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Grand Villa Casino - Centro Bar

4331 Dominion St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Grand Villa Casino - Centro Bar has been inspected 9 times by Fraser Health Authority since September 13, 2012. The most recent inspection, on November 14, 2025, recorded 2 infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 4 times across 3 separate inspections, most recently on November 14, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 November 14, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 November 20, 2018. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on February 9, 2018. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on November 16, 2023. 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.

9 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution in bar at time of inspection.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Ensure staff are preparing sanitizer daily and are changing out sanitizer solution. Ensure staff are utilizing sanitizer solution to clean surfaces throughout the day.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice scoop stored directly in ice at time of inspection.
      • Beverage containers stored directly in ice.
      • .
      • Corrective Action(s): Ice scoops are not to be stored directly in ice as handles can contaminate ice
      • The exterior of bottled beverages are dirty and are not to be stored directly in ice.
      • .
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Holder for beverage dispenser filled with debris/mould/fly eggs. Unit is not easily removed from bar to be soaked at night. Usually these items are removed and soaked.
      • CORRECTED DURING INSPECTION - Item removed.
      • .
      • Corrective Action(s): Ensure holder for beverage dispenser is cleaned and sanitized.
      • .
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Iodine glass washer is dispensing iodine at too high concentration. EHO tested unit to be higher than 50ppm Iodine today.
      • Other unit is slightly high as well but not as high as 50ppm.
      • .
      • Corrective Action(s): Ensure units are tested daily. 12.5ppm iodine should be achieved. Have unit adjusted so that 12.5ppm iodine is achieved.
      • .
      • Violation Score: 9
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required:
      • - Beverage dispensing unit holder/holsters have debris and need to be soaked and scrubbed
      • - Glassware mats are sticky - are to be cleaned tonight as part of routine weekly cleaning schedule.
      • .
      • Corrective Action(s):
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): one of the soap dispensers at the handsink came off from wall, making it impossible to get soap
      • Corrective Action(s): Ensure soap is accessbile at all times. Manager has called maintenance to fix the issue
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 2 glasses filled with cut lemon observed in ice bin. Ice is used for cutomers' beverages.
      • Corrective Action(s): Do not store anything in ice bin if the ice is intended for consumption. Glasses removed from ice bin.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 3/4 coolers initally have air temperatures of 5.5oC, 6.9oC, and 6.5oC. Manager indicated staff may have restocked recently. Temperatures of 2 coolers are now coming down to 3.6oC and 3.9oC. 1 cooler still showing temperature of 5.5oC.
      • Corrective Action(s): 1. Move whipped cream to another cooler until temperature is down to 4oC or less
      • 2. Ensure thermometer is placed in a practical location, not the ideal location (where cold air comes out)
      • 3. Ensure the defrost cycle of each cooler is in the early mornings to prevent cooler defrosting during rush hours
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler facing cashier has temperature of 5.5oC
      • Corrective Action(s): Ensure cooler is adjusted or fixed so that temperature is maintained at 4oC or less
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

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