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Coast Tsawwassen Inn - Banquet Kitchen

1665 56th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Coast Tsawwassen Inn - Banquet Kitchen has been inspected 17 times by Fraser Health Authority since August 16, 2017. The most recent inspection, on April 7, 2026, recorded 1 infraction.

7 of 17 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 4 times across 4 separate inspections, most recently on April 29, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on April 7, 2026. For example: 203 - Food not cooled in an acceptable manner [s. 12(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 7 times across 7 separate inspections, most recently on July 5, 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.

17 inspections

  1. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A pot of soup/sauce stored in the walk in cooler had food temperature of 70C. Hot food is not being cooled quickly.
      • Corrective Action(s): For food safety, cool hot foods quickly from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Staff are now using ice bath to cool sauce before storing in walk in cooler.
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer in spray bottle registered at 100 ppm
      • Corrective Action(s): Ensure food contact surface sanitizer is made fresh daily and registers at least 200 ppm Quats or follow manufactures instructions
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Server wiping cloths - no sanitizer. Kitchen prep wiping cloths - sanitizer needs changing. Dishwasher took 4 runs to warm up to required temperature (180F on final rinse water temperature gauge and 160F measureed inside of the machine).
      • Corrective Action(s): Wiping cloths now stored in 200ppm quats sanitizer - good. Use quats test strips to verify sanitizer concentration. Note: For new commercial dishwasher, the final sanitizing rinse must be 180F (82C) at the final rinse gauge for every run of dishes. Pre-heat dishwasher and keep temperature records.
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some hard to reach areas, especially floors under equipment in kitchen and in dry storage room, require better cleaning.
      • Corrective Action(s): Update your written cleaning schedule. Keep all items 6 inches up off of floor to allow for cleaning. Recommend monitoring for pests in the dry storage room near the walk in freezer.
      • Violation Score: 9
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer has food stuck on back of the blade.
      • Corrective Action(s): Staff advise they will wash, rinse, and sanitize the meat slicer immediately. Recommend providing a brush to clean the back of the slicer blade.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris noted on floor and shelves.
      • Corrective Action(s): Deep clean kitchen including under equipment, all counters and shelves, insulated food containers, and doors/outside of equipment. Follow a written routine cleaning schedule (daily, weekly, monthly). Clean under shelves in pot/pan storage room - provide pest monitoring trap in this area.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The final rinse temperature gauge for commercial dishwasher may not be working properly.
      • Corrective Action(s): Verify that the dishwasher final rinse water temperature gauge is accurate. The final rinse water temperature should show 82C / 180F for the final rinse. Gauges are to be accurate to verify that the wash and rinse water temperatures meet the manufacturer's specifications.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: One spray bottle is not labelled.
      • Corrective Action(s): Label all chemical spray bottles to accurately show contents. Use chemicals as per label.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Meat slicers observed to have accumulation of food debris during time of inspection.
      • Corrective Action(s): Immediately clean/sanitize meat slicer so that all areas are free of food accumulation. Ensure to follow your sanitation plan with regards to cleaning schedule of meat slicer/dismounting for sanitation.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: During time of inspection noted more cleaning required underneath/behind equipment.
      • Corrective Action(s): Ensure all hard to reach areas, underneath/behind equipment are cleaning as apart of regular cleaning procedures. Date to be corrected by June 13th/22.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Deteriorating surfaces (walls,flooring) noted.
      • Corrective Action(s): Continue efforts to upgrade deteriorating surfaces. Repair damaged walls/flooring. New ceiling tiles installed.
      • Violation Score: 1
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted on shelving, under storage racks and behind/under equipment, grease trap area soiled - strong odor present. Boiling kettle becoming a storage area for rags and miscellaneous debris.
      • Corrective Action(s): Pull all items away from the walls - clean and organize facility. Remove all unwanted/unused items. Store all items in designated areas. Clean area around grease trap - ensure lid is properly sealed. Pasta kettle not to be used to store articles.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Deteriorating surfaces noted.
      • Corrective Action(s): Continue efforts to keep all surfaces in good repair. Ongoing.
      • Violation Score: 1
  13. Routine Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility - shelving unorganized. Food/debris noted along walls, under equipment/shelving, etc.
      • Corrective Action(s): Clean and organize facility. All items are to be stored in designated areas, in a sanitary manner. All unused equipment is to be removed to free up space.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Deteriorating surfaces noted.
      • Corrective Action(s): Continue efforts to keep all surfaces in good repair. Ongoing.
      • Violation Score: 1
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility: Shelving soiled, unused items noted, food ingredients unlabelled.
      • Corrective Action(s): Clean and organize shelves. Remove all unused items. Label all ingredient bottles.
      • Violation Score: 3
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