Cha Don

2106 - 1163 Pinetree Way, Coquitlam · Restaurant

4 inspections

1. Follow-Up InspectionJul 23, 2026

   0 infractions

2. Routine InspectionJul 20, 2026

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION):
     • 1. 10 x full paper pulp trays of raw shell eggs were stored on a shelving units at room temperature. Internal temperature of the eggs were taken (~20C-23C).
     • 2. Dried noodles were observed soaking in water at room temperature (~6C).
     • Corrective Action(s):
     • 1. Discarded during the inspection.
     • 2. Staff transferred the noodles into a cooler measured at below 4C.
     • Violation Score: 5
     • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION):
     • - Internal temperature of the following food items stored at room temperature measured at below 60C:
     • >> 4x aluminum containers of baked rice (~31C)
     • >> 3 pieces of deep fried pork (~30C)
     • >> 2x stainless steel medium sized containers of plain rice and fried rice (~31C-36C)
     • >> 3x stainless steel small sized containers of stir-fried minced pork and spicy pork (~41C-43C)
     • Corrective Action(s):
     • - The above noted food items were discarded at the time of inspection.
     • Violation Score: 15
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION):
     • 1. No surface sanitizer was prepared or available for use.
     • 2. Staff were unable to demonstrate the proper manual dishwashing procedure using the 3-compartment sink. The sanitizing step was not taken.
     • Corrective Action(s):
     • 1&2. A chlorine surface sanitizer was prepared in a spray bottled and in the 3-compartment sink during the inspection. The sanitizer measured 100 ppm chlorine.
     • > Prepare chlorine sanitizer at the correct concentration using the following directions:
     • i) spray bottle: add 1/2 capful of bleach to 1 L of water
     • ii) 3-comp sink: add 2 capful of bleach to approximately 1/2 of a sink filled with water.
     • - Proper manual dishwashing procedures include:
     • i) First sink: wash dishes with detergent
     • ii) Second sink: rinse washed dishes with water
     • iii) Third sink: fully immerse dishes in a sanitizer solution at the required concentration for a minimum of 30 seconds
     • iv) Air dry.
     • - Purchase chlorine test strips and monitor the concentration of sanitizer solution daily (100 ppm to 200 ppm chlorine).
     • Violation Score: 15
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION):
     • 1. Missing liquid hand soap and single use paper towels at all handwashing stations (X2).
     • 2. Small table on wheels was blocking the access to the handwashing sink in the kitchen.
     • Corrective Action(s):
     • 1. Staff purchased liquid hand soap and paper towels were placed at each hand washing stations during the inspection.
     • 2. Table was removed at the time of the inspection. Ensure handwashing stations are easily accessible at all times.
     • Violation Score: 15
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation:
     • 1. Food debris and grease build-up observed throughout the kitchen, including underneath the equipment.
     • 2. Equipment surfaces, including cooler and freezer handles, were greasy.
     • 3. In-use utensils stored in lukewarm, murky water and/or in a container containing food debris.
     • Corrective Action(s):
     • 1&2. Deep clean throughout the kitchen, including all the hard-to-reach areas by this Friday (July 24th).
     • 3. Staff rewashed and sanitized the containers and in-use utensils during the inspection.
     • >> Appropriate methods for storing in-use utensils include:
     • a) in a clean, empty container
     • b) in ice water
     • Violation Score: 9
     • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation:
     • - No staff on duty has FOODSAFE Level 1 or equivalent in operator's absence. There were 8 staff members on duty at the time of the inspection.
     • Corrective Action(s):
     • - Ensure at least one staff on duty holds a valid FOODSAFE Level 1 or equivalent at all times.
     • - Submit a copy of the certificate to the district Environmental Health Officer.
     • ***Date to be corrected by: as soon as possible***
     • Violation Score: 1
3. Follow-Up InspectionJan 27, 2026

   0 infractions

4. Routine InspectionJan 20, 2026

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): 1) Small front meat cooler at 14.5C at time of inspection. 2) Delivery of eggs from opening was left in the hallway and kitchen floor area
     • Corrective Action(s): 1) Meats were moved to a working cooler at the time of inspection. You are required to monitor the cooler temperatures daily to ensure they are working. Repair this cooler and do not use until it can maintain 4C or below. 2) Deliveries of perishable foods need to be quikly moved to a cooler/freezer unit
     • Violation Score: 5
     • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation: Main cooking stove has significant food and grease build up
     • Corrective Action(s): This stove needs regular cleaning to remove food debis and grease, as these are both a fire hazard and source of food for pests. Clean this stove today.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Hand wash station in the back kitchen area was blocked with a rolling table at the time of inspection
     • Corrective Action(s): All hand wash stations need to be accessible at ALL times. Operator moved the rolling table allowing access.
     • Violation Score: 5
   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Professional pest control company not present on-site despite direction from initial inspection to get one by November 26, 2025
     • Corrective Action(s): Operator indicates the company is coming today. Keep this service report on-site for review at the follow up inspection. Date to be corrected by: January 20, 2026
     • Violation Score: 3
     • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
     • Observation (CORRECTED DURING INSPECTION): Found food preparation and food storage occurring in the hallway behind the food premises.
     • Corrective Action(s): Absolutely NO food preparation or storage is allowed outside the facility. Operator moved all foods inside and removed the preparation area at time of inspection.
     • Violation Score: 5