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Gong Cha

290 - 1175 Johnson St, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Gong Cha has been inspected 21 times by Fraser Health Authority since September 20, 2018. The most recent inspection, on August 17, 2026, found no infractions.

7 of 21 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. 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 9 times across 9 separate inspections, most recently on August 10, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 June 29, 2022. 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 February 2, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 November 3, 2023. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 19, 2019. 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.

21 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Wet dish rags observed sitting on the countertops.
      • Corrective Action(s): Ensure the dish rags are being stored in a sanitizer bucket measured at 200-400 ppm quats (measure as per directions).
      • Date to be corrected by: Immediately
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The back storage area clutter has been removed, however still observed with food debris near the walls and clutter under equipment.
      • Corrective Action(s): Ensure to deep clean the back area so there are no food debris/clutter on the floor.
      • Date to be corrected by: 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard boxes observed on the bottom shelves located in the back area.
      • Corrective Action(s): Remove all cardboard boxes on the shelves.
      • Date to be corrected by: Today
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Premises observed in significantly dirty condition. Unnecessary clutter observed in the back area. Floor is significantly dirty, especially near the tea brewing area.
      • Corrective Action(s): Ensure to clean the back area. Remove any unnecessary clutter. Ensure any utensils not being used are being properly cleaned, sanitized and stored in a sanitary manner.
      • Date to be corrected by: 1 week
      • Violation Score: 15
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Milk and foamed cream temp 11 oC and 12.5 oC -been stored since last night
      • Corrective Action(s): Discard temp abused products -done at time of visit
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): -No sanitizer solution for wiping rags noted
      • -Wet wiping rags noted on counter
      • Corrective Action(s): -Ensure sanitizer solution is available at all time during operation.
      • -All wiping rags to be inside sanitizer solution -after each use rinse and store in sanitizer solution
      • -Solution is made: 100 ppm
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler temp 13 oC
      • Corrective Action(s): -Repair the cooler to provide temp =< 4 oC
      • -Do not use this cooler- transfer all perishable foods to other cooler in back
      • -
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one with FS training on duty at time of visit .
      • Corrective Action(s): - Register staff for FS training and ensure to have at least one FS Trained staff on duty at all time during operation .
      • -on site staff called for staff with training to come at time of visit
      • ***Violation ticket will be on file for any repeated violation .
      • Violation Score: 1
  8. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Water leaking noted under hand washing sink in front
      • Corrective Action(s): Repair it
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach solution in spray bottle without label
      • Corrective Action(s): Label it- may use a permanent marker
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wet wiping rags noted on counter
      • Corrective Action(s): -After using wiping rags, rinse and store in a bucket of sanitizer- Corrected at time of visit.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: -3 comp sink is dirty and dirty dishware in two sinks.
      • Corrective Action(s): -Staff did not know the proper manual dishwashing
      • -Follow the proper 4 steps for manual dishwashing - wash-rinse- sanitize- air dry
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: -No paper towel note for the back hand washing sink
      • -Utensils noted in sink in the back
      • Corrective Action(s): -Provide paper towel with holder for the back sink
      • -Hand washing sink is for hand washing ONLY
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Noted a lot of boxes on floor and storage room
      • Corrective Action(s): -Organize store all off of the floor to aid cleaning and reduce harboring for pests and a
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted for the facility, accumulation of dirt noted beside/under and behind equipment , floor and edges , 3 comp sink , cloth curtain ...
      • Corrective Action(s): Deep clean the facility
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff has expired FS training
      • Corrective Action(s): There must be at least one person with valid food safe training on duty at all time.
      • -Register for FS training immediately
      • This is a ticketable offense ($230) - will be hold on file
      • Violation Score: 1
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wiping rags noted on counter without sanitizer.
      • Corrective Action(s): Ensure to store wiping rags in a solution of sanitizer between uses.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel at the handwashiing sink in front-
      • Corrective Action(s): Ensure hand washing sink are always supplied with liquid soap and paper towel.
      • Violation Score: 5
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): -Mold noted inside ice machine and under the plate and
      • Corrective Action(s): Clean and sanitize the ice machine
      • Operator started cleaning and sanitizing at time of visit
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: -Juice jar and utensils noted in hand washing sink in front and in back
      • -No paper towel noted in back hand washing sink
      • Corrective Action(s): -Hand washing sink must be accessible and to be used for handwashing only
      • -Provide paper towel dispenser at the handwash sink in the back
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Mold noted inside ice machine
      • Corrective Action(s): Discard all ice, clean and sanitize the ice machine before making ice
      • Operator started discarding the ice at time of visit.
      • Violation Score: 3
      • 313 - Live animal on the premises, excluding guide animal in approved areas [s. 25(1)]
      • Observation: Noted dog with the customer inside facility
      • Corrective Action(s): -Do not allow dog inside the facility- you may post a sign to notify customers.
      • Violation Score: 1
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator unable to communicate proper manual dishware washing practices even with the instructions taped above the 3 compartment sink in the kitchen area.
      • Corrective Action(s): Operator able to explain proper manual dishware washing after education has been provided. Ensure to educate to all employees on the proper manual dishware washing practices.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No liquid hand soap or paper towels observed near the hand washing station at the time of inspection
      • Corrective Action(s): Operator restocked both liquid hand soap and single use paper towels at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Multiple boxes of food observed to be stored in the back kitchen area
      • Corrective Action(s): Ensure all food items are not stored on the floor to facilitate in proper cleaning and to prevent potential pest attraction.
      • Date To Be Corrected: Dec 20th
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clutter of approximately 60 boxes observed in the back kitchen area.
      • Corrective Action(s): Ensure to remove all clutter from the back kitchen area to enable proper cleaning and monitoring of the kitchen facility for possible pest activity.
      • Date To Be Corrected: Dec 20th
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Dust build up observed on ice machine fan guard
      • 2) Pinkish brown residue observed on the blender lid in the kitchen
      • Corrective Action(s): Ensure to clean and sanitize above mentioned areas.
      • Date To Be Corrected: Dec 20th
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty was able to produce FoodSafe Level 1 certificate or equivalent.
      • Corrective Action(s): Ensure there is at least one staff on duty has FoodSafe Level 1 certification. Keep a copy of the FoodSafe certificate to provide EHO as proof of certification.
      • Date To Be Corrected: Dec 20th
      • Violation Score: 1
  16. Routine Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Annual permit fees outstanding in the sum of $150.
      • Corrective Actions: Provide payment of annual permit fee to Fraser Health.
      • Date to be corrected by: 7 days
      • Corrective Action(s):
      • Violation Score:
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Interior "employees only" room and adjacent employee work station is filled with objects that are unnecessary for daily operations (ex. scrap card board, broken equipments, etc.)
      • Corrective Action: Reorganize affected areas & clean up unused equiptment
      • Date to be corrected by: 7 days
      • Corrective Action(s):
  17. Routine Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Annual permit fees outstanding in the sum of $150.00
      • Corrective Action(s): Provide payment of annual permit fee to Fraser Health.
      • Violation Score: 1
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Interior of "Employees Only" room and adjacent employee workstation is filled with objects that are unnecessary for daily operations (ex. scrap cardboard, broken equipment, etc.)
      • Corrective Action(s): Reorganize affected areas and clean up unused equipment.
      • Violation Score: 3
  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer solution isn't being used with the wiping cloths to sanitize food contact surfaces.
      • Corrective Action(s): All surfaces must be sprayed with the sanitizer solution before cleaning with the wiping cloths. Failure to use the sanitizer solution while cleaning will allow potentially-harmful bacteria to grow in the wiping cloths and contaminate surfaces.
      • Violation Score: 5
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Various items (eg. toys, empty containers, cardboard, etc.) left on the floor in the kitchen.
      • Corrective Action(s): Remove all items that are not required for daily operations of the food premises. Garbage, recyclable, and old/broken equipment should be removed from the food premises immediately to ensure that the kitchen can be kept clean and orderly.
      • Violation Score: 3
  19. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Paper towels were not conveniently available at the hand-washing station in the service area.
      • 2) Dedicated hand-wash station in the kitchen is inaccessible (obstructed by large strainer bowl and single-service items).
      • *Staff were washing their hands at the 3-compartment sink in the kitchen.
      • Corrective Action(s): Ensure both hand-washing stations (service area & kitchen) are fully-stocked (soap and paper towels) and accessible at all times. These hand-sinks should be used for hand-washing only (ie. do not store dirty dishware or equipment in them). Dirty dishware/equipment can be placed in the 3-compartment sink to ensure hand-washing stations are kept clear of obstructions.
      • Violation Score: 5
  20. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No chlorine residual detected in the wiping cloths used for cleaning/sanitizing surfaces
      • Corrective Action(s): Staff prepared a fresh solution of chlorine sanitizer in the wiping cloth bucket and in a spray bottle at time of inspection.
      • **Prepare fresh sanitizer solutions every day to ensure that the sanitizer concentration is sufficient to destroy microorganisms on food-contact surfaces.
      • Violation Score: 5
  21. Routine Inspection

    0 infractions

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