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The Club

101 Noons Creek Dr, Port Moody · Restaurant

Official record from Fraser Health →

Inspection summary

The Club has been inspected 9 times by Fraser Health Authority since October 6, 2017. The most recent inspection, on June 17, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on September 15, 2023. For example: 304 - Premises not free of pests [s. 26(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 July 16, 2019. 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 once on November 22, 2018. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 November 22, 2018. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

  • 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 once on October 6, 2017. For example: 312 - Items not required for food premises operation being stored on the premises [s. 18]

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.

9 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings observed along perimeters
      • Corrective Action(s): Please wet clean with sanitizer and gloves all mice droppings daily and seal all cracks and crevices
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris observed along perimeters of back area and under all equipment
      • Corrective Action(s): Please clean and sanitize along perimeters and under all equipment
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Screen door does not go all the floor and there is a gap between the bottom of screen door and the floor. Operator closed the back door at the time of inspection.
      • Corrective Action(s): Ensure the screen door is able to prevent pest entrance completely if the back door is going to stay open
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine (bleach) sanitizer concentration was too high
      • Bleach sanitizer should be between 100-200ppm concentration for adequate sanitation
      • Adjust to correct concentration by mixing 1 teaspoon bleach with 1 litre of water
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temp of cream and milk in containers 14-16 oc - been stored at room temp since morning- discard
      • Corrective Action(s): Discard temp abused products, maintain temp of cold foods <4 oC - have extra in cooler and rotate (supplement by keeping them on ice during room temp storage)
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temp log sheet is not maintained
      • Corrective Action(s): Monitor temp of all coolers (twice daily) , temp of dishwasher (once daily) , concentration of bleach solution (once daily) and keep daily record on site.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: A better cleaning is required for inside ovens, and behind equipment.
      • Corrective Action(s): Clean behind all equipment and inside ovens
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Items such as old coffee maker, calendars , cardboard noted stored behind equipment, empty buckets ...
      • Corrective Action(s): Remove and discard items that are not being used in daily operation to have more room to organize the facility
      • Violation Score: 1
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometer not being located in cooler
      • Corrective Action(s): Provide accurate thermometer for the cooler and monitor the temp of cooler at least twice daily- keep a record.
      • Violation Score: 1

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