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Dookbaeki Korean Restaurant

3055 Anson Ave, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Dookbaeki Korean Restaurant has been inspected 6 times by Fraser Health Authority since October 4, 2022. The most recent inspection, on February 9, 2026, found no infractions.

3 of 6 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: Protecting food from contamination, Pests 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 2 times across 2 separate inspections, most recently on April 8, 2025. 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 May 2, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 May 3, 2023. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

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.

6 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Some food containers are stored directly on floor in walk in cooler and walk in freezer
      • -Some dry goods are in opened bags without cover
      • Corrective Action(s): - Store all food containers on shelving off of the floor to aid cleaning and prevent possible contamination of food service
      • - Transfer open bags of dry goods ( flour, sugar etc) in a closed bin to protect from pest contamination
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted several frozen foods ( soup/starch..) being defrosted at room temperature -still frozen
      • Corrective Action(s): -Ensure to defrost at temp of < =4 oC by transferring them to cooler in advance- never defrost foods at room temperature
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping noted under shelving , on some shelving in dry storage area, in kitchen in corners, even in open container of foods
      • Corrective Action(s): - Clean - discard any potentially contaminated foods- keep all food products in rodent proof containers at all time.
      • Clean and sanitize all surfaces after work and before any food handling
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some build up of grease and dirt noted under/ behind equipment, under shelving units/ under sink.
      • Corrective Action(s): Deep clean
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping noted in several areas including staff washroom, under sink, in corners and mechanical room, under dishwashing area
      • Corrective Action(s): - Clean those dropping- Monitor for any new dropping
      • - Seal any gaps that might let rodents in
      • - Increase pest control service to at least once every 2 weeks
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted for staff washroom, mechanical room and hard to reach area ( under cooking equipment, under janitorial sink)
      • Corrective Action(s): Deep clean the area
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Noted some broken tiles- some broken baseboard throughout - and sink in staff washroom is in bad condition
      • Corrective Action(s): Repair or replace
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temp of stock in hot holding was 44 oC
      • Corrective Action(s): Discard it ( been there >2 hrs and not reheated properly)
      • -Foods must be reheated to at least 74 oC and transfer to pre heated hot holding unit and kept >60 oC
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hot water tap is broken at hand washing sink in kitchen, Operator is ordering the part.
      • Corrective Action(s): Repair it.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Noted Raw meat containers stored on top of bucket of stocks in walk in cooler
      • -Noted bucket of foods stored directly on floor
      • -Noted some opened packaged of dry goods
      • -Noted foods without cover in freezer
      • Corrective Action(s): -Store all raw meats in lower shelf away from cooked and ready to eat products
      • -Store all foods ( bucket or boxes) at least 6" off of floor - on movable shelf so it is easy to clean under
      • -All opened bags of dry goods to be kept in sealed bin
      • -Cover all foods
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping noted in several areas under shelving in dry storage room, dishwashing areas, along walls , under sinks in kitchen ....
      • Corrective Action(s): -Clean and put more sticky traps, snap and catch all traps
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: -Broken walls under sinks, gap under back door a couple other structural deficiencies which can let rodents in
      • -Clutter in mechanical room
      • Corrective Action(s): -Seal all gaps , check the entire facility for any point of entry and seal them
      • -De clutter and clean mechanical room
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted for inside some coolers, freezers, under/behind equipment, under sinks, under shelving unit, staff washroom....
      • Corrective Action(s): Deep clean the entire facility.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -Cooler #6 door sealant is broken
      • - Dishwasher is not draining properly
      • Corrective Action(s): -Replace them
      • -Fix it
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Log sheet for dishwasher, hot holding units and sanitizer level are not maintained.
      • Corrective Action(s): Monitor dishwasher sanitizer level, sanitizer level for surfaces at least once daily, hot holding unit twice daily and keep a log. ,
      • Violation Score: 1
  6. Routine Inspection

    0 infractions

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