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Morgan's Bistro

160 Esplanade Ave, Harrison Hot Springs · Restaurant

Official record from Fraser Health →

Inspection summary

Morgan's Bistro has been inspected 13 times by Fraser Health Authority since July 7, 2017. The most recent inspection, on September 9, 2026, recorded 1 infraction.

3 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 4 separate inspections, most recently on August 15, 2024. 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 3 times across 3 separate inspections, most recently on September 9, 2026. 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 3 times across 3 separate inspections, most recently on July 20, 2017. 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 4 times across 4 separate inspections, most recently on August 15, 2024. 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.

13 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Sticky traps observed stored above food prepping area
      • 2. spatulas observed stored in the gap between wall and table
      • Corrective Action(s): operator relocated the sticky traps and spatulas
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Repeat violation
      • - ceiling observed to be dusty
      • Corrective Action(s): please clean the ceiling (date to be corrected by: 2 weeks)
      • Violation Score: 9
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had 0ppm chlorine detected at the time of inspection
      • Corrective Action(s): Dishwasher was repaired. Please always check the chlorine concentration before start using the dishwasher to prevent pathogens grow on the plate surface.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Ceiling observed to be dusty
      • - Food debris, grime, and grease accumulation observed on the floors and walls.
      • Corrective Action(s): Please clean/replace the above areas to maintain proper sanitation (Date to be corrected by: August 26, 2024)
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine observed to have mold growth.
      • Corrective Action(s): Please clean and sanitize ice machine. To be corrected by: Today.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Ventilation hood observed to have accumulated grease
      • 2. Food debris underneath equipment/shelving
      • 3. Handles of prep coolers and walk in cooler is sticky and grimy
      • 4. Fan grill is dusty.
      • Corrective Action(s): Please deep clean the kitchen. To be corrected by: Sept 1, 2023
      • Violation Score: 9
  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Slight food debris build up under heavy equipment and hard-to-reach areas.
      • Corrective Action(s): Required operator to clean all areas; ensure to have a regular cleaning schedule
      • Date to be corrected by: 2019 Oct 12
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Observed a cutting board of raw meat stored ontop of a keg.
      • 2. Observed a keg stored outside of designated "keg storage"
      • 3. Observed raw meat stored in one of the top shelves in storage rack above prepared foods.
      • Corrective Action(s): Both portions of meat were moved at time of inspection.
      • Please ensure kegs are stored within their designated storage area and/or stored outside of walk-in cooler in a separate unit.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed build of grease and food debris behind and under deep fryer as well as under other cooking equipment
      • Corrective Action(s): Ensure cleaning under and behind cooking equipment is completed at a frequency that prevents build-up of food and grease.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2DR cooler that was not in operation as of last inspection is still not up and running. As discussed during the February Inspection, it must be replaced and/or repaired by "busy season".
      • Corrective Action(s): Replace and/or repair cooler within 1 month.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Observed a few spray bottles with no label
      • Corrective Action(s): Please ensure all spray bottles are appropriately labelled with their contents
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Tile at drain is in need of replacing
      • 2. Wooden shelf near dishwasher is beyond repair
      • Corrective Action(s): 2. Replace broken tiles
      • 2. Replace wooden shelf
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Dishwasher at time of inspection was at 0ppm Chlorine
      • 2. Observed mould-like growth in ice machine
      • 3. No sanitizer at front service area
      • Corrective Action(s): 1. Ensure dishwasher is maintaining a minimum 50 ppm Cl residual. Unit was primed at was able to maintain a 50ppm Cl residual
      • 2. Ice machine requires cleaning and sanitizing - be sure to empty unit of all ice prior to commencing any cleaning
      • 3. Provide sanitizer at front area to wipe down tables with - soap and water is not sufficient. Sanitizer provided at time of inspection at 200ppm Quats. Ensure sanitizer is also provided as milk wand of espresso machine
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleanliness in kitchen requires improving at the following
      • Corrective Action(s): 1. Exterior of dishwasher
      • 2. Underneath cooking equipment
      • 3. stainless steel dish storage unit
      • 4. Inside walk-in cooler - ensure cooler fan cover is cleaned & the black hose
      • 5. Ensure kegs are stored entirely separate from food storage
      • 6. Storage areas are in need of organizing - ensure personal items are stored separately. .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 Door under counter cooler (previously the dessert cooler) is no longer operational and is being used for storage
      • Corrective Action(s): Service this cooler - the facility was approved with the cooler and it must be functional. Ensure cooler is maintaining 4C or below
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Observed a missing ceiling tile in kitchen and one with a piece torn away
      • 2. Wall at hand sink in side kitchen has deteriorated and is in need of repair
      • Corrective Action(s): 1. Replace missing and broken ceiling tile in kitchen
      • 2. Repair wall where it has deteriorated at hand sink - recommend providing a harder surface (i.e. stainless steel or plastic board) to prevent deterioration in the future
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Appy/Dessert cooler has still not been repaired. Internal food temperature of chocolate sauce, squeeze bottle and butter tested at 8.9 - 9.2C.
      • Corrective Action(s): All products to be moved to walkin cooler maintaining 4C.
      • Do not use this cooler UNTIL REINSPECTION; whether or not the cooler is operating. Wait for an re-inspection to prove cooler is operating at 4C or below. If food items are observed in this cooler and it is not at 4C, all products will be discarded.
      • Set up an inspection time with the inspector when the cooler has been repaired.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dessert/Appy Cooler tested at 8.9-9.2C internal food temperature
      • Corrective Action(s): Service Unit. Do not restock unit until a follow-up inspector by the inspector proves the cooler is operating at 4C or below.
      • Violation Score: 9
  12. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Cooler holding foods at 7.2C
      • Corrective Action(s): All items removed at time of inspection. Service unit to ensure it is maintaining foods at 4C or below. Do not restock unit until it is at 4C or below.
      • Thermometer in unit
      • Violation Score: 5
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Dessert Cooler tested at 8.9 - 9.2C (internal temperature of lime syrup & strawberry vinigrette)
      • Corrective Action(s): All items moved to walk-in cooler at time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Dishwasher tested at 0ppm Cl
      • 2. Observed growth in ice machine on side wall and on equipment within unit
      • Corrective Action(s): 1. Unit primed at time of inspection and tested at 50ppm Cl. Service unit to ensure lines are intact. Start a dishwasher log and test dishwasher sanitizer concentration atleast daily with test strips.
      • 2. When facility is closed tonight, empty ice machine, turn off and clean and sanitize basin before turning on again
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dessert cooler not maintaining foods at 4C or below
      • Corrective Action(s): Service unit to ensure it can maintain foods at 4C or below. Do not use cooler until it has been serviced.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Shield required at light fixture
      • Corrective Action(s): Chef stated the shield had been replaced but then fell. Recommend obtaining sleeves for bulbs instead or reinforcing the shield to prevent it from falling.
      • Violation Score: 1
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