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Green Star Cafe

102 - 196 Esplanade Ave, Harrison Hot Springs · Restaurant

Official record from Fraser Health →

Inspection summary

Green Star Cafe has been inspected 11 times by Fraser Health Authority since September 14, 2011. The most recent inspection, on April 23, 2025, found no infractions.

5 of 11 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 April 17, 2025. 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 2 times across 2 separate inspections, most recently on April 17, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 29, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 October 4, 2018. 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.

11 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Top portion of prep cooler measured ~10C. Potentially hazardous foods probed at 6-7C.
      • Corrective Action(s): Potentially hazardous foods moved to bottom portion of cooler at 4C.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): (1) No soap available at handsink across from ice cream freezer.
      • (2) No soap available at back of house handsink. Dishware stored in handwash sink.
      • Corrective Action(s): (1 & 2) Operator obtained soap during the inspection and removed items stored in handsink.
      • **Do not block handsink - handsink is to remain accessible during operations.
      • **Ensure all handsinks are stocked with hot and cold running water, liquid soap, and paper towels for proper handwashing.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff indicated that after washing their hands they dry it on the reusable towel.
      • Corrective Action(s): Reusable towel removed from handwash station. Staff instructed to use single use paper towels.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler ambient temperaure measured at ~10C.
      • Corrective Action(s): Adjust/repair cooler. Both top and bottom portions need to operate at 4C or colder.
      • - For meal rush - take out smaller portions in inserts and use up within 2 hours - items that exceed 2 hours must be discarded.
      • **Do not leave any perishable items (eg. chopped vegetables, meat, etc.) in the top portion of the cooler for more than 2 hours until unit can maintain a temperature of 4C or colder.
      • Date to be corrected by: As soon as possible
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Few small buckets of beef soup were observed being cooled at room temperature
      • Corrective Action(s): Operator put the beef soup into the cooler, please follow the following cooling practices:
      • - Always cool hot food from 60C to 20C within the first two hours and then to 4C within the next 4 hours, it can be achived by:
      • 1. using a shallow container
      • 2. dividing into smaller portions
      • 3. using an ice bath or ice wand
      • Violation Score: 5
  4. Follow-Up 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): Cold, potentially hazardous food stored/displayed above 4°C. Observed front of house milk fridge was probed at 2°C. Milk was probed at 7.6°C.
      • Corrective Action(s): Discard the milk and sotre new container in a separate fridge until the front of house milk fridge has been adjusted/repaired to maintain food at < 4°C.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food not contact surfaces not maintained in a sanitary condition. Observed bleach sanitizer concentration was measured at 0ppm during inspection.
      • Corrective Action(s): Operator was able to mix a new 200ppm bleach solution during inspection.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Adequate handwashing stations not available for employees. Observed handwashing sink had obstructions (coffee cups).
      • Corrective Action(s): If one sink is used as a dipper well, ensure that the designated handwashing station is free from obstruction.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food not protected from contamination. Observed during inspection: scoops with handles in product
      • Corrective Action(s): Ensure that scoops/measuring cup handles do not come in contact with the product.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Equipment/utensils/food contact surfaces not of suitable design/material. Observed operator was using cardboard overtop of suitable low contact surfaces. Shelving was observed that was raw wood.
      • Corrective Action(s): Discard cardboard and paint raw wood shelving to ensure easy cleaning & sanitation. To be corrected by July 5, 2023.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not in good working order. Observed ambient temperatureat front of house milk cooler was probed at a minimum of 12.1°C. Internal temperature of mild was probed at 7.6°C.
      • Corrective Action(s): Adjust/repair/replace front of house milk cooler to ensure temperatures maintained are below 4°C. To be corrected by July 5, 2023.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small countertop cooler had food in it that was measured to be ~7-10 C. Setting was not set to the coldest as the products tend to freeze on one end. Explained to the operator to that all potentially hazardous foods must be kept at 4 C or less at all times
      • Corrective Action(s): Required operator to adjust the setting so that all products in the cooler can be maintained at 4 C or lower
      • Violation Score: 5
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed two pots of soup at 35C
      • Corrective Action(s): Operator stated that a small portion of each soup was reheated to serve a customer. Please note, that potentially hazardous food items can only be reheated one time - if you reheat the soup, the remaining portion must either be kept at 60C or above OR discarded.
      • Also, please note that pots, ladels, whisks, etc. must also be washed and sanitized between reheating portions.
      • Both soups were discarded and associated dishes are to be washed and sanitized.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed cardboard lining shelves, under deep fryer/waffle iron area and under grill. Cardboard boxes also used to store utensils on 5 tier metal shelf by stove.
      • Corrective Action(s): Please note that cardboard is not an appropriate material to be used in a kitchen for surface and/or storage of food equipment.
      • Remove all cardboard. this is has been discussed in previous inspections.
      • Violation Score: 9
  9. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • Corrective Action(s): Remove cardboard around equipment. Cardboard is not a suitable material for a a fold surface.
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

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