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Kai Japanese Restaurant

160 - 863 Village Dr, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Kai Japanese Restaurant has been inspected 15 times by Fraser Health Authority since February 22, 2018. The most recent inspection, on May 5, 2026, recorded 1 infraction.

7 of 15 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 5 separate inspections, most recently on May 5, 2026. 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 once on August 28, 2025. 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 once on September 23, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 February 27, 2020. 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 2 times across 2 separate inspections, most recently on August 28, 2025. 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.

15 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observation: 1) Bowl scoops were in the dry storage containers. The bowls being in the food can contaminate the food products. 2) A cloth towel was in the rice cooker to collect the moisture and wipe the sides of the inside container. The cloth has the possibility of contaminating the rice by workers constantly handling the cloth.
      • Correction: 1) Keep the bowl scoops in a separate container outside the dry storage container. Or, use a scoop with a handle, and stick the scoop portion into the food so the handle is outside the food.
      • 2) After wiping the inside of the rice cooker with the disposable cloth, discard the cloth and use a new one.
      • Date to be corrected by: Today
      • Corrective Action(s):
      • Violation Score:
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Observation: The QUATs sanitizer bottles did not have labels on them. Sanitizer bottles need to be labelled so staff know what the contents of the bottles are.
      • Correction: Ensure all sanitizer bottles are labelled
      • Date to be corrected by: Today
      • Corrective Action(s):
  2. Follow-Up Inspection

    1 infraction

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): [REPEAT VIOLATION] Staff observed rinsing gloves under running water and drying gloves with paper towel.
      • Corrective Action(s): DO NOT wash gloves. If using gloves, they must be replaced after each task. Hands must also be washed after each task to prevent contamination of food. Re-train all staff on proper, frequent hand washing with warm water, liquid soap and paper towel.
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine observed with mold/mildew on inside. Ice machine was turned off during inspection.
      • Corrective Action(s): Clean and sanitize ice machine as per manufacturer instructions to remove mold. Conduct regular cleaning to ensure the machine is maintained in sanitary manner.
      • To be corrected by: immediately
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): All staff observed wearing gloves in kitchen. Two staff members observed not changing gloves or washing hands between tasks. Staff was educated during inspection.
      • Corrective Action(s): Re-train all staff on glove use and proper hand washing. Gloves may be used so long as gloves are changed and hands are washed after each task (e.g. handling cash, preparing raw meat, dishwashing, food handling etc.).
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease observed on floor in storage room next to storage shelf.
      • Corrective Action(s): Degrease, clean and sanitize aforementioned areas to remove grease. Conduct regular cleaning of all floors to prevent build-up of grease and/or food debris.
      • To be corrected by: as soon as possible
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand washing station (1/3) at sushi bar not supplied with hot water during inspection. Use 2/3 other hand washing stations at front sushi bar in the meantime for hand washing.
      • Corrective Action(s): Repair hand washing station to ensure it is adequately supplied with hot and cold running water at all times. Maintain all hand washing stations adequately supplied to ensure staff are washing their hands to prevent foodborne illness.
      • To be corrected by: as soon as possible
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bowls of rice were left out overnight, all at 22-23 deg C.
      • Corrective Action(s): All bowls of rice (stored on shelf by the sushi/fish prep area) were discarded. As discussed, do not keep rice out at room temperature for more than 2 hours and especialy not overnight.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris found on floors underneath cooking grill and behind equipment and on floors in corner of sushi prep area
      • Corrective Action(s): Clean floors thoroughly and remove food debris
      • Correct by: Today
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Deep fried olives and leeks/green onions were left to dry on a tray in the dry storage room.
      • Corrective Action(s): Discard these food items. Do not leave food items out at room temperature in the dry storage room to dehydrate as this is not an approved process/way to dehydrate your food items.
      • Violation Score: 5
      • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken filets left out at room temperature for over 2.5 hours. Staff indicated that they were going to cook/re-heat them once they recieved their orders.
      • Corrective Action(s): All chicken filets discarded. Once chicken is cooked, either time track and ensure chicken is used within 2 hours, or place the remainder into the cooler.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 bowls of cooked rice were left out. Staff indicated that these bowls of rice were not left out to cool down, but were left out to be re-used and re-heated in the rice cooker when rice runs low.
      • Corrective Action(s): This is not an acceptable method of re-heating rice. Rice must be re-heated to 74 deg C if it is cooled, and cannot just be warmed up with a hot holding unit. Staff to discard rice and cook rice again for dinner service.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) There are 3 sinks in the sushi bar area. Two of them have liquid soap available and are close to paper towels. However, all 3 sinks had obstructions (one sink had lemons inside the sink, another had food containers inside, and the 3rd was blocked by a large metal wire rack).
      • 2) Paper towels for handwash station in the kitchen were not available at the handsink. The dispenser was empty. Refill the dispenser and do not put the paper towels above the food prep counter as water will drip from staff hands directly onto the food surfaces below.
      • Corrective Action(s): 1) Keep at least one of these handwash sinks free of obstructions at ALL times.
      • 2) Replace paper towels inside the paper towel dispenser.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Various items in walk in cooler left uncovered/not protected from contamination:
      • - Tempura
      • -Chopped vegetables
      • 2) Cooked spinach placed right beside dishwasher while dishes were being washed.
      • Corrective Action(s): 1) Ensure all items in cooler are covered and protected
      • 2) Move food items away from dishwasher when you are washing dishes; otherwise, dirty/soapy water could splash onto the food items
      • Correct by: today
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Surfaces of equipment throughout kitchen (such as small oven across stove area) and floors throughout kitchen all require a deep cleaning as there is a buildup of grease/debris
      • Corrective Action(s): Clean floors and surfaces thoroughly
      • Correct by: Today
      • Violation Score: 9
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Uncovered deep fried green onion left out
      • Corrective Action(s): Ensure all prepared food items are covered
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Middle hand wash station in the sushi bar area lacked soap and end hand wash station in sushi bar had plastic blocks stored in it.
      • Corrective Action(s): Keep all designated hand wash stations clear and fully stocked with liquid soap, paper towel, hot and cold running water at all times
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Observed raw meats stored in a container above other ready to eat foods and raw vegetables in the walk in cooler
      • 2) Lysol lemon disinfectant used on tables in dining area and not rinsed afterwards. Product label states that this product must be rinsed off with water after being used on food contact surfaces (customer tables are considered a food contact surface)
      • Corrective Action(s): 1) Move meats so they are either below or separate from all other food. Due: Today
      • 2) Either rinse tables after using lysol like the manufacturer's instructions state or switch back to using the pink (quats) sanitizer that is used in the kitchen.
      • Violation Score: 9
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Can of opened lychee found in cooler.
      • 2) Scoops were stored directly in the dry ingredients.
      • 3) Rice scoop stored in room temperature water.
      • Corrective Action(s):
      • 1) Do not store foods in opened cans; transfer contents to a food grade container right away as metals may leech from opened cans. Staff transfered lychee at the time of inspection.
      • 2) Do not store scoops directly in dry ingredients to prevent cross-contamination.
      • 3) Store rice scoop in ice-water mixture. Discard ice water mixture every four hours (or when ice melts) and sanitize both the scoop and the dispenser.
      • Violation Score: 3

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