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Jimoco Cafe & Pasta

2 - 2840 Oxford St, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Jimoco Cafe & Pasta has been inspected 16 times by Fraser Health Authority since August 22, 2019. The most recent inspection, on August 8, 2026, recorded 2 infractions.

7 of 16 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, Protecting food from contamination 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.

  • 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 5 times across 4 separate inspections, most recently on April 15, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 August 8, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3 times across 3 separate inspections, most recently on April 15, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 2 times across 2 separate inspections, most recently on August 8, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 January 7, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in 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.

16 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff placing a pan inside the handwashing sink in the kitchen and filling pan with water.
      • Corrective Action(s): Do not use handwashing sink for anything other than handwashing; use prep sink instead.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed cardboard boxes of tomatoes stored directly on the floor.
      • Corrective Action(s): Ensure food is stored at least 6 inches off the floor.
      • - To be corrected by: Today
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cooking utensils are being stored in warm water (~41 degrees Celsius) when not in-use. Water also contains oil and food residue from the utensils.
      • Corrective Action(s): Operator replaced water with ice water while on-site.
      • Use one of the following options to store the cooking utensils in the future:
      • 1) Store the utensils in ice water (below 4 degrees Celsius), changing the water whenever the ice melts.
      • 2) Wash the utensils after each use and store in a manner that prevents exposure to contamination.
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Inserts of cheese and tzatziki sauce were left at room temperature and uncovered; staff stated inserts were kept on ice and changed every few hours
      • Corrective Action(s): Move these condiments into the coolers when not in use, the use of inserts on ice is not an acceptabe permanent method for cold storage of food items.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cooking tongs were stored in an insert with greasy/dirty water; staff stated the tongs are kept in ice and chnaged every few hours
      • Corrective Action(s): Wash and sanitize these cooking tongs; change the ice in the inserts every 2 hours before the ice melts
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed underneath the shelves in the dry storage room next to the chest freezer; manager stated pest control company service is bi monthly
      • Corrective Action(s): Remove the droppings and clean the area with a bleach solution; continue monitoring fo rmouse activity and increase pest control services if number of droppings increased
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hot water knob not functioning at handwash station in kitchen.
      • Corrective Action(s): Staff are using prep sink to wash hands. Repair handwash station knob so that staff can wash their hands at the dedicated handwash station and not at the prep sink where food/vegetables/etc are washed and prepped
      • Violation Score: 5
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher had 0 ppm chlorine residual at time of inspection.
      • Corrective Action(s): Operator replaced sanitizer bottle to achieve 50 ppm chlorine residual. Ensure staff are checking sanitizer levels daily and replacing the bottles when empty
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few rodent droppings observed in back area by the water boiler tank on the floor/corner
      • Corrective Action(s): Remove droppings and clean area.
      • Correct by: immediately
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent droppings observed on floors in dry storage room and in the office (behind door)
      • Corrective Action(s): 1) Remove all droppings
      • 2) sanitize areas with bleach
      • 3) Contact pest control
      • Correct by: Today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirt, food debris observed on floors underneath equipment and shelves in the dry storage area, as well as in kitchen.
      • Corrective Action(s): Ensure to clean underneath equipment thoroughly
      • Correct by: today
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 2 trays of pastas being cooled in the dry storage area with fan blowing on them. Temperature of pasta was at 36C and manager advised it was just put out. This is not an acceptable way of cooling as fan can blow dirt and other debris from the air to the food, and contaminate the food
      • Corrective Action(s): Always cool food in an acceptable manner, follow proper cooling procedures: 60C-20C in 2 hrs, 20C-4C in 4 hrs. To assist with faster cooling, put food over ice water baths, use an ice wand and stir constantly and always monitor the temperature during the process. Do not use a fan
      • Violation Score:
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Inserts in the prep coolers across the stove probed at 9C. Manager indicated that the lid had been left open during lunch rush. Manager closed the lid and temperature reached to 4C after
      • Corrective Action(s): PHF's in coolers need to be maintained at >4C at all times to prevent microbial growths. Ensure to close the lids of prep coolers when not in use to maintain temp.
      • Violation Score:
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Tongs stored in stagnant water beside the stove. Water was greasy and had food debris. This will promote bacteria growths.
      • Corrective Action(s): Store tongs in container with ice. Change the ice when melts. Tongs should be changed and washed every 2 hours
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A container of packaged chicken is being thawed in the dry storage area, temperature was increased at 14C. Operator stated that it had been sitting there since lunch
      • Corrective Action(s): Food need to be thawed in an acceptable manner to prevent microbial growths. Methods for thawing food properly include = thaw under cold running water and thaw in the cooler
      • Violation Score:
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in dry storage area and dishwashing areas. Operator stated that they have a professional pest control company. Rodent droppings indicate pest activities in the premises and rodents carry diseases and can contaminate.
      • Date to be corrected by: This week
      • Corrective Action(s): Thorough cleaning and sanitizing needed for the entire premises, ensure to clean hard to reach areas such as under shelving, under and behind stove and deep fryer. Continue having the pest control company come to service and follow their directions and recommendations
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot water knob for the handsink in the kitchen is broken
      • Date to be corrected by: This week
      • Corrective Action(s): Fix the knob, ensure the sink is in good working order
      • Violation Score:
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken stored in prep cooler inserts proved at 6.2C.
      • Corrective Action(s): Prep cooler lid was closed and temperature was probed again in 10 min. Temperature measured at 3.2C. Discussed with operator to close lid when prep cooler is not in use. Cold potentially hazardous food need to be stored under 4C to prevent microbial growth.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw proteins stored above vegetables and noodles in prep cooler
      • Corrective Action(s): Raw proteins were relocated at the time of inspection. Raw proteins should be stored on the bottom shelf to prevent cross contamination.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Shrimp stored in the line coller stored above 4C (probed shrimp @ 5.6C)
      • Food stored above 4C are prone to bacterial growth. Asked operator to close the lid of the line cooler as refridgeration unit was bleow 4C. Recommended operator to store line cooler items half full to ensure temperatures are maintained at 4C.
      • 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) Raw meats & vegetables stored on the same shelf in the walk in cooler.
      • 2) Sugar in cardboard boxes stored on the ground
      • Cross contamination can occur when food is unprotected and stored improperly.
      • 1) Store raw meats and vegetables on separate shelves with vegetables on top and raw meat on bottom or on separate shelves.
      • 2) Store all foods 6" off the ground.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door left open without a screen door with pots of grease located near the entrance. Open entrance allow for potential entrance of pests especially with grease near the entrance. Remove the pots of grease and keep back door closed, unless a screen door is installed.
      • Date to be corrected by: Corrected during inspection.
      • Corrective Action(s):
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

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