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Swan E Set West Coast Grill

16651 Rannie Rd, Pitt Meadows · Restaurant

Official record from Fraser Health →

Inspection summary

Swan E Set West Coast Grill has been inspected 20 times by Fraser Health Authority since July 17, 2017. The most recent inspection, on October 9, 2026, found no infractions.

7 of 20 inspections on record found no infractions at all. In the past 12 months there were 2 inspections 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 6 times across 5 separate inspections, most recently on July 30, 2025. 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 5 times across 5 separate inspections, most recently on July 22, 2025. 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)]

  • 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 April 19, 2021. 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 5 times across 5 separate inspections, most recently on July 7, 2022. 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.

20 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Salad containers being double stacked without secure lids.
      • Corrective Action(s): Top container removed. Do not stack containers unless there is a secure lid on bottom container.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Many fruit flies noted in beer tap area.
      • Corrective Action(s): Contact pest control to assess area and follow reccomendations. Forward report to inspector
      • Ensure spills are cleaned up immediately.
      • Remove any sources of stagnant water.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Grease and/or food accumulation noted:
      • > Floors beneath cooking line equipment
      • > Walls behind cooking line
      • > Underside of shelves above grill
      • 2) Beer keg cooler handles sticky to the touch.
      • Corrective Action(s): 1) Pull out equipment. Thoroughly clean and sanitize above noted areas.
      • Implement regular cleaning schedule.
      • Correct by: 2 weeks - October 5, 2026
      • 2) Clean handles.
      • Correct by: Today
      • Violation Score: 3
  3. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Bar cooler >4C - waiting on replacement. No potentially hazardous foods currently stored inside.
      • Corrective Action(s): Replace cooler. Update inspector once complete.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Left prep cooler (#6) ambient temperature measured at 8C. Potentially hazardous foods internal temperature measured at 4-6C. Temperature logs indicated temperature was at requirement <2 hours ago.
      • Corrective Action(s): Potentially hazardous foods were moved to the working walk in cooler.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (1) Left prep cooler (#6) ambient temperature measured at 8C.
      • (2) Bar cooler ambient temperature measured at 8-10C.
      • Corrective Action(s): (1 & 2) Adjust/service coolers. Do not store any potentially hazardous foods (eg. sauces, meat, chopped vegetables/fruit, etc.) in these units until they can maintain a temperature of 4C or lower.
      • Correct by: As soon as possible
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator not able to produce valid FOODSAFE level 1 or equivalent certificate.
      • Corrective Action(s): At least one staff on duty must be FOODSAFE level 1 or equivalent certified. Locate certificate or complete course. Have certificate available for follow up inspection.
      • Correct by: 1 week - July 30, 2025
      • Violation Score: 1
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Left prep cooler measured to be at 16C.
      • Corrective Action(s): Operator reports all food were placed in cooler within the last hour. All food moved to the working prep cooler to the right.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Smartpower sanitizer measured to be at 0 ppm.
      • Corrective Action(s): Operator restocked Sanitizer spray bottles with new stock solution at the time of inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Left prep cooler measured to be at 16C.
      • Corrective Action(s): Repair/replace cooler so that it is able to produce 4C or lower at all times.
      • Date To Be Corrected: Feb 23
      • Violation Score: 9
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chest cooler air temperature measured at 11 degree C, internal temperature measured at 8 degree C
      • Corrective Action(s): - Immediately move all food to the walk-in cooer to ensure cold potentially hazardous food is stored at 4 degree C or under. Do not use this cooler until the temperature can be maintained at 4 degree C or under
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature dishwasher plate surface temperature measured at 68 degree C
      • Corrective Action(s): 1. Use the dishwasher to wash and rinse the dishes, then use the 2 compartment sink beside the dishwasher to fill with 200ppm QUATs sanitizer. Fully immerse all dishes within the sanitizer for 2 mins to ensure proper sanitation has achieved.
      • 2. Use the dishwasher upstairs that can provide proper sanitizing temperature.
      • 3. Manager called the technician immediately, follow up inspection will be conducted on July 8, 2022.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and dust accumulated at the corner and the floor of walk-in cooler and walk-in freezer
      • Corrective Action(s): Clean the area noted above to prevent pest harborage.
      • Date to be corrected: July 9, 2022
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease buildup observed on the hot dog machine.
      • Corrective Action(s): Ensure hot dog machine is cleaned and sanitized.
      • Date To Be Corrected: Nov 17
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen turkey in plastic bags were observed to be thawing in room temperature. Operator reports the turkey was sitting in room temperature for 30 min and relocated them to a working cooler. Make sure to practice proper thawing practices (thawing in coolers or under cold running water).
      • Corrective Action(s):
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debrise and grease build up observed near the hand washing station, grill, fryer, under the prep cooler, inside the prep cooler, and the hot dog machine. THIS IS A REPEAT VIOLATION.
      • Corrective Action(s): Ensure to clean and santize the above mentioned areas.
      • Date To Be Corrected: Nov 9th
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Hot food prep cooler did not have a thermometer at the time of inspection.
      • Corrective Action(s): Ensure a permanent thermometer is placed in cooling units to enable proper temperature monitoring
      • Date To Be Corrected: Nov 9th
      • Violation Score: 1
  14. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Few rodent droppings found by coffee station
      • Corrective Action(s): Clean and sanitize the area and monitor for further pest activities.
      • Violation Score:
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Old dried out food scraps found by the coffee station. This may indicate that this area is not being cleaned frequently.
      • Corrective Action(s): Clean this corner as well as all other hard-to-reach areas around the coffee station.
      • Increase the frequency of cleaning and monitor for pest activities
      • Clean other areas in the kitchen as it can attract pests and create pest harborage.
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy accumulation of dust, food debris and grease observed underneath dishwasher, grills, line coolers, fryer, and between fryers
      • Corrective Action(s): Conduct deep and thorough cleaning of all kitchen areas especially the areas noted above. Increase the frequency of cleaning
  15. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Still found food and grease on the walls in the back food prep area, under some of the equipment (i.e. prep coolers in the front, and ice machine), and in the ventilation hood around the suppression system.
      • Corrective Action(s): Some cleaning has been done under equipment in the cooking area, still some work to be done under the equipment, behind the equipment, in the ventilation hood and in the walls in the food prep area in the back area. Continue working a full deep clean of the entire kitchen.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler seals are still torn and no longer in good condition.
      • Corrective Action(s): Have seals replaced where broken, loose or torn.
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Found ice scoop sitting in a container touching water with algae growth in the bottom
      • Corrective Action(s): ensure to keep ice scoop free of contamination when being stored.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): 1. Dishwasher had a final rinse of 69 C at the plate and 75 C at the gauge.
      • 2. Chlorine spray bottle had 0 ppm chlorine
      • 3. Glass washer had a final rinse 0 ppm iodine.
      • Corrective Action(s): 1. Dishwasher must be able reach 71 C at the plate and 82 C at the gauge. Corrected during inspection, gauge appears to require calibration as 73 C was reached at plate yet gauge only read 78 C
      • 2. Chlorine bottles should have 100 - 200 ppm chlorine. Corrected during inspection.
      • 3. Glass washer should have 12.5 to 25 ppm Iodine. Corrected during inspection, found iodine to be 12.5 ppm
      • Purchase test strips to check chlorine levels daily.
      • check and record temperature and sanitizer levels daily.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found heavy food and grease accumulation in heard to reach areas: under and between cooking equipment, under coolers and freezers, and in the ventilation hood.
      • Corrective Action(s): A deep and thorough cleaning is required throughout the premises, especially in the above noted areas.
      • CORRECT: by Sept 18
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Under counter coolers had broken, or missing seals around the doors, and intact seals were soiled with food debris.
      • Corrective Action(s): Have all seals on cooler doors checked, replace broken or missing seals. Ensure all seals are clean and free of food build up
      • CORRECT: 1 week
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Observaton #1: The high-temperature dishwasher reached only 61C at the plate level upon final rinse cycle after 5+ runs (min/max probe thermometer). To sanitize dishware, a temperature of 82C at the manifold and 71C at the plate level is required. All dishware from the bottom grill will be washed in the third floor dishwasher (reached 74.3C at the plate level) until the dishwasher is repaired.
      • Observation #2: Iodine glasswasher had 0ppm iodine at the final rinse cycle - iodine bucket EMPTY. Iodine replaced at time of inspection. Iodine concentration must be checked daily at the glasswasher with iodine test strips - minimum 12.5 ppm required for sanitizing.
      • Corrective Action(s):
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The high-temperature dishwasher's rinse temperature gauge is not working properly. Staff are required to record the temperature of the rinse water daily. [Date to be corrected by: December 24, 2018]
      • Corrective Action(s):
      • Violation Score: 9
  18. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Found soup cooling in sink with water and ice wand, soup was 24 C. Staff advised do not use ice water bath only cold water, and transfer to cooler when it is 40 C.
      • Corrective Action(s): 1. Remind all staff of proper cooling procedures: must cool from 60 to 20 C in 2 hours or less, then place in cooler (in small/shallow containers) to cool from 20 to 4 C in 4 hours. Foods not cooled in these increments need to be discarded.
      • 2. If using an ice water bath and ice wand to cool food, ensure to use ice and water in sink to help cool foods quickly
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found heavy food and grease build up under all equipment throughout kitchen area, also found heavy grease build up in the ventilation system and food splattered on walls and ceiling.
      • Corrective Action(s): Extensive cleaning is required throughout the premises, especially in hard to reach areas under and between equipment in the cooking area.
      • CORRECT: 1 week.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Gauge on dishwasher does not read above 40 C for final rinse.
      • Corrective Action(s): Must ensure gauges are working properly to ensure final rinse temperatures are being met in order to sanitize the dishes. Final rinse was 71 C at plate. Have gauges calibrated or replaced.
      • CORRECT: today
      • Violation Score: 3
  19. Routine Inspection

    0 infractions

  20. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice scoop stored improperly, directly on top of ice machine (surface is very dusty, peeling plastic also present). Storage surface is not regularly washed and sanitized, potential for contamination exists.
      • Corrective Action(s): Please store scoop in a clean container/bucket near ice machine. Wash/sanitize bucket as frequently as scoop is.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Fryer vent hood has black caked-on grease within it.
      • 2) Floor under fryers and oven heavilly soiled with grease, large quantities of food debris observed. General floorspace in kitchen also quite dirty. Possiblility exists that pests will be attracted by these conditions.
      • 3) Ceiling in dish/fridge room very dusty. Additionally, a few ceiling tiles are beginning to deteriorate. Possiblility of physical contamination of food exists.
      • Corrective Action(s): 1) Clean the underside of the vent hood within two weeks.
      • 2) Pull out all implements in the fryer area and do a deep degreasing/cleaning of the floor. Do a deep clean of the entire floorspace in the kitchen, dish area, refrigeration room and dry storage. To be completed within one week.
      • 3) Vaccuum ceiling tiles and vents, monitor deteriorating ceiling, replace problem tiles if any further deterioration occurs. To be completed within one week.
      • Violation Score: 9

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