Skip to content
Loading map…

Ice Water Cafe

633 Poirier St, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Ice Water Cafe has been inspected 13 times by Fraser Health Authority since January 3, 2013. The most recent inspection, on March 18, 2026, recorded 2 infractions.

7 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on March 18, 2026. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • 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 2 times across 2 separate inspections, most recently on March 18, 2026. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]

  • 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 once on September 16, 2024. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 3 times across 3 separate inspections, most recently on March 18, 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.

13 inspections

  1. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION):
      • Observed prepacked sub, in the front retail cooler, had made on date of Mar-14-26. Staff stated that the subs have a 3 day shelf life and then are discarded. The subs may have elevated levels of microbes in them.
      • Corrective Action(s):
      • Immediately discard the subs as they are past the premises' best before dates. During the inspection, staff discarded the subs.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • Employee washroom had no an empty soap dispenser, staff are unable to remove microbes from their hands.
      • Corrective Action(s):
      • Immediately fill the empty soap dispenser in the employee washroom so staff can clean their hands properly. During the inspection, staff filled the soapy dispenser.
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation:
      • The front, retail cooler (storing prepackaged jello cups, wraps, sandwiches, etc.) has no thermometer placed inside the cooler. Staff are unable to monitor the temperature with a thermometer inside.
      • Corrective Action(s):
      • Purchase and place a thermometer inside the cooler.
      • **Correction date: Mar. 20/26**
      • Violation Score: 1
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Accumulated dust on the upper walls and ceiling of the premises. The dust could fall into food and contaminate it.
      • Corrective Action(s):
      • Wash the upper walls and ceilings to remove the dust. Add the cleaning of these areas to the cleaning schedule, so it is done routinely to prevent the accumulation of dust.
      • **Correction date: Mar. 24/ 25**
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • Aluminum foil lining drip trays under the grill has accumulated food and grease. Staff stated the foil is changed weekly. The accumulated food and grease will attract pests. This issue was brought up last inspection.
      • Corrective Action(s):
      • Throw away aluminum foil every night and put new foil on in the morning. If staff do NOT do this, stop covering/lining drip trays and wash the trays every night in the dishwasher.
      • **Correction date: Today**
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • Wall throughout the premises have dents, chips and peeling paint. The paint could fall into food and contaminate it. The dents and chips expose the unsealed drywall beneath, which is not cleanable and will absorb food debris. This will attract pests.
      • Corrective Action(s):
      • Repair and repaint all damaged walls so the walls are durable, smooth, level, sealed and cleanable.
      • **Correction date: Sept. 1/25**
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • There is accumulated dust and food debris on the upper walls; on the ceiling air diffuser grates; on the walls and floors behind and under equipment, tables, sinks, and shelving racks; and on the legs of equipment, tables and sinks. The dust could fall into food and contaminate it and the food will attract pests.
      • Corrective Action(s):
      • Wash and scrub the mentioned areas with degreaser and/or hot soapy water, and then sanitized to remove the dust and food. Develop a regular schedule these areas shall be cleaned to prevent the accumulation of dust and food.
      • **Correction date: Mar. 7/24**
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • Cardboard and foil are lining shelves and catch trays. Cardboard and foil are not durable or cleanable, so food will absorb into the material and attract pests.
      • Corrective Action(s):
      • Immediately stop covering surfaces with these types of materials as they are not food grade, durable, smooth, sealed or clean. If you choose to continue to use these materials to cover surfaces, then they MUST be thrown away every night and a new cardboard, foil, etc. must be place on the surface in the morning.
      • **Correction date: Today**
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Staff was packaging/portioning baked chicken strips into paper bags (4-5 per bag) after leaving out on cooling rack for only 5 minutes at time of inspection. Staff stored the bags of chicken strips, with openings folded inward, in a deep metal container one against another. The chicken strips were probed at 38 degrees Celsius at center using a probe thermometer. Staff was going to transfer the container into walkin cooler to store. This may result in uneven cooling for the chicken, and may not be able to cool the center of the chicken within the right amount of time, as a result allow bacteria spores/pathogens to start germinate and grow, leading to potential food borne illnesses when consumed.
      • Corrective actions: Staff poured out the chicken strips on a shallow pan (metal) for more cooling. Ensure to monitor cooling temperature throughout the process to ensure that the chickens are being cooled following the right cooling procedure: from 60 degrees Celsius (140 degrees Fahrenheit) to 20 degrees Celsius (68 degrees Fahrenheit) or less within 2 hrs and 20 degrees Celsius (68 degrees Fahrenheit) to 4 degrees Celsius (40 degrees Fahrenheit) or less within 4 hrs, and store at 4 degrees Celsius or less until served/reheated. Re-train all staff to ensure consistency. Recommended/advised staff and manager on site on different ways/practices to assist with rapid cooling. (Do not tightly cover when cooling, put over ice, put in shallow pans inside cooler)
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Ice scoops found being stored on top of ice machine and pop machine. Scoops were directly in contact with the outer surfaces of the machines. This is open to contamination from the environment, and can lead to cross contamination on the ice.
      • 2. Metal scoops used for scooping ingredients in the prep cooler inserts found being stored on top of the prep cooler counter at room temperature. Staff advised only washed at the end of each day. This can allow pathogens to grow to harmful #s and cause FBI.
      • Corrective actions:
      • 1. Store ice scoops in a clean bucket. Clean and sanitize scoops and bucket at end of each day. Manager cleaned and sanitized the ice scoops noted above, and then stored them in a clean bucket at time of inspection.
      • 2. Use clean utensils every time. Clean and sanitize the utensils after use. Or store utensils in a ice water bath, change ice water when ice melt or at least every 2 hrs. Ensure to clean and sanitize the utensils and bucket before refilling ice water. Manager prepared ice bath at time of inspection. Manager relayed message to staff.
      • Corrective Action(s):
  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General accumulation of debris and food under all equipment
      • Corrective Action(s): Please clean and sanitize under all equipment, perimeters and corners
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website