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Bourbon Street Grill (Coquitlam)

2608 - 2929 Barnet Hwy, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Bourbon Street Grill (Coquitlam) has been inspected 15 times by Fraser Health Authority since August 29, 2022. The most recent inspection, on June 29, 2026, found no infractions.

7 of 15 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests 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.

  • 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 5 times across 5 separate inspections, most recently on June 23, 2026. 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 4 times across 4 separate inspections, most recently on June 23, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 3 times across 3 separate inspections, most recently on June 16, 2026. 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 December 19, 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 once on August 29, 2022. 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.

15 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Eggs and cut vegetables stored at room temperature observed again.
      • Corrective Action(s): Ensure that the eggs or any vegetables being used for food preparation are timestamped accordingly or placed on an ice bath with ice being replaced prior to melting.
      • Date to be corrected by: immediately
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Bags of sugar and rice observed on dry storage rack without pest proof containers to protect the items from contamination.
      • Corrective Action(s): Ensure to place the bags of sugar and rice in pest proof containers. Only take out as much as you need and tightly secure the rest so the foods are protected from any pests.
      • Date to be corrected by: 3 days
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Fume hood still observed with grease accumulation.
      • 2) Cardboard observed in multiple areas of the facility.
      • Corrective Action(s): 1) Ensure to clean the fume hood weekly or as needed. Grease drippings on the edge of the hood can contamination foods and accumulation of grease can lead to a fire hazard.
      • Date to be corrected by: 3 days
      • 2) Ensure to remove the cardboard as it can be a source of contamination due to its porous material and it can create conditions for pests as it can be a source of nesting material.
      • Date to be corrected by: immediately
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Bbq meats were taken out of the oven and were cooled in room temperature until ready to be grilled again.
      • Corrective Action(s): Ensure the bbq meats are placed in a hot holding unit prior to placing on the grill or cool the foods down and place in the cooler and take the foods out when ready to grill.
      • Date to be corrected by: immediately
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut vegetables observed in room temperature.
      • Corrective Action(s): Ensure all cold potentially hazardous foods are either kept on ice and refill prior to ice melting or keep ingredients in the cooler until use. If you are to use within the two hour timeframe, timestamp when the ingredients were placed outside.
      • Date to be corrected by: immediately
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding unit in the back was not plugged in. Hot held bbq meats were at 50C. Staff placed back in the oven.
      • Corrective Action(s): Ensure hot held foods stay at 60C or higher. DO NOT take out of the oven unless the hot holding unit is ready.
      • Date to be corrected by: immediately
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bucket in the front serving area measured at 0 ppm. No sanitizer spray or bucket was available in the back kitchen area.
      • Corrective Action(s): Ensure to prepare a bucket or spray of sanitizer prior to opening. Sanitizer must be at 100-200 ppm chlorine and ensure to check with test strips. Retrieve test strips to verify concentration and remake solution every four hours or as needed.
      • Date to be corrected by: immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): EHO asked staff to explain how they conduct manual dishwashing, and staff explained that sanitizing was not conducted.
      • Corrective Action(s): Ensure to follow three compartment sink manual dishwashing methods. All dishware and utensils must be washed, rinsed and sanitized. Use bleach at 100-200ppm and immerse dishware for at least 30 seconds. Air dry after.
      • Date to be corrected by: immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Foods were observed on the floor and eggs were stored above cut vegetables.
      • 2) Fume hood has significant grease accumulation inside the hood and on the edge of the hood.
      • Corrective Action(s): 1) Corrected During Inspection: Ensure foods are all off the floor at least 6 inches and do not place raw meats or eggs above ready to eat foods.
      • Date to be corrected by: immediately
      • 2) Ensure to clean the fume hood.
      • Date to be corrected by: Today
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed alongside all walls of the kitchen.
      • Corrective Action(s): Ensure to conduct a deep clean of the kitchen and remove all droppings. Droppings should be wet cleaned. DO NOT use vaccuum or dry sweep as this can be hazardous for the staff. Instead, spray bleach solution and wet clean.
      • Date to be corrected by: Today
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Noted large amount of fried chicken ball cooling at room temperature in large plastic bin -Temp 26 oC been out for 1 hr (statement of chef)
      • Corrective Action(s): - Proper cooling methods are : using shallow SS containers, using ice water bath, using blast freezer
      • -Switch to shallow SS container for cooling solid foods ( fried meat, chicken etc)
      • -Cool from 60 oC to 20 oC in less than 2 hrs from 20 to 4 oC less than 4 hrs
      • -Do not cool at JUST room temperature ( use the noted methods ) Follow FSP
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel noted at hand washing sink in the back
      • Corrective Action(s): Enough supply of paper towel and liquid soap are to be provided at all hand sinks at all time
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping still noted under equipment and in corners
      • Corrective Action(s): -Clean sanitize all surfaces
      • -Continue with pest control and monitoring
      • -Increase cleaning and sanitation
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ice machine lid is broken - it was covered by garbage bag
      • Corrective Action(s): - Repair/replace broken lid
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Nuggets ( chicken?) internal temp 10 oC - stored at room temp for >2 hrs
      • Corrective Action(s): Discard temp abused foods immediately - done at time of visit
      • No room temp holding of potentially hazardous foods are allowed- provide ice ( for limited holding < 2 hrs) or keep them in fridge
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: -Mold noted inside ice machine
      • -Food containers in kitchen/walk in cooler lid and outside buckets, lid of sealed dry goods are dirty
      • Corrective Action(s): -Discard ice, clean and sanitize fully inside the machine
      • - Clean and sanitize all food containers and lids
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Large amount of rodent dropping noted : beside janitorial sink, under dry storage bins, under/behind all equipment
      • Corrective Action(s): - Investigate all point of entry and seal them
      • -Clean and sanitize all contaminated areas ( wear personal protective equipment - rubber gloves/ mask, spray dropping with concentrated sanitizer solution 200 ppm bleach 2 table spoon in 1 gallon )
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted thorough the facility ( floor, walls, under/behind equipment , shelving )
      • Corrective Action(s): Deep clean the facility
      • Violation Score: 15
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Dirty dishware noted in all three sinks - label sinks as wash- rinse- sanitize sink and follow proper dishwashing steps
      • - Noted staff rinsing knife in hand washing sink
      • -Mold noted in ice machine
      • Corrective Action(s): -Label the 3 comp sink as wash- rinse- sanitize and follow the 4 step of manual dishwashing
      • - Do not wash anything in handwashing sink- all dishware to be fully washed using the 3 comp sink and following the proper 4 steps of dishwashing
      • -Drain and clean sanitize the ice machine- ( ice are not served to customers - just use to keep drinks cold
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Noted staff using hand washing sink to wash knife
      • Corrective Action(s): Hand washing sink is ONLY FOR HAND WASHING by staff
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping noted in several areas mostly on floor, under shelving , behind equipment
      • Corrective Action(s): - Clean and monitor - increase pest control service as required
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirt and food derbies noted on floor, on top of food containers, walk in cooler floor, under dishwashing sinks, and janitorial sink
      • Corrective Action(s): Deep clean the whole facility
      • Violation Score: 9
  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: -Noted wiping rags (dirty) on counter , on cutting board- No surface sanitizer is available at the back
      • -Noted take out containers under sink in the front
      • Corrective Action(s): -Use only clean wiping rags and keep them in a surface sanitizer between uses
      • -No food or food related items to be stored under sink- take them out
      • -All take out containers to be fully sealed and protected over night due to rodent issues.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Noted hand washing sink was full of raw carrots at time of visit.
      • Corrective Action(s): - This is unsanitary- no food prep to be done in the hand washing sink
      • -Hand washing sink must be used ONLY for hand washing and always fully accessible with liquid soap and paper towel
      • violation ticket will be considered.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Noted employees are not washing hands or washing their gloves ????
      • Corrective Action(s): Food handler to wash their hands properly- for glove any contamination, take out the gloves discard wash hands and put new gloves on!!!
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Noted ice scoop inside ice machine, handle in touch with ice.
      • Corrective Action(s): - Discard all ice - keep ice scoop in clean container out of the ice machine
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping ( mice) noted in different areas ( floor and shelving in the front.
      • Corrective Action(s): Clean- sanitize
      • -Increase pest control service and monitoring
      • -Protect all foods and containers
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted in the back
      • -Accumulation of dirt , grease , oil noted under/behind beside all cooking equipment, shelving units, dry food containers ...walls, floor
      • Corrective Action(s): Deep clean
      • - Dirty kitchen will contribute to pest infestation ( current issue) and accumulation of oil and grease will be a risk for fire in the facility
      • Violation Score: 15
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Noted raw meat stored above vegetable and ready to eat products in walk in cooler.
      • Corrective Action(s): Store any raw meat on lower shelf away from any ready to eat or veg
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent dropping noted under equipment and in corners .
      • Corrective Action(s): Clean up and put more monitoring devices ( sticky traps, snap traps ...) .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door was left open at time of visit.
      • Corrective Action(s): Keep the back door closed to prevent pest entry.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted for the kitchen ( under, behind beside equipment) floor and wall.
      • Corrective Action(s): Clean the kitchen.
      • Violation Score: 9
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Spruts, cut carrot, cut lettuce, cut onions stored at 18.1C. Prepared vegetables taken from walk in cooler less than 1 hour ago. Operator must store prepped vegetables at <4C. Operator moved all vegetables back into the walk in cooler
      • Corrective Action(s):
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding unit holding food at approx 50C. All hot holding units must hold food at >60C. Operator turned the hot holding unit dial up. Food cooked about 1 hour ago. Hot holding unit tested at >60C after 15 min.
      • Corrective Action(s):
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1. knives have food debris/grease
      • 2.ice machine has mold growth
      • Corrective Action(s): Clean and sanitize the listed items
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bucket sanitizer at the front of house tested at 0ppm chlorine. Ensure sanitizer buckets have a concentration of >100ppm at all times and should be replaced every 4 hours or when dirty. Operator made a new solution tested at >100ppm.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. mold and grease/food debris buit up in the walk in cooler along the walls and floor.
      • 2. build up of grease/food debris along the floor/wall throughout the kitchen
      • 3.build up of grease underneath the 3 compartment sink
      • 4.build up of grease in the vents of the stove area. Vents are due for professional cleaning
      • Corrective Action(s): Clean/remove all of the build up listed above.
      • Date to be corrected: Immediately
      • Violation Score: 15
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No foodsafe certified staff on site in operator's absence.
      • Corrective Action(s): Ensure at least 1 foodsafe certified staff is on site at all times
      • Violation Score: 1

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