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Saint Germain Bakery (Coquitlam)

2841 - 2929 Barnet Hwy, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Saint Germain Bakery (Coquitlam) has been inspected 13 times by Fraser Health Authority since August 22, 2017. The most recent inspection, on May 24, 2026, recorded 2 infractions.

6 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Pests.

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.

  • 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 May 24, 2026. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on February 6, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 May 24, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 December 28, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on August 25, 2022. For example: 301 - Equipment/utensils/food contact surfaces not maintained in 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

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff using hot holding unit to reheat the lobster soup. No pan on site to reheat the cooked lobster soup.
      • Corrective Action(s): - Staff on site bought a pan to reheat the lobster soup during the inspection.
      • - Staff reheated the lobster soup to at least 74 C and transferred it to the hot holding unit.
      • - Ensure temperature logs for reheating and hot-held food is well maintained.
      • To be corrected by: Today.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed clean and washed knifes and a tray with jug, scoop stored right next to handwashing sink and under paper towel dispenser. This can result in water splashing (during hand washing) on the clean and washed utensils/equipment.
      • Corrective Action(s): Ensure clean and washed equipment/utensils are stored in a sanitary manner.
      • To be corrected by: Today
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed two whole lemons stored in the handwashing sink at the front of the house. Observed staff cut lemon in the area next to handwashing sink.
      • Corrective Action(s): - Ensure handwashing station is accessible at all time and do not use handwashing station as the prep sink.
      • - Staff educated about importance of having an accessible handwahing sink.
      • To be corrected by: Immidiately
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest Control report from Raincity (from May 17, 2026) shows rodent activity reported by the staff on site.
      • Corrective Action(s): - Ensure applicable pest control measures are taken and facility is free to pests.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Temp of cold potentially hazardous pastries 15 oC
      • Corrective Action(s): Discard any temp abused products that are stored at temp of > 4 oC for > 2 hrs immediately.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Hot savery products temp : 25-35 oC
      • Corrective Action(s): - Products are kept for 1.5 hrs log sheet is available - Timer is required to ensure product are discarded after allowed time of 1.5 hrs
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Noted no splash guard around hand sink and water was splashed on clean try and food counter
      • Corrective Action(s): Ensure to keep the splash guard around sink to prevent any water splashing
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Noted rodent dropping in different areas and inside the hand washing sink in the back , under all equipment
      • Corrective Action(s): Clean monitor all areas
      • -Send the latest report from the pest control -no report on site at time of the visit
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted in front and back kitchen -inside cabinets, under/behind beside all equipment , under sinks...
      • Corrective Action(s): Deep clean the whole facility
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: NO ONE with FS training on duty at time of visit. This is a ticketable offense ($230 per day...
      • Corrective Action(s): Register enough staff so there will be enough FS trained staff to be on site at all time (busy or slow time) -send a report re: registration of staff
      • Ticket will be on file
      • Violation Score: 1
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station in front and back was blocked at time of visit, No liquid soap ??
      • Front sink: full of tongs
      • Back sink: blocked with carts
      • Corrective Action(s): -Hand washing station must be available at all time. Refill liquid soap and paper towel at all time.
      • -Do not store any clean utensils or tray beside hand washing sink, install SS splash guard both side of the sink.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted in kitchen, and front area.
      • Corrective Action(s): Deep clean the facility.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): No one with FS training on duty at time of visit.
      • Manager is being called and was available at the end of inspection.
      • Corrective Action(s): -Register enough staff to have at least one person on duty at each food prep area.
      • Violation Score: 1
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Mold build up in the ice machine.
      • Corrective Action(s): Operator is to immediately stop using the ice machine. Empty the ice machine and clean out the mold
      • Date to be corrected by : immediately
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Build up of food debris on the ice machine
      • 2.build up of debris on the right corner of walk in cooler
      • Corrective Action(s): Clean the listed area
      • Date to be corrected by: August 26, 2022
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels are not within reach at the handwash station in the back kitchen. In addition, access to the handwash sink was obstructed by floor fan.
      • Date to be corrected by: Corrected during inspection
      • Corrective action: Ensure staff always have access to a fully-equipped handwashing station in the kitchen
      • Corrective Action(s):
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Door handles of the coolers at the serving station are dirty. Sheet pans are found stored on the floor in the back kitchen at the time of inspection.
      • Date to be corrected by: Today
      • Corrective Action: Clean and sanitize the sheet pans that are stored directly on the floor. Ensure all sheet pans are stored off the floor to prevent contamination of equipment
      • Corrective Action(s):
      • Violation Score:
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot cabinets for holding pastries and buns is set to 45-50 Celsius
      • Corrective Action(s): Employee was instructed to adjust all of the hot cabinet settings to 60 Celsius or higher temp (140 F).
      • Violation Score: 15

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