Skip to content
Loading map…

Izba Bistro

1535 Lougheed Hwy, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Izba Bistro has been inspected 17 times by Fraser Health Authority since July 24, 2017. The most recent inspection, on May 28, 2026, found no infractions.

8 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 4 times across 4 separate inspections, most recently on May 15, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 3 times across 3 separate inspections, most recently on May 15, 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 5, 2021. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 February 5, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 3 times across 3 separate inspections, most recently on March 17, 2025. 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.

17 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray measured at 0 ppm.
      • Corrective Action(s): Staff made new bottle of bleach sanitizer measuring at 200 ppm. Ensure to check sanitizer concentrations daily and make your test strips available for staff to use.
      • Date to be corrected by: immediately
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door observed with small gap where light is showing.
      • Corrective Action(s): Ensure to cover the back door gap so no light shows through. Pests can enter through these gaps so the weather stripping must be repaired or replaced.
      • Date to be corrected by: 1 week
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator does not have a FOODSAFE certificate or equivalent available.
      • Corrective Action(s): Ensure to obtain a FOODSAFE certificate or equivalent with a valid expiry date.
      • Date to be corrected by: 1 month
      • Violation Score:
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Oil & food debris accumulating on floors and walls underneath cooking line equipment.
      • 2) Brown algae observed on interior surfaces of the ice maker
      • Corrective Action(s): 1) Staff indicate that the cooking line is deep-cleaned weekly to remove all debris and oil residues. Next cleaning is scheduled for this evening.
      • 2) Clean and sanitize the interior surfaces of the ice maker, per manufacturer's cleaning directions. Ensure to routinely clean and sanitize the interior of the ice maker (ie. monthly) to prevent growth of algae inside the unit.
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some buildup of oil/debris/food underneath the cooking line
      • Corrective Action(s): Clean these areas regularly to prevent any potential rodent attraction
      • Correct by: Today
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station in kitchen (by the stoves) had no soap.
      • Corrective Action(s): As discussed, ensure handwash station always has soap and paper towels to facilitate proper handwashing before staff are touching food.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in dry storage room: on two of the shelves (showed this to staff).
      • Rodent droppings also observed in employee break room across from kitchen (in the space underneath the shelf)
      • Corrective Action(s): 1)Remove all droppings immediately and sanitize areas
      • 2) Provide a copy of the recent pest control report to: [email protected] , staff indicate that pest control visits are currently once every two weeks.
      • Correct by: 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): Dishwasher not achieving 50 ppm chlorine residual after rinse cycle. Showed this to operator during inspection
      • Corrective Action(s): Operator contacted dishwasher company. In the mean time, dishes will need to be sanitized manually or until dishwasher is repaired
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent droppings observed:
      • - In corner of bottom 2 shelves in dry storage area
      • - On the desk in the staff closet room and underneath the desk
      • Corrective Action(s): Pest control company was on site at time of inspection. Continue with pest control visits which are currently weekly.
      • Correct by: today and ongoing
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few rodent droppings observed in dry storage area on a couple shelves
      • Corrective Action(s): 1) remove droppings and sanitize areas
      • 2) Continue with pest control viists
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): THIS IS REPEAT VIOLATION. Prep cooler inserts with diced vegetables were kept on top of inserts, measuring 7C. Operator reports they were prepared 10 min ago and moved here since another cooler has malfunctioned this morning. Operator relocated all inserts on top of other inserts in prep cooler to a working cooler.
      • Corrective Action(s):
      • Violation Score: 5
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler inserts with diced vegetables were kept on top of inserts, measuring 7C. Operator reports they were prepared within 30 min. Operator relocated all inserts on top of other inserts in prep cooler to a working cooler
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle had 0 ppm chlorine at the time of inspection. Operator restocked 100 ppm chlroine at the time of inspection.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build-up observed under the main grill in the kitchen area. Food debris observed on meat slicer at the time of inspection.
      • Corrective Action(s): Ensure premise and all equipment used on premise is maintained in a sanitary manner at all times.
      • Date To Be Corrected: Oct 4th
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • 1) The deli slicer has build up of food debris near the blade.
      • 2) The ice machine has a build up of mould in the interior.
      • 3) (CORRECTED DURING INSPECTION) Knives are kept in a slot between two tables.
      • Corrective Action(s):
      • 1) Wash and sanitize the deli slicer. The deli slicer was not in use at the time of inspection; the chef stated that the slicer would be cleaned by end of business today (July 24, 2017).
      • 2) Wash and sanitize the inside of the ice machine.
      • 3) Do not keep knives in gaps between equipment. These areas cannot be adequately washed and sanitized. The chef stated that the knives would now be kept in a clean container with a sanitizer solution.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs not available for review.
      • Corrective Action(s): Maintain temperature logs are ensure that they are available for review
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Weatherstripping on both back doors are worn down.
      • Corrective Action(s): Replace weatherstripping so to prevent entry of pests into the facility.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Insulation in the back wall of the dry storage area is exposed.
      • Corrective Action(s): Repair the wall so that insulation is not exposed. Surfaces should be smooth, impervious to moisture, and easily washed and sanitized.
      • Violation Score: 1

Nearby inspected facilities

Own this business? Add a badge to your website