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Haan Korean BBQ Restaurant

780 - 3025 Lougheed Hwy, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Haan Korean BBQ Restaurant has been inspected 15 times by Fraser Health Authority since September 15, 2017. The most recent inspection, on January 22, 2026, found no infractions.

6 of 15 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: Protecting food from contamination, 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.

  • 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 June 18, 2025. 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 4 times across 4 separate inspections, most recently on August 25, 2022. 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 September 11, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 March 13, 2024. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 May 31, 2023. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

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.

15 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Noted food containers stored directly on floor in walk in cooler and kitchen
      • -Noted some foods without cover in coolers in kitchen
      • -Noted some foods stored in staff washroom (boxes-bean pastes, oil and soft drinks)
      • Corrective Action(s): - Store all food container on shelving with min 6" clearance from floor
      • - Cover all food while in coolers
      • - Do not store any foods/or utensils in washroom
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: -Sign of rodent noted behind equipment and corners - not near foods or food prep
      • Corrective Action(s): - Clean and sanitize all surfaces
      • -keep all clean dishware in sealed containers over night /also all take out containers
      • -Sanitize all surfaces before any food perp
      • -Keep all food products in sealed bin (dry goods in soft packaging or paper packaging)
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Noted back door is left open at time of visit
      • Corrective Action(s): -Back door is to be kept closed or install a full sealed backdoor screen to prevent pest entry to the facility
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No liquid soap and paper towel noted in staff washroom
      • Corrective Action(s): Ensure to have enough supply of liquid soap and paper towel at all hand washing sinks at all time
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: permit is not posted on public view
      • Corrective Action(s): Post the permit to operate so public can view it
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: some mold is building up in ice machine
      • Corrective Action(s): - Drain the ice machine , clean and sanitize it
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ceiling tiles are full of dirt ( black) -some dirt was falling off at time of visit
      • Corrective Action(s): - Clean all and send a picture
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Staff washroom is opened onto kitchen, self closing device is missing
      • Corrective Action(s): Install a self closing device
      • Take a picture and send it to the area inspector
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap noted under back door, it may allow entrance of rodents
      • Corrective Action(s): -Seal it
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle with bleach solution has no label
      • Corrective Action(s): label it as bleach solution /sanitizer
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Sauce noted being cooled at room temp- cooked last night
      • Corrective Action(s): -Cooling to be done using ice water bath, ice wand - cool down from 60 oC to 20 oC in less then 2 hrs and from 20 oC to 4 oC in less then 4 hrs
      • -Use ice wand or ice water bath, small shallow SS containers
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Sauce (spice sauce) noted at elevated temp in kitchen , been cooked last night and not cool down properly.
      • Corrective Action(s): Discard immediately- poured some bleach in it at time of visit.
      • - Ensure cooked foods are kept either hot >60 oC or cool down fast and kept in cooler <4 oC
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing sink in kitchen was blocked and had some utensils in it.
      • Corrective Action(s): Hand washing sink must be accessible at all time and use ONLY for handwashing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Noted raw meats stored above veg , cooked foods and ready to eat products in walk in cooler .
      • -Foods noted stored on the floor in walk in cooler
      • -Garbage bags is used to store washed lettuce
      • Corrective Action(s): -Raw meat to be store in lower shelf and away from ready to eat products/cooked foods and veg
      • -All foods including buckets must be off of floor at least 6 "
      • -Do not use garbage bags for any food storage or covering
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Poor cleaning noted for floor , under and behind equipment, flooring in walk in cooler -
      • -Accumulation of dirt or burnt pollen noted above ventilation and ceiling.
      • Corrective Action(s): Clean all
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer available for food contact surfaces in the kitchen.
      • Corrective Action(s): Staff immediately made a full bucket of 100 ppm chlorine solution to sanitize the food contact surfaces. Food contact surfaces must be sanitize regularly to prevent any cross contamination.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat is stored in a plastic container above the ready to eat bean sprout.
      • Corrective Action(s): Rearrange the walk-in cooler, raw meat MUST BE stored BELOW the ready-to-eat food to avoid cross contamination.
      • Date to be corrected: Today
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surfaces were sanitized using "Cienna Pine Cleaner" as well as bleach solution "Cienna Pine Cleaner" is not food grade sanitizer.
      • Corrective Action(s): Immediately stop using "Cienna Pine Cleaner" and ensure that all food contact surfaces are sanitized using food grade sanitizers such as bleach solution.
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Food contact surfaces were sanitized using "Cienna Pine Cleaner". As mentioned above, this is not a food grade sanitizer
      • 2) Food contact surfaces were sanitized using a bleach solution with concentration for exceeding 200ppm. Excessive concentration of bleach solution may contaminate food contact surfaces and cause foodborne illness.
      • Corrective Action(s): 1) Stop using "Cienna Pine Cleaner" for food contact surfaces
      • 2) Ensure that bleach solution used for food contact surfaces is 100ppm. The operator diluted the concentrated bleach solution to 100ppm during inspection.
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor accumulation of dust underneath cashier station. Accumulation of dust may attract pests and provide harborage.
      • Date to be corrected by: Today
      • Corrective Action(s): Clean all hard-to-reach areas of the cashier station.
  10. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Several spray bottles used in the restaurant lack labels to identify contents. Employees did not appear to know what chemicals were in each of the bottles.
      • Corrective Action(s): Label all spray bottles to ensure staff are using the correct chemicals for cleaning, sanitizing, etc.
      • Violation Score: 9
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution was not available on-site at time of inspection. Employees were using water and/or soap to clean surfaces during the day.
      • Corrective Action(s): A food-grade sanitizer solution must be used throughout the day with the wiping cloths to sanitize food-contact surfaces (eg. cutting boards/prep surfaces). Staff prepared a chlorine/water solution for use at time of inspection. Ensure to mix bleach and water at the correct ratio to avoid usage issues (odour & skin irritation). Provided reference sign with the correct mixture ratios.
      • Violation Score: 5
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution was not being used with the wiping cloths when cleaning food contact surfaces
      • Corrective Action(s): Only one bottle of sanitizing solution (bleach and water) was available in the kitchen at time of inspection. Employees were not using it with the blue wiping cloths at the time of inspection.
      • *Ensure multiple spray bottles with sanitizer solution are available in the restaurant, easily accessible to all areas of the kitchen where food is handled/prepared.
      • *Ensure that the sanitizer solution is always being used with the wiping cloths when cleaning surfaces to ensure potentially harmful microbes are eliminated.
      • Violation Score: 5

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