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Twins Coffee Shop

7 - 5765 Glover Rd, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Twins Coffee Shop has been inspected 19 times by Fraser Health Authority since September 21, 2017. The most recent inspection, on January 21, 2026, recorded 2 infractions.

8 of 19 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 7 times across 7 separate inspections, most recently on January 21, 2026. 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 August 5, 2020. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on April 26, 2018. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 once on October 17, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 January 21, 2026. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]

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.

19 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizing bucket measured over 200ppm chlorine. Test strips bleaches out.
      • Corrective Action(s): Mix half teaspoon of bleach to 1L water to make 100ppm chlorine for proper sanitization of food contact surfaces.
      • Violation Score: 5
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff on duty has FOODSAFE level 1 or equivalent certification
      • Corrective Action(s): Ensure operator and at least one staff on duty has FOODSAFE level 1 or equivalent certification at all times. To be completed by: 1 month
      • Violation Score: 1
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FOODSAFE level 1 is expired
      • Corrective Action(s): Take the training- FOODSAFE level 1 or equivalent to meet the regulatory requirement
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in the prep area was blocked with sanitizer bucket
      • Corrective Action(s): Donot store any items in the handsink. Handsink must be available for handwashing at all times.
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: New reach-in cooler ambient temperature in refridgerator section measured at 10C, in freezer section measured at -15C
      • Corrective Action(s): Repair or replace reach-in cooler so the refridgerator section consistently maintains 4C or colder and the freezer section operates at -18C or colder. Operator to notify EHO when required temperatures are acheived.
      • Violation Score: 9
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Upright refrigerator ambient temperature measured at 9-10C. Internal temperature of food item inside unit at 9.5C.
      • Corrective Action(s): - Service or repair refrigerator so it maintains food at 4.0C or colder.
      • - Transfer deli meat, cheese, cake and other high risk foods to cooler operating at 4C or colder until upright fridge is repaired. Corrected During Insp.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright fridge measured at 9-10C.
      • Corrective Action(s): - Service or repair unit so it operates at 4C or colder.
      • Date To Be Corrected By: 2020/08/12
  13. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food stored in upright cooler (and cooler ambient temperautre) were measured to be at 8C.
      • Corrective Action(s): Cooler temperature was adjusted at time of inspection. Ambient temperature of cooler had decreased to 2C by the end of the inspection. Ensure to monitor all cooler temperatures and keep a daily temperature log.
      • Violation Score: 5
  14. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on-site did not have their Foodsafe Level 1 certification.
      • Corrective Action(s): At all times, at least one food handler on-site must have their Foodsafe Level 1 certification.
      • Ensure enough employees complete the Foodsafe Level 1 course such there is always one person with their certification on-site at all times. *Keep copies of all Foodsafe certificates on-site
      • Correct by: 1 month
      • Violation Score: 1
  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: New high-temperature dishwasher has not been installed yet, scheduled for installation November 6th. Dishes are still being manually washed and sanitized in the meantime - observed proper manual dishwashing methods on-site at time of inspection. Sanitizer solution measured to be 200 ppm, not mixed with detergent. Good.
      • Corrective Action(s): Follow-up inspection to occur on Wednesday, November 7th.
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High-temperature dishwasher not working. Operator stated they have been looking to get a new dishwahser installed.
      • Staff have been manually washing and sanitizing dishes in two-compartment sink. Sanitizer solution for dishes was already set-up at time of inspection.
      • Corrective Action(s): Ensure to mix 1 oz of bleach to every gallon of water for a concentration of 200 ppm. Do not mix soap/detergent with bleach. Do not rinse dishes after they have been sanitized, and allow all dishes to be air-dried.
      • Install new high-temperature dishwasher by: 2 weeks.
      • Violation Score: 15
  18. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Coffee stirring utensils stored in room temperature water again.
      • Corrective Action(s): All in-use utensils must be stored in ice water and washed and sanitized every 2 hours. Repeat violation.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer solution was readily available for use at time of inspection. Spray bottle was filled with vinegar water.
      • Corrective Action(s): Vinegar is not an approved food contact surface sanitizer. Mix 1 tsp bleach with 1 litre water for a bleach sanitizer solution with a concentration of 200 ppm. Repeat violation.
      • Fresh bleach solution was prepared at time of inspection.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottle is still not properly labelled.
      • Corrective Action(s): Label spray bottle with "sanitizer" immediately. Repeat violation.
      • Violation Score: 3
  19. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Coffee/beverage mixing spoons were stored in room temperature water in between uses and washed only at end of day.
      • Corrective Action(s): Discontinue this practice. Store all utensils in ice water in between uses and wash and sanitize utensils and holder every 4 hours at a minimum or sooner when the water becomes visibly dirty. Operator washed and sanitized mixing spoons and holder at time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer solution bottle was misplaced and was not available in kitchen area at beginning of inspection. Operator had to look for spray bottle; bleach solution in spray bottle was too strong and bleached out the test strip.
      • Corrective Action(s): Operator supplied the kitchen with bleach soltuion at time of inspection and diluted the solution to be a concentration of 200 ppm. Ensure to mix only 1 tsp of bleach per litre of water for proper concentrations.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer spray bottle is not labelled.
      • Corrective Action(s): Label spray bottle with "sanitizer" immediately.
      • Violation Score: 3

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