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Best Western (Kitchen)

21650 Lougheed Hwy, Maple Ridge · Restaurant

Official record from Fraser Health →

Inspection summary

Best Western (Kitchen) has been inspected 19 times by Fraser Health Authority since October 31, 2018. The most recent inspection, on August 13, 2026, recorded 2 infractions.

6 of 19 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene 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.

  • 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 5 times across 4 separate inspections, most recently on August 13, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 May 2, 2023. 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 April 22, 2022. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on May 2, 2023. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 4 times across 4 separate inspections, most recently on November 16, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(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

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed heavy dust buildup around the nozzles of juice dispenser.
      • Corrective Action(s): Operator cleaned the dispenser during the inspection. Ensure it is maintained in sanitary condition.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Operator indicated wrong sanitizing step for manual dishwashing- operator stated that the dishes are beinf rinsed with plain water after sanitizing them with bleach solution.
      • - No sanitizer solution was observed in the kitchen
      • Corrective Action(s): - Operator was educated on how to manually wash dishes and how to sanitize them and refer to the sticker placed by the sink indicating the method of manual warewshing.
      • - A sanitizer solution was made during the inspection measured at 100 ppm.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): One compartment (closest to the stove) of the 3-compartment sink was not draining properly.
      • Corrective Action(s): Operator called the maintenance and fixed the sink during inspection.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: -ice maker interior surfaces covered with black mold and algae
      • Corrective Action(s): -shut the ice machine down immediately
      • -clean and sanitize the ice maker
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: -employee hand sink is disabled due to plumbing issues, drain is plugged with duct tape
      • -paper towel dispenser empty
      • Corrective Action(s): repair the hand sink plumbing and restock supplies
      • Violation Score: 15
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: food handler has not completed Food Safe Level 1 or equivalent
      • Corrective Action(s): please complete the course by April 1, 2026
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation (CORRECTED DURING INSPECTION): Permit not posted
      • Corrective Action(s): Operator relocated permit at the time of inspection. Ensure permit is displayed in a conspicuous location at all times
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty able to provide Foodsafe level 1 certification at the time of inspection.
      • Corrective Action(s): Ensure at least one staff on duty has Foodsafe level 1 certification or equivalent in the operator's absence.
      • Date To Be Corrected: Immediately
      • Violation Score: 1
  7. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Exposed wood on the side of cupboard by the stove.
      • Corrective Action(s): Paint the wood to ensure it is easily cleanable.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: coffee and foods splashed on the cupboards
      • -spilled foods in cupboards-
      • Corrective Action(s): complete cleaning as required
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: paint peeling off the interior of the Danby microwave, paint chips may contaminate foods
      • Corrective Action(s): replace the microwave
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: - Designated handsink in the kitchen is inaccessible and being used for drying pots and pans.
      • - Three compartment sink is being used for handwashing with a reusable towel used for hand drying. Paper towel rack is present.
      • Corrective Action(s): - Ensure the designated handsink is accessible at all times.
      • - Handsink must be stocked with single use paper towels.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pavement ants observed by the west exit door of the buffet.
      • Corrective Action(s): Eliminate the pavement ant infestation
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following were observed at the time of inspection:
      • - Accumulating food debris on the floor surrounding the refrigerator.
      • - Food debris on the sides and behind the oven.
      • - Accumulating food debris and dust behind the counter in the buffet.
      • Corrective Action(s): Cleaning is required in the areas mentioned above.
      • Violation Score: 9
  12. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): -Danby milk cooler set to 11C
      • -kitchen cooler set to 12C
      • Corrective Action(s): adjust both coolers to hold potentially hazardous foods at 4C or lower
      • Violation Score: 15
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: -sink stopper plugs are not available, immersion of dishes during sanitizing is not possible
      • Corrective Action(s): purchase stopper plugs
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: -hand sink not accessible (full of pots, lids etc)
      • -paper towels not provided
      • Corrective Action(s): -ensure the hand sink is clear of obstructions
      • -provide single use towels for the hand sink
      • Violation Score: 5
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: chlorine test strips not available
      • Corrective Action(s): purchase chlorine test strips to monitor the bleach concentration in the third sink
      • Violation Score: 3
  15. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Paint exposed wood surface adjacent to the exhaust fan above the oven.
      • Corrective Action(s):
      • Violation Score: 1
  16. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen sealed liquid eggs observed thawing at room temperature. These were relocated to the fridge
      • Corrective Action(s): Thaw either in the fridge at <4c or thaw under running cold water in a tray (Fill and drain).
      • Violation Score: 5
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paper towel dispenser empty. Paper towel dispenser relocated from dining area to kitchen.
      • Corrective Action(s): Purchase paper towel's that can fit inside the dispenser in the kitchen.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Paint exposed wood surface adjacent to exhaust fan above the oven.
      • Corrective Action(s):
      • Violation Score: 1
  17. Follow-Up Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Operator to submit a floor plan showing the location of the oven and document stating that the oven is not for cooking just reheating only..
      • Corrective Action(s):
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on site have food safe level 1. Manager stated staff will be taking the next available food safe course
      • Corrective Action(s):
      • Violation Score: 1
  18. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand sink observed with frozen juice packs defrosting inside
      • No paper towels in the dispenser
      • Corrective Action(s): Defrosting to be done either under running cold water (In the 3 compartment sink) or defrost inside the cooler
      • Violation Score: 15
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Oven has been installed in the kitchen. Note that cooking any foods on the stove top that may generate grease laden vapors is not permitted
      • Corrective Action(s): Operator to submit a floor plan showing the location of the oven. Operator to provide in writing what foods they intend to use the oven for. If there are additions other than what was already approved in the food safety plan, operator will need to ammend and resubmit the food safety plan for review.
      • Violation Score: 5
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on site at time of inspection had foodsafe level 1.
      • Corrective Action(s): Ensure coverage is in place by having several staff take the course.
      • Violation Score: 1
  19. Follow-Up Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator to submit written food safety plan showing steps on how the eggs and sausages are cooked and hot held showing time/temperature controls
      • Corrective Action(s):

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