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UniTea Cafe and Lounge

A-605 Railway Ave Ashcroft BC V0K 1A0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

UniTea Cafe and Lounge has been inspected 3 times by Interior Health Authority since September 6, 2022. The most recent inspection, on October 22, 2025, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 October 22, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 October 22, 2025. For example: 1 Does the facility have proper monitoring supplies?

About this data

These results come from Interior 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.

3 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep cooler: 5.3 C; glass door cooler: 9 C*. *- Move potentially hazardous foods from glass door cooler into unit that can maintain food below 4 C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat test strips are needed to monitor sanitizing concentration. Ensure display thermometers are placed where they are easy to read.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Temperature control units (Freezers and coolers) were observed without a thermometer inside units. This is required to ensure the proper temperature control is taking place and that potentially hazardous foods are not temperature abused. Temperature abuse can cause growth of harmful pathogens to dangerous levels increasing the risk of foodborne illness. • No probe thermometer was located during inspection. This is required to ensure cooking, reheating, and hot holding temperatures are being met. Corrective Actions: • A probe thermometer is required to measure the cooking, hold holding, and reheating of food items. This must be used to monitor processes • Thermometers for the cooler and freezer units are required. This will be placed inside the units.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Observed the smaller glass window cooler had measured at 8-10°C Corrected During Inspection (CDI) • Some recently placed items at were still at satisfactory temperature were moved to working (≤4°C) cooler. Other potentially hazards food items were discarded. Cooler had ice build up that was only cooling products on lower shelve when temperatures were checked. Corrective Actions: • Please either repair or replace the cooler with a working condition cooler (≤4°C). Do not use this cooler until temperatures can be verified to be ≤4°C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • No sanitizer testing strips available onsite • No probe thermometer available onsite Corrective Actions • Operator must have sanitizer testing strips and probe thermometer available onsite. This is very important to ensure adequate temperature controls are being maintained at safe levels. Also its important to monitor sanitizer concentration is always at a adequate concentrations for sanitizing action
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.

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