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The Coffee Bun Bakery & Cafe

1015 - 1163 Pinetree Way, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

The Coffee Bun Bakery & Cafe has been inspected 15 times by Fraser Health Authority since April 20, 2018. The most recent inspection, on February 26, 2026, found no infractions.

9 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 3 separate inspections, most recently on January 7, 2025. 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 July 18, 2023. For example: 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]

  • 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 once on April 18, 2019. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3 times across 3 separate inspections, most recently on May 23, 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.

15 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on site has valid FOODSAFE Level 1 or equivalent training certificate.
      • Corrective Action(s): In operator's absense, at least one person must have valid FOODSAFE Level 1 or equiavlent training at all times to ensure safe food handling procedures are followed. Have at least one staff member apply for FOODSAFE level 1 training and submit proof of application (e.g. receipt of payment) to the health inspector via email for verification.
      • To be corrected by: May 27, 2025
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in spray bottle measured at >> 200 ppm chlorine concentration with test strip. Staff diluted sanitizer during inspection.
      • Corrective Action(s): Prepare bleach sanitizer at a concentration of 100-200 ppm chlorine concentration by mixing 1/2 to 1 teaspoon of bleach with 1L of water. Ensure sanitizer does not exceed 200 ppm as it can chemically contaminate surfaces and food.
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Stand up freezer by the back storage, chest freezer and another stand up freezer near the entrance to the kitchen were operating above -18'C. All three units had a thick layer of ice build-up inside.
      • Corrective Action(s): Ensure to have all freezers defrosted. Do this on a monthly basis.
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer available for use. 200ppm chlorine was prepared in a bucket to hold wiping rags at this time. REPEAT VIOLATION.
      • Corrective Action(s): Ensure to have 200ppm chlorine solution prepared in a bucket to hold wiping rags or a labelled spray bottle as discussed at this time. This is a repeat violation. As per progressive enforcement, failure to comply in future inspection(s) may result in issuance of a violation ticket.
      • Violation Score: 15
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's Foodsafe Level 1 had expired.
      • Corrective Action(s): Ensure to register for the course and notify the health inspector.
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution for surface disinfection not available at the time of the inspection. Operator was advised to prepare 200ppm chlorine solution in a bucket and have all food prep surfaces sanitized.
      • Corrective Action(s): Ensure to have a 200ppm chlorine (1/2 tsp of bleach per 1L of water) prepared in a labelled spray bottle or bucket to hold wiping cloths for each area - front/kitchen as discussed at this time. All food prep surfaces must be sanitized prior to initiating any food prep in the morning, after each possible contamination and every 2 hours during operation.
      • Violation Score: 5
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Cloths are found lying on the counter in the back kitchen.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action: Do not use cloths to dry hands. Cloths can harbour bacteria when wet
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A container of ice-cream was found uncovered inside the upright freezer that had ice buildup on all shelves.
      • Date to be corrected by: Today
      • Corrective Action: Ensure all foods are covered to protect them from contamination.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ice build-up was observed on all shelves inside the upright freezer located close to the microwave in the back room.
      • Date to be corrected by: Today
      • Corrective Action: Remove the ice build up and clean the upright freezer. Ice buildup can fall inside and contaminate the food
      • Corrective Action(s):
      • Violation Score:
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wooden shelf is observed in the back kitchen
      • Date to be corrected by: April 25/19
      • Corrective Action: Replace the wooden shelf with another shelf made of smooth impervious material. Alternatively paint the wooden shelving with a product that will make the shelf impervious to moisture.
      • Corrective Action(s):
      • Violation Score:
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

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