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City Avenue Market - Store

120 - 2627 Shaughnessy St, Port Coquitlam · Store

Official record from Fraser Health →

Inspection summary

City Avenue Market - Store has been inspected 13 times by Fraser Health Authority since August 22, 2018. The most recent inspection, on June 25, 2026, found no infractions.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Pests.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 10 times across 9 separate inspections, most recently on June 23, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on April 11, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on April 30, 2021. For example: 304 - Premises not free of pests [s. 26(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.

13 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2-compartment sink and hand-sink in the rear area of the store have no hot water supply. Employees are currently using the hand-sink in the meat processing room (nearby) for hand-washing.
      • Corrective Action(s): *Met with operator to discuss.
      • *Operator is awaiting visit from a plumber to investigate and restore hot water supply to the 2 sinks
      • *Operator to provide progress update by end of next week.
      • 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): Observation: The sanitizer in the back prep area was
      • 1) sanitizer bucket had no detectable levels of chlorine
      • 2) spray bottle had >200ppm of chlorine sanitizer concentrations that are either too high (>200ppm) or low (<100ppm) are not able to effectively destroy pathogens on food contact surfaces
      • Correction: The spray bottle was diluted to reach 200ppm chlorine.
      • The sanitizer bucket has a new bleach solution made to reach 100ppm chlorine. Ensure chlorine bleach sanitizer concentration is 100-200ppm by using test strips
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observation: The hand sink in the back produce prep area, and the 2 compartment sink had no hot water. Operator states that the strata had them turn the water off due to issues. Employees have been washing their hands in the meat prep area in the back. Employees need a designated handsink with hot water so they can wash their hands.
      • Correction: Ensure the hand sink has hot water, as well as the 2 compartment sink. Continue using the hand sink in the meat prep area.
      • Date to be corrected by: 2 weeks
      • Corrective Action(s):
  4. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot water supply to the hand-washing station and the 2-compartment produce prep sink is 'turned off'
      • Corrective Action(s): Restore hot water supply to the 2 sinks as soon as possible
      • Hand-sink in the meat processing room can be used as an alternate hand-washing station (hot water available) until hot water supply is restored.
      • Violation Score: 9
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand-washing station in the central area of the back room is out of order. Motion sensor is not operating, resulting in no water being dispensed from the faucet.
      • Corrective Action(s): This infraction has been observed during past inspections.
      • *Replace the motion-sensor-controlled faucets with traditional faucets (with adjustable water temps) by April 16th, 2024.
      • Violation Score: 9
  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing stations at the back food packaging station was non-functioning during the inspection. Hot/cold running water, soap, and paper towels are required at each handwash station to ensure food handlers maintain adequate hand hygiene.
      • Corrective Action(s): Repair the faucet at the rear handwash station to ensure flow of hot/cold water. Faucet repairs commenced prior to completion of inspection.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Cardboard covered table observed in the back food packaging area. Cardboard is an absorbent surface that cannot be adequately cleaned/sanitized.
      • Corrective Action(s): Ensure a durable, easy to clean material is used in the food processing area. Discard the cardboard and repair the underlying table surface (if in poor condition). Operator removed cardboard and corrected infraction prior to completion of inspection.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach sanitizer bottles not properly labelled. Previously-labelled quat sanitizer bottles were used. Staff must be aware of the contents of each cleaner/sanitizer bottle.
      • Corrective Action(s): Ensure all sanitizer bottles are labelled.
      • Violation Score: 3
  8. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand-washing sink in the produce area remains inoperable at time of inspection. Operator indicates that they've been unable to find a repair person to service the IR sensor for the sink.
      • Corrective Action(s): Employee on-site at time of inspection discovered that the IR sensor was unplugged from the power outlet. Hand-sink is now functioning after re-connecting to the power source.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): EP66 sanitizer chemical supply was replenished, but was not functioning correctly with the mall-mounted dispenser system.
      • Corrective Action(s): Store manager re-connected EP66 chemical to an alternate dispenser port at time of inspection. Sanitizer is now being dispensed at the correct concentration (ie. 200ppm).
      • *Operator instructed to contact the chemical supplier to obtain test strips for employees to confirm sanitizer concentrations.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand-washing sink in the receiving area is not operational (water is not dispensing from the faucet). Hand-washing station is also not accessible, as access is blocked by equipment/supplies.
      • Corrective Action(s): *Clear obstructions around the hand-sink and repair the faucet as needed to restore functionality of the hand-wash station.
      • *Employees should be instructed to use an alternate hand-wash station for hand-hygiene (eg. hand-sink in the meat processing room) until repairs are completed.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sanitizer supply chemical at the wall-mounted chemical dispensing system in the janitor's closet is depleted.
      • Corrective Action(s): *Replace sanitizer (EP66) chemical concentrate.
      • *Operator may use chlorine/water solution mixed at a ratio of 1 teaspoon of bleach per Litre of water as an alternative food-grade sanitizer until chemical supplies are restocked.
      • *Ensure to keep adequate chemical supplies on-hand to replace empty supplies as needed.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One of QUATS spray bottles in a cashier area measured 0ppm of QUATS. QUATS sanitizer must be at least 200ppm to be effective against germs
      • Corrective Action(s): Discard the 0ppm QUATS solution and refill with 200ppm QUATS solution. Check the concentration of QUATS using QUATS test strips. Operator mentioned that QUATS sanitation will be changed to freshly made ones (every other day)
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station by food prep sink blocked by grocery, stocks during receiving
      • Corrective Action(s): Please keep the handwashing area clear and accessible.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent droppings found on edges of walls in back area across meat processing room and walk in freezer and in delivery area
      • Date to be corrected by: Today
      • Corrective Action(s): Remove the droppings, clean the area, and sanitize the area w/ 1000ppm bleach solution. Continue to monitor for pest activities.
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor accumulation of dust observed on edges of wall in back area and delivery area, and on top of fans in a big walk in cooler
      • Date to be corrected by: Today
      • Corrective Action(s): Clean the mentioned areas in the above, and increase the frequency of cleaning
      • Violation Score:
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • The back veggie processing area and sink had food stains and was sticky. Staff are only sanitizing the area and not cleaning it first. This will attract flies and pests.
      • Corrective Action(s):
      • Immediately clean the veggies processing area and sink properly by washing with hot water and soap, wiping it with a clean cloth and hot water, and then spray with sanitizer. Inform staff of the proper process to clean. At time of inspection, the manager informed staff.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Bar soap was found at the hand sink in the meat cutting and processing room. Bar soap will allow germs to grow on it, therefore staff will put more germs on their hands when they touch the bar soap.
      • 2) The hand sink in the veggie processing area was blocked with boxes and not accessible to use. Staff are NOT able or encouraged to wash their hands before processing foods.
      • Corrective Action(s):
      • 1) Immediately discard the bar of soap and place a full, liquid soap dispenser at the hand sink. Inform staff they shall NOT use bar soap at any of the sinks to wash their hands.
      • 2) Immediately move all items and boxes away from the hand sink in the veggie processing area. Keep the hand sink clear so staff can access it.
      • At time of inspection, staff corrected both concerns.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation:
      • Some mice droppings found and minimal rodent activity still present, as per weekly pest reports and store manager. Pest entry into the facility is still occurring.
      • Corrective Action(s):
      • Rodent proof the facility by blocking all openings/cracks in walls around pipes, ventilation ducts, and electrical lines by using wire mesh (1/4" or smaller) and/or use steel wool and expanding foam. Keep up the cleaning, especially under fruit and veggie display units.
      • **Correction date: Sept. 19/19**
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

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