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Grand Seasons Restaurant

6 - 555 Clarke Rd, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Grand Seasons Restaurant has been inspected 22 times by Fraser Health Authority since October 2, 2017. The most recent inspection, on June 18, 2026, found no infractions.

13 of 22 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions 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 10 times across 9 separate inspections, most recently on June 17, 2026. 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 5 times across 5 separate inspections, most recently on June 18, 2021. 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 once on October 2, 2017. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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.

22 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): (REPEAT) Food in coolers not covered.
      • Corrective Action(s): Operator covered all foods during inspection.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Facility observed to have active pest infestation. Live mouse observed running in dining area and on service station table.
      • Corrective Action(s): Clean and sanitize all food contact surfaces and bowls/utensils/cups at service station. Discard all single-use takeout containers and lids at service station. Operator contacted professional pest control company during inspection. Follow all recommended actions by the pest control company and maintain weekly/biweekly pest control services. Provide all pest control reports and contract/invoice to health inspector. Ensure all droppings in premises are wetted then cleaned (do not sweep or vacuum); sanitize affected areas. Continue monitoring for new activity. Obtain additional pest prood containers for remaining dry ingredients. Correction date: immediately
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door and screen door observed with gaps along bottom and side.
      • Corrective Action(s): Seal gaps to eliminate entry point. Correction date: 1 day
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Live mouse found in container of flour.
      • Corrective Action(s): Operator immediately discarded container of flour.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various processed vegetables stored at room temperature measuring 13-15C, with no time-temperature tracking. Operator stated they were prepared 30 minutes prior and are placed back in cooler after 1 hour.
      • Corrective Action(s): Operator placed products in cooler during inspection. Please implement a time-temperature tracking method for room temperature storage, such as using log sheets and/or timers.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1.Wooden cutting block by hand sink observed to be in poor condition.
      • 2. Can opener attached to wooden cutting block observed with grime and rust build up.
      • 3. Metal and wooden dry storage shelves observed with grime/rust build up. Wooden shelf requires resealing.
      • Corrective Action(s): 1. Resurface cutting block such that it is smooth, nontoxic, and easily cleanable.
      • 2. Operator stated can opener will be replaced.
      • 3. Replace or clean and sanitize shelving units. Reseal wooden shelving unit such that it is smooth, non-toxic and easily cleanable.
      • Correction date: immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No approved food contact surface sanitizer available at time of inspection. Bulk bottle of bleach available. Staff stated sanitizer is prepared in the afternoon.
      • Corrective Action(s): Prepare approved food contact surface sanitizer to be available for use at all times at both front and back of house. Obtain test strips. Correction date: immediately.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front kitchen handsink being used for food prep.
      • Corrective Action(s): Operator removed food bowl during inspection. Please do not use hand sink for any purpose other than hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food/ingredients in coolers/freezers not covered during storage.
      • Corrective Action(s): Use lids/plastic food wrap to cover all food items when storing. Correction date: Immediately
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Facility observed to have active pest infestation. Mice droppings noted throughout dry storage area by back door. Back door gaps noted as entry point. Live mouse found in premises in container of flour.
      • Corrective Action(s): Clean and sanitize all affected areas. Call pest control company to identify and address all entry points; have pest control report on site. Discard all dry ingredients that have potentially been contaminated. Replace all dry ingredient containers with pest proof containers. Reorganize dry storage such that all food items are protected from pests/contamination. Corrective date: 1 week
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease, grime, and food debris build-up noted throughout kitchen and food storage areas.
      • Corrective Action(s): Conduct a thorough deep clean of facility and sanitize all areas/surfaces. Pull out equipment for hard to reach areas. Follow routine cleaning schedule to maintain sanitary condotion. Correction date: 1 week
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator unable to provide valid FOODSAFE Level 1 certificate. Current certificate expired in 2023.
      • Corrective Action(s): Provide proof of current certification or complete FOODSAFE Level 1 or equivalent course. In the operator's absence, at least 1 staff must be certified. Correction date: 1 month
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  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): Eggs left in plastic container on floor at room temperature (at 20 deg C). Chef said they had been left overnight.
      • Corrective Action(s): Eggs discarded. Do not leave eggs on the floor. Do not leave eggs (or any potentially hazardous foods) out at room temperature overnight.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer in the kitchen had 0 ppm chlorine residual.
      • Corrective Action(s): Chef remade solution. As discussed, there must ALWAYS be surface sanitizer available. Remade solution had 100 ppm chlorine residual.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Many cooked food items in walk in cooler were left uncovered and stored underneath racks that were full of rust/debris:
      • - Whole soy chickens
      • - Whole BBQ Ducks
      • - Spare ribs
      • - Deep fried squid
      • - Vegetables
      • Also, scoop for ice bin stored directly in ice bin with handle touching the ice.
      • Corrective Action(s): Food items MUST be covered when inside walk in cooler. This is critical to preventing debris from falling into the food and being served to the customer.
      • Do not store ice scoop in ice bin with the handle touching ice. Store it either upright or in a separate container
      • Correct by: Immediately
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -Walk in cooler racks are very dirty and full of rust/debris
      • - Large black/dark oil spill underneath the cooking stove in the corner
      • - Wooden rack beside cutting board is very dirty and has debris/old food stuck onto it
      • Corrective Action(s): Clean all above mentioned areas thoroughly. This must be done on a regular basis
      • Correct by: Today
      • Violation Score: 9
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A number of chopped vegetables were noted at room temperature.
      • Corrective Action(s): - Once vegetables are cut they must be kept at refrigerated temperatures. Please place these items on ice or in the cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No Sanitizer availble in kitchen at the start of the inspection.
      • Corrective Action(s): - Sanitizer solution must be available for use in all areas where food is being prepared and served.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Raw meats were being stored above cooked foods.
      • 2. Newpaper used to drain oil from fried foods.
      • 3. Too many diferent foods being thawed on top of each other in the seafood prep sink.
      • Corrective Action(s): 1. Store raw meats below cooked foods.
      • 2. Newspaper is not safe as a food grade surface, chemicals from the newsprint can get into the food. Do not use newpaper as a food contact surface.
      • 3. Do not stack foods on top of each other in the prep sinks. Contamination from the food ot the bottom of the containers will spread to the others.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up noted in food preparation areas and around stoves. a number of excessively soiled cloths noted around chair in dry storage and in the kitchen. Exposed wood under ice machine is dirty and absorbing dirt grease and moisture.
      • Corrective Action(s): - Clean as needed.
      • - Remove chair with the towels in dry storage and provide a proper ladder for staff to use.
      • - All exposed wood must be sealed with washable paint (Clear or solid)
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Meat found in walk-in cooler at 27C. Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours and 20C to 4C in 4 hours to prevent pathogen growth. Cool the cooked meat by placing in shallow container on top of ice, then once temperature is low enough, transfer it to cooler.
      • Date to be corrected by: Immediately
      • Corrective Action(s):
      • Violation Score:
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice left at room temp for 1 hour
      • Leaving food at room temp may lead to pathogen growth
      • Place food into cooler if not in use, disscard if left out for more than 2 hours.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sanitizer solution (bleach) present at 200ppm, but the wiping cloths are not dispensed inside. Wiping cloths must be left inside the solution when not in use to ensure adequate sanitization. Dispense all wiping cloths in bleach solution, and change solution frequently.
      • Date to be corrected by: Immediately.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station blocked by hot holding unit. This will prevent employees from washing their hands.
      • Clear this area so that the employees may easily reach the hand washing station.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Food not protected from contamination in coolers and freezers because it is uncovered. Veggies are next to meats, some meat stored above veggies.
      • These practices may lead to contamination of food.
      • Re-arrange the food in the coolers and freezers so that meats and vegetables are stored seperately and that meat is always stored below vegetables. Also, place lids to cover foods, or replace containers to ones that have lids.
      • Date to be corrected by: Immediately
      • 2) Hot holding unit right next to hand washing station. This may lead to contamination of food. Move the hot holding unit to a more secluded area.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Shrimp thawing in 3 compartment sink is not permitted if the sink is being used for another purpose.
      • This may cause contamination of the food. Thaw foods specifically insdie containers/buckets, that are clean, and do not have the potential to be cross contaminated.
      • Date to be corrected by: Immediately
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cooking station has build up of grease and food debris; perimeter has build up of dirt;
      • Underneath prep tables, shelving units, and coolers there is a build up of food debris and dirt. This may lead to harbouring of pests. Clean the mentioned area and keep doing so frequently.
      • Date to be corrected by: 4 days
      • Corrective Action(s):
      • Violation Score:
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Card board used on floor in dishwasher area, dry storage shelving and cooking area. Card board is not durable, easy to clean, and absorbs water and grease, therefore potentially leading to harbouring of pests.
      • Remove any cardboard being used and replace it with hard plastic, glass, or stainless steel.
      • Date to be corrected by: Immediately
      • Corrective Action(s):
      • Violation Score:
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Eggs and chopped vegetables noted at room temperature.
      • Corrective Action(s): Eggs and cut vegetables must be stored in the cooler.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A number of different practices observed that increases the risk of food becoming contaminated:
      • - Chopped vegetables in plastic trays were stored directly on the floor under pot sink.
      • - Frozen seafood items, trays of noodles and other food items were being stacked on top of each other.
      • - Cloth rags were being used to cover foods.
      • - Food items being stored uncovered in cooler, hot holding.
      • - Raw and cooked foods stored in walk-in-cooler were not clearly separated.
      • Corrective Action(s): - Do not store food items on the floor.
      • - Do not stack dishes with food directly on top of each other where the bottom of the dish touches the food item below.
      • - Do not cover food items with cloth rags. These retain moisture and bacteria can survive on them.
      • - All food stored must be covered. Including hot holding units when not in use.
      • - Organize walk-in-cooler so that the raw and cooked foods/meats are clearly separated.
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A few different frozen items were left at room temperature to thaw.
      • Corrective Action(s): Please follow appropriate thawing procedures i.e. in the cooler OR in cold water Or in Microwave NOT at room temperature.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some build up of dirt under equipment and shelves.
      • Corrective Action(s): Clean as required.
      • Violation Score: 3
  19. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Congee measured appoximately 35C in the hot holding unit.
      • Corrective Action(s):
      • - Food must be reheated to 74C before being hot held at 60C
      • - Staff reheated congee at the time of inspection
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Dishes observed in the handwashing basin
      • Corrective Action(s):
      • - Handwashing stations must be clear at all times to facilitate handwashing
      • - Dishes removed at the time of inspection
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • - Bins for dried ingredients are soiled
      • - Open container of tofu placed by sink with thawing raw chicken
      • - Fabric cloths covering various foods in the walk-in cooler
      • - Tray of preserved eggs stored underneath equipment
      • Corrective Action(s):
      • - Wash and sanitize all bins
      • - Be mindful of where food is placed/stored
      • - Remove cloths and use lids for foods, or saran wrap instead
      • - All foods to be stored at least 6 inches or 15cm off the ground
      • Violation Score: 9
  20. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Raw meats noted above vegetables in cooler storage.
      • - Ice scoops were stored inside ice machine.
      • - Rice spoon stored in room temperature water.
      • - Cloth towels covering noodles.
      • Corrective Action(s): - Store raw meats below vegetables and other ready-to-eat foods.
      • - Store ice scoops in a clean container outside ice machine.
      • - Store rice spoon in ice water.
      • - Do not use cloth towels to cover food.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some food and dirt build up noted in hard to reach areas under storage shelves and counters.
      • Corrective Action(s): Please clean as required.
      • 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: Dishwahser is not working properly to sanitze dishes and utensils. No sanitizier was present at the time of inspection to sanitize food contact surfaces.
      • Corrective Action(s): Once the diswaser is repaired, re-wash and sanitize all the dishes and utensils. 100ppm chlorine sanitizer (in a bucket or in a spray bottle) shall be present at multiple locations.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods stored in the walk-in cooler were not covered and containers for raw meats were stored close to produce and other food products which could lead to cross-contamination.
      • Corrective Action(s): All foods shall be covered and stored in a manner that prevents cross-contamination from raw meats.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Prep sink was full of raw chicken that was being thawed since the night before.
      • Corrective Action(s): All raw chicken were discarded at the time of inspection. Ensure that thawing is done in an acceptable manner in a cooler that is at or below 4C.
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed food debris on the floor and on the shelves throughout the premises.
      • Corrective Action(s): 1. Take out all dishes on the shevles, wash & sanitize once the dishwasher is repaired
      • 2. Clean and sanitize the shelves
      • 3. Remove the wooden pallets in the kitchen
      • 4. Clean the floor in the kitchen
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temp dishwasher did not produce chlorine at final rinse cycle.
      • Corrective Action(s): The premises is to close immediately as the loads of dishes are too much to be properly washed & sanitized in the 3 compartment sink. Repair the dishwasher so that it achieves at least 50ppm chlorine level at final rinse cycle. Inspection will be conducted prior to opening.
      • Violation Score: 9

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