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Maverick's Social Room

405 North Rd, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Maverick's Social Room has been inspected 11 times by Fraser Health Authority since January 9, 2019. The most recent inspection, on September 1, 2026, found no infractions.

7 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The last 2 inspections in a row found no infractions. 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 5 times across 3 separate inspections, most recently on August 12, 2026. 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 once on May 24, 2022. 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 once on September 5, 2019. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(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.

11 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The sink and surface sanitizer is being dispensed below 272 ppm. The sanitizer buckets and spray bottles were tested, and the concentrations were below 272 ppm. Sanitizer is required to remove pathogens from food contact surfaces,
      • Corrective Action(s): - Do not use the sanitizer dispenser.
      • - The operator made 100-200 pm chlorine sanitizer. Continue to use the instructions on the poster provided to make the chlorine sanitizer. Use the test strips provided as they turn into a dark purple colour.
      • - Contact a techician to repair the dispenser so sink and surface sanitizer is available at 272-700 ppm.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The hand sink at the bar has no liquid soap or paper towels for proper handwashing.
      • Corrective Action(s): Ensure at least one sink at the bar has liquid soap and paper towels for handwashing. Date to be corrected by: Immediately
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. The walk-in freezer has ice that is reaching the packaged foods.
      • 2. The sink and surface sanitizer dispenser is not dispensing the correct concentration of sanitizer that is needed to remove pathogens from food contact surfaces.
      • Corrective Action(s): 1. Remove the food from underneath the fan. Do not place food under the fan so nothing will drip onto the food
      • - Remove the ice from the fan. Date to be corrected by: Immediately
      • 2. Contact a technician to repair the dispenser, so the sanitizer is dispensed at 272-700 ppm. Date to be corrected by: Immediately
      • Violation Score: 9
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Both glasswashers were not able to have a residual of 12.5 ppm iodine at plate level. Manager contacted repair person at time of inspection. (0ppm)
      • Corrective actions: Rewash glassware in the back kitchen dishwasher. Do not use glasswasher until it is able to leave a sanitizer residual of greater than or equal to 12.5 ppm Iodine. Use the dishwasher at the kitchen for glasswashing. Manager relayed information with staff.
      • Date To Be Corrected By: May 26, 2022
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. One container of breaded chicken strips found uncovered inside chest freezer at the back of the kitchen prep area. This is open to contamination from the freezer lid when opening and closing, as well as cross-contamination from other items around it inside freezer resulting in potential foodborne illness, physical hazards in foods or allergants in foods.
      • 2. Two large containers of tortilla chips found uncovered on a table beside the hand sink at the kitchen entrance. This may result in water and soap being splashed into the container, bring in microbial and chemical contaminants on to the food, jeapardize food safety/quality leading to potential foodborne illnesses.
      • Corrective actions:
      • 1. Chef put lid on the container with breaded chicken at time of inspection, and sealed tightly. Ensure food containers are always covered. Retrain staff members to ensure consistency.
      • 2. Chef covered the containers with tortilla chips and moved the containers away from the sink. *Splash guard/divider recommended to put beside hand sink to protect water getting into food.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Some debris build ups at back kitchen floor accross the dishwashing area, under prep coolers, under cooking line.
      • 2. Bottle caps found on floor at bar area, debris build up on the floor in between coolers, on the surface of coolers.
      • Corrective action: Thouroughly clean and sanitize the areas mentioned above. Ensure to pay extra attention to hard to reach areas.
      • Date To Be Corrected By: May 26, 2022
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Glasswashers is not dispensing sanitizer. Manger contact the repair company at time of inspection.
      • Corrective actions: Fix the glasswashers. Do not use until it is able to dispense sanitizer and leave a residual of greater than or equal to 12.5 ppm iodine sanitizer at plate level. Ensure to check lines for air bubble or small cracks.
      • Date To Be Corrected By: May 26, 2022
      • Corrective Action(s):
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): In-use tongs stored in containers of murky water at room temperature.
      • Corrective Action(s): Clean and sanitize tongs and containers. Store all in-use utensils in ice water and replenish ice as needed. Clean and sanitize the tongs and containers at least every 4 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Dishwasher is unable to sanitize properly.
      • 2. Glasswashers were not supplied with detergent and iodine sanitizer (bottles empty).
      • 3. Quat sanitizer spray bottles measured 0 ppm.
      • Corrective Action(s): 1. Set up 100 ppm bleach sanitizer (1/2 cap bleach per 1L water) in an empty sink. Wash all equipment through dishwasher and sanitize by submerging in the bleach sanitizer for 2 minutes. Allow equipment to air dry before using.
      • 2. Supply glasswashers with detergent and iodine sanitizer.
      • 3. Prepare bleach sanitizer in spray bottles for sanitizing food prep surfaces (see #1 for instructions).
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Dishwasher in the kitchen is unable to sanitize equipment properly. 0 ppm chlorine residual detected.
      • 2. Quat sanitizer dispenser unable to dispense 200 ppm Quat sanitizer.
      • Corrective Action(s): 1. Repair dishwasher so it is able to produce 50-100 ppm chlorine residual.
      • 2. Repair dispenser so it is able to dispense 200 ppm Quat sanitizer.
      • ***Technicians arrived during inspection to service the dishwasher and Quat sanitizer dispenser.
      • Violation Score: 9
  10. Routine Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: The walk-in cooler in the back (beer storage, but some potentially hazarous foods also stored) lacks a thermometer.
      • Corrective Action(s): Keep a thermometer in the noted cooler.
      • Violation Score: 1
  11. Routine Inspection

    0 infractions

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