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Golden Eagle Golf Club

21770 Ladner Rd, Pitt Meadows · Restaurant

Official record from Fraser Health →

Inspection summary

Golden Eagle Golf Club has been inspected 13 times by Fraser Health Authority since August 9, 2017. The most recent inspection, on July 31, 2026, recorded 1 infraction.

4 of 13 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: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 5 times across 5 separate inspections, most recently on June 26, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3 times across 3 separate inspections, most recently on July 12, 2022. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 3 times across 3 separate inspections, most recently on May 27, 2019. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

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

    Recorded once on July 31, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 2 times across 2 separate inspections, most recently on September 7, 2021. 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.

13 inspections

  1. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A hole was observed in the wall under the prep sink. This may allow pests to enter the premises.
      • Corrective Action(s): Operator to fill that hole and ensure there are no holes or gaps in the walls.
      • Date to be corrected by: August 4,2026
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Oil and grease buildup was observed under the fryer.
      • 2) Pooling of water and pink biofilm was observed under the dishwasher. Operator stated that sink beside the dishwasher was leaking by the wall caulking it was fixed but the cleaning was still pending.
      • 3) Ceiling and vent by the kitchen door and had accumulation of dust on it.
      • 4) Under the prep sink insulation debris was observed.
      • 5) buildup of grease and food debris was observed by the walk-in door entrance.
      • 6) Dust, food debris and broken glass were observed behind the ice machine.
      • 7) Food debris and dust observed under the line by coffee machine.
      • Corrective Action(s): Operator to thoroughly clean all the above mentioned areas and ensure that the premises is maintained in sanitary condition.
      • Date to be corrected by: August 4,2026
      • Violation Score: 9
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Single use containers being used as scoops for dry ingredients (rice, flour, quinoa, etc.).
      • Corrective Action(s): Obtain scoop with handle to protect food from contamination. Send inspector photo.
      • Date to be corrected by: July 3, 2024.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Line cooler air temperature measured at 14 degree C, temperature log was miss recorded for 3 days.
      • 2. Sandwiches stored in the front bar cooler, air temperature measured at 12 degree C. Staff indicated that the sandwiches were stored in this cooler since this morning, which was within 2 hours.
      • Corrective Action(s): 1. Staff immediately discarded all food and sauces in the cooler and contacted technician to fix the cooler. Staff filled ice into the inserts. Ice must be changed EVERY HOUR to maintain the temperature. Inserts can only be filled by half amount of food to ensure that they are stored within 4 degree C or under. All food must be moved back to the walk-in cooler after food services. Do not use the bottom line cooler until the temperature can be maintained at 4 degree C or under.
      • 2. Staff immediately moved the sandwiches to the cooler that can provide adequate temperature (4 degree C or under). Do not store any potentially hazardous food in this cooler.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Trays of packaged raw chicken found to be stored on the ground in walk-in cooler.
      • Corrective Action(s): Staff immediately moved the raw chicken 6 inches off the floor.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food scraps accumulating under the fryers. This can lead to pest attraction and growth of germs.
      • Date to be corrected by: Clean and sanitize flor under the fryers
      • Corrective Action(s): Clean and sanitizer floor under the fryers
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1) Food debris and grease accumulation is observed underneath cooking equipment and along with sides of the equipment.
      • Date to be corrected by: June 3 2019
      • 2) A knife was stored in between 2 prep coolers. Dust could contaminate the knife
      • 3) The ice machine has black specks inside
      • Corrective Action(s): 1) Deep clean the cooking equipment and the floors underneath the equipment
      • 2) Do not store knives in between the prep coolers. The knife was removed at the time of inspection
      • 3) clean the ice machine to ensure it is kept in a sanitary condition
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meats are stored above raw dough inside the walk in cooler close to the 2 compartment sink. Raw meat juices could drip onto the food.
      • Date to be corrected by: Today
      • Corrective Action(s): Store all raw meats below fresh produce, dough, and ready to eat foods at all times.
      • Violation Score:
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold, potentially hazardouse foods were found to be at 7.2C in the pizza cooler (e.g. blue cheese, chicken). Foods were there for an extended time.
      • Corrective Action(s): Cold, potentially hazardous foods in paizza were discarded by the operator. Cooler unit was turned down and achieved a temperature of 2.4C. Cooler is ok to use again. Cold, potentially hazardous foods must be stored at 4C or less. STRONGLY recommend taking regular readings of cooler temperatures and logging.
      • Violation Score:
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observation #1: Ice scoop was found sitting on top of ice machine in the back room. Surface of the ice machine may contaminate the scoop and subsequently the ice.
      • Observation #2: Clean knives were stored in between two cooler units, which had visible debris there.
      • Corrective Action(s): Correction #1 - Operator cleaned and sanitized the ice scoop. Ice scoop must sit in a container that can also be cleaned and sanitzed daily.
      • Correction #2 - Knives were cleaned and sanitized. Cooler units were cleaned on the outside where the knives make contact. In between the coolers must be cleaned daily if knives are to be stored there.
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation #1 - QUATS sanitizer sprays had approx 75ppm of QUATS. QUATS automatic dispenser had approx 75ppm of QUATS coming out. 200ppm is required to sanitize food contact surfaces.
      • Observation #2- Meat slicer had a small amount of debris behind the blade. It had not been used recently.
      • Corrective Action(s): Correction #1 - Operator fixed the automatic QUATS dispenser (it was plugged) and 200ppm was dispensed. Purchase ECOLAB QUATS test strips to check sanitizer concentration daily.
      • Correction #2 - Staff cleaned and sanitized the meat slicer. Ensure that all areas of the slicer are cleaned after each use. Use a flashlight to check
      • Violation Score:
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observation #1 - Observed some dried old rodent droppings in the bar area within a lower shelf.
      • Observation #2 - Various areas had some dirt/grease/debris, including: sides of BLODGETT oven, ventiation exhaust hood (due for servicing, however plates can be removed and cleaned by staff in between servicing) and the oustide of the walk in cooler door including the handle.
      • Corrective Action(s): Correction # 1 - Clean and sanitize the area. Be careful not to aerosolize the droppings (ie. do not sweep then up - apply water bleach mixture)
      • Correction #2 - Clean these areas
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Quats dispenser was plugged and therefore not dispensing the required amount of QUATS.
      • Corrective Action(s): Operator fixed the dispenser
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Observed rodenticide/bait boxes in the kitchen area on the floor. Chemical pesticides must not be used in areas where food or food contact surfaces are found.
      • 2) Meat slicer observed with dried on food debris around blade and cover. This must be cleaned after each use or if in continual use, at least every four hours.
      • 3) Single use disposable packaging found being stored in the old storage room in the back addition where pest activity has been noted in the past
      • Corrective Action(s): 1) Have the bait boxes relocated outside of the kitchen and any other food storage or ready to use food equipment.
      • 2) Clean meat slicer and ensure this is cleaned before storage or after four hours of continuous use.
      • 3) Move single use containers inside to the new storage area where there haven't been any concerns of pests.
      • Violation Score: 15
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two line coolers (one in pizza area and right one across from grill area) were 6-7C at time of inspection. Units were adjusted during inspection, no temperature logs are being maintained. Cooler across from grill came down to 4C and food from pizza cooler moved during inspection.
      • Corrective Action(s): Strongly recommend maintaining daily temperature logs to ensure that all temperature controlled units are maintained at their respective temperatures.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pizza line coolers noted in code 205 is not able to maintain proper temperature.
      • Corrective Action(s): Adjust/repair pizza cooler units so it can maintain 4C or less. Due in 1 week.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher measured 0ppm chlorine.
      • Corrective Action(s): Staff adjusted the sanitizer and it is now dispensing 50ppm chlorine. Re-wash and re-sanitize your equipment. Keep a daily sanitation log. Have your technician service the machine to ensure it continually dispenses a minimum of 50ppm chlorine. Send bill of repair to your area inspector.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops were observed inside the container for dry ingredients.
      • Corrective Action(s): Ensure that scoops are stored separately in a clean container to prevent cross-contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris noted on the walk-in cooler floor, ceiling and fan covers.
      • Corrective Action(s): Clean the areas noted and ensure that condensation is not dripping onto the floor.
      • Violation Score: 3

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