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Grand Villa Casino - Villa Bistro

4331 Dominion St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Grand Villa Casino - Villa Bistro has been inspected 18 times by Fraser Health Authority since November 28, 2017. The most recent inspection, on October 7, 2026, recorded 2 infractions.

8 of 18 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 6 times across 6 separate inspections, most recently on October 7, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 5 times across 4 separate inspections, most recently on April 11, 2025. 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 3 times across 3 separate inspections, most recently on October 7, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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 April 11, 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 April 10, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

18 inspections

  1. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hollandaise sauce at temperatures of 35-37 degrees Celsius.
      • CORRECTED DURING INSPECTION
      • .
      • Corrective Action(s): As discussed at previous inspections the heat lamp does not maintain temperatures for the hollandaise sauce.
      • Ensure hollandaise sauce is maintained at 60 degrees Celsius.
      • .
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in dry storage area (where oats and sugar is stored)
      • .
      • Corrective Action(s): Ensure this area has high amount of traps. Ensure boiler room is thoroughly inspected and has adequate number of traps.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed on lower shelves of dry storage area.
      • Floors under grill have soiled rags in pile. Floors in coffee area have some debris.
      • .
      • Corrective Action(s): Ensure area is cleaned and disinfected.
      • Ensure this area is routinely cleaned and sanitized.
      • Ensure floor is cleaned in all areas - this includes hard to reach areas.
      • ..
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pot washer malfunctioning. Unit and associated chemical dispensing unit not fully functional at this point. Machine out of service. Has been inspected by technician.
      • .
      • Corrective Action(s): Ensure pot washer is repaired. This is the back up unit for main dishwasher.
      • .
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Lack of paper towels in bakery area hand sink.
      • CORRECTED AT TIME OF INSPECTION
      • .
      • Corrective Action(s): Ensure hand sink is supplied at all times as area is occasionally used for food preparation.
      • .
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Two dead rodents found (one in server station and one in bakery area)
      • Rodent droppings found in corners of bakery area
      • Rodent dropping found on lower shelf of vacuum packaging cart
      • .
      • Corrective Action(s): Discuss with pest control.
      • Significant improvement in number of traps from previous inspection
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Two dead rodents found (one in server station and one in bakery area)
      • Rodent droppings found in corners of bakery area
      • Rodent dropping found on lower shelf of vacuum packaging cart
      • .
      • Corrective Action(s): Clean and sanitize all areas affected by rodent droppings. Use sanitizer solution to ensure areas are sanitized.
      • .
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hollandaise sauce found to be in bain marie not in contact with water. As a result temperatures of item were measured to be at 30 degrees Celsius. CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Ensure hot water of bain marie is at a level such that hot water is in contact with insert containing food item.
      • .
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Ongoing rodent infestation at facility. Rodent droppings observed in many places. EHO observed few traps especially in areas of higher rodent activity. Only two traps observed in dry goods preparation area.
      • Some spray foam insulation found under plumbing pipes under dishwasher.
      • .
      • Corrective Action(s): Discuss pest proofing and trapping options with pest control services.
      • Increase traps in the following areas: under dishwashing area, floors of dry goods preparation area, banquet storage area.
      • Discuss pest proofing banquet storage doors and other exterior doors leading to kitchen.
      • Check dishwashing area plumbing for signs of rodent entry points. Seal any holes if found under dishwashing area.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed in the following areas:
      • - Floor under dishwasher unit. In corner
      • - Floor and lower shelves of dry goods preparation area
      • - On container lids of some dry good storage containers located on lower shelf of dry goods preparation area
      • - Floor and shelves of banquet storage area
      • - Lower shelf behind cloths of server prep area just off bistro dining area
      • .
      • Corrective Action(s): Clean and sanitize all areas affected by rodent droppings. Pull out items and clean and sanitize behind on lower shelves. Ensure lids of containers contaminated by rodent droppings are run through dishwasher and sanitized.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paper towel unit missing from dry goods preparation area.
      • .
      • Corrective Action(s): Locate unit and reinstall.
      • Ensure staff are using paper towel dispensing unit just outside this area and/or obtain paper towels for this area until such time as unit can be repaired/located/replaced.
      • .
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Conveyor dishwasher not reaching temperatures of 71 degrees Celsius at the plate. EHO and staff ran dishwasher for 10-20 minutes and dishwasher did not achieve final sanitizing rinse at the plate of 71 degrees Celsius. The highest temperature observed was 68 degrees Celsius. Dishwasher also ran several cycles as low as 65 degrees Celsius.
      • The temperature gauge was reading at 185 degrees F during the cycles.
      • EHO has provided thermal labels as evidence for technician.
      • .
      • Corrective Action(s): Have dishwasher serviced.
      • .
      • Dishwasher is to be capable of reaching and maintaining final sanitizing rinse of 71 degrees Celsius at the plate during each cycle. As dishwasher is used to clean and sanitize throughout the day it must reach temperature during each cycle throughout the day. It is not sufficient for the dishwasher to only reach temperatures at night as facility operates a breakfast and dinner meal.
      • .
      • Use alternative pot dishwasher for final sanitizing rinse as this dishwasher achieved final sanitizing rinse of 75 degrees Celsius. Conveyor dishwasher can be used for washing and use pot washer for final sanitizing rinse or alternatively fill three compartment sink with sanitizer solution for a 2 minute sanitizing soak.
      • .
      • Conveyor dishwasher does need to reach temperatures of 71 degrees Celsius throughout the day due to capacity and operating hours of restaurant.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice scoop stored directly in ice well.
      • Ice scoop has tape around handle.
      • Tape is not easily sanitized and handles should never interact directly with food.
      • .
      • Corrective Action(s): Remove tape from handle and scoop is to be stored in separate storage area (such as in or on a food grade containers)
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed.
      • .
      • Corrective Action(s): Facility has ongoing pest infestation.
      • Discuss with Maintenance and Pest Technician.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed in dry storage area off breakfast kitchen area on lower shelves where dry goods are stored.
      • Rodent droppings observed on can in main dry storage area off main kitchen.
      • .
      • Corrective Action(s): Clean and sanitize lower shelves and top of cans in dry storage area.
      • Use 200ppm Chlorine or equivalent.
      • Ensure to discuss areas of concern with Pest Control Technician.
      • Ensure all doors have door seals capable of preventing pest entry into spaces.
      • .
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lack of Sanitizer solution upon arrival of EHO.
      • CORRECTED DURING INSPECTION - EHO directed Chef to obtain sanitizer solution.
      • .
      • Corrective Action(s): Ensure sanitizer solution is made prior to food preparation and available throughout the day for use. Change as necessary
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels missing from back dry storage area.
      • .
      • Corrective Action(s): Area is no longer used for food preparation however ensure area hand sink is well supplied as it could be potentially used for food processing. Stand mixer in this area which indicates area is still in use for food production. Ensure area is well supplied.
      • .
      • Violation Score: 5
  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 (CORRECTED DURING INSPECTION): Upon arrival of EHO facility had 0ppm QUAT sanitizer at prep area and approximately 0ppm QUAT sanitizer solution dispensed from dispensing unit. EHO tried 2 different types of testing strips and neither showed a reading.
      • Conveyor Commercial Dishwashing unit not achieving final sanitizing rinse of greater than or equal to 71 degrees Celsius at the dish. Staff had been running unit upon arrival of EHO. After multiple runs dishwasher achieved uppermost temperature of 70 degrees Celsius and mostly a range of temperatures from 64-68 degrees Celsius. Dishwasher could not continually maintain final rinse temperature of 71 degrees Celsius at the plate.
      • Potwashing dishwasher was able to achieve final sanitizing rinse of greater than 71 degrees Celsius first run and each subsequent run even after sitting without running for some time.
      • Ecolab technician contacted for immediate repairs.
      • .
      • Corrective Action(s): Alternative sanitizer solution can be found in janitorial supply closet. Until such time as repairs can be made have staff utilize this dispensing unit. For Large pot washing Sanitizer solution is to be made manually if technician can not make necessary repairs to unit. 200ppm QUAT is to be made and checked with sanitizer test strips.
      • Conveyor dishwasher is not to be used until temperatures of greater than or equal to 71 degrees Celsius are maintained. Use POT WASHER until such time as conveyor dishwasher can be repaired and maintain temperatures of final sanitizing rinse of greater than or equal to 71 degrees Celsius at the plate.
      • .
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed on floor in main storage area and on floor in dry storage area adjacent to Bistro.
      • .
      • Corrective Action(s): Consult with Pest Control Technician.
      • Follow recommendations of Pest Control Technician.
      • Continue to trap and monitor for rodents
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings found on floor in
      • 1) Bistro storage area
      • 2) Main banquet storage area
      • .
      • Corrective Action(s): Janitorial staff need to be cleaning floors in hard to reach areas in more detail. Check corners and under equipment in hard to reach areas.
      • .
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hollandaise sauce at temperatures less than 60 degrees Celsius. 18 degrees Celsius observed.
      • CORRECTED DURING INSPECTION.
      • item removed from line.
      • .
      • Corrective Action(s): Item should be hot held.
      • Investigate hot holding unit to determine if it is functional. Hollandaise can be hot held in water bath on grill as an alternative.
      • .
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in 2 storage areas.
      • Rodent droppings observed on floor and dishware of storage area.
      • .
      • Corrective Action(s): Add more traps to storage areas. Limited number of traps found in storage areas. Traps should be placed at entry ways and inside to maximize number trapped.
      • Follow recommendations from pest control company.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings found in storage areas:
      • - On some dishware
      • - On floor
      • - On lower shelves.
      • .
      • Corrective Action(s): Clean and sanitize affected areas.
      • Use 200ppm QUAT or Chlorine solution. Wet affected areas and allow to soak.
      • .
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Tool Box found on food contact surface in baking area
      • Staff jacket found hanging from rack in bakery area.
      • .
      • Corrective Action(s): Ensure items not necessary for food preparation are stored in designated areas away from food preparation equipment.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the following areas:
      • - Under grill
      • - Bottom shelves and floor in baking area
      • - Bottom shelf of out of use warming unit
      • - Shelf under grill
      • - Third compartment sink and drying rack in dishwashing area as this area is currently in use for manual ware washing - CORRECTED DURING INSPECTION
      • .
      • Corrective Action(s): Staff personal items should be stored in designated areas
      • Tools and equipment that could contaminate food items should not be stored on food preparation surfaces
      • Ensure third compartment sink and drain board is cleaned prior to use in the future. Discuss with staff.
      • .
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher not functional at time of inspection. Heating coil to be replaced today.
      • .
      • Corrective Action(s): Ensure manual ware washing occurs
      • Ensure dishwasher is repaired IMMEDIATELY as other restaurants rely on this dishwasher for operation and it is crucial for the operation of the business.
      • .
      • Violation Score: 15
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Hi temperature dishwasher is not reaching the minimum of 71oC on plate. Maximum temperature addressed is 65.9oC.
      • Corrective Action(s): Chef has contacted technician for repair. Either wait until technician fixes the dishwasher, or follow proper dishwashing procedures:
      • 1. Wash and Rinse in dishwasher
      • 2. Soak in sanitizer in sink for 2 minutes
      • 3. Air dry
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hi temperature dishwasher is not reaching the minimum of 71oC on plate. Maximum temperature addressed was 65.9oC.
      • Corrective Action(s): Fix dishwasher so that at least 71oC is reached on plate.
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed on premise near composting and juice dispenser areas.
      • Corrective Action(s): Ensure to clean all food contact services after use. Protect food and food dispensers from contamination of fruit flies. Facility is currently correcting the issue.
      • Violation Score: 3
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

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