Skip to content
Loading map…

Good Morning Bakery

440 - 329 North Rd, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Good Morning Bakery has been inspected 15 times by Fraser Health Authority since April 25, 2018. The most recent inspection, on June 19, 2026, found no infractions.

9 of 15 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: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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 3 times across 3 separate inspections, most recently on June 4, 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 2 times across 2 separate inspections, most recently on February 6, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on June 11, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on June 11, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 April 25, 2018. For example: 304 - Premises not free of pests [s. 26(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.

15 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Container of sugar placed in hand sink.
      • 2. Back hand sink obstructed with dry storage items.
      • Corrective Action(s): 1. Staff removed container from hand sink during inspection. Please do not put anything in the hand sink.
      • 2. Operator removed immediate obstructions during inspection and will reorganize dry storage items to allow easier access. Follow up inspection to be conducted for verification within 1 week.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine observed with minor build up and scoop stored directly in ice.
      • Corrective Action(s): Staff replaced scoop on designated hook during inspection. Please empty then clean and sanitize ice machine to remove build up. Follow routine cleaning schedule to prevent build up. Correction date: 1 day
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of dust and debris noted throughout in hard to reach areas, under equipment, and high shelves.
      • Corrective Action(s): Conduct a thorough deep clean of kitchen to remove all built up dust and debris. Maintain cleanliness by following routine cleaning schedule. Correction date: 1 week
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): quate dispenser only dispensing approximately 100ppm
      • Corrective Action(s): Quate dispenser must dispnse 200ppm sanitizer for proper santizing of dishes.
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cartons of eggs stored at room temperature on the floor
      • Box of blocks of butter sotred in a carton under the 3 compartment sink (typically all day)
      • Cream filled pasteries stored on display at room temperature up to 6 hours
      • All potentially hazardous foods such as (but not limited to) eggs, butter, and cream must maintain an internal temperature </=4C.
      • Corrective Action: Place all the above items in a cooler and ensure an internal temperature of </=4C
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Significant mold and biofilm buildup in the top compartment of th ice machine.
      • Corrective Action: Empty and discard all of the ice and do a deep clean and sanitize the interior of the ice machine.
      • Date to be corrected by: Immediately
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation:
      • Corrective Action(s):
      • Violation Score:
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some food debris and mold growth inside the coolers. Also, some food found behind the coolers and around the mixers.
      • Corrective Action: Conduct a full deep clean of the premises and hard to reach areas.
      • Date to be corrected by: April 15, 2023
      • Corrective Action(s):
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Display cooler measured 8C.
      • 4 door cooler measured 8-9C
      • Foods were probed and found to be at 6C
      • The operators lowered the temperature at the time of inspection.
      • --> Keep monitoring the temperature and call for service if temperature does not drop to 4C
      • Date to be corrected by: Aug 23/19
      • Corrective Action(s):
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temp dishwasher reached 66C maximum at plate's surface.
      • - Call for service
      • Implement manual dishwashing using QUAT sanitizer.
      • Date to be corrected by: Aug 23/19
      • Corrective Action(s):
      • Violation Score:
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No thermometer in coolers.
      • --> Obtain thermometer for each cooler.
      • Date to be corrected by: Aug 23/19
      • Corrective Action(s):
      • Violation Score:
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temp dishwasher is unable to reach 71C at plate's surface.
      • Corrective Action(s): Do not use the dishwasher until it is serviced to confirm that at least 71C can be reached at plate's surface. Until it is in working order, do manual dishwashing with 200ppm QUAT at final sanitizing step. DATE TO BE CORRECTED BY: IMMEDIATELY
      • Violation Score: 9
  15. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed in the facility. Flies strips hung (ensure that they are not hung over food prep areas). UV light to be purchased.
      • Rodent dropping observed behind upright freezer and behind an oven. Droppings do not seem fresh. Clean and sanitize with a 1:10 bleach solution.
      • - Pest control is in regularly; follow all recommendations
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor debris observed on reach-in cooler fan and also on other reach-in cooler.
      • Clean and sanitize areas noted.
      • Corrective Action(s):
Own this business? Add a badge to your website