Gourmet Cup Beverage Station

K4 - 610 6th St, New Westminster · Restaurant

9 inspections

Routine InspectionJan 12, 2026
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
Routine InspectionJul 16, 2025
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
Routine InspectionOct 21, 2024
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
Routine InspectionMay 29, 2023
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
Follow-Up InspectionOct 26, 2022
0 infractions
Routine InspectionOct 19, 2022
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
Routine InspectionMar 13, 2020
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
Routine InspectionFeb 13, 2020
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
Routine InspectionAug 29, 2019
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