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Stir Coffee House

101 - 5085 48th Ave, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Stir Coffee House has been inspected 17 times by Fraser Health Authority since September 7, 2012. The most recent inspection, on April 27, 2026, found no infractions.

11 of 17 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 July 29, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on April 17, 2019. 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 2 times across 2 separate inspections, most recently on May 10, 2018. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]

  • 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 once on April 17, 2024. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 28, 2025. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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.

17 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No Foodsafe trrained staff on site.
      • Corrective Action(s):
      • Violation Score: 1
  3. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation (CORRECTED DURING INSPECTION): Permit was not posted in a visible location as view was obstructed by the business license.
      • Corrective Action(s): Ensure permit is posted in a visible location for the public.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed a bucket of coffee beans being stored on the ground in the back storage room.
      • Corrective Action(s): Ensure all foods are stored at least 6" inches off the ground to protect from contamination.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: The ice machine had visible black mold growth.
      • Corrective Action(s): The mold can contaminate the ice, which in turn can be served to customers. Empty the ice from the ice machine, and clean the mold, then sanitize it with bleach solution 100-200 ppm. Ensure a frequent cleaning schedule for the ice machine.
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizing bucket used for wiping cloths had 0 ppm chlorine detected at time of inspection.
      • Corrective Action(s): Ensure sanitizing bucket has 100 - 200 ppm of chlorine (1 tsp for 1 L of water) with cloths fully submerged in solution.
  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 10 ppm chlorine solution measured from sanitizing bucket. Improper sanitation of food contact surfaces cause growth of pathogens and their toxins.
      • Buckets are stained and worn out.
      • Corrective Action(s): Replace the bucket and ensure it's in good condition. Ensure 200 ppm chlorine solution always available in sanitizing bucket. In the meantime, use chlorine solution spray bottle at 200 ppm to sanitize.
      • Violation Score:
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: All refrigeration units are lacking accurate indicating thermometer.
      • Corrective Action(s): Provide accurate indicating thermometer to each refrigeration units.
  12. Routine Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One gallon jugs of milk being left on counter.
      • Corrective Action(s): All potentially hazardous foods must be kept at or below 4C at all times, do not leave gallon jugs of milk on the counter. Any potentially hazardous food above 4C for greater than two hours to be discarded.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Clean racks of dishware being air dried beside sink that is used to rinse dirty dishes and to "toss" in container dregs. Dirty water and coffee, milk and other remnants of food splashing onto "clean" dishes.
      • Corrective Action(s): Make sure there is a physical or mechanical barrier in place to prevent contamination of clean dishware.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Jam jar jugs that hold tongs for beets and tomatoes are at room temperature and do not have any sanitizer in them.
      • Corrective Action(s): Containers for tongs must have an approved sanitizer in them or boiling water to prevent pathogen growth and contamination of food. Whether using an approved sanitizer or boiling water these jugs must be emptied regularly (~ every 1/2 hour) and new sanitizer solution used or fresh boiling water.
      • Violation Score: 9
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation (CORRECTED DURING INSPECTION): Employee with hair hanging in her face that she is frequently brushing out of the way, placing behind her ears and then removing.
      • Corrective Action(s): Staff need to ensure that their hair is properly restrained so that does fall on the face or require employees to touch their hair to get it out of the way.
      • If staff do need to adjust their hair/hair-restraint they must wash their hands thoroughly after this and before returning to work.
      • Violation Score: 3
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

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