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Cannoli King

1125 - 950 Seaborne Ave, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Cannoli King has been inspected 11 times by Fraser Health Authority since October 20, 2021. The most recent inspection, on May 8, 2026, found no infractions.

8 of 11 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, Handwashing and staff hygiene 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 January 14, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 April 25, 2025. 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 January 14, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 April 25, 2025. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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.

11 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing station in back area observed to have no liquid soap in dispenser.
      • Corrective action: Ensure liquid soap is fully stocked in all hand washing stations on permises.
      • Corrective Action(s):
      • Violation Score:
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit observed to not be posted in cospicuous location on premises.
      • Corrective action: Ensureoperating permit is posted in conspicuous location with decal as soon as possible.
      • Date to be corrected by: As soon as possible
      • Corrective Action(s):
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low-temperature dishwasher unable to reach minimum sanitizer concentration of 50 ppm chorine at the plate surface during inspection. All food is served in take-out containers only. 2-compartment sink available with drain plugs and bleach/QUATs sanitzer.
      • Corrective Action(s): Use the 2-compartment warewashing method to wash, rinse and sanitize all equipment and utensils until the dishwasher is repaired and verified functioning by the health inspector.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Black garbage bags used to cover pastry dough in trays. Staff discarded garbage bags and replaced with plastic wrap during inspection.
      • Corrective Action(s): Do not use black garbage bags to store/hold food as the bags contain toxic chemicals which can leach into food. Only use food grade/ food safe food covering and containers to prevent chemical contamination of food.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low-temperature chemical dishwasher measured at 0 ppm chlorine concentration at the plate surface with test strip.
      • Corrective Action(s): Repair dishwasher to ensure it is able to dispense 50 - 100 ppm chlorine concentration at the plate surface to adequately clean and sanitize equipment and utensils on site. Monitor and verify dishwasher sanitizer concentration daily with available test strips (or as per approved sanitation plan).
      • To be corrected by: Jan 16, 2025
      • Violation Score: 3
  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

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temperature dishwasher chlorine residual at plate surface tested 0 ppm.
      • Corrective Action(s): Service the dishwasher immediately. In the mean time, use the dishwasher to wash and rinse all the dishes/utensils, and use the 2 compartment sink beside the dishwasher to fill with 50 ppm chlorine. Fully immerse all the dishes/utensils for at least 2 mins to ensure they are properly sanitized.
      • Date to be corrected: Sep 12, 2022
      • Violation Score: 15
  11. Routine Inspection

    0 infractions

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