Skip to content
Loading map…

Vesta Grill

104 - 3025 Anson Ave, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Vesta Grill has been inspected 7 times by Fraser Health Authority since July 8, 2020. The most recent inspection, on June 8, 2026, recorded 2 infractions.

2 of 7 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: 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 2 times across 2 separate inspections, most recently on June 8, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 June 8, 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 December 6, 2023. For example: 210 - Food not thawed in an acceptable manner [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 2 times across 2 separate inspections, most recently on May 16, 2025. 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.

7 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Large red bowls used for kimchi preparation were being manually washed in the 2-compartment sink, as they do not fit in the mechanical dishwasher. No sanitizing step was being conducted.
      • Corrective Action(s):
      • - Educated the operator on the proper manual dishwashing procedure:
      • 1. First sink compartment: wash and rinse equipment.
      • 2. Second sink compartment: sanitize the cleaned equipment by fully immersing it in a sanitizer solution at the appropriate concentration (100 ppm chlorine).
      • 3. Air dry the equipment.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. A frying pan containing hard-boiled eggs in water was being cooled in the handwashing sink near the 2-door prep cooler.
      • 2. Stacks of containers were stored in front of the handwashing sink next to the high temperature dishwasher.
      • Corrective Action(s):
      • 1. The hard-boiled eggs were removed from the handwashing sink and relocated to the 2-compartment sink for cooling.
      • 2. The containers were removed from in front of the handwashing sink.
      • - Ensure handwashing stations remain easily accessible at all times.
      • - Do not store items in or block access to handwashing stations.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Trays of raw shell eggs stored on the top shelf of the 2-door stainless steel upright cooler above ready-to-eat foods.
      • Corrective Action(s):
      • - Raw shell eggs were moved to the bottom of the shelf during the inspection.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and debris build up observed along sides of kitchen equipment and under kitchen equipment (minor).
      • Date to be corrected by: Nov 11 2025
      • Corrective Action(s): Ensure areas noted above are cleaned daily to maintain sanitation premises
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted for floor throughout and behind/under/beside equipment
      • Corrective Action(s): Deep clean the facility
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Noted frozen sausage being thawed at room temperature.
      • Corrective Action(s): -All frozen foods to be defrosted in cooler or under cold running water
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning require attention , accumulation of dirt noted under /behind and beside equipment and hard to reach areas
      • Corrective Action(s): Deep clean and organize the facility
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Noted a lot of stuff/ items that are not being used in daily operation
      • Corrective Action(s): Remove/discard extra pots, pans, plastic containers, strainer that are not being used to have more space in kitchen
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer was available in kitchen
      • Corrective Action(s): Surface sanitizer (ie: bleach solution) must be available at all time for wiping rags .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink in the back was blocked at time of visit.
      • Corrective Action(s): Ensure hand sink is always accessible.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Noted raw meat stored above vegetable
      • Corrective Action(s): Store vegetable and ready to eat products on upper shelves away from raw meat.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website