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Cazba Express Coquitlam Center

2439 - 2929 Barnet Hwy, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Cazba Express Coquitlam Center has been inspected 16 times by Fraser Health Authority since August 15, 2019. The most recent inspection, on July 18, 2026, recorded 2 infractions.

8 of 16 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: Pests, Cleaning and sanitizing 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.

  • 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 5 times across 5 separate inspections, most recently on August 13, 2024. For example: 304 - Premises not free of pests [s. 26(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 3 times across 3 separate inspections, most recently on July 18, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 August 13, 2024. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 18, 2026. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 November 22, 2021. 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.

16 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed chlorine in spary bottle at more than 100 ppm. The test paper turned white upon testing.
      • Corrective Action(s): Ensure chlorine is not more than 100 ppm in the spary bottles.
      • - Staff readjusted chlorine in the spary bottle and measured it at 100 ppm.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Observed chlorine in spary bottle not labled.
      • Corrective Action(s): Ensure chemicals are labeled properly.
      • To be corrected by: Today
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Temp of rice < 60 oC
      • Corrective Action(s): - Ensure to reheat any cooked cooled foods to at least 74 oC and transfer to already hot holding unit and keep at =>60 oC
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: No sanitizer noted in bucket of wiping rags, no sanitizer detected in spray bottle in front
      • Corrective Action(s): - All wiping to be washed fully and store in sanitizer solution with at least 100 ppm chlorine
      • - Ensure enough sanitizer 100 ppm for in bucket and spray bottle
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Food containers coming from commissary kitchen are in poor sanitation - accumulation of dirt noted on all lids
      • - Food containers in coolers need proper washing sanitizing
      • Corrective Action(s): - All food bins to be fully washed and sanitized - any bins coming from north van to be cleaned and sanitized before delivering foods to this site
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping noted in facility even on top of bucket of foods - picture noted
      • Corrective Action(s): - Full assessment from a professional pest control to identify all point of entity for rodent is required
      • - Clean and sanitize all areas
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: There are gaps under back door which allows pest entry to the facility
      • Corrective Action(s): Install weather stripping to seal the gap
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted in entire facility including all coolers- behind and under all equipment
      • Corrective Action(s): Deep clean the facility
      • Violation Score: 9
  7. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping noted in different location- mostly on floor and corner, some on shelf ( not near food or food containers)
      • Corrective Action(s): -Clean and put more monitoring device - deep clean
      • - Pest control service - minimum once per month must be in place-send a copy of the contract to the area inspector.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wooden pieces are being used to hold meat scewers- appears dirty
      • Corrective Action(s): Ensure the material is suitable for washing and sanitizing, if wood is to be used sand, seal and ensure to wash and sanitize after each use.
      • Violation Score: 9
  8. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap noted under the back door.
      • Corrective Action(s): Install a weather stripping to seal the gap and prevent pest entry.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fried eggplant in hot holding unit temp was 44 at time of visit.
      • Corrective Action(s): Reheat to >74 oC and transfer back to the unit to be at >60 oC - was stored there less then 2 hrs.
      • Ensure all food to be reheated to at least 74 oC before transfering to the heated hot holding unit >60 oC
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Noted some dropping along the wall, under equipment , under sink..
      • Corrective Action(s): Clean and sanitize. Hire a pest control .
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning is noted under/behind equipment, ventilation hood, inside one of the cooler in the front ,under sink.
      • Corrective Action(s): Clean the facility.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Tanore (bread oven) is not in use any more.
      • Corrective Action(s): Please remvoe it.
      • Violation Score: 1
  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Noted wiping rags on counter in the front.
      • Corrective Action(s): Wiping rags to be washed/rinsed and store in bleach solution at all time.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Noted ground meat stored above the box of lemon
      • -Noted open can of foods
      • Corrective Action(s): -Raw meat to be stored in lower shelf away from any produce or ready to eat products
      • -Transfer food from open can immediately - done at time of visit
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Facility still have cockroaches, pest control is servicing.
      • Corrective Action(s): -Continue with pest control
      • -Continue to clean and sanitize the facility
      • - Ensure to clean grease traps- confirm the last date of service
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Cockroaches noted in several areas.
      • Corrective Action(s): Clean and sanitize all areas, monitor and follow pest control professional recommendation.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning is noted in entire facility.
      • Corrective Action(s): Deep cleaning is required for the entire facility including ventilation hoods, around, behind and inside all equipment, walls ,floor all sinks.
      • Violation Score: 9
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer was not available at the time of inspection.
      • Corrective Action(s): Prepare bleach sanitizer by mixing 1/2 to 1 teaspoon (1/2 to 1 cap) of household bleach per 1L of water. Ensure all food prep surfaces are sanitized throughout the day.
      • Violation Score: 5

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