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Eastern Pearl Seafood Restaurant

6102 - 2850 Shaughnessy St, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Eastern Pearl Seafood Restaurant has been inspected 17 times by Fraser Health Authority since September 11, 2017. The most recent inspection, on January 21, 2026, found no infractions.

7 of 17 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: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. 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.

  • 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 4 times across 4 separate inspections, most recently on April 19, 2023. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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 4 times across 4 separate inspections, most recently on July 15, 2020. For example: 209 - Food not protected from contamination [s. 12(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 April 29, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 November 1, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on September 23, 2022. For example: 306 - Food premises not maintained in a 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.

17 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer solution available in the bakery prep area at time of inspection.
      • Corrective Action(s): Employee prepared sanitizer solution while on-site. Wiping cloths are now being stored in a bleach/water solution when not in use.
      • *Please ensure all food prep stations are supplied with sanitizer solution to store wiping cloths when not in-use.
      • *Mix bleach with water at a ratio of 1/2 teaspoon unscented regular bleach per 1 Litre of water-Make a 100ppm concentration solution, effective for usage as a food-grade, no-rinse surface sanitizer.
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Soap dispenser in hand washing station in front dumpling preparation area was plugged and not dispensing any soap.
      • 2) Main hand washing station between kitchen and dishwashing area was blocked with thawing meat
      • Corrective Action(s): 1) Soap dispenser unplugged during inspection but was still a bit tricky to dispense soap. Replace soap dispenser to make it easy for staff to wash their hands when needed. Due: November 3, 2023
      • 2) Meat moved out of sink during inspection. Keep this sink clear at all times.
      • Violation Score: 15
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Staff FoodSafe certificates have expired. Most recent one expired in October 2023.
      • Corrective Action(s): Have staff retake the FoodSafe course (or equivalent) and ensure that at least one person with the FoodSafe certification is on site during operational hours. Due: December 1, 2023
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Soup in hot holding unit was at 48C. All hot foods must be kept at 60C or above at all times.
      • Corrective Action(s): Hot holding unit turned up during inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand wash station in front dumpling preparation area was blocked with seafood thawing in sink. The soap dispenser was also not dispensing any soap.
      • Corrective Action(s): Sink cleared out during inspection and separate bottle of soap with pump available during inspection.
      • **Keep this hand wash sink empty all the time and repair/replace the liquid soap dispenser so it dispenses soap easily. Due: Friday April 21, 2023
      • Violation Score:
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Wooden cutting board in front dumpling preparation area had a large crack on the left side running along the middle of the board and flour/food debris was building up inside the crack.
      • Corrective Action(s): Give board a deep clean and repair the crack with a durable, food grade material. Due: April 26, 2023
      • Violation Score:
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1.Build up of food debris in the dishwasher area along the floor/walls
      • 2.Build up of debris behind the coolers in teh dimsum prep room
      • 3.build up of deris behind the racks in the dry goods area
      • Corrective Action(s): clean up the following areas listed
      • Date to be corrected by: Sep 24, 2022
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • Containers of raw meat and veggies not covered with a lid or saran wrap in coolers and walk-in-freezer; food containers stacked on top of uncovered food items in the cooler; and raw seafood & protein stored above and/or beside veggies in cooler. Bacteria/germs will fall into food when uncovered, when stacked on top of food, and when stored below/beside raw proteins. People will become ill from the bacteria/germs.
      • Corrective Action(s):
      • Immediately cover all foods in coolers and freezers; rearrange coolers so all veggies are stored above or separately from raw proteins; and stop stacking containers on uncovered foods.
      • **Correction date: Today**
      • Immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Accumulation of food debris found on floors beneath and along the base of walls in the kitchen (dishwashing area, dry foods shelves, and under cook station). This will attract pests.
      • Corrective Action(s):
      • Immediately clean the mentioned areas with hot water, soap and a scrub brush. Ensure these areas are thoroughly scrubbed clean every week to remove the food debris.
      • **Correction date: July 22/20**
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Small bowl of pooled eggs found in cooler. Pooled eggs are not allowed to be stored. Food safety update 2016 information provided regarding pooled eggs.
      • Corrective Action(s): Discard pooled eggs that were prepared in advance. Date to be corrected: immediately
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Chopping knife stored between 2 compartment sink and the wall by dimsum cooler. This is not sanitary
      • 2) Cutting board stored on the floor between table and wall. This is not sanitary
      • 3) Rice scoop stored in standing water. This leads to growth of bacteria
      • 4) Wiping cloths are not stored in sanitizer buckets. This will spread bacteria on surfaces
      • Corrective Action(s): 1) Store knives and other food contact surfaces in a sanitary manner. On a clean table, knife magnet, or other clean knife holder
      • 2) Do not store food contact surfaces on the floor or between walls and equipment. This is not sanitary
      • 3) Store rice scoop in ice water to prevent the growth of bacteria and change the ice solution when needed
      • 4) Store wiping cloths in sanitizer buckets.
      • Date to be corrected: immediately
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Pastry handsink has no liquid soap available. All handwashing sinks must contain hot and cold running water, liquid soap, and paper towel
      • Corrective Action(s): Provide liqud soap at this handwash station. In the meantime, use the handwash station by the bar.
      • Date to be corrected: immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Some containers of food in walk in cooler not covered
      • 2) Bin of vegetables stored beside meat product
      • 3) Freezer has food storage on the floor. Organize walk in freezer.
      • Corrective Action(s): 1) Cover all foods in coolers
      • 2) Store vegetables separate from meat products
      • 3) Store all foods 6 inches off the floor
      • Date to be corrected: today
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1) Stainless steel bowls used as scoops for dry bulk goods. This is not sanitary as the hands will come into contact with the food. Obtain proper scoops with handles and ensure they do not contact food.
      • 2) Cardboard used as a ruler for the pastry section. Cardboard is not an acceptable material
      • 3) Wooden chopping blocks are not to be used as food contact surfaces. These surfaces cannot be easily cleaned.
      • Corrective Action(s): 1) Obtain proper scoops with handles and store them in a sanitary manner
      • 2) Obtain a food grade material to be used as a measuring stick. Check the label of the product to ensure it is food grade.
      • 3) Use a separate cutting board and place ontop of wooden chopping blocks as the cutting boards can be cleanable.
      • Date to be corrected: today
      • Violation Score: 9
  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pooled eggs were stored at room temperature. The internal temperature of the eggs was 15.0C. Operator stated that these eggs were stored at room temperature for 3 hours
      • Date to be corrected by: Corrected during inspection
      • Corrective Action: Ensure all potentially hazardous food are sotred below 4C. Small inserts of food is allowed at room temperature for only 2 hours. After 2 hours, transfer the potentially hazardous foods to a functioning cooler. The operator voluntarily discarded the pooled eggs.
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach solution is present at any of the cook and prep stations. Bleach solution is important to remove any bacteria that is present on food contact surfaces.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action: Ensure bleach solution is available inside sanitizer buckets at all times. Bleach solution is prepared using : 2ml bleach and 1 litre water. Place wiping rags inside sanitizer buckets when not in use. Change the bleach solution every 2 hours
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Boxes of food are stored on the floor in the dry storage room
      • Date to be corrected by: June 6, 2019
      • Corrective Action:Purchase pallets or shelves to place all food items at least 6 inches off the floor to protect them from contamination
      • 2) Cooked food is stored below raw meat inside the upright refrigerator. Raw meat juices could drip onto the cooked food
      • Date to be corrected by: Today
      • Corrective Action: Place all raw meat products below fresh produce and cooked foods.
      • Corrective Action(s):
      • Violation Score:
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Live cockroaches were observed at the dim sum station. Cockroaches are carriers of disease and can contaminate the food.
      • Date to be corrected by: Prior to re-opening
      • Corrective Action: Seal all holes in the facility with steel wool or expanding foam. Clean and sanitize the entire facility (e.g floors, walls, ceilings, underneath equipment, hard to reach areas, corners of the kitchen). Once the entire facility is cleaned and sanitized, call a pest control company to inspect the facility. Once the pest control company inspects the facility to ensure all pest entry points are eliminated and there are no signs of pest activity, call the Environmental Health Officer (EHO) for inspection. Clean behind the fish tanks as live cockroaches are also found there.
      • Until the above mentioned issues have been addressed, the facility is CLOSED until further notice.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1)Vents above the cookline have accumulated grease. Oil could drip into the flames and cause a fire.
      • Date to be corrected by: Prior to re-opening
      • Corrective Action: Clean and sanitize the vents
      • 2) Grease accumulation and food debris is observed on or underneath the following:
      • - Dough mixer in dim sum station
      • - Legs and underside of tables
      • - Cooking stoves (top and bottom)
      • - All fridges and freezers
      • - Corners of the facility
      • - Along the walls and behind equipment
      • - Underneath the shelves in the dry storage room
      • - Between the cooking stoves
      • - Outside of food containers.
      • Date to be corrected by: Prior to re-opening
      • Corrective Action(s):
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) The gaskets for the upright cooler located near the 2 compartment sink is covered with tape. Operator stated that the gaskets are broken. Bacteria will accumulate in the cracks of the gaskets, making it diffficult to clean and sanitize
      • Date to be corrected by: June 6, 2019
      • Corrective Action: Replace the gaskets
      • 2) A leaky pipe is observed underneath the 2 compartment sink by the dishwasher
      • Date to be corrected by: Prior to re-opening
      • Corrective Action: Fix the leaky pipe. Water provides breeding grounds for pests. This must be corrected IMMEDIATELY
      • Corrective Action(s):
      • Violation Score:
  14. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen octopus found thawing in luke warm water. Employee placed the octopus under cold running water to thaw instead.
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Knives are still being stored in between counter/bench tops that cannot be easily moved to clean the crack in-between where the knife sits. This is a repeat violation - noted first on May 25, 2018. Further enforcement action will occur if this violation is not corrected.
      • **Correct by: immediately**
      • Corrective Action(s): Clean and sanitize the knives. Store knives in places that can be cleaned and sanitized every 4 hours. For example: magnetic knife strips.
      • Violation Score: 9
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Knives were seen being stored in between bench tops that would not be easily moved to by cleaned.
      • Date to corrected by: Corrected during inspection
      • Correction: Operator cleaned and sanitized the knives and put them in a clean container. Recommend to purchase a magnet knife strip to store knives.
      • 2) In-use spoon near hot-holding unit at front area was stored in lukewarm/room temperature water.
      • Date to corrected by: Corrected during inspection
      • Correction: Operator emptied the container of water and cleaned and sanitized the utensils. In-use utensils can be stored in ice water (4Cor less) or hot water (60C or above). Change water every 4 hours.
      • 3) Plates on bottom shelf in kitchen area center were dirty.
      • Correction: Clean and sanitize these plates.
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): There was no chlorine in one of the two sanitizer spray bottles.
      • Date to be corrected by: Corrected during inspection
      • Correction: Operator emptied and re-filled the spray bottle with correct concentration (100-200ppm chlorine)
      • ~ approx. 1/2 teaspoon of bleach.
      • * Note: Cleaning cloths should be stored in small buckets of chlorine solution when they aren't being used. Germs can grow on cloths and then be spread on to food contact surfaces if cloths are not stored correctly.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: There was an open bag of potato starch in the dry storage room at the back of the kitchen. Items in the coolers/freezers were not covered. Good items must be stored in a way that protects them from contamination.
      • Date to be corrected by: Immediately
      • Corrective Action: Store open food items in sealed containers, use plastic srap to cover them or use clips to seal them Must ensure that items in cooler / freezers are covered at night.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Many areas were dirty.
      • - Handles of coolers/freezers/microwaves/etc
      • - Walls above food prep areas were dirty with grease
      • - The undersides of shelving and equipment (eg. sinks)
      • - Shelving holding clean dim sum containers were dirty
      • - Ceiling tiles, especially next to exhaust fans
      • - the legs of equipment
      • - Bathrooms where flooring meets wall-edges
      • - Inside coolers - especially the bottom shelf (ex. across from dishwasher)
      • Date to be corrected by: June 6/18
      • Correction: Clean the above areas - Increase the frequency of cleaning.
      • Corrective Action(s):
      • Violation Score:
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard was seen on top of microwave; tinfoil was seen wrapping shelving. Cardboard was also use to line shelves in storage room.
      • Date to be corrected by: Nov 1/18
      • Correction: Cardboard + tinfoil are not acceptable materials as they cannot be easily cleaned, not are they durable and smooth. If these items are to be used, they must be changed daily. The shelving in the storage room could use painted wood instead of cardboard to line them.
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chipped plates and broken strainer were seen. Broken pieces can fall into food and hurt someone.
      • Date to be corrected by: June 6/18
      • Correction: Throw out all pieces of equipment that
      • Corrective Action(s):
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Broken tiles were seen throughout the kitchen. There was exposed, raw wood in kitchen hallway (leading to bathroom). These areas are not durable and cleanable.
      • Date to be corrected by: Nov 1/18
      • Correction: Replace missing/broken tiles and paint the wood to seal it.
      • Corrective Action(s):
      • Violation Score:
  17. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice was stored in at 30C.
      • Corrective Action(s): Cooked rice must be stored at 60C or above. It may be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less if it is to be stored for later. Cooked rice was discarded at the time of inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris observed on and near the dishwasher.
      • Corrective Action(s): Clean and sanitize the areas noted above.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • 1) Holes observed in the wall leading from the kitchen to the bathroom area; hole observed by the divider wall near the dishwasher.
      • 2) Lights in the food prep area are not covered, or encased in an unbreakable sheath.
      • Corrective Action(s):
      • 1) Repair these areas with material that is smooth, easy to wash and impervious to water.
      • 2) Purchase and install a light cover, or purchase lights with a unbreakable sheath to prevent contmatination in case of light bulb breakage.
      • Violation Score: 3

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