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Chaa Sutta Bar

1104 Austin Ave, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Chaa Sutta Bar has been inspected 7 times by Fraser Health Authority since October 19, 2023. The most recent inspection, on May 28, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing 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.

  • 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 3 times across 3 separate inspections, most recently on November 4, 2025. 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 2 times across 2 separate inspections, most recently on May 28, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 July 30, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 April 2, 2024. For example: 304 - Premises not free of pests [s. 26(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 May 28, 2026. 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.

7 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: No sanitizer was present at the time of inspection. Sanitizer must be pressent on the premieses at all times to eliminate germs from food contact surfaces.
      • Corrective Action: New sanitizer bottle was prepared by the operator during the inspection. Sanitizer bottle measured 100-200ppm chlorine via test strips.
      • Date to be corrected by: Corrected during inspection.
      • Corrective Action(s):
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Health permit was placed in a drawwer at the front away from visibility. Health permits must be posted in a conspicuous location for verification of an approved and safe operator of a food premises.
      • Corrective Action: Health permit was moved to the front service desk and now placed in a conspicuous location on top of the countertop.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • The front service hand sink has no paper towels, and the kitchen hand sink has cookware piled in the sink. Staff are unable to wash their hand properly and/or frequently.
      • Corrective Action(s):
      • - Refill the paper towel dispenser at the front service hand sink.
      • - Remove all cookware from the hand sink and inform staff they can NOT place/block the hand sink with items.
      • At time of the inspection all action items were completed.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Spilt food found on the floor and on exterior surfaces of food containers, around the front service storage rack. The spilt food will attract and feed mice.
      • Corrective Action(s):
      • - Immediately clean up the spilt food on the floor and on the exterior surfaces of the food containers.
      • - Clean the exterior surfaces of food containers EVERY NIGHT.
      • **Correction date: Today**
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • The handwashing station in the kitchen and at the front service area has an empty paper towels dispenser. Staff are unable to dry their hands properly after washing them.
      • Corrective Action(s):
      • Immediately fill and/or install a full paper towel dispenser at all handwashing sinks. Keep the dispensers full of paper towels and all times. At time of the inspection, staff filled the dispensers.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • Found a pan with curry sauce being stored on the floor, under the assembly cooler. Staff explained that it was storing the sauce until an order was made, and then it would be reheated on the range. Food will become contaminted when not covered and/or stored on the floor, and bacteria will grow when food stored at room temperature.
      • Corrective Action(s):
      • Immediately throw away the curry sauce and stop storing food on the floor and at room temperature. During the inspection, the curry sauce was discarded.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Accumulated dust and grease on the exhaust canopy and filters above the tandoor oven and the cook stations. The dust and grease will attract pests and could fall into food.
      • Corrective Action(s):
      • Wash and sanitize these surfaces to remove the grease and dust. Use hot soapy water and a scrub brush to remove the dust and grease. Sanitize with a bleach and water solution after. Train staff to wash and sanitize these surfaces every night.
      • **Correction date: Today**
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • White, plastic protective cover on the lower shelf, sides of the new food prep sink, and on the sealing machine was found. This protective cover is not cleanable.
      • Corrective Action(s):
      • Peel off all the plastic protective cover on these items, so the stainless beneath the cover is exposed and is durable and cleanable.
      • **Correction date: Today**
      • Violation Score: 3
  5. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • Observed chef wash dirty dishes with soap and hot water in the second sink compartment of the 3-comp sink. No sanitizing step was completed to kill pathogens on the clean dishes.
      • Corrective Action(s):
      • Immediately re-install the commercial dishwasher, as per the approved floor plan, so dishes are washed and sanitized correctly. This was required to be done last month.
      • **Correction date: Today**
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • Hand washing sink was installed at the front service area with running hot and cold water and liquid soap. Cloth towel present to dry hands, this is not acceptable. Cloth towels, allow bacteria grow on it as it sits at room temperature. Owner explained that the dispenser is being delivered and will arrive next week.
      • Corrective Action(s):
      • Immediately stop using the cloth towel to dry hands. Install a paper towels dispenser by the hand sink and ensure it is full of paper towels at all times. At time of inspection, owner placed paper towels at the sink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • Frozen fish fillets were being thawed in cold water, in the first compartment of the 3-comp sink. The second compartment of the 3-comp sink contained dirty dishes (photos taken). The thawing fish could become contaminated with food debris from the dirty dishes.
      • Corrective Action(s):
      • Immediately stop food preparation and dishwashing in the 3-comp sink, at the same time. Immediately install the dishwasher, as per the approved floor plan, so food can be safely processed in the sink and dishes washed correctly.
      • **Correction date: Today**
      • Violation Score: 9
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • The handwashing sink in the kitchen had cookware in the sink, so staff are not able to wash their hands when they get dirty.
      • Corrective Action(s):
      • Immediately remove all items out of the sink and so NOT place anything in the sink or in front of the sink, so staff are able to access and wash their hands. During the inspection, all the cookware was removed from the hand sink.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • Found mice droppings along the base of walls in the kitchen area. Mice and their droppings carry diseases.
      • Corrective Action(s):
      • Clean up all the droppings. Clean and sanitize all surfaces that came into contact with droppings with hot, soapy water first. Then spray with a bleach water solution (Mix 1 Tsp bleach to 1L of warm water).
      • **Correction date: Today**
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation:
      • Found opening in walls, below and behind the 3-compartment sink. This opening may allow pests to get into the premises.
      • Found bags of onions, potatoes, dried foods, and flour being stored on shelves. Mice can easily chew through the packaging to eat the food. The food becomes conamintated and unsafe to consume.
      • Corrective Action(s):
      • 1) Block all holes in walls and opening around pipes to prevent mice from getting into the premises.
      • 2) Store all foods in containers with tight fitting lids, to prevent mice from getting into the food.
      • **Correction date: Apr. 9/24**
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • 1) There is plastic, protective cover on the new equipment and shelves installed. This plastic is not cleanable and its purpose is to protect the surfaces from damage during transportation.
      • 2) Aluminum foil is found covering a side of the assembly cooler. Foil is not cleanable or durable.
      • 3) Cardboard found lining shelves and floors. Cardboard boxes are not cleanable or durable.
      • Corrective Action(s):
      • 1) Immediately peel off all the plastic, protective cover from the surfaces of shelves, tables, and equipment.
      • 2) Throw away the aluminum foil at the end of every day as it is not cleanable and it will attract mice.
      • 3) Throw away the cardboard at the end of every day as it is not cleanable and it will attract mice.
      • **Correction date: Today**
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation:
      • Staff washed dishes and then started preparing foods, without changing their gloves. Staff touched the POS system and handled money, and then boxed up sweets for a customer without changing their gloves. Staff are not changing their gloves between tasks. Improper use of gloves will contaminate food.
      • Corrective Action(s):
      • Retrain staff on the proper use of gloves. Gloves MUST be changed after finishing a task and prior to starting a new task. Staff must wash their hands before they put on a new pair of gloves. If staff are observed not using gloves properly, they will not be able to use them in the future.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • 1) The high temperature dishwasher has been removed. The premises was approved with a 3-comp sink for food preparation (dishwashing of big items), and a high temperature dishwasher for dishwashing. The use of the 3-comp sink is now doing food preparation and dishwashing at the same time, this is unsafe.
      • 2) The front service area, dispensing sweets and snacks, has no designated handwashing sink. Staff are unable to wash their hands after handling cash, and prior to dispensing food. Food will become contaminated.
      • Corrective Action(s):
      • 1) Re-install the high temperature dishwasher so warewashing can be done properly, and the premises is returned to the approved floor plan.
      • 2) Stop the dispensing of food at the front service counter as there is no designated handsink installed. Or, install a designated handwashing sink at the front service counter so dispensing of foods can occur.
      • **Correction date: Apr. 30/24**
      • Violation Score: 5
  7. Follow-Up Inspection

    0 infractions

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