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Inkantu Peruvian Artisan Cuisine

19166 McMyn Rd, Pitt Meadows · Restaurant

Official record from Fraser Health →

Inspection summary

Inkantu Peruvian Artisan Cuisine has been inspected 9 times by Fraser Health Authority since March 7, 2024. The most recent inspection, on October 8, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 5 times across 4 separate inspections, most recently on February 12, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on October 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 October 2, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 once on January 24, 2025. For example: 209 - Food not protected from contamination [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.

9 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The potentially hazardous food items measured at 6C inside the standup cooler by the kitchen entrance.
      • Corrective Action(s): Operator moved the potentially hazardous food items inside the other cooler during inspection. Ensure all the cold potentially hazardous food item are maintained at 4C or below
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice in the rice cooker measured at 45C. Operator stated rice were cooked around 6 hr ago
      • Corrective Action(s): Operator discarded the rice during inspeciton. Ensure the hot potentially hazardous food items are hot held at 60C or above.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Some grime buildup was observed inside the ice machine.
      • Corrective Action(s): Operator to clean and sanitize the ice machine and ensure it is maintained in sanitary condition.
      • date to be correcetd by: Immediately
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Servery area handwashign sink had lemon sqeezer and couple other utensils stored inside
      • Corrective Action(s): Operator moved the items out of the handwashing sink during inspection. Do not store anything inside the handwashign sink and ensure it si accessible to use at all times.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): Very minor rodent droppings observed under the counter in servery area by the kitchen door.
      • Corrective Action(s): Operator cleaned and sanitized the area during inspection.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Standup cooler by the kitchen entrance measured at 7C min ambient air temperature. The right fan inside the cooler did not seem to dispense any air.
      • Corrective Action(s): Operator to fix the cooler and ensure it maintains 4C or below. Do not store any potentially hazardous food items inside the cooler until it is fixed.
      • date ot be corrected by: Oct 7, 2026
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Spray bottle had >200 ppm chlorine
      • 2. Dishwasher had a final rinse of 0 ppm Chlorine
      • Corrective Action(s): 1. Spray bottles should be 100 - 200 ppm chlorine, 1 tsp bleach per litre water. Corrected to 200 ppm chlorine
      • 2. Ensure dishwasher has 50 ppm Chlorine at all times, use test strips daily to confirm. Corrected to 50 ppm chlorine
      • Violation Score: 15
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle in the back had > 200 ppm chlorine
      • Corrective Action(s): Ensure sanitizer is 100 to 200 ppm chlorine, 1 tsp chlorine bleach per litre water.
      • Violation Score: 5
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher had a final rinse of 0 ppm chlorine on dish surface
      • Corrective Action(s): Perform manual dishware washing in the 3 compartment sink
      • Take out containers only until follow up inspection is performed to ensure low temperature dishwasher is functional.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher had a final rise of 0 ppm chlorine on dish surface
      • Corrective Action(s): Repair/replace dishwasher so that it is able to product at least 50 ppm chlorine
      • Date To Be Corrected: Immediately
      • Violation Score: 9
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher had a final rinse of 0 ppm chlorine on dish surface
      • Corrective Action(s): 1) Perform alternative manual dishware washing for all kitchen utensils.
      • 2) Take out containers only
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Personal items observed on top of food contact surfaces
      • 2) Food kept on floor level
      • Corrective Action(s): 1) Operator removed personal items at the time of inspection. Do not place bags, phones, pens, or any items not used in kitchen on food contact surfaces.
      • 2) Operator relocated food off floor level
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher had a final rinse of 0 ppm on dish surface
      • Corrective Action(s): Repair/replace dishwasher so that it is able to produce at least 50 ppm chlorine on dish surface
      • Date To Be Corrected: Immediately
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Line cooler and tall cooler in kitchen were around 8C. All coolers that hold potentially hazardous foods must be maintained at 4C or less. Temperature logs available but were not consistently maintained.
      • Corrective Action(s): Coolers adjusted during inspection and food from line cooler moved to alternate cooler less than 4C. Ensure these are monitored daily and adjusted when needed to maintain 4C. If tall cooler in kitchen does not cool down to less than 4C within an hour then move all food to cooler in back until it is adjusted/repaired.
      • Violation Score: 15

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