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Hon's Wun-Tun House (Coquitlam)

310 - 3025 Lougheed Hwy, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Hon's Wun-Tun House (Coquitlam) has been inspected 4 times by Fraser Health Authority since April 15, 2024. The most recent inspection, on April 8, 2026, recorded 2 infractions.

1 of 4 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.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on April 8, 2026. 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 June 17, 2025. 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 April 8, 2026. 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 April 15, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

4 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (tofu, cut vegetables, etc) were observed left outside at room temperature.
      • Corrective Action(s): Operator has implemented time-stamping to ensure foods are not left out for more than two hours. Ensure foods are discarded if this timeframe passes.
      • Date to be corrected by: immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer bottles measured over 200 ppm chlorine.
      • Corrective Action(s): Operator diluted solution in both bottles to be 200 ppm chlorine. Ensure to use your chlorine test strips to maintain sanitizer solution between 100-200 ppm chlorine.
      • Date to be corrected by: immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Raw meats were observed on the floor of the walk-in cooler.
      • 2. Oil drippings were observed on the edge of the main kitchen ventilation hood.
      • 3. Raw meat juices were observed dripping from meat drying in the walk-in cooler.
      • Corrective Action(s): 1. Staff removed all foods off the floor and placed them >6 inches off the floor. Ensure that all foods are protected from contamination by placing them >6 inches off the floor.
      • Date to be corrected by: immediately
      • 2. Staff cleaned the oil drippings from the edge. Ensure oil drippings are wiped off alongside daily ventilation hood grate cleaning.
      • Date to be corrected by: immediately
      • 3. Meat juices on the floor were cleaned by staff. Ensure meat juices do not drip by placing the meat in a proper container. Ensure the drying plastic barrier is also cleaned and sanitized daily.
      • Date to be corrected by: immediately
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dirt and mold noted inside ice machine
      • Corrective Action(s): -Drain , clean and sanitize the ice machine before turning it one
      • Staff started to drain and clean the machine at time of visit
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Noted some foods containers without proper lid or cover in coolers
      • - Noted some mold near ice in ice machine
      • Corrective Action(s): - Cover all foods while in coolers or freezers
      • -Discard all ice
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -Accumulation of dirt and grease noted under deep fryer and cooking equipment in left side of kitchen also under shelving in dry storage area ( beside staff washroom) and dishwashing area
      • Corrective Action(s): -Deep clean
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No bucket of sanitizer for the front BBq area at the front.
      • Corrective Action(s): Ensure to have a bucket of sanitizer in the back for the wiping rags
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: - Dishwasher is broken last night
      • -Food bins ( large dry storage bins) are dirty
      • Corrective Action(s): - Fix the dishware and all dishware to be washed- rinsed- sanitized manually as explained till dishware is fixed
      • - Clean all food bins
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): -Noted food handler wearing rubber gloves to handle BBQ duck
      • -Noted another food handler not washing /changing gloves properly
      • Corrective Action(s): - Use only disposable gloves to handle food products
      • - Educate food handler with proper glove usage: Wash hands and change gloves after touching contaminated surfaces or changing job duties
      • Any repeated violations result in next level of enforcement ( ticket, order ...)
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted in facility specially under/behind all equipment, floor and walls
      • Corrective Action(s): Deep clean the facility
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher eclectic part is not working
      • Corrective Action(s): Repair and fix it -send a copy of service report to the attention of the area inspector
      • - In the meantime use disposable plates, bowls and cutlery for customers
      • -all other dishware - follow 4 steps of manual dishwashing 1. wash 2. Rinse 3- Sanitize 4. air dry
      • Violation Score: 3

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