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Chuanchilihouse

5 - 1161 The High St, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Chuanchilihouse has been inspected 8 times by Fraser Health Authority since June 4, 2021. The most recent inspection, on June 20, 2026, recorded 2 infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene 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.

  • 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 3 times across 3 separate inspections, most recently on June 20, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 June 20, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on July 31, 2025. For example: 203 - Food not cooled in an acceptable manner [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 July 31, 2025. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 January 3, 2024. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

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.

8 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed 2 containers stored in the front hand washing sink during the start of inspection
      • Corrective Action(s): Ensure handwashing sink is accessible to staff at all times.
      • To be corrected by: Immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: a. Observed open container of chilli oil and garlic in water stored next to the handwashing sink inside the kitchen. This can result in water splashing in the food.
      • b. Measured chlorine in sanitizer bucket at more than 100 ppm.
      • Corrective Action(s): a. Ensure food is covered and do not store anything next to handwashing station.
      • b. Staff adjusted the chlorine level in the sanitzer bucket during the inspection and measured at 100 ppm.
      • To be corrected by: Immediately.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed boxes stored on the floor and clutter inside the kitchen and the front area. This can result in pest harbourage.
      • Corrective Action(s): Repeat Violation: Ensure facility is maintained clutter free.
      • To be corrected by: 1 month
      • Violation Score: 15
  2. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Noted a pot of pork stew cooling down at room temp
      • Corrective Action(s): - Cooling must be done using ice water bath, small containers and or using ice wand lower the temp from 60 oC to 20 oC in max 2 hrs and from 20 oC to 4 oC in less than 4 hrs
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Noted too much clutter in kitchen, and hall way - stuff directly on the floor
      • Corrective Action(s): Organize and store all products on shelving with min 6" clearance from floor to aid cleaning and monitor for pest activity
      • Violation Score: 9
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation (CORRECTED DURING INSPECTION): Noted staff in front without hair control
      • Corrective Action(s): All food handlers to follow proper hair control at all time
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Noted foods without cover , dry foods are in opened package, a couple raw meat above ready to eat products
      • Corrective Action(s): - Cover all foods in coolers and freezers
      • - Store any opened package of dry goods in sealed bin
      • - Store all raw animal products in lower shelf away from cooked or ready to eat products
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Noted a lot of products store on floor or near floor -
      • Corrective Action(s): Store all products ( including buckets ) off of floor at least 6" of floor on shelving to aid cleaning and pest control
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted for the kitchen storage area including floor, shelving , microwave, coolers, cooking equipment, under /behind and beside, floor
      • Corrective Action(s): Deep clean the facility
      • Violation Score: 9
  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer was noted in kitchen- one is made at time of visit.
      • Corrective Action(s): -A bucket of sanitizer ( diluted bleach 100 ppm) must be available in the kitchen at all time
      • -wiping rags to be rinsed and store in bleach solution between uses
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Noted raw chicken stored above mushroom in prep cooler
      • -Noted defrosting under water without protection
      • -Noted dry goods stored directly on floor
      • Corrective Action(s): -Store any raw animal origin foods in lower shelf away from any cooked or ready to eat products
      • -Defrosting under running water must be done by keeping meat in plastic package
      • -Store all food products off of floor at least 6 " on shelving units
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Noted stuff and food items are stored directly on floor- harboring /breeding for pests
      • Corrective Action(s): -All items to be store at least 6 "off of the floor and organizer (dry storage area and kitchen)
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -Poor cleaning noted for inside coolers and floor under equipment
      • -Cardboard was used to line inside cooler
      • Corrective Action(s): -Clean
      • -Remove all cardboard
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Food Safe training for the staff on site is expired as of Sep 2023
      • Corrective Action(s): -Staff to re-take FoodSafe level 1 -
      • Violation Score: 1
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

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