9 times by Fraser Health Authority since November 9, 2018. The most recent inspection, on September 10, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 times across 2 separate inspections, most recently on June 3, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on October 27, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 December 3, 2019. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on May 23, 2024. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(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.

9 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishware and utensils used to prepare smoothies (blender pitchers, spoons, etc.) are being manually-washed in the 2-compartment sink without use of a sanitizing step to kill germs/pathogens on the equipment.
      • Corrective Action(s): All reusable dishware & utensils must be washed and sanitized using an approved method for eliminating germs/pathogens on the equipment.
      • Use one of the following methods to clean & sanitize items after use:
      • 1) Wash them in the Stero High-temp dishwashing machine, or;
      • 2) Manually wash & sanitize them in the 2-compartment sink using the approved 2-compartment sink method, as posted on the wall (requires soaking the dishware in a bleach & water solution after washing).
      • Violation Score: 5
  3. Follow-Up Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: After checking staff's FoodSafe status (who was the sole staff present at routine inspection), no valid FoodSafe certificate was found. At least one staff with a valid FoodSafe certificate must be present at all times during operation.
      • **This a repeat infraction**
      • Corrective Action(s): Train/hire more staff with FoodSafe (or equivalent) training. Due: 1 month (June 23, 2024).
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff are manually washing dishes but no final sanitizing step is being done.
      • Corrective Action(s): Dishwashing sign provided. Dishwasher also on site and is able to clean and sanitize dishes as well.
      • Either way, ensure dishes are sanitized after being washed and rinsed.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Lysol product being used for cleaning and sanitizing surfaces in the food areas. Product label states that it must be rinsed off after use in food areas.
      • Corrective Action(s): **This was noted in the last routine inspection** Ensure that the manufacturer's instructions are followed or switch to a different product that does not require a rinse such as 5mL plain bleach in 1L water.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on site during inspection with FoodSafe training (or equivalent).
      • Corrective Action(s): Have more staff trained or rearrange schedule to ensure at least one staff member on site is FoodSafe trained at all times.
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Lemon scented Lysol used for sanitizing food contact surfaces. Staff stated that it is not rinsed off which is contrary to the manufacturer's instructions on the label.
      • Corrective Action(s): Follow the label or switch to a no-rinse sanitizer such as 5mL bleach to 1L water.
      • Violation Score: 9
  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • The interior surfaces of the ice machine has mildew built up. The mildew can contaminate the ice and possibly make people sick.
      • Corrective Action(s):
      • Clean all interior surfaces of the ice machine with hot, soapy water. Sanitize with hot water and bleach, and then rinse with clean hot water. Ensure the machine is turned off and the ice is removed, before cleaning the interior surfaces. Increase the frequency the interior of the ice machine is cleaned.
      • **Correction date: Oct. 5/19**
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • The ice machine still has the plastic, protective coating on it. The plastic is not a durable or cleanable material.
      • Corrective Action(s):
      • Peel off all the plastic, protective coating to expose the stainless steel underneath, which is durable and cleanable.
      • **Correction date: Today**
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • At time on the inspection, staff member possessed an expired FoodSafe certificate. There must be at least one person working, at all times, that possesses a valid FoodSafe certificate. The staff member was aware of the refresher course and that it has to be taken before Dec. 31/18, or the full course will need to be completed.
      • Corrective Action(s):
      • Immediately enroll staff, with expired FoodSafe certificates, into the refresher course (go to www.foodsafe.ca), and have a staff member working at all times with a valid certificate.
      • **Correction date: Today**
      • Violation Score: 1

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