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Night Owl Kitchen + Bar (Maple Ridge)

200 - 20690 Lougheed Hwy, Maple Ridge · Restaurant

Official record from Fraser Health →

Inspection summary

Night Owl Kitchen + Bar (Maple Ridge) has been inspected 8 times by Fraser Health Authority since March 20, 2026. The most recent inspection, on June 18, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens 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 3 times across 3 separate inspections, most recently on June 4, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on June 12, 2026. For example: 208 - Foods obtained from unapproved sources [s. 11]

  • 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 June 3, 2026. 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 June 3, 2026. 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 March 20, 2026. 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.

8 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: Found more dredge and other products with out proper labels.
      • Corrective Action(s): All products must be properly labelled with name of product, supplier/manufacturer name, location, amount and contents. Keep receipts easily available
      • CORRECT: today
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Lighting is still 330 to 440 lux in parts of the pizza area.
      • Corrective Action(s): Lighting needs to be 540 Lux in all areas where food is prepared, cooked or handled. Lamps that were added only provide very localized lighting, correct overhead lighting to what was approved on initial inspection.
      • CORRECT: today
      • Violation Score: 3
  3. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): wiping rags were in 100 ppm quat after 1 hr, found 200 ppm at dispenser
      • Corrective Action(s): - Sanitizer buckets will need to be changed at least every hour to ensure proper sanitizer concentration is present.
      • - Contact chemical supplier to service the dispenser to ensure the proper amount of sanitizer is coming being dispensed regularly.
      • - Purchase test strips for quat to ensure can check proper concentration.
      • CORRECT: today
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff not washing hands, moved from back to front with the same pair of gloves on, other staff noted fixing hair net with gloves on.
      • Corrective Action(s): Remind all staff of proper hand washing steps, (i.e between jobs and before putting on gloves).
      • CORRECT: Immediately
      • Violation Score: 5
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: Found vacuum packed dry goods without labels, no receipts could be provided
      • Corrective Action(s): All products need be from approved premises with labels indicating name of product and location of production.
      • CORRECT: today
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Lighting in the pizza area measured at 291 to 330 Lux, only pizza prep cooler area was 480 to 550 Lux.
      • Corrective Action(s): Ensure all food preparation areas have a minimum of 500 lux, as per originally approved.
      • CORRECT: 1 week.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Found sauces being stored at 8 to 15 C >2hrs in steam table converted to ice bath.
      • Corrective Action(s): 1. Discard sauces.
      • 2. Refill ice bath so ice water is at the same level or higher than the food in the inserts.
      • 3. only fill inserts half full and refill as necessary.
      • CORRECT: immediately
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Found multiple items not properly washed or sanitized put away (i.e. inserts, mandolin slicers, etc).
      • 2. Observed staff putting dirty dishes on clean side of the dishwasher before putting into dishwasher, no clean area to place clean dishes after being washed.
      • 3. Found ice scoop on top of a dirty bin used for marinating raw chicken wings.
      • 4. Staff advised bin for chicken wing marinating is manually washed with soap, rinsed, wiped with sanitizer then rinsed.
      • 5. Observed staff drying glasses with a cloth
      • 6. Wiping rag was sitting in 100ppm quats, over 4 hours.
      • Corrective Action(s): 1. Ensure all items are free of grease and food before putting away.
      • 2. Clean side of dishwasher must remain clean to prevent cross-contamination. Wash and sanitize clean side to remove all food debris and grease before pulling out clean dishes.
      • 3. Wash and sanitize ice scoops, then store in a clean washable container near ice machine.
      • 4. Remind staff of proper ware washing steps, 1. wash with soap, 2. rinse. 3. sanitize (soak or spray) then 4. air dry.
      • 5. Ensure all staff are aware of proper ware washing steps, glasses are to be air dried not dried with a towel to prevent contamination of glasses.
      • 6. If using wiping rags they must be in 200 ppm quat and changed regulary. Change sanitizer buckets every 2 to 4 hours.
      • CORRECT: immediately
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. Hand sink along the main cook line is difficult to access due to cords for the computer screen impeding the paper towel dispenser.
      • 2. Found food equipment in the hand sink.
      • 3. Hand sink at the bar did not have liquid soap, or paper towel
      • Corrective Action(s): 1. Move the cords so staff can easily access the hand sink without being impeded or having to touch the cords
      • 2. Ensure hand sinks remain clear and free of all utensils and equipment.
      • 3. Hand sinks must be supplied with liquid soap and paper towel at all times. (CORRECTED).
      • CORRECT: today
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Found foods uncovered along the back preparation area
      • 2. Found opened bulk bags of food sitting under food preparation area
      • Corrective Action(s): 1. all food must be properly covered when not in used
      • 2. All opened containers that cannot be properly sealed (i.e. lids) must be placed into pest proof containers.
      • CORRECT: today
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Found paint in the food preparation sink in the front of house pizza prep area.
      • Corrective Action(s): Ensure paint is removed so it cannot contaminate food.
      • CORRECT: today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Found inserts that were broken.
      • Corrective Action(s): Discard all broken, or heavily worn equipment to prevent pieces from contaminating food.
      • CORRECT: today
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Found multiple generic spray bottles around kitchen and front of house with out labels indicating contents.
      • Corrective Action(s): All containers must be labeled with contents to prevent contamination of food.
      • CORRECT: today
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Lighting appears to be dimmer then previously approved lighting in the pizza area as previous lighting has been removed and replaced with another lighting system.
      • Corrective Action(s): Any changes to premises must be approved prior to making them.
      • Violation Score: 1
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Found staff used, dirty food containers in amongst clean dishes/equipment in the kitchen.
      • Corrective Action(s): All staff personal items including food must be stored in a designated location away dishes, equipment and food.
      • CORRECT: today
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Found coolers with out a thermometer, and found broken thermometers in others
      • Corrective Action(s): Ensure all coolers, and freezers have working thermometers inside.
      • CORRECT: 1 week
      • Violation Score: 1
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Floor, has been painted, areas around legs & under equipment still need to be painted
      • Uneven floor (shoe print) and grips in floor are needing to be repaired so they are smooth and easily clearable.
      • Corrective Action(s):
  7. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Lighting in pizza prep area, main kitchen and food prep areas needs to be 540 LUX currently 200-400 LUX
      • Finish repainting of floors in areas that were missed
      • Handle needed on pizza prep cooler
      • Corrective Action(s):
  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Underside of shelving observed directly above the food prep surface observed with old food debris affixed (above the sandwich prep coolers in the kitchen)
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Lighting insufficient in pizza prep area and at the adjacent hand sink
      • Gaskets on the pizza prep cooler are damaged and require replacing
      • Hand sink at bar by beer taps observed to be not draining properly
      • Paper towels present at hand sinks but not in a dispenser. Install dispensers (bar area)
      • Hot water in wash tank of glasswasher at 120F. Raise to a minimum of 130F
      • Glasswasher only dispensing approx 5.0ppm Iodine in final rinse. Raise to approx 15ppm
      • Iodine test strips not on site. Purchase Iodine test strips
      • Add/increase light intensity in bar area
      • Light intensity observed to be too low in both the kitchen and back room
      • No sanitizer detected in the final rinse of the dishwasher. Air bubble observed in sanitizer tubing
      • Stoppers missing for the 3 compartment sink adjacent to the ice maker.
      • Hot water tap missing from the rinse off spray arm adjacent to the dishwasher
      • Corrective Action(s):
      • Violation Score:
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Particle board at hand sink in pizza prep area is damaged and requires replacing.
      • Particle board observed to be damaged in bar area. Replace damaged particle board
      • Corrective Action(s):

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