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GoGo Chicken

105 - 2973 Glen Dr, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

GoGo Chicken has been inspected 10 times by Fraser Health Authority since June 18, 2021. The most recent inspection, on September 16, 2025, found no infractions.

6 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 2 separate inspections, most recently on January 2, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 September 12, 2025. For example: 209 - Food not protected from contamination [s. 12(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 September 12, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 December 6, 2021. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

10 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Rice in rice cooler at room temperature temp 22 oC
      • Corrective Action(s): -Discard the rice- cooked rice must be either at temp of <= 4 oC or kept hot at=> 60 oC at all time
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Noted wiping rags on shelving not in a sanitizer buckets
      • Corrective Action(s): -All wiping rags to be rinsed after each use and store in a bucket of sanitizer ( ie: bleach 1 tbs in 1 gallon of water)
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: - Low temp dishwasher is broken and not being used
      • - Last sink of 3 compartment sink for manual dishwashing is blocked and not easily accessible due to location of the dishwasher
      • -Noted evidence of washing dishes in the food prep sink ( sponges , detergent and drying tray for some dishware)
      • Corrective Action(s): - Repair the dishwasher to use for dishwashing or
      • -Remove the broken dishwasher to have easy access to all 3 comp sinks
      • -Remove any dishwashing stuff from food prep sink
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hot water tap was closed at time of visit -very tightly
      • Corrective Action(s): - Hot and cold water tap must be repaired to function properly not by force
      • ** Repeated violation will result in next enforcement action by FHA
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Noted foods in cooler and freezers in opened bags or open buckets
      • Corrective Action(s): All foods in coolers and freezers are to be in sealed bin or closed food grade bags
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Noted some stuff similar to rodent dropping mixed with dirt
      • Corrective Action(s): Clean , sanitize and put sticky traps, snap traps under shelving units and under behind equipment to monitor any activity-
      • Call pest control professional if any activities noted
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Noted a lot of buckets and stuff stored directly on the floor providing hiding spaces for pests
      • Corrective Action(s): Store all on shelving with a minimum 6 inches clearance from floor to aid cleaning and prevent harboring for pest
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning, accumulated dirt and food derbies noted in entire facility including all shelving units, coolers ( door, inside coolers, shelving ) , under/behind and beside all equipment's , sinks
      • Corrective Action(s): Clean and sanitize all surfaces , inside and outside of coolers, shelving units , floor , walls
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometers are not provided in coolers
      • Corrective Action(s): -Provide display thermometers in all coolers
      • Violation Score: 1
  3. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Preparation cooler at front service area observed not functioning.
      • Corrective Action(s): Repair preparation cooler to ensure it is functioning at or below 4'C at all times as per approved plans. All coolers on site must be able to maintain 4'C or lower to adequately store potentially hazardous foods.
      • To be corrected by: 1 month
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Low temperature dishwasher not achieving the minimum level of chlorine required for the final rinse cycle. Facility does manual dishwashing using 3 compartment sink as per the operator. No reusable dishware in use, other than cooking tools/utensils.
      • 2) Sink plug required to do manual dishwashing at 3 compartment sink not available at the time of the inspection. Operator went to the store to purchase a sink plug. 200ppm chlorine solution was prepared in the last compartment.
      • Corrective Action(s): Ensure to have ALL (dirty/already washed) cooking tools/utensils soaked in the 200ppm chlorine solution today. Ensure to follow the proper method of manual dishwashing as explained at this time as well as on the FH poster available on the wall. All dishware must be washed with soap/warm water (45'C) --> rinsed with warm water (45'C) --> soaked in 200ppm chlorine for 30 sec --> air dried.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink had hot water purposely turned off. Hot water was turned on at the time of the inspection.
      • Corrective Action(s): Ensure to have this sink adequately supplied with liquid soap, paper towels and hot/cold running water at adequate pressure at all times. Prep sink is to be used for food prep purposes only.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Low temperature dishwasher not achieving minimum level of chlorine at the plate level after final rinse. Priming did not work. Operator had advised the dishwasher was not used often, as facility was providing take-out/pick-up services only at the moment.
      • 2) Hot water knob for the handwashing sink requires a repair.
      • Corrective Action(s): DO NOT use the dishwasher until repaired. Notify the health inspector once repaired. Until then, facility must continue with manual dishwashing only. Ensure to have the hot water knob repaired and notify the health inspector.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Operators were using the prep sink, not the designated handwashing sink to wash hands. Handwashing sink had hot water purposely turned off. This was previously observed by another health inspector in December.
      • Corrective Action(s): Facility was approved to prepare the current menu based on the current layout, having one designated handwashing station in the middle of the kitchen, one prep sink and one dishwashing (3 comp) sink at the back. Any alteration to the current layout must be discussed with and approved by the health inspector.
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hot water turned off at the hand washing station
      • Corrective Action(s): Operator turned on hot water at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw proteins were placed above RTE products in the cooler.
      • Corrective Action(s): Operator relocated raw chicken to the bottom shelf at the time of inspection
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

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