GotLot Tea Metro

101 - 5021 Kingsway, Burnaby · Restaurant

15 inspections

Follow-Up InspectionFeb 12, 2026
0 infractions
Routine InspectionFeb 5, 2026
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Low temperature dishwasher 0 ppm chlorine
  - Corrective Action(s): Low temperature dishwasher is to be repaired to provide a minimum sanitizing cycle residual of 50 ppm chlorine.
  - Until repaired food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
  - 1)clean surface of debris using warm water and detergent,
  - 2)rinse surface with warm water,
  - 3)immerse for 2 minutes in 100 ppm chlorine solution,
  - 4)allow surface of item to air dry before next use.
  - Violation Score: 25
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Food items stored on the floor in front service area.
  - Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: New prep cooler - top food inserts 6-7 C
  - Corrective Action(s): Repair / adjust cooler to maintain food at 4 C or colder.
  - Remove plastic film from cooler doors.
  - Violation Score: 3
Follow-Up InspectionAug 20, 2025
0 infractions
Routine InspectionAug 13, 2025
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Wiping rags on counter tops without any detectable sanitizer residual.
  - Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation: Handsink - soap dispenser not dispensing soap, papertowel dispenser empty.
  - Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
  - Staff restored function to soap dispenser and refilled papertowel dispenser at time of inspection.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Food inventory stored on the floor.
  - Utensils in use stored in stagnant water.
  - Ice scoop stored inside ice machine.
  - Containers of expired milk, whipping cream and creamer found in fridge.
  - Toy decorations stored in food preparation areas.
  - Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
  - Do not store food utensils in stagnant water as bacteria can quickly grow on surfaces. Utensils in use can be stored dry or an ice filled containers.
  - Ice scoop is to be stored in a sanit ary manner outside ice utilize product before it expires. Expired food product discarded.
  - Remove all toy decorations from food storage and preparation areas.
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Floor corners and lower storage shelves in cabinets below prep counters have build-up of dust and debris.
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of debris from surfaces.
  - Violation Score: 3
Routine InspectionFeb 25, 2025
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Kitchen handsink - soap and papertowel empty.
  - Corrective Action(s): Supplies restored during inspection.
  - Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Food inventory stored on the floor in places.
  - Corrective Action(s): Re-organize premise inventory to better define storage space for food inventory.
  - Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
  - Violation Score: 3
Follow-Up InspectionSep 13, 2024
0 infractions
Routine InspectionSep 12, 2024
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Low temperature dishwasher 0 ppm chlorine.
  - Corrective Action(s): Low temperature dishwasher is to be repaired to provide a minimum sanitizing cycle residual of 50 ppm chlorine.
  - Correction Date: Sept 13, 2024
  - Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
  - 1)clean surface of debris using warm water and detergent,
  - 2)rinse surface with warm water,
  - 3)immerse for 2 minutes in 100 ppm chlorine sanitizer solution,
  - 4)allow surface of item to air dry before next use.
  - Violation Score: 25
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Utensils in use stored in a container of stagnant water.
  - 2 cartons of cream expired Sept 10, 2024.
  - Food item stored in opened metal can in top of prep cooler.
  - Corrective Action(s): Do not store food utensils in stagnant water as bacteria can quickly grow on surfaces. Utensils in use can be stored dry or an ice filled containers.
  - Expired cream cartons discarded during inspection. Ensure inventory is rotated on a First In First Out basis and product past shelf life is removed from inventory.
  - Do not store food items in opened metal cans. After opening a can transfer remaining food leftovers to a plastic or stainless steel container.
  - Violation Score: 9
Routine InspectionJan 23, 2024
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Debris collecting on floor under front service cabinet.
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
  - Violation Score: 3
Follow-Up InspectionSep 19, 2023
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Premise has mouse activity.
  - Premise does not have a pest control service agreement in place.
  - One time pest technician came in Sept 15 indicated no signs of pest activity and provided no traps / glue boards, despite mouse droppings clearly visible in mulitple locations of premise.
  - Corrective Action(s): A professional pest control service agreement is to be in place providing a minium of monthly services to address rodent activity.
  - Provide copy of service agreement. Correction date: Sept 26, 2023
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Additional cleaning required on floor under front service counter and front display cooler where debris is collecting.
  - Corrective Action(s): Clean impacted areas.
  - Violation Score: 3
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Walls adjacent to mop sink and ice machine have moisture damage where areas are chronically wet.
  - Corrective Action(s): Walls are to have moisture proof baseboards installed to provide cleanable surfaces and prevent further moisture damage.
  - Violation Score: 3
Routine InspectionSep 12, 2023
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Cooke tapioca pearls stored at room temperature without a time monitoring system.
  - Corrective Action(s): Product discarded.
  - After cooking, tapioca pearls can be stored at room temperature for a maximum fo 2 hours. 2 hour period is to be monitored with a timer system.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Multiple wiping rags left on counter tops without sanitizer residual.
  - Staff observed manually washing dishware in handsink and food prep sink without proper cleaning and sanitizing procedures.
  - Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
  - Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
  - 1)clean surface of debris using warm water and detergent,
  - 2)rinse surface with warm water,
  - 3)immerse for 2 minutes in 100 ppm sanitizer solution,
  - 4)allow surface of item to air dry before next use.
  - All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
  - Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Supplies and accessories for crafting products (ie. toys, decorations, beads etc) stored throughout front kitchen together with food in food preparation and service areas.
  - Ice scoop stored in ice machine.
  - Food inventory stored on floor in kitchen, corner storage area and in back storage room.
  - Corrective Action(s): All crafting supplies and inventory is to be stored outside of the kitchen area and completely separated from food storage areas throughout premise.
  - Ice scoop is to be stored in a sanitary location outside of the ice machine when not in use to prevent handle, ice contact.
  - All food inventory, take-out item inventory is to be stored on shelving units, 6" or 15 cm off the floor.
  - Violation Score: 9
  - 304 - Premises not free of pests [s. 26(a)]
  - Observation: Premise has a mouse infestation.
  - Premise does not have a pest control service in place.
  - Corrective Action(s): Premise must retain the services of a professional pest control service for regular ongoing service.
  - Violation Score: 9
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Washroom - has several wall penetrations with wall tiling allowing for pest harborage in walls.
  - Corrective Action(s): Seal all wall gaps / openings to pest proof walls. (grout or wire mesh)
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Premise sanitation is poor.
  - Mouse droppings and debris build-up observed in the following locations:
  - - back storage room floor and corners along walls
  - - corner dry storage area floor under shelf and around fridges
  - - mop room on floor under cooler unit and shelving
  - - kitchen floor, corners under equipment (coolers / ice machine / cabinets)
  - Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
  - Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
  - Violation Score: 9
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Counter top wood shelf for tea - wood is unfinished and not easily cleaned.
  - Inventory for both kitchen food service and inventory for crafting business is stored on the floor preventing proper cleaning of premise and pest monitoring.
  - Corrective Action(s): Paint wood shelving unit, all surfaces a minimum of 2 coats of paint to provide a smooth, nonporous, easily cleaned finish.
  - Provide additional shelving units in mop room and back storage room to allow all inventory to be stored in an organized manner that will allow for convenient cleaning and pest control monitoring.
  - Violation Score: 9
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: 2 compartment sink does not have hot water supply.
  - Corrective Action(s): Repair sink faucet and restore hot water supply to this fixture.
  - Violation Score: 9
  - 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
  - Observation: Several used disposable gloves observed on counter tops throughout kitchen.
  - Corrective Action(s): When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
  - Violation Score: 3
  - 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: Staff on duty working alone does not have a certificate in Foodsafe.
  - Corrective Action(s): 1 certified Foodsafe staff must be on duty during all times of operation.
  - Violation Score: 1
Follow-Up InspectionJan 17, 2023
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): NEW OBSERVATION: ice scooper observed in ice machine atop ice
  - Corrective Action(s): Dishwash scooper. Do not leave scooper in ice machine as it may get buried, store outside in a clean washable container. Ice is a food and must be protected
  - Violation Score: 3
Routine InspectionJan 10, 2023
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: 2 large pots of cooling tea stored on the floor without lids
  - Ice scooper stored in ice machine
  - Corrective Action(s): Do not store foods on the ground without lids!
  - Do not store store the scooper in the ice machine, it may get buried
  - Violation Score: 3
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Open bulk food bags observed. Observed in under cupboards and the dry storage area
  - Corrective Action(s): Once bulk food bags are opened they are to be stored in rodent proof containers -ie. washable containers with lids
  - Violation Score: 3
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Too many non-food related goods are taking up food counter space (hence why foods are being stored on the floor!).
  - Corrective Action(s): Remove all the decorative games/toys next to the cappuccino machine, next to the POS station and on top of the 2-door display fridge
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Sprayn nozzle for 2-compartment wash sink is AGAIN leaking profusely when turned on. This was cited in the last routine inspection over 6 months ago
  - Corrective Action(s): Repair the leak
  - Violation Score: 3
  - 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: Lone worker at time of inspection (4pm) does not have this certification
  - Corrective Action(s): At least one worker must be certified at all times
  - Violation Score: 1
Follow-Up InspectionJun 10, 2022
1 infraction
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: NEW OBSERVATION: there is a hole in the wall behind the blender at bar
  - Corrective Action(s): Cover the hole up with a cleanable material
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Chest freezer STILL has not been defrosted -the top lid is not closing all the way
  - Nozzle faucet at 2-compartment sink STILL leaking
  - NOTE: operator must contact me if infractions cannot be corrected before the follow-up inspection
  - Corrective Action(s): Repair/defrost the equipment
  - Operator to verify by next week this has been corrected (email)
  - Violation Score: 9
Routine InspectionJun 8, 2022
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Low temperature chlorine sanitizing washer showing no residual as per test strips.
  - Observed the chlorine reservoir vat almost empty may explain the negative reading
  - NOTE: operator is not maintaining Daily Temperature/Concentration Logs for the fridges and dishwash. This needs to be maintained so as to better ensure your equipment is in good working order
  - Corrective Action(s): Replace the chlorine reservoir immediately. Do not wait until the reservoir vats go empty as you will miss cycles that properly wash dishware. Once levels are low replace with a new vat and top it up with leftovers from the old vat.
  - Operator to Manually Dishwash ware in the meantime as directed on the sign posted
  - Violation Score: 15
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Bar handsink has no single method drying method -paper towel dispenser empty
  - Corrective Action(s): Ensure all handwash sinks are adequately stocked:
  - -hot/cold water
  - -pumped soap
  - -clear for use
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: -Spray nozzle at 2-compartment sink is leaking when running
  - -Chest freezer next to hot water tank has accumulated ice preventing the top to fully close
  - Corrective Action(s): -Repair the leak
  - -Defrost the chest freezer before the accumulation of ice within
  - Violation Score: 3
Routine InspectionOct 29, 2021
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Bleach sanitizer has no bleach (~0ppm as per test strips)
  - Corrective Action(s): Minimum of >100ppm chlorine residual for adequate sanitizing of food contact surfaces required
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Bar area is cluttered with equipment and dishwash sinks is full of equipment.
  - Corrective Action(s): Organize, clean and sanitize the bar area.
  - Put away the drying dishes (leave in the washer for drying) or place dishwash racks above the 2-compartment sink.
  - Place more shelving above the bar counter on the wall to free up space. Placement of the syrups and teas on these shelves will free up space
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Chest freezer in hot water tank room -door cannot close due to build up of ice
  - Corrective Action(s): Defrost the freezer regularly to prevent this.
  - Violation Score: 3
  - 312 - Items not required for food premises operation being stored on the premises [s. 18]
  - Observation: Many items at the bar are not business related or for personal use such as the microwave, toaster oven, personal foods.
  - Corrective Action(s): Go through all the goods and equipment in the bar area -anything not related to the business or for personal use should be moved to the back storage area.
  - Violation Score: 3