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Notorious Grey Fox Taps and Patio

101 - 319 Governors Crt, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Notorious Grey Fox Taps and Patio has been inspected 8 times by Fraser Health Authority since April 3, 2024. The most recent inspection, on September 24, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, 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.

  • 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 4 separate inspections, most recently on February 19, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on September 21, 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 2 times across 2 separate inspections, most recently on September 21, 2026. 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.

8 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large prep cooler across from cookline at 10.5C. Food items from top and bottom of both the right side and left side probed.
      • Note: cooler is supplied with thermometer and premises has a probe thermometer.
      • Note: repairman has been called.
      • Corrective Action(s): 1) Discard cold potenitally hazardous food items in cooler that have been held at temperature greater than 4C for more than 4 hours. For cold potentially hazardous foods that have been stored in cooler for less than 2 hours can be moved into a cooler that is able to maintain foods at or below 4C.
      • 2) Do not store cold potenitally hazardous foods in cooler until it is able to maintain temperatures at or below 4C.
      • 3) Ensure your food safety plan is followed and cooler temperatures are checked daily.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw pork noted frozen in black garbage bag. Raw chicken noted frozen in white garbage bags.
      • Corrective Action(s): 1) Food items must be stored in food grade containers. Garbage bags are not food grade plastic and may contain other chemicals such as scents.
      • 2) Discard food items.
      • 3) Provide a copy of the receipts for the raw chicken and raw pork products. All food items must be purchased from approved food sources.
      • Violation Score: 9
  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher @ 0 ppm chlorine. Chlorine bucket was changed and chlorine line was primed. Final rinse now at >50 ppm chlorine.
      • Corrective Action(s): Ensure dishwasher has a final rinse of at least 500 ppm chlorine at all times. Ensure final rinse concentration is checked daily. Chlorine test strips available on-site.
      • Violation Score: 25
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler across from cookline @ 10C
      • Corrective Action(s): 1) Discard cold potentially hazardous foods that have been stored in prep cooler for more than 4 hours.
      • 2) Do not store cold potentially hazardous foods in cooler until it has been repaired / serviced.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler across from cookline not able to maintain cold potentially hazardous foods at 4C or below.
      • Corrective Action(s): 1) Prep cooler needs to be repaired / serviced / replaced.
      • 2) Contact inspector with timeline for repairs.
      • 3) Do not store cold potentially hazardous foods in cooler until it has been repaired / serviced / replaced.
      • 4) Ensure temperatures of cooler are checekd daily.
      • Violation Score: 15
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food debris noted under guard on electric slicer.
      • Corrective Action(s): Ensure guard is removed and all food contact surfaces of the slicer are washed and sanitized prior to storage.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Excessive ice build up inside prep cooler located across from cookline.
      • Corrective Action(s): Cooler needs to be maintenanced to enure ice build up does not occur.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Dishwasher measure 10ppm chlorine at final rinse.
      • 2. QUAT sanitizer dispenser measure 50ppm QUAT on EHO test strip and 150ppm on operator test strip.
      • Corrective Action(s): 1. Three compartment sink available. Staff to wash and rinse dishes in dishwasher and soak dishes in bleach water sanitizer after.
      • 3. Bleach water sanitizer will temporary be used until QUAT sanitizer dispenser is serviced. Mixing instructions: 1tsp bleach to 1L of water. Chlorine at 100ppm to 200ppm.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine observed to have some discolouration in the back.
      • Corrective Action(s): Please discard all the ice, deep clean and sanitize ice machine.
      • To be corrected by: April 5, 2024
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Low temperature dishwasher measure 10ppm chlorine at final rinse.
      • 2. QUAT sanitizer dispenser measure 50ppm according to EHO test strip, 150ppm according to operator test strip.
      • Corrective Action(s): Please have dishwasher and dispenser serviced.
      • Dishwasher must have a residual chlorine level of 50ppm at final rinse on plate level.
      • QUAT sanitizer dispenser must measure 200-400ppm QUAT.
      • To be corrected by: April 5, 2024
      • Violation Score: 15

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