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Nicola Lodge

2240 Hawkins St, Port Coquitlam · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Nicola Lodge has been inspected 14 times by Fraser Health Authority since October 6, 2017. The most recent inspection, on May 20, 2025, found no infractions.

10 of 14 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: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The last 5 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 3 times across 3 separate inspections, most recently on September 22, 2022. 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 3 times across 3 separate inspections, most recently on February 20, 2020. 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 February 20, 2020. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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.

14 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cold water not dispensing at one of the handsinks close to employee entrance elevator
      • Corrective Action(s): Repair handwash station such that it can dispense both hot and cold running water.
      • Correct by: This week
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Upright cooler in the main kitchen (across from main prep table) was at 50F at start of inspection. Multiple items in cooler were just made only a couple hours earlier (still warm to the touch) and took up approximately one third of the cooler. Warm items were removed from cooler and unit came down to less than 40F a short time later.
      • Corrective Action(s): Do not store large numbers of warm items in this cooler as too many warm items can cause the temperature of this unit to warm. Use walk in cooler for majority of cooling as it has a significantly larger capacity to cool items quickly.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Biofilm build-up observed in all of the ice machine water reservoirs in all serveries.
      • Corrective Action(s): Clean all servery ice machines water reservoirs (due: Feb 27, 2020) No regular schedule for cleaning these, they should be cleaned approx. every month (or more often if needed). Create a cleaning schedule/routine for these.
      • Violation Score: 9
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher in the servery in "Riverside" did not reach 71C at the final rinse cycle. Soap bubbles were forming (staff stated that there was a mix up of soap and rinse-aid earlier that day). Display states water temperature to be decreasing.
      • Corrective Action(s): Repair dishwasher so that the final rinse cycle meets 71C or hotter. Use disposable dishware OR wash and sanitize your dishware at working stations.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops for dry ingredients in the main kitchen were stored directly in the ingredients.
      • Corrective Action(s): Store these scoops separately to prevent cross-contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1) Minor debris observed on fan cover in the walk-in cooler.
      • 2) Minor debris observed on underside of juice/cocktail/tea dispensing machien
      • Corrective Action(s): Clean and sanitize the areas noted. Add these areas to yoru sanitation plan.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher in the Riverside servery only reached 140F and temperature shown on display showed the temperature significantly decrease during the rinse cycle rather than increase. Dishwasher repair company contacted during inspection and are due to look at it today.
      • Corrective Action(s): All dishes that are produced in Riverside are to be washed in the main kitchen until the dishwasher is repaired and can sanitize properly.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Biofilm buildup observed on inside of ice machine where water is recirculated and is produced. Director stated that cleaning of the ice machines is in their cleaning schedule at approx 6 month intervals.
      • Corrective Action(s): Thoroughly clean each ice machine where water is recirculated. Due: Tuesday October 10th, 2017
      • Increase cleaning frequency to ensure a biofilm does not accumulate; recommend monthly cleaning.
      • Violation Score: 9

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