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Innervisions

1937 Prairie Ave, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Innervisions has been inspected 7 times by Fraser Health Authority since January 22, 2018. The most recent inspection, on February 3, 2026, found no infractions.

5 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control 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 once on January 30, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 once on May 19, 2022. For example: 209 - Food not protected from contamination [s. 12(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.

7 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Silver LG refrigerator in the pantry is not maintaining sufficient temperatures for cold-holding of potentially-hazardous (ie. perishable) foods. Temperature in the fridge and freezer compartments are at ~11 degrees Celsius.
      • Corrective Action(s): *Operator to discard all potentially-hazardouse foods currently being stored in this refrigerator.
      • *Do not store any potentially-hazardous foods in this unit unless it can be adjusted/repaired to maintain safe storage temps (ie. 4 degrees Celsius or lower).
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bread is being sliced at the back storage room on the first floor. Gloves are provided, but there is no hand sink that was easily accessable.
      • Corrective actions: Move bread slicer to the kitchen on the 2nd level when using so staff can access to hand sinks easily before and after slicing the bread, to avoid possible contaminations to the bread.
      • Date To Be Corrected By: Today
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. spills observed on the right side of the grill.
      • 2. Bread crumbs observed under bread slicer.
      • Corrective actions: Clean up the areas mentioned above. Ensure when cleaning and sanitizing, pay more attentions to hard to reach areas.
      • Date To Be Corrected By: Today
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Dishwasher is leaking according to operator. Maintenance person is coming today to repair. Currently using bleach sanitizer @ 100ppm in the 2nd compt. sink for sanitizing after dishes are manually washed.
      • 2. Both faucets on the hand washing sink and dishwashing sink are brocken, operator had ordered the parts and they are on the way. Currently, hoses are being attached for water dispensing. Employees are washing hands in the washroom next to the kitchen at the moment. (Ensure door is always open for easy access.)
      • Corrective actions:
      • 1. Fix dishwasher so it can be used again. Ensure that it is achieving a sanitizing temperature of min. 71 degrees Celsius at plate level.
      • 2. Ensure to fix the sinks faucets once parts arrive.
      • (Please send a photo to the inspector when fixed). Employees should use the designated hand sinks to wash hands once fixed.
      • Date To Be Corrected By: Today
      • Corrective Action(s):
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

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