Skip to content
Loading map…

Favourite BBQ

FC07 - 5000 Canoe Pass Way, Tsawwassen · Restaurant

Official record from Fraser Health →

Inspection summary

Favourite BBQ has been inspected 4 times by Fraser Health Authority since August 6, 2025. The most recent inspection, on July 28, 2026, found no infractions.

2 of 4 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: Food temperature control 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 2 times across 2 separate inspections, most recently on July 22, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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 2 times across 2 separate inspections, most recently on July 22, 2026. 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.

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Front display/hot holding unit at less than 60 C. Double/triple stacking of storage containers noted.
      • Corrective Action(s): Adjust - maintain all cooked food items at or above 60 C. Ensure equipment is functioning properly prior to food placement.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths not properly stored.
      • Corrective Action(s): Wiping cloths are to be stored in a sanitizer at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food Storage: Utensils being stored in food items. Cardboard noted lining prep line inserts. Food items are being thawed at room temperature.
      • Corrective Action(s): Utensils are not to be stored inside of food items. Cardboard is not to be used to line storage inserts. Thawing procedures - Thaw items in refrigerated units.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Large accumulation of grease noted below/behind cooking equipment - along walls.
      • Corrective Action(s): Clean and organize. Storage room: clean and organize. Effort is to be made to store all items off of floors.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked food items being stored in hot holding unit below 60 C. Hot holding cabinet is not being maintained at or above 60 C.
      • Corrective Action(s): Food items discarded. Adjust/monitor/maintain at
      • or above 60 C. Probe style temperature gauge is to be kept on site. Hot hold cabinet temperature gauge not accurate.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Manual dishwashing procedures are not properly being followed. Spray bottles not clearly labelled Mechanical dishwasher not being utilized.
      • Corrective Action(s): Ensure all food contact surfaces are being cleaned/disinfected after use. Too many wiping cloths noted being stored on site. Label all spray bottles. Service dishwasher.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food/opened ingredients are not properly protected. Dispensing scoops being stored inside of food items.
      • Corrective Action(s): Food/ingredients are to be kept store din covered, food grade containers. Dispensing scoops are not permitted to be stored inside of food items.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: FoidSafety Plan/procedures for the processing/cooking of barbecue duck is required to be submitted for review asap.
      • Corrective Action(s): To be submitted for review.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Shelving unorganized.
      • Corrective Action(s): Store all items in designated area, remove all unused items. (ie: used equipment - bolts/nuts are to be removed from surfaces, etc)
      • Violation Score: 3

Nearby inspected facilities

Own this business? Add a badge to your website