Skip to content
Loading map…

Red Robin Gourmet Burgers (Coquitlam)

3000 Lougheed Hwy, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Red Robin Gourmet Burgers (Coquitlam) has been inspected 10 times by Fraser Health Authority since December 2, 2019. The most recent inspection, on January 27, 2026, recorded 1 infraction.

4 of 10 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, 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 2 times across 2 separate inspections, most recently on January 27, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 11, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 January 23, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 18, 2022. For example: 304 - Premises not free of pests [s. 26(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 2 times across 2 separate inspections, most recently on March 22, 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.

10 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Minor water leak observed in a water pipe under the 2-compartment sink in the dishwashing area.
      • 2) Delfield 2-door counter-height cooler in the server's area has ice buildup visible on the compressor and is operating at a slightly-elevated temperature (7.5 Celsius)
      • Corrective Action(s): 1) Contact a plumber or handyman to repair the water leak.
      • 2) Adjust/defrost/service the cooler as needed to restore safe operating temperature of 4 Celsius (or lower).
      • *Transfer foods to alternate cooler units if unable to correct temperature within 2 hrs.
      • Violation Score: 9
  2. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temperature of gravy stored in warming unit was approximately 42 degrees Celsius at onset of inspection. Restaurant supervisor noticed and promptly corrected the issue while on-site.
      • Corrective Action(s): *Please remind staff that the hot-holding units must be pre-heated prior to placing hot foods inside.
      • *Hot-holding units must not be used to cook or re-heat food items. They are only intended to keep foods hot.
      • * Food temperatures must be maintained at 60 degrees Celsius (140 degrees Fahrenheit) or above at all times.
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0ppm chlorine residual detected in the low-temp dishwashing machine at start of inspection. The chlorine supply tubing was not fully-immersed in the chlorine supply bucket (tubing has slipped back in the plastic sleeve 2-3 inches).
      • Corrective Action(s): Chlorine feed tube was repositioned and the sanitizer pump was primed to clear air from the line. Dishwasher is now providing 50ppm chlorine residual during the rinse cycle.
      • *Ensure staff check chlorine levels in the dishwashing machine (using test papers) on a daily basis.
      • *Recommendation: Replace the chlorine feed line with a longer length of tubing to provide enough space to allow for repositioning of the chemical buckets when they need to be restocked.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor soil/residues observed on the floor surfaces in the kitchen, staff rooms, and dry storage area.
      • Corrective Action(s): Operator confirms that the floor cleaning is done using a mop.
      • *Obtain a cleaning brush to remove difficult soil/residues from the floor tiles and ensure that it's used on a regular schedule as part of your sanitation plan.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor food residues, oil spillage noted on floors along the prep line in the kitchen.
      • Corrective Action(s): Clean and sanitize the floors along the prep line.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Mold noted in ice machine where (at the ice making area top)
      • Corrective Action(s): Discard all ice, clean sanitize the ice machine.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Still evidence of pest activity noted.
      • Corrective Action(s): Continue with pest control service, maintain sanitation and monitor closely
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -Sealant around ventilation hood is worn out
      • - Temp 2 line cooler - near end of the line - drawer (cheese) and small cooler at the end ( burgers) elevated between 7-10 oC No internal temp of foods tested.
      • Corrective Action(s): -Replace the sealant for ventilation hood
      • -Monitor in 1 hr if temp is still elevated address in the meantime- smaller portion and move them to lower drawer, or supplement with ice to maintain temp <4 oC
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Broken tiles, damaged wall, floor and ceiling panels noted in the kitchen.
      • Corrective Action(s): Replace, repair.
      • Violation Score: 1
  9. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Noted a gap in the corner of back door that might allow pest entry
      • Corrective Action(s): -Seal it.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Noted rodent dropping in bar storage room, dry storage room and beside the back door.
      • Corrective Action(s): -Clean, sanitize all noted area and put more monitoring devices
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Broken tiles noted in kitchen in several area
      • Corrective Action(s): Replace broken tiles
      • Violation Score: 1
  10. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website