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Serious Coffee #35 Errington

1548 Grafton Avenue, Errington, BC, V0R 1V0 · Food Premises

Official record from Island Health →

Inspection summary

Serious Coffee #35 Errington has been inspected once by Island Health (Vancouver Island Health Authority), on May 26, 2026. The most recent inspection, on May 26, 2026, recorded 1 infraction.

In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 May 26, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

About this data

These results come from Island Health (Vancouver Island 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.

1 inspection

  1. Routine

    1 infraction

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Spray bottles with sanitizer tested. There was less than 100 ppm QUATS concentration in the bottles. QUATS sanitizer to be effective must be between 200ppm to 400 ppm.
      • Ensure sanitizers are in right concentration. 200-400 ppm for QUATS. Do not dilute with water premixed ready to use products. Ensure to test spray bottles often to ensure the concentration is correct. Properly label the spray bottles and remove wrong instructions. Comments Hand washing and hygiene: - Handwashing sinks fully equipped with hot/cold running water, liquid soap, and paper towel. - Staff hygiene noted in good condition. - Staff observed handwashing in good frequency. Temperature control: - Food in all coolers measured at or below 4°C. Food in all freezers measured at or below -18C. - Thermometers observed in cooling units. - Temperature logs available and maintained daily and available onsite. - Walk-in cooler and front display cooler measured 4°C or colder. Sanitation: - General sanitation is satisfactory. - Food surfaces noted clean. - Food stored above ground. - Sanitizer used. Test strips available. - QUATS 200-400ppm detected in spray bottles/ Buckets. Bottles are labeled properly. Wiping cloths stored in sanitizer solution. - QUATS 200-400 ppm used as sanitizer- See notes - Mechanical dishwasher registered at 71C or hotter in final rinse water. Wash cycle is at 45-to-55-degree C. - 3- Compartment sinks available. Drying rack available. Kitchen implements stored in clean and sanitary condition. - Cutting boards and other food contact surfaces noted clean and maintained in good working condition. - Mop bucket/sink available and cleaning tools maintained. - Ice well kept clean. Pest control: - No obvious signs of pest or pest activity noted during inspection. Pest management is conducted by a pest control company. - Dry ingredients stored covered in pest-proof containers. - Premises well lit. General maintenance: - Chemicals stored properly. - Onsite staff has current and valid FOODSAFE Level I or equivalent certificate. - Permit with valid sticker placed in a visible location.

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