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Swan E Set Banquet Kitchen & Bar

16651 Rannie Rd, Pitt Meadows · Restaurant

Official record from Fraser Health →

Inspection summary

Swan E Set Banquet Kitchen & Bar has been inspected 17 times by Fraser Health Authority since September 27, 2017. The most recent inspection, on October 9, 2026, found no infractions.

8 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 September 21, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 September 21, 2026. 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 July 22, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 6 times across 6 separate inspections, most recently on July 22, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 20, 2018. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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.

17 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Food debris clean
      • 2) Food residue noted on bin storing clean ramekins.
      • Corrective Action(s): 1) Slicer cleaned and sanitized. Ensure all staff understand how to thoroughly clean equipment after each use. Advise posting cleaning instructions/expectations.
      • 2) Bin of ramekins placed in dishpit to wash and sanitize.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No soap available at servery handsink.
      • Corrective Action(s): Soap provided during inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Raw meat juice leaked and frozen on other food packaging and shelves in Freezer #7.
      • 2) Single use glove box and bag of open chips stored in undercounter cooler (desserts).
      • 3) Egg bacon mix stacked on pasta salad.
      • Corrective Action(s): 1) Raw meat removed. Food packaging and shelves cleaned and sanitized. Ensure raw meats are stored below/away from cooked foods.
      • 2) Items removed. Do not store personal/non-compatible items next to food served to public.
      • 3) Egg bacon mix removed. Do not stack unless there is a secure lid on the bottom container.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Few rodent droppings and food debris noted:
      • > Under dishwashing area
      • > Behind soup kettle
      • Corrective Action(s): Clean and sanitize above areas
      • Correct by: Today
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding unit (gravy and pork loin) ambient temperature measured at 55C.
      • Corrective Action(s): Gravy and pork loin reheated. Unit was adjusted and measured above 60C.
      • - Ensure hot holding unit temperature is checked (at/above 60C) before placing hot foods inside.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Food splatter/residue noted on meat slicer . Staff reported it was last used yesterday.
      • Corrective Action(s): Clean and sanitize meat slicer. Meat slicer is to be properly cleaned/sanitized after use.
      • Correct by: Today
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some old rodent droppings noted behind the stand up mixer beside the 2 compartment prep sink.
      • Corrective Action(s): Remove rodent droppings. Clean and sanitize affected area.
      • Correct by: Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): (1) No paper towels available at "Crossroads station" handsink.
      • (2) Handsink in the servery area blocked by dishware. No cold running water and paper towel available, soap dispenser noted to leak.
      • Corrective Action(s): (1) Stock paper towels (in holder/dispenser) at "Crossroads station" handsink.
      • (2) Dishware removed during inspection. Repair faucet and soap dispenser - ensure handsink has hot and cold running water, liquid soap, and paper towels available.
      • Correct by: As soon as possible
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease buildup observed in the vents above the grill
      • Corrective Action(s): Ensure to clean and sanitize on a routine basis
      • Date To Be Corrected: Feb 25
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Floor underneath the dishwasher has accumulation of food debris and dust
      • Corrective Action(s): Clean the area mentioned above to prevent pest harborage.
      • Date to be corrected: July 9, 2022
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Fan guard inside the walk in cooler observed to have heavy accumulaton of dust and debris.
      • Corrective Action(s): Ensure to clean and sanitize the fan guard.
      • Date To Be Corrected: Nov 9th
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Minor accumulation of food debris and grease underneath food prep table and sink and fryers
      • 2) Accumulation of dust on a fan in a walk in cooler.
      • Corrective Action(s): Clean and sanitize the noted area in the above. Unsanitary conditions may attract pests and introduce food contamination.
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Follow-Up Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: -sous vide food items noticed on the menu
      • -sous vide processing equipment observed in the main kitchen
      • Corrective Action(s): -discontinue sous vide cooking until all processing equipment has been approved by this office
      • -please refer to the" BCCDC Guidelines for restaurant sous vide cooking safety in British Columbia" (provided to operator during inspection)
      • Violation Score: 15
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food Safety Plan requires amendment to include all sous vide menu items
      • Corrective Action(s): submit an amended Food Safety Plan , including all sous vide menu items, to this office by April 30, 2018
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: broken glass, straws and other debris under the glass washer
      • Corrective Action(s): clean the room to remove debris
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: several lights in the glass washing room are not working
      • Corrective Action(s): replace bulbs or repair fixtures
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: glass washer heater does not appear to be working
      • Corrective Action(s): please repair the glass washer, in the interim please use the main kitchen dishwasher to clean glasses
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: broken glass and debris under the glass washer
      • Corrective Action(s): please clean to remove debris
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: a couple of light fixtures have burnt out bulbs or are not working in the glass washer room
      • Corrective Action(s): please replace bulbs or repair light fixtures
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: glass washer temperature and sanitizing records not available
      • Corrective Action(s): please maintain daily maintenance records
      • Violation Score: 1
  17. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bar glass washer in server area lacked any iodine residual. Iodine bucket was low-empty. Bucket switched out during inspection and appropriate sanitizer level reached during inspection.
      • Corrective Action(s): Ensure this is regularly checked to prevent sanitizer from running out.
      • Violation Score: 5

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