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Joey Tomato's Kitchen

550 Lougheed Hwy, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Joey Tomato's Kitchen has been inspected 14 times by Fraser Health Authority since August 21, 2017. The most recent inspection, on September 25, 2026, found no infractions.

9 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: 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 September 23, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 December 30, 2019. 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 September 23, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 30, 2018. For example: 314 - Operator has not provided acceptable written sanitation procedures [s. 24]

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. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): - Meat slicer had grime buildup on it.
      • - In-use utensils in the sushi prep area were osberved store in stagnant water at room temperature.
      • Corrective Action(s): - Operator cleaned the slicer during inspection. Ensure the slicer is alwasy maintained in sanitary condition.
      • - Operator moved the utensils out of the water and stored them in ice water during inspection. Keep the in-use utensils in ice water.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: - Sanitizer solution at bar measured 0 ppm quat.
      • Corrective Action(s): - Operator educated staff regarding letting the sanitizer dispenser run for sometime befoe rfilling up spray bottles and refilled all the bottles during inspection measured at 200 ppm quat.
      • Date to be corrected by: Immediately
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: knee pressed handwashing sink by sushi area had no hot water. Operator stated there's an plumbing issue and they are waiting for parts.
      • Corrective Action(s): Operator to fix the sink and ensure it has both hot and cold running water supply.
      • Date to be corrected by: Sept 25, 2026
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door by the office has gap in the corner. This could allow pests to enter the premises.
      • Corrective Action(s): Ensure to cover the gap.
      • Date to be correcetd by: Sept 25, 2026
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Bar area had some grime and dust under the shelves/ equipment. The ice machine room had dust behind the ice machine.
      • Corrective Action(s): Clean the above mentioned areas.
      • date to be correcetd by: Sept 25, 2026
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Broken floor tiles observed in the ice machine room and keg walk-in cooler. The tiles had water pooled inide from the melted ice.
      • Corrective Action(s): Operator to fix the floor tiles and ensure they are smooth, durable and easily cleanable.
      • date to be corrected by: sept 25, 2026
      • Violation Score: 1
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods in prep cooler near dry goods shelving stored at 15°C.
      • Corrective Action(s): Discard potentially hazardous foods that have been stored at ≥ 4°C for more than two hours. Move potentially hazardous foods that have been stored at ≥ 4°C for less than two hours to an alternate cooler capable of maintaining temperatures <= 4°C.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler near dry storage shelving is maintaining temperatures of 15°C.
      • Corrective Action(s): Repair this cooler so it is able to maintain temperatures of <= 4°C. Do not store any potentially hazardous foods in this cooler until it is able to do so. Arrange a reinspection with the health inspector once repairs have been completed.
      • Violation Score: 9
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small fridge in back area measured 8C at the time of inspection.
      • Corrective Action(s):
      • - Move all potentially hazardous foods (creamer) to working coolers.
      • - Have cooler replaced/repaired as needed
      • Violation Score: 5
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Temperature records not available for high temp dishwasher as per previous inspection.
      • Corrective Action(s): Begin keeping a log of dishwasher temperatures.
      • Violation Score: 1
  13. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): In use utensils were being stored in sanitizer solution. This is not an acceptable practice for in use untensils and solutions were dirty/oily.
      • Corrective Action(s): Follow procedures in your sanitation plan. In use utensils can be stored in product (under refrigeration or hot holding), in ice water or washed and sanitized after use. Service utensils were re-washed at the time of the inspection and put in ice water. Review proper procedures with all staff.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer pails throughout the kitchen had sanitizer solution which had <200ppm quats. Wiping cloths lacked sanitizer residual for wiping food contact surfaces. Many of the solutions appeared dirty/oily with food debris in it.
      • Corrective Action(s): Sanitizer at adequate concentration (200ppm quats) must be available for sanitizing food contact surfaces. Solution in buckets must be changed frequently. The sanitizer will not be effective when the solution is dirty. Replenish sanitizer according to frequency specified in your sanitation procedures or more frequently if the solution is dirty. Train all staff.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Left door on top end cooler is not closing properly. Gasket/seal is damaged.
      • Corrective Action(s): Repair/replace seal so that door closes properly Correction date: Dec. 14/17
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Quats sanitizer measured at 50ppm. This concentration is insufficient to kill bacteria on food contact surfaces in a timely manner. Please call service provider to adjust dispensing equipment, quats sanitizer must be @ 200ppm concentration to be effective.
      • *Note* Until dispenser is fixed, please use bleach solution in all sanitizer buckets, 1 tsp/litre of water
      • Please contact for a follow up once complete.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel not available at hand sink near kitchen entrance. Please re-stock.
      • Corrected during inspection.
      • Corrective Action(s):

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