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Jungle Jac's

589 Nicola Ave, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Jungle Jac's has been inspected 14 times by Fraser Health Authority since October 31, 2017. The most recent inspection, on May 28, 2025, found no infractions.

8 of 14 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The last 7 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on September 27, 2021. For example: 209 - Food not protected from contamination [s. 12(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 2 times across 2 separate inspections, most recently on September 22, 2020. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on September 22, 2020. 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 once on May 23, 2018. 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 October 31, 2017. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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

    0 infractions

  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

    0 infractions

  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Black mold observed inside ice machine. Operator discarded all the ice in the ice machine at the time of inspection.
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food debris and grease build-up observed on the prep cooler handle and under the prep cooler cutting board. Operator cleaned and sanitized the prep cooler handle and cutting board at the time of inspection
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Black mold observed in the ice machine at the time of inspection. Operator cleaned and sanitized inside of the ice machine during the routine inspection. Ensure to maintain the inside of the ice machine in a sanitary manner.
      • Corrective Action(s):
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Line cooler at 7.5C with sliced vegetables and deli meats
      • Corrective Action(s): Discard all potentially hazardous foods and do not use this cooler until it is adjusted/repaired and can maintain 4c or less.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Line cooler in main grill area at 7.5C, ice observed over refrigeration coils along top back of unit.
      • Corrective Action(s): After food has been removed, turn off unit to allow it to fully thaw and after restarting cooler, ensure unit maintains 4C or less before used for food storage. Due: tomorrow
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Upright display cooler just outside the main door to kitchen lacks a working thermometer.
      • Corrective Action(s): Replace thermometer for monitoring purposes. Due: Friday Sept 25th, 2020
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Tray of muffins uncovered in the self-serve area.
      • Corrective Action(s): Cover these with a dome or wrap each muffin to protect from contamination.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No thermometer in the white double glass door cooler in the back area.
      • Corrective Action(s): Replace thermometer for monitoring purposes.
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Single use utensils (knives, forks) were not maintained in a sanitary manner.
      • Corrective Action(s): Discard them immediately. Ensure to store utenils in a sanitary manner and discard if contamination (food, dust, etc) is observed.
      • Violation Score: 5
  13. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Some sanitizer/detergent bottles are not labelled.
      • Corrective Action(s): Ensure that all sanitizer and detergent bottles are labelled correctly.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Observed staff cleaning toddler seats at the two compartment sink and using dishwasher to wash toddle seats.
      • Corrective Action(s): Cleaning of toddler seats shall not be done in the food preparation area due to concerns regarding accidental fecal contamination onto utensils. Staff shall use sanitizer and paper towels to wipe down toddle seats outside of the kitchen.
      • Violation Score: 5
  14. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand wash station to the right of the line cooler in the main food prep area lacked paper towel.
      • Corrective Action(s): Keep all hand wash stations fully stocked with liquid soap, paper towel, hot and cold running water at all times. Staff restocked paper towel during inspection.
      • Violation Score: 5

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