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Dufferin Care Centre

1131 Dufferin St, Coquitlam · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Dufferin Care Centre has been inspected 10 times by Fraser Health Authority since November 9, 2017. The most recent inspection, on July 28, 2026, found no infractions.

8 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 3 inspections in a row found no infractions. 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 2 times on September 19, 2024. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 on July 17, 2023. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

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.

10 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer detected in two bucket for wiping rags
      • Corrective Action(s): - Check sanitizer concentration with the test strip- ensure enough sanitizer concentration is available ( for quats min 200 ppm)\
      • Corrected at time of visit
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temp dishwasher was not working - dishware were not sanitized properly
      • Corrective Action(s): - Manually sanitize all dishware with sanitizer by soaking in sanitizer solution ( ie: bleach 1 oz in 1 gallon = 100 ppm for 2 minute and air dry )
      • - Use disposable serving utensils for today
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Temp at high temp dishwasher did not reach the mini 71 o C at plate inside using thermo label -after 3 runs
      • Corrective Action(s): - Repair so temp for rinse get to at least 82 o C (gauge) ( inside machine min 71 oc at plate)
      • Violation Score: 15
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Noted mixed cooked vegetable at temp of 45 oC - process of cooking
      • Corrective Action(s): -Keep hot foods at temp of minimum of >60oC -dont leave food out waiting for next process keep hot foods hot> 60 oC , cold foods cold <4 oC
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation (CORRECTED DURING INSPECTION): Noted frozen shrimp at room temperature.
      • Corrective Action(s): Keep frozen PHF either in freezer or to defrost keep them in cooler ( lower shelf)
      • Violation Score: 1
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

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