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Gourmet Cup Beverage Station

K4 - 610 6th St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Gourmet Cup Beverage Station has been inspected 11 times by Fraser Health Authority since August 29, 2019. The most recent inspection, on July 13, 2026, found no infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 5 times across 5 separate inspections, most recently on January 12, 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 once on July 6, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 October 21, 2024. 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 October 21, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 5 times across 5 separate inspections, most recently on July 6, 2026. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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.

11 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Egg/tuna sandwiches in the display case were probed to be between 10-12 degC. Sausage rolls probed to be 7 degC.
      • Corrective Action(s): Discard foods.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator is not maintaining temperature logs. This is a repeat offence.
      • Corrective Action(s): Start recording your cooler temperatures daily. If this is coded again, you will be issued a Correction Order and/or Violation Ticket.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning needs to improve. The pump soap bottle at the 2-compartment sink is grimy. There's spilled coffee grinds on the counters that haven't been cleaned up.
      • Corrective Action(s): Clean all countertops and soap dispensers.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Several items noted with tape around it e.g. brush used for grinds, ice machine. Cardboard box is being used to store hot water kettle and other equipment that staff said they don't use. Broken plastic container was being used to store the brush used for grinds.
      • Corrective Action(s): Remove all items not used for the business from the premises. Get rid of the cardboard box. Replace broken items instead of taping it. If the ice machine can't be repaired, replace it. There's grime accummulating around the edges where it has been taped and can't be cleaned. Use a metal bowl instead of plastic for storing brush.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display case temperature was 8 degC. The thermometer inside the unit read the same. No temperature log was being maintained.
      • Corrective Action(s): Get the unit serviced.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: There was only one staff working and they didn't have Foodsafe Level 1 certification. This is a repeat offence.
      • Corrective Action(s): In operator's absence, at least one staff on duty must be certified. If this is coded again at the next inspection, a Violation Ticket will be issued.
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): There was no sanitizer in the solution used for storing wiping cloths.
      • Corrective Action(s): Ensure there's 200ppm chlorine in the solution. Refresh regularly.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Staff on duty did not know where the temperature log was.
      • Corrective Action(s): A temperature log must be maintained daily as discussed.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation requires improvement. The counter and syrup containers near the espresso machine requires a thorough cleaning. The dishwasher rack is slimy to the touch and has a build-up of grime on it.
      • Corrective Action(s): Clean the area and dishwashing rack.
      • 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 could not prove that they had FS level 1 or equivalent certification.
      • Corrective Action(s): In the operator's absence, at least one staff on duty must be certified.
      • Violation Score: 1
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths are quite worn out. They were stored in plain water.
      • Corrective Action(s): Replace the wiping cloths. Ensure that they're stored in 100-200ppm bleach solution at all times. Refresh the solution regularly.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: A temperature log is not being maintained. Staff did not know anything about it.
      • Corrective Action(s): A temperature log must be maintained daily, ideally once in the morning and once in the afternoon. All employees should be aware where the log is kept and should be trained to check and record cooler and hotholding temperatures.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some general cleaning required.
      • Corrective Action(s): Clean inside the pullout drawers. Ensure that the inside of the ice machine is cleaned regularly.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: There was only on staff working at the time of the inspection. They did not have valid FS level 1 or equivalent certification.
      • Corrective Action(s): At least one staff onsite must be certified at all times. Ensure staff gets certified.
      • Violation Score: 1
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): There was barely any soap in the soap dispensers at both hand sinks.
      • Corrective Action(s): Clean and refill the soap dispensers.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice scoop is hung on one of the cabinet doors.
      • Corrective Action(s): Store the ice scoop in a clean, empty container. Wash the container regularly.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs are not being maintained.
      • Corrective Action(s): Start recording all cooler/hotholding temperatures daily.
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): There was no detectable sanitizer in the solution used for storing wiping cloths.
      • Corrective Action(s): Always store wiping cloths in a sanitizer solution e.g. 1/2 tsp bleach per liter of water.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some general cleaning required.
      • Corrective Action(s): Clean behind the espresso machine and hand sink as discussed. Clean the drawers and cupboard on the other end of the kiosk where the 2nd sink is located.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator is not sanitizing countertops. Wiping cloths are stored dry on top of the counters.
      • Corrective Action(s): All wiping cloths must be stored in a sanitizer solution (e.g. 1/2 tsp bleach per L of water). Change the solution every 2 hours or as needed.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): There were no paper towels at the main hand sink.
      • Corrective Action(s): Refill paper towel dispenser at this sink
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning required.
      • Corrective Action(s): Clean coffee grinders by the coffee machine; move items from the counter and clean the countertop thoroughly, clean the mold growth on the pipe of the ice machine.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 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.
      • Corrective Action(s): In-use wiping cloths need to be stored in sanitizer in between uses to prevent bacteria from growing on them. Provide two buckets of sanitizer, one for each work area. Use 1/2 teaspoon of unscented household bleach per 1 litre of water as the sanitizer and ensure there is an adequate volume of sanitizer in each bucket to fully submerge the wiping cloths. Sanitizer shall be changed every 2-4 hours. Operator corrected at time of inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Soap dispenser for handsink was broken.
      • Corrective Action(s): Replace broken soap displenser to ensure soap is dispensed easily for hand washing.
      • Date to be corrected: March 14, 2020.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff was not able to provide proof of Foodsafe Level 1 certification at time of inspection. Operator was not onsite at time of inspection.
      • Corrective Action(s): Provide proof of Foodsafe Level 1 certification for all staff (3) to the undersigned for review.
      • March 20, 2020
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Submission of revised food safety plans is outstanding.
      • Corrective Action(s): As noted on the previous routine health inspection on August 29, 2019, operator is required to revise food safety plans and submit to the undersigned for review. Please make sure food safety plans are revised and submitted.
      • Date to be corrected: March 31, 2020
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on duty did not have Foodsafe Level 1 training.
      • Corrective Action(s): At time of inspection, operator was away from the premise and there was only one staff person on duty. Staff person indicated they have not yet taken their Foodsafe Level 1 training but is planning to do so. In the absence of the operator, food prremise shall have at least one staff on duty who has completed Foodsafe Level 1 with a valid certiificate. Staff person indicated that they often work by themselves at his food premise. Until staff person is Foodsafe Level 1 certified, operator shall ensure they or another staff with Foodsafe Level 1 are also on duty at the same time. Anyone interested in taking a Foodsafe course can go too www.foodsafe.ca for more information.
      • Date to be corrected: February 14, 2020.
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food safety plans submitted on April 2, 2019 were reviewed and require revisions.
      • Corrective Action(s): Reviewed food safety plan with operator and indicated where revisions are requried. Revise the plan for egg salad sandwiches to specify that eggs are boiled onsite in the soup urn. Also revise the plan for the soups to specify that soups are reheated to at least 72 degrees Celsius as fast as possible, and then kept warm at 60 degrees Celsius or more.
      • Date to be corrected: November 2019
      • Violation Score: 1
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer not labelled.
      • Corrective Action(s): Please make sure to label the container for the bleach sanitizer to avoid any confusion or mistake for it being plain water.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Organization of storage areas requires improvement and items not required were found on the premise.
      • Corrective Action(s): All cupboards and cabinets need to be better organized and remove any unnecessary items from the premise (e.g. old equipment, used packaging material, empty containers, etc.). Also make sure to store chemicals away from food and to store the chemicals in a designated area away from food and food preparation areas.
      • Date to be corrected: September 26, 2019
      • Violation Score: 1

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