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Gooi-Ga BBQ

107 - 2922 Glen Dr, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Gooi-Ga BBQ has been inspected 12 times by Fraser Health Authority since July 19, 2022. The most recent inspection, on January 26, 2026, recorded 2 infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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 4 times across 4 separate inspections, most recently on May 6, 2024. 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 2 times across 2 separate inspections, most recently on January 26, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 March 21, 2024. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 4 times across 4 separate inspections, most recently on January 26, 2026. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 2, 2024. For example: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]

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.

12 inspections

  1. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Wiping rags are stored in bucket with no chlorine /sanitizer residue
      • Corrective Action(s): Ensure proper sanitizer concentration is maintained- for bleach 100 ppm ( 28 oz of bleach in 1 gallon of water)
      • Done at time of visit- Make sure this is done At ALL TIME
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Broken tiles , un even floor in kitchen
      • Corrective Action(s): Replace broken tiles
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Noted cut vegetable beside hand sink.
      • -Noted frozen meat being defrosted in sink and meats are in sink without any protection
      • Corrective Action(s): -Install a splash guard to protect foods from contamination being stored close to the hand washing sink from
      • -Defrosting under cold running water is OK as long as foods are kept in package ( plastic) to prevent potential contamination for foods and environment (sink and around)
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Floor in back area (where there is meat slicer and upright freezer) is in bad condition ( we
      • Corrective Action(s): Replace or re seal/re paint to provide cleanable surface
      • Violation Score: 1
  5. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): - Noted staff with rubber gloves handling food products
      • -Noted staff with disposable gloves changing duties and not changing gloves
      • Corrective Action(s): -Last warning- ensure staff are educated about personal hygiene -
      • No rubber gloves for foods -
      • - changing washing hands putting new pair of gloves when duties are changed or touching contaminated surfaces
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning still noted for flooring and wall in entire facility
      • Corrective Action(s): DEEP clean the facility
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: -Broken walls noted in storage room and back washing bbq area
      • - floor in storage room is in bad condition
      • Corrective Action(s): -Repair broken wall in facility
      • - Seal and paint the cement flooring in back storage area
      • Violation Score: 5
  6. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Hot foods being cooled at room temp
      • Corrective Action(s): Hot foods must be cooled by : ice water bath, ice wand, portioning to small shallow metal pans or combination
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Noted raw meat/fish being stored above sprouts /stock/cooked foods in upright cooler and prep cooler - REPEATED VIOLATION
      • Corrective Action(s): Keep raw meat /raw animal products in lower shelf and away from any cooked or ready to eat products in ALL COOLERS
      • - NOTED THIS VIOLATION A COUPLE TIMES - THIS IS LAST WARNING BEFORE ENFORCEMENT ACTIONS
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen meat/seafoods noted being thawed on counter
      • Corrective Action(s): -To thaw either transfer to cooler in advance or under cold running water ( keep in original package or food grade plastic bags)
      • Violation Score: 5
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Noted something appears to be rodent dropping in several areas mixed with dirt
      • Corrective Action(s): Clean /sanitize and put monitoring devices ( sticky traps /snap traps under all equipment behind an under all sinks
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of dirt/grease and food derbies noted under all cooking equipment, door of all coolers, under/behind and beside all coolers and freezers- Noted in last inspection
      • Corrective Action(s): Deep clean the whole facility - Enforcement and possible violation ticket will be considered
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Cabinet under hand sink is in bad condition
      • Corrective Action(s): Replace it
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Noted raw meat stored above vegetable, stock , sauces , kimchi in 3 door upright cooler and prep cooler in cooking area
      • -Some foods - dry foods ( bags) and buckets are stored directly on the floor
      • Corrective Action(s): -Store raw meat away and under any veg or ready to eat products .Recommendation: One side of 3 door cooler could be used for only raw meat. For small cooler raw meat to be in lower shelf all the time- staff started to correct
      • -All food products must be stored on shelving and at least 6 " off of the floor
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted for under/behind beside all equipment , floor in kitchen and storage room
      • Corrective Action(s): Deep clean
      • Violation Score: 9
  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted for around/behind and under equipment /shelving units and ventilation hood
      • Corrective Action(s): Clean
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation (CORRECTED DURING INSPECTION): Noted a staff wearing rubber glove during food handling
      • Corrective Action(s): -No rubber gloves to be used - disposable gloves for food handling, rubber gloves for dishwashing.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ventilation hood is too greasy - oil is dripping
      • Corrective Action(s): Clean and clean under the cooking equipment - send a picture to the area inspector.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: No surface sanitizer noted, wiping rags were on counter
      • Corrective Action(s): Wiping cloths must be stored in proper sanitizer bucket during operation. Provide a bucket of sanitizer beside each food prep area
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher is broken, all dishware require to be sanitized
      • Corrective Action(s): - All dishware/utensils to be manually sanitized by soaking in bleach solution ( 100 ppm- 1Oz in 1 gallon of water) for 2 minutes
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: -No designated hand washing in kitchen ( prerp area ) , staff confirmed they are washing hands in washroom
      • -Hand washing sink in cooking area was occupied with utensils at time of visit
      • Tickets will be on hold
      • Corrective Action(s): - There must be a designated hand washing sink in back- there are two two compartment sink, on of the two compartment dishwashing sink can be used as a designated hand washing sink- provide paper towel and liquid soap wall mounted at this sink
      • -Hand washing sink must be accessible for hand washing at all time and no other thing- provide splash guard for both side of this sink- it is too close to foods prep area
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Mold noted inside ice machine
      • - Raw meats stored above veg/ready to eat products in two door cooler in cooking area
      • Corrective Action(s): - Discard ice and clean and sanitize the ice machine
      • - Store raw meat on lower shelf away from vegetable and ready to eat products
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: -Lots of fruit flies and some house flies noted
      • - Some dropping noted ( among dirt) that appear to be rodent dropping
      • Corrective Action(s): - Contact a professional pest control to do a full assessment of the facility and provide recommendation and remediation
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Storage area and back area are too crowded- stuff on the floor
      • Corrective Action(s): Organize and store all food related items off of floor ( 6 " off of the floor) on shelving unit
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted throughout the whole facility including floor, wall, under/behind all equipment, inside freezer, equipment door, ventilation hood ...
      • Corrective Action(s): Deep clean the facility
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temp dishwasher did not reach adequate temp at plate
      • Corrective Action(s): -Repair the dishwasher to provide high temp ( at least 180 oF)
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff with food safe training on site at time of visit
      • Corrective Action(s): -Train enough staff so there is always enough staff with FS training available in food prep area
      • Violation Score:

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