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Cuatro Coffee

202 - 9014 152nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Cuatro Coffee has been inspected 15 times by Fraser Health Authority since September 25, 2018. The most recent inspection, on August 24, 2026, found no infractions.

9 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 October 3, 2023. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on July 17, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 September 25, 2018. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on September 20, 2019. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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.

15 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in the back kitchen area lacked paper towels.
      • Corrective Action(s): Staff re-stocked single-use paper towels in the dispenser at the above-noted handsink. Ensure all handsinks are supplied with liquid soap, hot and cold running water, and single-use paper towels to enable proper handwashing practices.
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2-door under counter cooler was torn and needs to be repaired or replaced.
      • Corrective Action(s): Repair or replace the door seal to allow for easy cleaning and sanitizing
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Coffee steaming attachment is wiped with a cloth towel after each use.
      • Corrective Action(s): Coffee steaming attachment must be sanitized after each use. Attachment can be wiped with the 200ppm Quats sanitizer.
      • Violation Score: 5
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Both sanitizer spray bottles and a bucket contained a cleaner inside them rather than a sanitizer. Manager stated that they may have received the wrong supply from their supplier. Manager stated that they would order the QUATS sanitizer as well.
      • Corrective Action(s): 100 ppm chlorine sanitizer was filled into the sanitizer spray bottle and bucket with the wiping cloth to re-santiize areas. Make sure either chlorine sanitizer or QUATS sanitizer is used to sanitize all prep. surfaces and areas after they have been cleaned.
      • Violation Score: 5
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): A cloth towel was being stored over a disposal bin and it was being used to wipe a preparation utensil (food contact surface) used for coffee.
      • Corrective Action(s): Do not use cloth towels as they are absorbent and are not made of impermeable to moisture materials. You may use single-use disposable paper towels to wipe this food contact surface and then properly wash, rinse, sanitize, and air dry this food contact surface every 4 hours, whenever contaminated, and after final operation.
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: 1) Wet zip loc bags were observed being air dried near the 2-compartment sink. It was mentioned that these bags are used to store scones.
      • 2) Sour cream containers were being reused to store food in the upright freezer.
      • Corrective Action(s): 1) Do not reuse zip loc bags as they are intended for single-use only and are not manufactured for repeated warewashing and reuse. You may use durable food grade materials such as reusable tupperware or stainless steel containers or discard the zip loc bags after each use. [Corrected]
      • 2) Phase out the sour cream containers as they are not manufactured for reuse in a food service establishment setting; Correct within 2 months.
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The soup ladle was not being cleaned and sanitized frequently enough.
      • Corrective Action(s): Ensure the ladle is being cleaned and sanitized at the dishwasher every 2 hours, between each use, or kept at >60C or <4C. Date to be corrected by: Immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bulk food scoops were stored together with food in the bulk bins.
      • Corrective Action(s): Store all food scoops separately from food to avoid potential contamination of the food from the scoop handles. Date to be corrected by: Immediately
      • Violation Score: 3

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