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Jimmy's Place Restaurant

G - 435 North Rd, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Jimmy's Place Restaurant has been inspected 14 times by Fraser Health Authority since September 26, 2017. The most recent inspection, on September 25, 2026, recorded 2 infractions.

8 of 14 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: Food temperature control, Chemicals and toxic substances 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.

  • 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 3 times across 3 separate inspections, most recently on May 24, 2022. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on April 12, 2021. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 25, 2026. 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 September 25, 2026. For example: 304 - Premises not free of pests [s. 26(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 once on May 24, 2022. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(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.

14 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The kitchen handwashign sink which is a 2-compartment sink had onion peels in one compartment and dirty utensils in the other compartment
      • Corrective Action(s): Operator cleared up the sink during inspection. keep one compartment empty for handwashing purposes all the time
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Minor rodent droppings observed in the dishwashing area by the back door
      • Corrective Action(s): Operator to wet clean the area using 100 ppm chlorine solution.
      • Date to be corrected by: Immediately
      • Violation Score: 3
  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

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Back standing cooler containing a bag of dairy creamer was measured at 6.9 degrees Celsius during inspection. Potentially hazardous foods such as dairy products should be refrigerated at 4 degrees Celsius or less to limit growth of bacteria that may cause foodborne illness.
      • Corrective action: Dairy creamer inside of fridge was discarded as it was placed in the cooler approximately 3 hours earlier
      • Corrective Action(s):
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Back standing cooler reached a minimum temp of 6.9 degrees Celsius over course of inspection. This unit should be able to reach 4 degrees Celsius or less to adequately cool foods and limit pathogen growth.
      • Date To Be Corrected By: Immediately
      • Corrective Action(s):
      • Violation Score:
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sliced tomatos at the prep cooler inserts were measured at 10C and were prepared 5 hours ago.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action: Discarded sliced tomatos immediately by the operator. Potentially hazardous food should be kept under 4C. Operator placeded an insert within an insert since he places his food in the refrigerator when not in use. This practice results in prep cooler not being able to cool the food in the insert placed on an empty insert. Please do not do this practice anymore and use a lid instead.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): dishes in the handwash sink. Handwash sink is used for washing dishware.
      • Date to be corrected by: Immediately
      • Corrective Action: Remove all dish from handsinks. Hand wash sink are only to be used to wash hands and nothing else.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer bottle did not have any lable.
      • Date to be corrected by: Immediately
      • Corrective Action: Lable the sanitizer bottle to prevent the contents being used when they are not supposed to be. All chemical bottle/container should be labelled.
      • Corrective Action(s):
      • Violation Score:
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: thermometers are missing in both chest freezers.
      • Date to be corrected by: Immediately
      • Corrective Action: Purchase thermometers and place them in the chest freezers. Thermometers are required to ensure freezers are at -18C or lower.
      • Corrective Action(s):
      • Violation Score:
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Found raw ground beef sitting on top of eggs in the cooler.
      • 2. Found onions on the floor in the back
      • Corrective Action(s): 1. Must keep raw ground beef on the bottom and eggs above to prevent contamination.
      • 2. Must keep all foods off the floor at all times.
      • CORRECT: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy grease build up noted in the kitchen around the grill, and on cooler doors.
      • Corrective Action(s): A deep clean is required throughout the premises especially in hard to reach areas, under and between equipment in cooking line, as well as door fronts and handles.
      • CORRECT: 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Egg cartons and tin foil being used along side grill to absorb grease and cover surfaces, and cardboard is being used a floor mat.
      • Corrective Action(s): Egg cartons tin foil are not to be used to catch oil or to cover surfaces, increase cleaning in the area instead. Cardboard is not to be used as floor mats use washable rubber mats instead.
      • CORRECT: today
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed a container full of breakfast sausage being cooled at room temperature. The internal temperature measured 25C. The operator noted that the foods were cooked 2 hours ago.
      • Corrective Action(s): Sausages were discarded at the time of inspection. Ensure that cooked potentially hazardous foods are stored in hot holding unit OR in cooler (4C) and then reheated properly before serving. Cooling should take place so that foods are moved to cooler as soon as they are not too hot to touch.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Observed chemicals (ie. motor oil) stored on shelves in the kitchen.
      • Corrective Action(s): Find a designated spot for storing chemicals (away from the kitchen & foods).
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris observed within the front under-the-counter coolers (wooden doors) and in hard to reach areas (between/behind/beneath equipment).
      • Corrective Action(s): Clean and sanitize the area noted.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

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