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BBQ Chicken & Pub Coquitlam

640 - 329 North Rd, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

BBQ Chicken & Pub Coquitlam has been inspected 12 times by Fraser Health Authority since February 11, 2020. The most recent inspection, on January 6, 2026, found no infractions.

10 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: Handwashing and staff hygiene, Protecting food from contamination and Cleaning and sanitizing.

The last 9 inspections in a row found no infractions. 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.

  • 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 May 14, 2021. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on May 14, 2021. For example: 209 - Food not protected from contamination [s. 12(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 February 11, 2020. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 February 11, 2020. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

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

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen handwashing station does not have liquid hand soap and single use paper towels
      • Corrective Action(s): Operator re-stocked liquid hand soap and single use paper towels at the time of inspection. Handwashing station must be accessible and supplied with hot/cold water, liquid hand soap, and single use paper towels at all times to facilitate proper handwashing.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Tongs, sauce spreader, stove bowl holder, and scissors stored in warm water bath
      • Corrective Action(s): Operator removed all utensils and placed them in the dishwasher. Operator replaced container with new ice water bath. Utensils with food scoops should be kept in an ice water bath or in dry conditions to prevent growth of pathogens. Ice water bath should be exchanged every 2 hours or as needed.
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease build up observed around gas range, on the side of fryer, under the fryer, under the prep cooler in front of walk in cooler
      • Date to be corrected by: May 21 2021
      • Corrective Action(s): Clean and sanitize the above mentioned areas. Premise should be kept in a sanitary manner to prevent attracting pests.
      • Violation Score:
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Wiping rags were in 0 ppm chlorine
      • 2. Found vegetable slicer to have food stuck to the blade while put away.
      • 3. Beer towers are only rinsed with hot water.
      • Corrective Action(s): 1. Must change sanitizer at least every 4 hours if not sooner, must be 100 to 200 ppm chlorine. 1/2 tsp chlorine bleach to 1 litre water.
      • 2. Must ensure all food has been removed during washing/sanitizing before putting away.
      • 3. Ensure all equipment is washed and sanitized between uses, including beer towers.
      • CORRECT: immediately
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink did not have liquid soap that was easily accessible.
      • Corrective Action(s): Ensure both liquid soap, and paper towel are easily accessible to hand sink.
      • CORRECT: immediately
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Found back door open at time of inspection.
      • Corrective Action(s): Must keep back door closed at all times, if would like to keep the door open need to install screen door that is secured and will prevent pests from entering.
      • CORRECT: today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found grease and food build up on floors, walls, ventilation system and equipment.
      • Corrective Action(s): Increase cleaning of kitchen to remove food and grease build up and prevent further build up.
      • CORRECT: 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Found plastic covering over most equipment and work tables allowing food and debris to build up.
      • 2. Found cardboard being used as floor mats by dishwashing area and are being saturated with dirty water.
      • Corrective Action(s): 1. Remove all plastic covering from surfaces of equipment and work tables.
      • 2. Remove all cardboard from the floor, use only washable reusable worksafe floor mats.
      • CORRECT: today
      • Violation Score: 3

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