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The Kop Coffee Roasters

1B - 1080 Cliveden Ave, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

The Kop Coffee Roasters has been inspected 8 times by Fraser Health Authority since October 21, 2019. The most recent inspection, on June 20, 2025, recorded 2 infractions.

2 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

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.

  • 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 2 times across 2 separate inspections, most recently on June 20, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 June 11, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 June 11, 2025. 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 July 16, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on August 12, 2022. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

8 inspections

  1. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): (1) Handsink in the roasting area blocked by a vaccuum, containers, and wooden shelves.
      • (2) Soap and paper towel not available at handsink.
      • Corrective Action(s): (1) + (2) Staff removed items. Liquid soap and paper towels provided.
      • **Repeat violations may result in further enforcement.** Ensure all handsinks remain clear and are supplied with hot and cold running water, liquid soap, and paper towels.
      • Violation Score: 5
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: (1) No staff on duty is FOODSAFE level 1 or equivalent certified.
      • (2) Operator's FOODSAFE level 1 certificate expired (2024).
      • Corrective Action(s): Operator and staff to complete FOODSAFE level 1 or equivalent course. Provide inspector proof of enrollment.
      • Date to be corrected by: June 25, 2025
      • Violation Score: 1
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (eg. dairy milk, almond milk, soy milk, oat milk, creamer) probed at 10C-12C.
      • Corrective Action(s): Staff discarded food items during the inspection. All cold potentially hazardous foods must be stored at 4C or colder.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): (1) No sanitizer prepared in sanitizer container.
      • (2) No chlorine detected in sanitizer spray bottle.
      • Corrective Action(s): Staff prepared a 100ppm bleach sanitizer solution for the container and spray bottle. Bleach must be readily available to sanitize food contact surfaces during operations.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): (1) Used paper towel and dish detergent bottle stored in handsink.
      • (2) No liquid soap available at handsink.
      • Corrective Action(s): Items were removed from handsink and soap was located during the inspection. DO NOT store any items in the handsink - it must remain clear for handwashing. Ensure handsink is supplied with hot and cold running water, liquid soap, and paper towels.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods (eg. oat milk) stored on the ground in dry storage.
      • Corrective Action(s): Store all foods (15 cm) off the floor to protect from contamination.
      • Date to be corrected by: Today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mould noted on plastic panel inside the ice machine.
      • Corrective Action(s): Discard ice. Thoroughly clean and sanitize plastic panel.
      • Date to be corrected by: Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Undercounter prep cooler ambient temperature measured at 10C.
      • Corrective Action(s): Repair/service cooler. Do not store any perishable products (eg. opened oat milk, dairy milk, creamer, soy etc.) in this unit until it can operate at 4C or colder.
      • Date to be corrected by: As soon as possible
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer detectable.
      • Corrective Action(s): Sanitizer replenished.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash stations not adequate.
      • Corrective Action(s): Liquid soap/single use towels (in dispensers) are required to be kept at all handsinks.
      • Violation Score: 5
  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Coffee roasting area hand sink not provided with liquid soap or paper towels.
      • Corrective Action(s): Ensure this hand sink is provided with liquid soap and paper towels at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Display case used to display pastry products has been removed from the premise. Operator is looking for a replacement based on size. At the time of inspection pastry products not protected from potential contamination.
      • Corrective Action(s): Store these pasty products in containers, use saran wrap, place in plastic pouches, etc. until the replacement display case has been purchased. Correct immediately.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Beef rolls (3) placed in glass case on the counter in the front service area.
      • Corrective Action(s): Ensure beef rolls are stored at or below 4 degrees C. Relocated 2 beef rolls back to the under counter cooler.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Hand sink in roasting area has been removed.
      • Corrective Action(s): As per submitted plans to the health department a hand sink is required in the roasting area. Re-install the hand sink in the roasting area. Liquid soap and paper towels to be provided at this sink. In the interim, hand washing must be done at the front service area hand sink. Correct by September 1, 2022.
      • Violation Score: 5
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection no food contact surface sanitizer prepared and available for use.
      • Corrective Action(s): Ensure during operation a 100ppm bleach or 200ppm quats sanitizer solution is prepared and available for use. General sanitizer formula: 1 oz of regular unscented bleach to 1 gallon of water. If transferring to a spray bottle, ensure spray bottle is labeled. If using a container store all wiping cloths in the sanitizer solution.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Hand sink in roasting area/packaging area paper towels not placed in a holder/dispenser.
      • Corrective Action(s): Place paper towels in a holder or dispenser. Correct by July 2, 2021.
      • Violation Score: 1
  8. Routine Inspection

    0 infractions

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