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Jimoco Cafe & Pasta

A - 1046 Austin Ave, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Jimoco Cafe & Pasta has been inspected 18 times by Fraser Health Authority since December 12, 2017. The most recent inspection, on July 28, 2026, recorded 2 infractions.

11 of 18 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Protecting food from contamination.

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 July 28, 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 3 times across 3 separate inspections, most recently on July 28, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 March 26, 2026. For example: 209 - Food not protected from contamination [s. 12(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 once on January 26, 2023. 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 once on December 12, 2017. 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.

18 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. The parmesean cheese from Kraft was being stored at room temperature on the dining tables. The label stated to refrigerate after opening.
      • 2. The sauce inserts for the pasta were being stored in a large container with one large piece of ice at the bottom. The sauces were around 10-12 degrees Celsius. The one piece of ice cannot effectively maintain the sauces at 4 degrees Celsius or less, which can allow pathogen to survive.
      • Corrective Action(s): 1. The operator moved the containers into the coolers, and stated they will provide the cheese once the customers order.
      • 2. The operator added more ice and water so the insert are fully submerged in the ice bath. Once the ice melts, add more ice to maintain the temperature.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The back screen door has a gap at the bottom that can allow pests to entry the premises.
      • Corrective Action(s): Seal the back screen door so no pests are able to enter the premises. Date to be corrected by: August 5, 2026
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The 2 compartment sink is leaking into a bucket below it. The pooling water can attract pests and help them to survive within the premises.
      • Corrective Action(s): The operator stated they are in the process of repairing the sink. Ensure the leak is fixed. In the meanwhile, ensure the bucket that is collecting the water is emptied everyday.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): raw chicken in cooler stored above pasta noodles.
      • Corrective Action(s): please ensure all raw meats are stored below ready to eat foods
      • Violation Score: 3
  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):
      • Container of bread, with garlic butter spread on it, was sitting on the counter top and was 21C. The garlic butter is freshly made daily with butter, raw garlic and parsley. Raw garlic may contain bacteria that will make toxins when stored above 4C and in an anaerobic environment. The toxin will make customers ill when they eat the food, as heat/cooking will not get rid of the toxin.
      • Corrective Action(s):
      • Immediately store garlic butter and any foods with garlic butter on it, in the cooler (4C or colder) when not in use. You can have a small amount of garlic bread sitting on the counter, as long as it is used within 2 hours. Throw away any garlic bread that has been sitting on the counter over 2 hours. Retrain staff on this storage change.
      • During the inspection, staff placed the garlic bread in the cooler.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • Found mice droppings in the front service area where the hand sink is and in the waitress area. The droppings on on lower shelves and on the floor along the base of walls.
      • Corrective Action(s):
      • The following actions shall be taken:
      • - Move all shelving units and equipment away from the walls to clean up the droppings.
      • - Remove all items off lower shelves to clean up the droppings.
      • - Wash and sanitize all surfaces that came into contact with droppings.
      • - Contact a professional pest company to place mechanical traps (glueboards, snap traps, tin boxes) in the premises to trap the mice. Show the pest technician where the droppings were found.
      • **Correction date: June 19/23**
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation:
      • There is a gap between the back door frame and screen door, that could allow mice in. Plumbing lines entering the building through an opening in the wall, above the 2-comp sink (in the dishwashing area), is not sealed. The screen mesh is not tight fitting to exclude pests.
      • Corrective Action(s):
      • - Install weather stripping along the door frame to seal the gap between the screen door and door frame.
      • - Install wire mesh (1/4" or smaller) on the opening to seal and exclude pests.
      • **Correction date: June 19/23**
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handwashing station had a table and garbage can infront of it, making it difficult to access. Staff are not encourage to wash their hands as it is difficult to reach the sink.
      • Corrective Action(s): Immediately relocate the table and garbage can so the handwashing station is easily accessible at all times. During the inspection, staff relocated the table and garbage can.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed some mice droppings on lower shelves and on the floor along the base of walls, and under shelves; equipment; sinks & prep tables. Staff stated they found an entry hole and blocked it, and have not seen any activity since.
      • Corrective Action(s): Immediately do a detailed, thorough cleaning of the mentioned areas to remove the droppings. Wash all surfaces, which droppings touched, with hot water & soap. Then sanitize with a bleach and water solution (1tsp bleach to 500mL of water). Ensure to remove all items off lower shelves and copboards, and then clean & sanitize the surfaces.
      • **Correction date: Jan. 30/23**
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The exhaust canopy and filters have accumulated grease on them. Staff stated they do not clean them, and rely on the bi-yearly cleaning done by a professional company. The accumulated grease will attract pests.
      • Corrective Action(s): Immediately clean the exhaust canopy and filters to remove the grease. Develop a regular cleaning schedule of these areas to prevent the accumulation of grease. It is suggested the filters are cleaned at least twice a month (or more) and the exhaust canopy cleaned at least once a week (or more).
      • **Correction date: Feb. 1/23**
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observered chipped, cracked, broken and/or melted plastic food containers and lids. Pieces of plastic could contaminate food or germs can live in cracks.
      • Corrective Action(s): Inspect all food containers and lids for damage. Throw away any damaged containers and/or lids, and purchase new food grade (stainless steel, glass, hard plastic) containers and lids.
      • **Correction date: Feb. 1/23**
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Observed staff wearing disposable gloves, and incorrectly using them. Staff were completing different tasks WITHOUT changing their gloves between tasks, and they were washing the gloves when they became "dirty" instead of removing them and putting a new pair on, AFTER they washed their hands. Staff are more likely spreading germs and contaminating food as the gloves are "dirty".
      • Corrective Action(s): Immediately educate staff on the correct use of disposable gloves. Failure to use disposable gloves correctly, will result in disposable gloves NOT BEING ALLOWED TO BE USED IN THE PREMISES. During the inspection, staff were educated on the correct way to use disposable gloves.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw seafood, in covered food containers, were being stored above RTE foods in the walk-in-cooler. The RTE foods could be contaminated, if water/juices from the raw seafood drip/fall into the RTE foods.
      • Corrective Action(s): Rearrange the walk-in-cooler so raw seafood is stored below or separate from RTE foods.
      • **Correction date: Today**
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulated food and grease on the exhaust hood canopy and filters; legs of tables and equipment; and walls below and beneath equipment, tables, and sinks. The food and grease will attract and harbor pests.
      • Corrective Action(s): Clean the mentioned areas on a regular basis to ensure no food and grease accumulate on them.
      • **Correction date: Sept. 14/22**
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Cardboard and aluminum foil is lining shelves and catch trays of equipment. These materials are not durable or cleanable; have accumulated food on them; and are changed every 2 weeks. These conditions will attract or harbor pests.
      • Corrective Action(s): Cardboard and aluminum foil must be discarded at the end or each night, and new materials used the next day. If this is not done, then discontinue the use of cardboard and aluminum foil lining/covering shelves and catch trays of equipment. Staff will discard at the end of today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: There is duct tape covering counter tops. Duct tape is not food grade, durable or cleanable. This material will encourage bacteria to florish on it.
      • Corrective Action(s): Remove the duct tape and use durable, sealed, smooth, food grade materials to replace the duct tape (silicone sealant, plexiglass, etc.).
      • **Correction date: Dec. 1/22**
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Some of the walls in the kitchen area have exposed drywall and peeling paint. These areas are not smooth, sealed or cleanable. Food will accumulate and not be able to be cleaned away, this will attract pests.
      • Corrective Action(s): Repair all damaged walls so they are smooth, level, durable, sealed and cleanble. The use of FRP (fiberglass reinforced plastic), stainless steel, or diamond plate could be used on high traffic areas.
      • **Correction date: Dec. 1/22**
      • Violation Score: 1
  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): Tomato pasta sauce stored in a huge metal pot in walk in cooler was probed to be 30.1C. The operator mentioned that the sauce was made last night and put in the walk in cooler to cool. Improper cooling allows too much time for pathogens to stay in the danger zone (4C-60C), promoting microbial growth. All potentially hazardous food such as pasta sauce must be cooled from 60C to 20C within 2 hours and 20C to 4C within 4 hours. Exceeding the above cooling procedures may cause a potential for foodborne illnesses.
      • Corrective Action(s): Operator voluntarily discarded the pot of improperly cooked pasta sauce. Portion the pasta sauce to smaller and shallow container or use cooling wand to cool faster
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Chlorine spray bottle used for food contact surfaces was measured to have >200ppm chlorine
      • Corrected during inspection
      • 2) Accumulation of mould observed on a walk in cooler fan
      • Date to be corrected by: Today
      • Corrective Action(s): 1) Excessive concentration of chlorine on food contact surfaces may contaminate food items. Lower the chlorine concentration to 100ppm. (1½ teaspoon or ½ cap of bleach in 1L of water). Check the concentration using test strips (50-100ppm)
      • 2)Clean the mould on the fan as mould can get into uncovered food items.
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of dust observed around a boiler and underneath a dishwasher. Minor accumulation of grease and food debris observed underneath stoves. Accumulation of dust, grease, and food debris may attract pests and provide them harborage
      • Date to be corrected by: Today
      • Corrective Action(s): Perform deep and thorough cleaning of the above areas and other hard-to-reach areas
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Water leakage was observed from a cooling unit in the walk in cooler. This results in excessive moisture in the cooler and suspected to be the likely cause of mould growth on the fan.
      • 2) Water leakage observed on a 2-compartment sink pipe by the dishwasher. This may provide source of water for pests and attract pests, its also a tripping hazard
      • Date to be corrected by: 1 Week
      • Corrective Action(s): Fix the leakage and clean the winter underneath the 2-comp sink pipe
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Shelving for dishware, pots, and pans near dishwashing machine require thorough cleaning and sanitizing require thorough cleaning and sanitizing
      • Please clean and sanitize the shelving as identified during inspection.
      • Corrective Action(s):

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