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Hee Rae Deung

24 - 435 North Rd, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Hee Rae Deung has been inspected 15 times by Fraser Health Authority since October 6, 2017. The most recent inspection, on July 29, 2026, found no infractions.

8 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The last 8 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 7 times across 5 separate inspections, most recently on January 16, 2020. 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 3 times across 3 separate inspections, most recently on May 17, 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 April 23, 2021. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on October 19, 2018. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Small bowls being stored on top of raw meat inside of back prep cooler. This can contaminate the meat and may transmit illness as the bowl is not cleaned and disinfected between uses.
      • Corrected action: Remove small bowls from the meat and store item in a separate area.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Black mould/pink biofilm seen inside of ice machine. Ice is at risk of being contaminated and served to customers, causing foodborne illness.
      • Corrective action: Immediately clean and disinfect the indicated areas inside the ice machine.
      • Owner recommended to use half a cap of bleach to prepare bucket sanitizing solution instead of one cap.
      • Date To Be Corrected By: Immediately
      • Corrective Action(s):
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Black mushrooms submerged in water kept in room temperature and measured at 14C. Operator reports it has been out for 1.5 hours.
      • Correction: Operator moved black mushroom into cooler. Potentially hazardous food must be stored in 4C or less to prevent growth of pathogens and or formulation of toxins
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Chlorine sanitizer made during inspection, wiping towels not stored in sanitizer pails.
      • Correction: Chlorine sanitizer at 200ppm made during inspection and wiping towels are stored in sanitizer pails. Sanitizer pails must be changed every 2 to 4 hours and must be used at all times during operation.
      • 2) Ice machine has black mold in the inner grill where ice is made.
      • Correction: Operator cleaned all black mold in ice machine. Ice machine must be kept in a sanitary manner to ensure ice being made is not contaminated.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Knife in flour bucket
      • 2) Raw food kept over potentially ready-to-eat foods
      • 3) Rice spatula kept in warm water bath
      • Correction:
      • 1) Knife must be kept in a sanitary manner. Operator removed knife
      • 2) Operator relocated raw food during inspection. Raw food must be kept below and separate from ready -to-eat foods to prevent cross contamination
      • 3) Operator removed rice spatula and placed it in dishwasher. Rice spatula should either be kept dry or in a icebath to prevent pathogen growth.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: A build up of debris in hallway where food are sotred on top of racks.
      • Correction: Ensure premise is kept in a sanitary manner to prevent pests.
      • Date to be corrected by: Immediately
      • Corrective Action(s):
      • Violation Score:
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Two chest freezers lack thermometers
      • Correction: Place thermometers in the chest freezers to ensure proper cold holding temperature is being maintained.
      • Date to be corrected by: Immediately
      • Corrective Action(s):
  11. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Found vegetable slicer to be put away with dried food still on it.
      • Corrective Action(s): Must ensure all food is removed from equipment before putting away.
      • CORRECT: immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Found multiple food items to be put away without lids or being covered (i.e. sauces, black mushrooms, etc).
      • Corrective Action(s): Must ensure all food is properly covered when put away so it does not become contaminated.
      • CORRECT: today
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found multiple containers of frozen meats thawing at room temperature in the back storage room and under sink in dishwashing area.
      • Corrective Action(s): Thaw frozen foods in the cooler, or under running water
      • Corrected during inspection.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found grease building up under and behind deep fryers, and on ventilation filters.
      • Corrective Action(s): Increase cleaning in behind and under deep fryers, ventilation system to be cleaned in the next week by professional company.
      • CORRECT: 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Found newspaper being used on carts and on the floor instead of increasing cleaning.
      • 2. Found plastic protective coating on dough making machine, which is pealing off no longer easily cleanable.
      • Corrective Action(s): 1. Do not use newspaper on the floor or on carts to catch grease and food. Increase cleaning of the areas instead.
      • 2. Remove all protective plastic from equipment to ensure proper cleaning is taking place.
      • CORRECT: today
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff made sanitizer at the time of inspection and staff noted that it was too busy in the morning to prepare sanitizer.
      • Corrective Action(s): Ensure to prepare sanitizer prior to handling foods so that all food contact surfaces (ie. work counters) are sanitized at the beginning. Store cloths in the sanitizer buckets and not just on the table to allow enough contact time with the sanitizer.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): A plastic container bottle was cut in half to be used as a scoop. This may cause physical contamination of foods if it chips off.
      • Corrective Action(s): Discarded at the time of inspection. Ensure that a proper scoop is used.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine is not maintained in a sanitary manner.
      • Corrective Action(s): Empty the ice machine to clean & sanitize. Cleaning of the ice machine shall be incorporated in your routine cleaning schedule.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): There were carpets and cardboard boxes on the floor in the kitchen.
      • Corrective Action(s): Remove carpets and cardboard boxes from the kitchen. All surfaces in the kitchen, including the flooring, must be durable, non-absorbent and easily cleanable.
      • Violation Score: 1
  14. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Build up of biofilm and mould in the ice machine.
      • Corrective Action(s): Staff emptied the ice machine and cleaned it at the time of inspection. Add the ice machine to your sanitation plan.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer measured 0ppm chlorine.
      • Corrective Action(s): Staff remade sanitizer at the time of inspection, measuring 100ppm chlorine. Ensure that this solution is made daily and replaced throughout the day. Store your wiping cloths in this solution.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Remove any cardboard or newspaper from the food prep area.
      • Corrective Action(s): Remove any cardboard or newspaper from the food prep area. These types of surfaces are unacceptable as they are not waterproof or easily cleaned/sanitized and may also leach chemicals into the food.
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer at the time of inspection.
      • Corrective Action(s): 100ppm chlorine sanitizer (1 teaspoon of bleah per 1 gallon of water) shall be prepared and used to sanitize food contact surface (countertops) before handling foods.
      • Violation Score: 5

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