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Bbong Korean Restaurant

260 - 329 North Rd, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Bbong Korean Restaurant has been inspected 19 times by Fraser Health Authority since July 31, 2017. The most recent inspection, on August 24, 2026, recorded 2 infractions.

13 of 19 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: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 August 24, 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 2 times across 2 separate inspections, most recently on September 5, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on August 24, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 January 2, 2018. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 April 30, 2018. 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.

19 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The hand sink in the kitchen had a colander of noodles in the sink and buckets in front that was blocking access to the hand sink. Designated hand sinks are required to be accessible at all times for hand washing only.
      • Corrective Action(s): The operator removed the colander of noodles from in the sink and moved the buckets from in front of the sink. Ensure that the hand sink is not blocked and available for hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Some mold as accumulated on the ice machine flaps, which can contaminate the ice.
      • 2. The rice scoop was being stored in room temperature water, which allows pathogens to survive on the scoop and contaminate the rice.
      • Corrective Action(s): 1. Clean the mold so it does not contaminate the ice.
      • 2. The operator added ice to the rice scoop container. Ensure that the scoop is covered with ice, and add more ice when it melts. Date to be corrected by: Immediately
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed under the dishwasher and the 2 compartment sink.
      • Corrective Action(s): - Remove the droppings using a bleach solution (1 part bleach to 9 parts water).
      • - Monitor the areas for any new droppings.
      • - Contact the pest management company if new droppings appear.
      • Date to be corrected by: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and grease debris has accumulated in the following areas: under the grill line, on the edge of the deep fryer, in the area next to the walk-in freezer, and under the shelves in the dry storage. Food and grease debris can attract and help pests to survive within the premises.
      • Corrective Action(s): Thoroughly clean throughout the premises, including the areas listed, to remove all food and grease debris. Date to be corrected by: Immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The hand sink in the server area had duct tape around the entire edge of the sink as a seal. Duct tape is not durable, easily cleanable, nor smooth.
      • Corrective Action(s): Remove the duct tape and seal the sink with a material that is smooth, durable, and easily cleanable. Date to be corrected by: 3 weeks
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): cooler temperature at 10C
      • Corrective Action(s): cooler temperature must be at 4C or colder
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Baskets of chopped vegetables were uncovered and stacked on top of each other in the walk-in cooler.
      • Corrective Action(s): Cover all foods to protect them from contamination.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on site are not certified in FOODSAFE Level 1. Owner is certified but not present at the time of inspection.
      • Corrective Action(s): Ensure at least one FOODSAFE Level 1 certified staff is present when the restaurant is in operation.
      • Violation Score: 1
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accumulation on vent hood baffles.
      • Corrective Action(s): Wash and sanitize the area noted.
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Scoops (in use) for rice in front service area were stored in water at room temperature. Water had food debris in it.
      • Corrective Action(s): Staff were instructed to wash and sanitize scoops and store in ice water, in product (>60C or <4C) or wash and sanitize after each use.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen shrimp and frozen pork was being thawed at room temperature. Thawing food at room temperature at room temperature is not an acceptable practice.
      • Corrective Action(s): Staff were instructed to transfer food items to walk-in cooler or under cold running water to continue the thawing process as the food was still <4C. In future, ensure safe food handling practices for thawing are followed.
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of grease noted on exhaust canopy.
      • Corrective Action(s): Clean exhaust canopy to remove grease build up. Vents require more frequent cleaning to prevent accumulation. Update sanitation plan accordingly. Correction date: Jan. 9/18
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Lighting fixtures in the food preparation area were not covered. This may cause potential physical contamination of foods in case the bulbs shatter.
      • Corrective Action(s): Install a lighting cover or sleeves in the food preparation area. Corrected by: August 11th 2017
      • Violation Score: 1

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