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We Grill

3 - 2755 Lougheed Hwy, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

We Grill has been inspected 12 times by Fraser Health Authority since August 17, 2021. The most recent inspection, on March 17, 2026, found no infractions.

7 of 12 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: 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 2 times across 2 separate inspections, most recently on September 23, 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 2 times across 2 separate inspections, most recently on December 19, 2024. 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 June 20, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

12 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -Prep table with upper food storage at 9.6C, and 10C on cooler dial. Small amount of perishable foods present.
      • Corrective Action(s): -Unclear if the cooler is in defrost. Foods moved to working cooler. Operator contacted a refrigerator technician at time of inspection to service cooler unit. Do not use the cooler for storage of perishable foods until technician can inspect and adjust/repair. Ice can be used for small amount of food storage if needed. Please email service report from technician to my email address once they attend.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Undercounter refrigerator used to store kimchi and other items was set to maintain a temperature above 4 degrees Celsius/40 Fahrenheit
      • Corrective Action(s): *Adjusted temperature setting of the kimchi cooler (to 35 F) at time of inspection. Monitor the temperature to ensure that the temperature adjusts to a max temperature of 40 degrees Fahrenheit (4 degrees Celsius).
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Interior of the ice machine requires cleaning.
      • Corrective Action(s): Ensure to have the area cleaned/sanitized as explained at this time. [CORRECT BY: FRIDAY, DEC 23]
      • Violation Score: 5
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops are stored in some food containers (i.e. ice machine/flour bins), allowing handles to be in direct contact with food.
      • Corrective Action(s): Ensure to have scoops stored in a designated holder or outside- in a sanitized container.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require more cleaning:
      • - floors underneath/behind cooking equipment
      • - sides of grill/stove
      • - walls by the cooking equipment
      • Corrective Action(s): Ensure to have the above areas cleaned on a more regular basis as discussed at the time of the inspection.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large tub of mayonnaise stored in room temperature measured at 20C. Container reads "Refrigerate after opening" and operator reports the container has been open 1 month prior. Operator volunteered to discard mayonnaise at the time of inspection.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Rice scoop, scissors, and tongs were stored in a warm water bath
      • 2) Raw proteins stored on top of PHF in the 2 door cooler
      • Corrective Action(s): 1) Utenstils were sanitized and placed in a ice water bath
      • 2) Raw protein items were relocated to the bottom shelf
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dried food debris observed on the radish slicer.
      • Corrective Action(s): Ensure to clean and sanitize equipment after use.
      • Date To Be Corrected Nov 12th
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

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