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Flavor Balance Espresso Bar

619 Belmont St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Flavor Balance Espresso Bar has been inspected 12 times by Fraser Health Authority since July 13, 2020. The most recent inspection, on July 17, 2026, recorded 1 infraction.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 3 times across 3 separate inspections, most recently on July 17, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 August 5, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 2 times across 2 separate inspections, most recently on February 24, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 February 16, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 August 5, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(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.

12 inspections

  1. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Live adult cockroach observed on the shelf under the prep counter.
      • Corrective Action(s): Consult with pest control on their next visit scheduled for later this month. The following actions must also be done by the opeartor:
      • 1) Clear all debris from the shelves under that prep counter
      • 2) Pull the prep cooler on the otherside of the counter away from the edge to inspect crevices
      • 3) Inspect any warm and moist areas (around the dishwasher, around the grease trap, cooler compressor units, etc.) and tight crevices (around light switches, between heavy equipment, under heavy equipment, etc.).
      • 4) Minimize any moisture that may be left overnight
      • Forward the next July pest report to EHO.
      • Date to be corrected by: end of July
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed in the following areas:
      • > On the ground next to the right-hand side of the dishwasher.
      • > On the shelf above the counter in the dry goods corner.
      • Cleaning for food debris is required on the shelves under the prep counter across from the warewash sinks.
      • Corrective Action(s): Remove droppings. Clean and sanitize the premises as per your sanitation plan. Any food debris or moisture accumulation must be cleared by the end of the day to prevent attracting pests.
      • Date to be corrected by: end of day today
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the following areas:
      • > Recyclables nook
      • > Dry storage corner, on the bottom 2 shelves above the pest proof bins
      • Corrective Action(s): Remove all droppings, clean and sanitize any affected counter tops and floor areas with a bleach solution.
      • Continue to monitor for activity. Call pest control for service to identify any entry points and seal immediately.
      • Date to be corrected by: March 3, 2026
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Empty recyclables (milk jugs and cartons) are not contained.
      • Corrective Action(s): Keep all empty recyclables contained in a designated bin to maintain sanitation and prevent attracting pests.
      • Date to be corrected by: March 3, 2026
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Pink mildew observed on the interior surface of the ice machine.
      • Corrective Action(s): Empty the ice machine to properly clean AND SANITIZE the interior surface. Use a food grade sanitizer.
      • Date to be corrected by: August 8, 2025
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station next to the 3 compartment sink was obstructed again at the start of inspection. THIS IS A REPEAT VIOLATION.
      • Corrective Action(s): All handwash stations must be ACCESSIBLE at all times. Do not store items inside of the basin.
      • Discussed with staff, a 3rd observation will result in further progressive enforcement.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning for food debris is required under the prep table across from the 3 compartment sink - on both shelves (middle layer and bottom layer)
      • Corrective Action(s): Remove food debris and sanitize.
      • Date to be corrected by: August 8, 2025
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator on site does not have valid food safe certificate, it has expired.
      • Corrective Action(s): Retake foodsafe level 1. If operator is ever not on site, at least one other staff member must be certified.
      • Date to be corrected by: 2 months - by September 30, 2025
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station in the kitchen was obstructed at start of inspection. Miscellaneous items such as papers, gloves and paper towel rolls were stored in the sink basin. Hand soap dispenser on the wall was filled but plugged and could not be used.
      • Corrective Action(s): All approved handwash stations must be available for use at all times. This includes supplying with hot+cold water, liquid soap, paper towels, and no obstructions.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Facility has begun serving wonton soups with wontons made in-house. Food safety plan has not been submitted for review and approval of new menu item.
      • Corrective Action(s): Submit a food safety plan for in-house made wontons to EHO for review.
      • Date to be corrected by: 2 weeks - March 10, 2025
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning for food debris is required in the following areas:
      • > Around the mop sink
      • > Behind the standup dough mixers
      • Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. Maintaining a high level of sanitation will prevent the presence of pests such as rodents, flies, and cockroaches.
      • Date to be corrected by: 1 week - March 3, 2025
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The cake display cooler has an ambient temperature of 14.0C
      • Corrective Action(s): Service or adjust this cooler so that it can maintain 4C or colder at all times. The cakes that are currently on display today must be moved to a working cooler immediately.
      • All cakes, dacquoise, and chicken pot pies must be refridgerated. All other items in the display coolers are non-PHFs (cookies and beverages).
      • Date to be corrected by: 1 week - March 3, 2025
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken Pot Pie noted in display casing stored in room temperature and measured at 21C. Operator stated that they keep track of time and serve the pie in less than 2 hours. However, no time tracking device or tracking label observed at the time of this inspection. Frozen chicken pies noted in freezer and operator stated that they bring out 5-6 at the time and reheat/serve in less than 2 hours.
      • Potentially hazardous food like Chicken pot pie must be kept at or below 4C. Or, if time tracking is desired then the operators should follow their food safety plan, have a time tracking system and food must be labeled.
      • Corrective Action(s): Following corrective actions must be taken:
      • Remove Chicken Pot Pies from display and keep in coolers at the time.
      • Make/write a food safety plan for chicken pot pie and Send your food safety plan to your health inspector for review. Your food safety plan must show how to keep the food safe storing in room temperature. Time tracking system should be clearly shown. Proper labeling required.
      • Important: Do not store pies in room temperature until your food safety plan for this food is reviewed and accepted by Fraser Health.
      • Date to be corrected by: Immediately
      • Violation Score: 15
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Do not hang clothing in front of the hand washing sink in the back. It must be unobstructed and available for use at all times.
      • Corrective Action(s): Discussed with the owner and corrected.
      • Violation Score: 5
  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): In-use utensils in servery were kept in room temperature water and utensils used for dairy products stored in same container as ice scoop.
      • Corrective Action(s): In-use utensils need to be kept in ice water to prevent the growth of bacteria. Different in-use utensils need to be stored separately to prevent cross-contamination. Ice scoop stored with spoon for yogurt may pick up traces of dairy that may then contaminate drinks that normally do not contain any dairy; and may pose a hazard for those with dairy allergies. Operator corrected at time of inspection.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): In-use wiping cloths not stored in sanitizer in between uses.
      • Corrective Action(s): In-use wiping cloths shall be stored in a bucket of sanitizer when not in use to prevent bacteria from growing on them. The alternative is to use single-use paper towels instead of cloth towels. The sanitizer in the bucket should be the same as the product used in the sanitizer spray bottles (i.e. quats sanitizer). Operator corrected at time of inspection.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Food products on display (but not for sale) not covered.
      • Corrective Action(s): All food products shall be covered or protected in a manner that prevents attracting pests. If food products are to be kept on display outside next to the front door they shall be covered.
      • Date to be corrected: Today
      • Violation Score: 3

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