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L'Aromas Coffee - Southlands

104 - 6388 Market Ave, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

L'Aromas Coffee - Southlands has been inspected 4 times by Fraser Health Authority since May 23, 2024. The most recent inspection, on September 25, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction 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 once on September 25, 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 October 3, 2025. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 May 23, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on October 3, 2025. 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.

4 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloth stored in sanitizer bucket. Sanitizer solution - using quats - solution concentration 0-25ppm.
      • Corrective Action(s): Follow directions on chemical bottle container to provide 200ppm quats sanitizer for sanitizing wiping cloths and for sanitizing food contact surfaces (counters, etc.) Change every 2 - 4 hours.
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two large sealed containers in cooler - food temperature at 120F or hotter. This is keeping heat inside of container and is affecting the temperature of the cooler.
      • Corrective Action(s): Immediately remove lid to let steam excape and cool soups quickly from 140F (60C) to room temperature in 2 hours or less and then cool to 40F (4C) in 4 hours or less. Cool soups quickly to 4C and then put in container in fridge. Cooling can be done in ice /cold water bath, using an ice wand that is cleaned and sanitized, or in shallow containers with large food surface area. Staff are using cold water bath. Verify temperatures with accurate thermometers. Use food grade containers for hot food.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Spoons and utensils that are used throughout day are cleaned and sanitized at night.
      • Corrective Action(s): Utensils that are continuously used should be cleaned and sanitized every 4 hours. Update your sanitation plan.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food safety plan to be available on site.
      • Corrective Action(s): Keep written food safety instructions on site and train staff in standard procedures.
      • Violation Score: 1
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): There is no liquid soap at the main kitchen hand sink.
      • Corrective Action(s): Provide liquid soap in the dispenser at main kitchen hand sink. In the meantime, staff will use the server area hand sink to wash hands. Replace paper towels in one customer washroom (empty).
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Ham and cheese crosissants are stored at room temperature.
      • Corrective Action(s): Please follow your food safety plan and include time tracking.
      • Violation Score: 1

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