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Freshii #1067

100 - 2325 Ottawa St, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Freshii #1067 has been inspected 17 times by Fraser Health Authority since November 22, 2017. The most recent inspection, on April 9, 2026, recorded 1 infraction.

6 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 5 times across 4 separate inspections, most recently on April 4, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 October 21, 2025. 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 2 times across 2 separate inspections, most recently on December 10, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on January 8, 2020. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 9, 2026. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bucket at the front kitchen side was observed to be empty during service. Staff were notified and they filled the bucket.
      • Corrective Action(s): Ensure sanitizing facilities are available for use to allow for proper sanitation through service.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATs sanitizer in pail with wiping cloth measured at 0 ppm QUATs concentration with test strip. Staff prepared sanitizer at a concentration of 200 ppm during inspection.
      • Corrective Action(s): Maintain sanitizer for food contact surface sanitation at 200 ppm and change sanitizer solution frequently (As per approved sanitation plan).
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Portioned chicken observed in warming unit measured at 12'C-16'C. Staff stated that the chicken is stored from the walk-in cooler in the hot-holding unit all day and reheated per order. Chicken was discarded during inspection.
      • Corrective Action(s): Do not store portioned chicken in the hot-holding unit straight from the refrigerator. The hot-holding unit is NOT meant for re-heating foods, only for storing pre-heated foods at or above 60'C. All chicken must be stored in the cooler and re-heated to 74'C per order or as per approved food safety plan.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bagged cooked chicken observed stored at room temperature, measured at 3'C. Staff placed all chicken in the walk-in cooler during inspection.
      • Corrective Action(s): DO NOT thaw foods at room temperature. All potentially hazardous foods must be thawed adequately using one of the approved thawing methods (E.g. in the walk-in cooler overnight).
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing station in preparation area observed with broken hot water nozzle. Staff is unable to repair during inspection.
      • Corrective Action(s): Repair hot water nozzle to ensure the hand washing station is adequately supplied with hot and cold running water at adequate pressure AT ALL TIMES for handwashing purposes. In the meantime, use the hand washing station at the front service area which is within 15 feet of the preparation area.
      • To be corrected by: immediately
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Seal on cooler door (underneath blender machine) has come loose and this can allow cold air to escape
      • Corrective Action(s): Repair seal on door to keep cold air inside the fridge and maintain foods at 4 deg C or less. Send picture of repaired seal to district EHO. Business card provided to staff
      • Correct by: 1 week
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and dust accumulation observed under racks in walk-in cooler, dry storage area, and 3 compartment sink. These conditions may attract pests.
      • Corrective Action(s): Deep clean the above noted areas and all other hard to reach areas under counters/shelves. ENsure cleaning is done on a routine basis
      • Correct by: immediately
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towels at handwashing station at time of inspection
      • Corrective Action(s): Staff member refilled paper towels once notified. Ensure that handwash stations are always stocked with liquid soap and paper towels at all times.
      • Violation Score: 5
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometer in prep cooler not functional. Told staff member about this.
      • Corrective Action(s): Replace thermometer
      • Correct by: today
      • Violation Score: 1
  12. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken stored below 60'C (54'C). Staff had advised the chickens were placed in the unit less than 1 hour prior to the inspection and increased the temperature of the unit to above 60'C at this time.
      • Corrective Action(s): Ensure to have all hot potentially hazardous food stored/displayed at 60'C or above at all times. If stored below 60'C for more than 2 hours, discard.
      • Violation Score: 5
  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cut cucumbers observed being stored in a cardboard box in the walk in cooler. Store in a durable food grade container such as plastic of metal.
      • Corrective Action(s): This is not a food grade material intended for direct food contact.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed several small flies around the mop sink and a fly strip nearby with flies on it. Owner stated regular pest control service already has attempted to address but problem persists.
      • Corrective Action(s): Locate and treat breeding area (possibly the drain of the mop sink), consulting with pest control company as needed. Due: Jan 10th, 2019
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Dry rice noodles are soaked in cold water overnight to soften, portioned then are heated in the hot holding unit before being served to the customer. The hot holding unit is not intended to cook foods and does not reach a high enough temperature of 74C to sufficiently kill any bacteria present in the noodles.
      • Corrective Action(s): Steamer is available on site as well as probe thermometer. Use these to properly cook the noodles before serving them to the customer, discontinue use of hot holding unit to reheat foods as they are not intended for this purpose.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Three metal inserts of chopped fruit observed nested in a larger insert with water. Staff indicated that larger insert had ice previously but had melted. Three smaller inserts also did not sit completely flat in larger insert which would have prevent one of the inserts (which was sitting higher than the other two) from properly contacting the ice. Staff stated that contents of three smaller inserts were out only approx one hour.
      • Corrective Action(s): All potentially hazardous foods (which includes cut fresh fruits and vegetables) must be kept at or below 4C. This can be achieved by keeping them in the cooler or if ice is used, the level of the ice must be at or higher than the level of the food inside the insert and then ice topped up once it starts to dip below the level of the food in the container.
      • Violation Score: 5

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