Skip to content
Loading map…

Gillnetter Pub

1864 Argue St, Port Coquitlam · Restaurant

23 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Debris and food spills observed on the floor spaces underneath the dishwashing line
      • 2) Debris and soil observed on the floor underneath the large ice machine in the alcove outside the kitchen
      • Corrective Action(s): *Thoroughly clean & sanitize the floors in affected areas within 2 days.
      • *Soil and food debris left on surfaces will attract pests and potentially lead to contamination of foods and/or food-contact surfaces.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Hot water supply to the prep sink in the kitchen is shut-off due to a leak in the faucet. Operator indicates that the faucet is scheduled to be repaired/replaced within 1 week.
      • 2) Water leak detected from pipe(s) under the high-temp dishwashing machine in the kitchen
      • Corrective Action(s): *Repair the faucet and dishwasher within 1 week
      • Violation Score: 9
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation:
      • Gnawed, white insulation on floor between the kitchen walk-in-cooler and u/c freezer unit. This indicates rodent activity and there could be openings around pipes/wires, or they are getting into the freezer unit's insulation.
      • Corrective Action(s):
      • - Inform the professional pest company of the activity.
      • - Block all holes/opening with steel plates, metal mesh (1/4" or smaller), or tightly stuff with steel wool.
      • - Place traps in this area to catch rodents.
      • - Clean up the gnawed insulation and monitor for more activity.
      • **Correction date: Today**
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • Broken floor tiles in the kitchen, in the cook line area. The floor is no longer sealed and easily cleanable as food accumulate in the cracks. This will attract pests.
      • Corrective Action(s):
      • Replace all broken floor tiles with new ones and seal so the floor is level, durable, sealed, and cleanable.
      • **Correction date: June 1, 2025**
      • Violation Score: 1
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed a soup that was cooling down in a 20L contatiner. Reviewed cooling practices with staff who stated that large containers of soups are allowed to cool at room temperature until they have cooled significantly then are put into the walk in cooler. No addional methods are being used to aide in the soups cooling down faster. In practice, soups of this volume and in this type of container are not able to reach 4C within the required time frames (60C to 20C in <2hours and then from 20C to <4C in under 4 hours).
      • Corrective Action(s): Discussed required cooling time lines as well as additional measures that can be used to cool large batches of soups/sauces, etc faster including smaller containers, shallow containers and cold water baths with stirring frequently.
      • Violation Score: 15
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Overall sanitation has improved over previous inspections. However grout between tiles in the main kitchen area has eroded and is absent in areas allowing a build up of food debris to accumulated. Multiple tiles in the main kitchen area are broken and food debris building up between broken pieces. Floor is no longer easily cleanable and impervious to moisture.
      • Corrective Action(s): Floor will need to be regrouted/sealed or redone in the near future. This may be done at the same time as the kitchen renovations if they are going forward within the next few months. Otherwise this will need to be done on its own within a few months in the absence of firm plans to move forward with kitchen renovations. No plans for kitchen renovation have been submitted to date, connect with undersigned EHO to update on plan to move forward with renovations.
      • Violation Score: 5
  6. Follow-Up 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: Sanitizer bucket that was newly filled up had no detectable level of sanitizer. It was later determined that the bottle of concentrate that was connected to the dispenser was empty.
      • Corrective Action(s): Bottle switched out during inspection. **Obtain test strips and ensure this is tested regularly to ensure a consistent concentration of sanitizer at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Staff member's jacket observed being stored directly on top of clean meat slicer in kitchen.
      • Corrective Action(s): Ensure staff have and utilize space to store their belongings outside of the kitchen. Street clothes must not be stored on top of any food contact surfaces as they can contaminate the slicer.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Break in sewage pipe in basement that services the kitchen including the dishwasher and bar glass washer. Greasy water observed free flowing from pipe on to the basement floor in non-food storage area. Plumbing company arrived during inspection and stated they would be able to complete repair with in one hour.
      • 2) Ice machine has build-up of mold in upper water reservoir
      • 3) Build-up of larger pieces of food debris under/behind grill/line equipment
      • Corrective Action(s): 1) See correction order for actions required.
      • 2) Clean and sanitize upper area of ice machine. Due: tomorrow
      • 3) Do a deep clean behind/under grill equipment and line coolers. Due: 1 week.
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Multiple spray bottles found in use in the kitchen, none of them had any form of label.
      • Corrective Action(s): Label all chemical containers including spray bottles to ensure quick and accurate identification. Due; Today
      • Violation Score: 9
  9. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant amount of cleaning has been done since yesterday however a few areas still require attention:
      • - between and behind grill equipment in kitchen
      • - floor in basement, still a significant amount of black stuck on grease throughout main walk ways
      • - shelving in basement still has flour build-up
      • Corrective Action(s): - Pullout and clean between, under and behind all grill/cooking equipment
      • - Scrape off or use some other form of cleaning to remove all stuck on black deposits
      • - Completely clean all shelving downstairs removing all flour/dust.
      • Due: Tuesday Feb 21, 2023.
      • Violation Score: 15
  10. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Line cutting boards appeared grey in colour in the center where most of the food prep is done. Discussed cleaning procedure with staff who stated they are wiped down with cloths and sanitizer throughout the day then sanitized at the end of the day.
      • 2) Two sanitizer cloths in use at line tables appeared to be previously white in colour however were a dark grey in colour and sanitizer only available in spray bottles, not in buckets. Only a few clean coloured cloths were available in case cloths needed to be changed out.
      • Corrective Action(s): 1) Have sanitizer buckets available to store cloths between use and ensure the cutting boards are fully washed (with soap, clean water and sanitizer at least every 4 hours, ex after lunch rush then after dinner rush).
      • 2) Replace sanitizer cloths with ones that are white and purchase more of them so they can be changed out regularly and to ensure there is an ample supply for staff to use without running out. Due: tomorrow
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature dishwasher only reached 67.6C, required minimum temperature is 71C at the dish level. Temperature gauge on dishwasher at the manifold appeared to go above the minimum temperature of 82C
      • Corrective Action(s): Close premise effective immediately until this is corrected. Have dishwasher serviced and repaired so that it reaches the required minimum temperature at the dish level. Also have temperature gauge checked for accuracy and calibrated if possible or replaced if needed. Repair company called during inspection.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Only hand washing station in kitchen was blocked during food preparation. Lack of prep space in general a challenge for staff in kitchen.
      • Corrective Action(s): Keep hand wash station free and clear at all times.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build-up of food, debris and grease observed under and behind most of the equipment in the kitchen and bar area, including between the tiles where grout is low. Build-up of flour, cob webs and other debris throughout the downstairs storage room. Also observed a build-up of white mold on the metal racks of the wire shelves in the downstairs walk in cooler, some shelves with mold were directly above open cooked food.
      • Corrective Action(s): Do a thorough deep clean of premise, removing all grease and debris from all areas of the floor in the kitchen, walk in cooler wire racks downstairs, dry storage room downstairs. Due: tomorrow
      • Violation Score: 15
  11. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Insert container of cooked chicken stored inside of a second insert of sliced cheese on the top section of the line cooler.
      • Corrective Action(s): The line cooler can only keep foods cooler that are stored directly in the cooler. Container rearranged during inspection.
      • Violation Score: 5
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Several inserts of foods such as deli meat and sliced cucumbers stored in a larger container of ice, however ice/water was only deep enough to touch bottom of inserts. Two bags of preshredded cheese was also observed stored on meat slicer at room temperature.
      • Corrective Action(s): When ice is used to keep foods cool, the inserts must be pushed down into the ice/water as the ice/water mixture is only able to keep the food cool from the level of the ice/water down. Also recommend swapping out the foods in this cooling arrangement for lower risk foods such as commercial salad dressings.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Concentration of quats sanitizer spray bottle in kitchen was >>200ppm. Staff stated that the spray bottle in the kitchen is refilled using a hand pump from the sanitizer bottle concentrate and that one pump to one ~1L bottle of water was the proportion to be used. However based on the colour of the sanitizer bottle solution found during inspection, at least three pumps of sanitizer concentrate was used (and was confirmed with EHO test strip), far in excess of the manufacturer's required 200ppm.
      • Corrective Action(s): Either have kitchen staff only use the dispenser at the top of the stairs to refill sanitizer or label sanitizer concentrate bottle with proper mixing instructions and review with staff the proper way to make the sanitizer.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed extensive white mold coating the individual wires of the wire racks in the downstairs walk in cooler. At least one open container of food was seen without a cover that was situated below the wire racks with mold and mold could potentially fall into food.
      • Corrective Action(s): While ventilation is important for proper cooling of foods in the refrigerator, a lid/cover is still required to mostly cover the food to protect from contamination. Cover all foods in cooler.
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Partially frozen lox observed thawing on top of tap of sink at far end of the dishwashing area. Botulism is a concern with seafoods that is stored in vacuum packaging if not stored at proper temperatures.
      • Corrective Action(s): All foods must be thawed in cold water or in the cooler overnight.
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant build up of food debris and grease behind equipment in kitchen (including but not limited to coolers, grill equipment, shelving and in walk in cooler).
      • Corrective Action(s): Do a deep clean of the kitchen including the floors and walls of the difficult to reach/clean areas, high touch areas such as the walk in cooler door around the handle and around plumbing at the floor level along the dishwashing area wall. Due: Aug 24, 2022
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bottle of purple liquid observed in spray bottle but the bottle had no label identifying the contents of the bottle.
      • Corrective Action(s): Ensure that *all* containers of chemicals have a proper label identifying contents for quick and accurate identification of chemical. Check all spray bottles and relabel as needed. Due: Today
      • Violation Score: 9
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in the u/c, assembly cooler (across from the deep fryers) was 8C. Bacteria can grow and muliply on food being stored above 4C.
      • Corrective Action(s): Immediately relocate all perishable foods (proteins & dairy) from the cooler, into a cooler or walk-in-cooler that is 4C or colder. During the inspection, foods were relocated to the walk-in-cooler.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found frozen foods being thawed at room temperature on the counter in the food storage area in the basement. The manager explained that staff have been trained to thaw food in this manner. Bacteria can grow and multiply on the exterior surfaces of the thawed food, even though the centre is still frozen.
      • Corrective Action(s): Immediately place all foods in the walk-in-cooler (in the basement) and only thaw foods below 4C in the cooler; under cold running water; in the microwave; or in a sink of cold water (the water is changed every 30 minutes). Foods shall go from the freezer directly into the cooler to thaw. Retrain staff on the proper method to thaw foods in the cooler. At time of the inspection, the manager placed all the food into the cooler.
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is accumulated dust on the upper walls, ceiling, and HVAC system in the cooking area of the kitchen. the dust will fall into food as it is being prepared.
      • Corrective Action(s): Clean and remove all the dust from the mentioned areas.
      • **Correction date: Today**
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) The u/c, assembly cooler (across from the deep fryer) had a temperature of 8C. Foods held above 4C will allow bacteria to grow and muliply on it.
      • 2) The glasswasher in the bar had [Cl2] between 100-200ppm. This is too high, there will be too much chlorine residue on the glasses which could make patrons ill when they consume a drink.
      • Corrective Action(s): 1) Immediately relocate all perishable food items (proteins & dairy) into the walk-in-cooler. Call a maintenance company to repair the cooler, so it can keep food at 4C or colder at all times. At time of the inspection, foods were relocated.
      • **Correction date: Aug. 10/21**
      • 2) Immediately decrease the amount of chlorine sanitizer being injected into the rinse cycle so that the [Cl2] is 50ppm. Call a maintenance company to make adjustments. Until the company arrives, have staff rinse all glasses prior to use to remove any chlorine residual.
      • **Correction date: Aug. 10/21**
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): There were no paper towels present in the bar area hand sinks.
      • Soap, paper towels, and hot/cold running water is needed so employees may adequately wash their hands.
      • Ensure all hand sinks are stocked.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bowl with salad inside was dispensed into a cooler container with lettuce inside. The bottom of the bowl may be dirty and may contaminate the lettuce.
      • Either put the bowl in the walk in cooler or in an empty container in the prep table cooler.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Smoke hood above cooking equipment needs cleaning. Also there is build up of food debris and dirt under the prep table and cooking equipment.
      • This may lead to harbouring of pests and is unsanitary.
      • Thoroughly clean the mentioned areas and make it a routine to do so more frequently.
      • Date to be corrected by: 1 week
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Glass dishwasher is dispensing too much chlorine (100ppm)
      • The required strength is 50ppm
      • Repair the dishwasher so it dispenses the required amount.
      • Date to be corrected by: Immediately
      • Corrective Action(s):
      • Violation Score:
  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1) Meat slicer not properly cleaned + sanitized as visible debris build up observed. Pathogens may subsequently contaminate foods.
      • Corrective Action: Wash meat slicer with detergent, warm water + then sanitize. Ensure all hard-to-reach areas + behind blade are clean.
      • Date to be corrected by: Immediately
      • 2) Mould observed in ice machine. Mould may contaminate ice.
      • Corrective Action: Empty ice machine + wash machine with soap, water and then sanitize. Wash ice machine more frequently --> begin with 1X/month + assess.
      • Date to be corrected by: Oct 22/18
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No paper towel located next to bar handsink. Re-usable cloth towels are not an acceptable means of drying hands since moisture will build-up + allow growth of pathogens.
      • Corrective Action: Place paper towel next to bar handsink.
      • Date to be corrected by: Immediately
      • Corrective Action(s):
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build-up of grease and debris observed underneath kitchen equipment (stoves, coolers)
      • Corrective Action: Clean underneath + behind kitchen equipment. Increase frequency of cleaning to maintain sanitary conditions.
      • Date to be corrected by: October 22/18
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Glass barwasher dispensing excess chlorine (100ppm). 50ppm required for operation. Glass barwasher not operating at appropriate temperature (97.5 F). Min 130F required.
      • Corrective Action: Fix bar washer + maintain in good working order.
      • Date to be corrected by: October 22/18
      • Corrective Action(s):
      • Violation Score:
  20. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the back closet in the kitchen area and behind the tables closest to the closet.
      • Corrective Action(s):
      • - Clean and sanitize the area using a 1000ppm solution (20mL bleach in 980mL of water).
      • - Follow all recommendations provided by the pest company
      • - Forward latest pest control report to your area inspector.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor debris build up in the basement walk-in cooler along the ceiling and fans.
      • Corrective Action(s): Clean and sanitize the areas noted.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Shelves in basement walk-in freezer are showing signs of rust.
      • Corrective Action(s): Remove rust and re-seal the shelves.
      • Violation Score: 3
  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bar glasswasher did not dispense sanitizer at the time of inspection.
      • Corrective Action(s): Repair the bar glasswasher so that a minimum of 50ppm chlorine is dispensed. Until it is repaired, use the high temperature dishwasher in the kitchen area. Technician was called at the time of inspection.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in back storage closet in the kitchen area.
      • Corrective Action(s): Operator is aware of rodent issue. Pest control company is in weekly. Clean and sanitize the areas where rodent droppings are found and ensure that food is kept in rodent-proof containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris observed inside of the ice machine.
      • Corrective Action(s): Clean and sanitize the area noted.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Walls in the basement walk-in cooler are cracking and flaking.
      • Corrective Action(s): Repair the walls in the basement with a material that is impervious to water, smooth and easy to clean and sanitize.
      • Violation Score: 3
  23. Routine Inspection

    0 infractions