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Canuel Caterers

1335 Dominion Ave, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Canuel Caterers has been inspected 12 times by Fraser Health Authority since October 3, 2017. The most recent inspection, on November 5, 2025, found no infractions.

8 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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.

  • 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 6 times across 4 separate inspections, most recently on November 3, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 once on October 14, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

12 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation. High temperature dishwasher final rinse cycle had a maximum temperature of 65C after multiple runs.
      • Corrective Action(s): Operator to wash dishes in the dishwasher and manually sanitize in the 2 compartment sink.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Pot (with boiled egg) placed inside handsink.
      • Corrective Action(s): Staff removed pot during inspection. All handsinks must remain clear for handwashing.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Repeat violation. High temperature dishwasher final rinse cycle had a maximum temperature of 65C at the dish level. Multiple cycles run. Digital gauge final rinse temperature noted below 82C.
      • 2) Hot holding unit (second section) noted broken. Not in use at the time of inspection.
      • Corrective Action(s): 1) Repair high temperature dishwasher to have a final rinse temperature of 82C at the manifold and 71C at the dish level. Staff called technician during the inspection - will be on-site tomorrow morning.
      • Correct by: November 5, 2025
      • 2) Staff indicated the whole hot holding unit will be replaced. Equipment specifications and quote provided during inspection.
      • Correct by: As soon as possible
      • Violation Score: 9
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher final rinse cycle had a 63C (minimum 71C) at the dish level - mutiple cycles were run.
      • Corrective Action(s): Operator to wash dishes in the dishwasher and manually sanitize using a 200ppm QUATS solution in the 2 compartment sink. Manual warewashing sign provided.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Raw eggs stored above ready to eat/cooked foods in the sliding door cooler.
      • 2) Handsinks being used as prep sink during inspection.
      • Corrective Action(s): 1) Store all raw foods below ready to eat/cooked foods to prevent cross contamination.
      • Date to be corrected by: Today
      • 2) Discussed with operator that handsink is to be used for handwashing ONLY. Any food prep to be done in the designated sink.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) High temperature dishwasher final rinse cycle had a 63C (minimum 71C) at the dish level - mutiple cycles were run.
      • 2) Hot holding unit (second section) noted broken. Not in use at the time of inspection.
      • Corrective Action(s): 1) Repair/service dishwasher. Final rinse cycle needs to have a temperature of at least 71C at the dish level.
      • 2) Repair hot holding unit (second section).
      • Date to be corrected by: As soon as possible
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temp dishwasher only at 66-68 deg C after rinse cycle
      • Corrective Action(s): 1) Use dishwasher to wash dishes with soap/water
      • 2) sanitize dishes in your 2 comp sink with sanitizer filled in one compartment
      • 3) Repair dishwasher
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher only achieved 66-68 deg C after rinse cycle
      • Corrective Action(s): Repair dishwasher such that it acheives minimum 71 deg C after rinse cycle
      • Correct by: ASAP
      • Violation Score: 9
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): dishwasher sanitizer does not have sufficient sanitizer of 50ppm
      • Corrective Action(s): increase sanitizer from 10ppm to 50ppm. in the mean time manual sanitize all utensils in large pot sink with 100 ppm sanitizer
      • Violation Score: 5

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