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Serious Coffee #32

102 - 900 Carnarvon St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Serious Coffee #32 has been inspected 5 times by Fraser Health Authority since June 26, 2025. The most recent inspection, on October 6, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 3 times across 2 separate inspections, most recently on October 6, 2026. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 6, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 30, 2026. For example: 313 - Live animal on the premises, excluding guide animal in approved areas [s. 25(1)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on March 30, 2026. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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.

5 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1X 4L jug of milk left out on countertop (product measured 12C internal)
      • Corrective Action(s): Discarded. Ensure that all cold potentially hazardous foods are kept <4C at all times
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): 2 issues:
      • -Low temperature dishwasher measured 0 ppm chlorine at the dish surface. Operator stated that the machine is not used very often.
      • -REPEAT OBSERVATION: Surface sanitizer measured 50 ppm QUATS in spray bottles.
      • Corrective Action(s): Replace the chlorine sanitizer for the dishwasher immediately. Obtain chlorine test strips to test the dishwasher's sanitizer concentration daily. Due 2 days
      • Staff remade the solution. Ensure that the sanitizer is filled fresh on a more frequent basis.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink blocked with cutting board at the time of inspection
      • Corrective Action(s): Do not block the handsink.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Paper towel dispenser or paper towel holder missing at handsink.
      • Corrective Action(s): Install a wall mounted paper towel holder at the handsink's vicinity.
      • Violation Score: 3
  2. 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): REPEAT OBSERVATION: Surface sanitizer measured 50 ppm QUATS in spray bottles.
      • Corrective Action(s): Ensure that sanitizer is filled fresh daily in the morning. Operator must add refilling bottles as a morning checklist line item.
      • Violation Score: 5
    • 313 - Live animal on the premises, excluding guide animal in approved areas [s. 25(1)]
      • Observation: 1X dog with a customer in the front of house at the time of inspection
      • Corrective Action(s): Discussed with customer that live animals are not permitted in the facility.
      • Operator must review with staff re: animal entry policy. Pets are only permitted in the outdoor seating area.
      • Violation Score: 1
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher measured 0 ppm chlorine at the time of inspection. Machine was primed twice however there was no noticeable sanitizer in the sanitizer feed tube.
      • Corrective Action(s): Directed operator to use 2 compartment sink for sanitizing dishware after running them through the dishwasher.
      • Dishes must be sanitized for 1 minute in sanitizer solution then air dried.
      • Repair the machine and ensure that the sanitizer concentration is tested twice daily.
      • Sanitizer must test 50-100 ppm chlorine at the dish surface
      • Violation Score: 15
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Surface sanitizer solution measured <50 ppm QUATS in spray bottles at the time of inspection. Wall mounted dispenser measured 200 ppm QUATS
      • Corrective Action(s): Refilled. Ensure that the spray bottle is filled fresh daily for use.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher unable to sanitize dishware: sanitizer measured 0 ppm chlorine at the dish surface.
      • Corrective Action(s): Repair the dishwasher immediately. Due Monday Nov 10 at 10am.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer solution measured <50 ppm QUATS in spray bottles at the time of inspection. Wall mounted dispenser also measured approx 50 ppm QUATS or lower, even after running the dispenser for 1 minute.
      • Corrective Action(s): Manually mix QUATS sanitizer into water to achieve 200 ppm QUATS. Ensure that surface sanitizer concentration is measured daily and corrective actions are taken if reading falls below 200 ppm
      • Violation Score: 5
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