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Kashgae Uyghur Cuisine

2100 - 1163 Pinetree Way, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Kashgae Uyghur Cuisine has been inspected 11 times by Fraser Health Authority since July 23, 2019. The most recent inspection, on April 22, 2026, recorded 1 infraction.

5 of 11 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: Cleaning and sanitizing, 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.

  • 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 3 times across 3 separate inspections, most recently on April 22, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 2 times across 2 separate inspections, most recently on October 15, 2025. 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 once on January 27, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 27, 2023. For example: 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]

  • 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 September 29, 2022. 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.

11 inspections

  1. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Oil drippings observed on the edge of the ventilation hood.
      • Corrective Action(s): Operator cleaned off the oil drippings. Ensure to adequately clean the ventilation hood. Oil drippings can contaminate foods.
      • Date to be corrected by: immediately
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A hole behind the two chest freezers was noted going in to the wall with rodent droppings inside the hole
      • Corrective Action(s): -Close this hole to prevent pest entry in to the premises using a hard material that rodents can't get through. Date to be corrected by: October 22, 2025
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning needed for the stove top area, and the flooring area around the perimeter of the kitchen to remove food debris and rodent droppings
      • Corrective Action(s): -Ensure food sources are removed by regularly cleaning up food debris/oil and grease. For rodent droppings, ensure that they are properly cleaned up. Wear a proper mask and gloves, and use a bleach solution of 20ml of bleach per 980ml of water. Pour the bleach on the droppings and wait 10 minutes. Wipe up the droppings. Do NOT sweep or vaccuum rodent droppings. WorkSafeBC has information on the safe clean up of rodent issues on their website. Ensure droppings are cleaned up daily, as this will also help your pest control company identify areas of activity. In the morning, ensure that all food contact surfaces are sanitized before use
      • Violation Score: 9
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bag of onions observed stored directly on the floor near the storage rack.
      • Corrective Action(s): Move the bag of onions to a shelf which is at least 6 inches off the floor. DO NOT store food directly on the floor to prevent contamination.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the following areas:
      • - Behind the chest freezers
      • - Behind the dry storage rack
      • Professional pest control company is contracted.
      • Corrective Action(s): Clean and sanitize aforementione dareas with 1:10 bleach-water sanitizer wearing appropriate PPE. DO NOT sweep or vacuum droppings. Contact pest control company to assess and apply treatment/traps as necessary.
      • To be corrected by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas are observed with grease and/or food debris:
      • - Behind and around all cooking equipment
      • - Behind the 3-compartment sink
      • - All floors throughout the facility
      • Corrective Action(s): Degrease, clean and sanitize the aforementioned areas to remove grease and/or food debris. Conduct frequent cleaning of the facility (as per approved sanitation plan) to maintain the facility in a sanitary manner.
      • To be corrected by: 1 month
      • Violation Score: 9
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed on floor underneath the dishwashing sink. Operator had cleaned the floor at this time. Professional pest control company contracted. The recent inspection was conducted (Abell) yesterday.
      • Corrective Action(s): Ensure to have all droppings removed and affected areas sanitized EVERY MORNING.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Food debris observed on under-counter/storage shelves, as well as on floors throughout.
      • Corrective Action(s): Ensure to have all food debris removed from floors and equipment surface on a DAILY basis.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Major cleaning is required for the facility.
      • Corrective Action(s): Ensure to have all surfaces and floors cleaned and sanitized as agreed at this time.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer not available at the time of the inspection. 100ppm chlorine solution was prepared by the operator at this time. Not enough bleach solution available for tomorrow's operation (surface sanitizer/manual dishwashing).
      • Corrective Action(s): Ensure to have 100-200ppm chlorine solution available AT ALL TIMES. This sanitizer solution MUST be prepared every morning and all food prep surfaces MUST be sanitized using this solution before starting any food prep. Obtain a new bottle of bleach.
      • Violation Score: 15
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Two chest freezers operating at -8'C and -4'C. Thick build-up of ice observed in both units.
      • Corrective Action(s): Ensure to have both units defrosted as agreed at this time.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Major cleaning is required. Heavy accumulation of food debris and dust observed on floors throughout the facility. Undercounter storage shelves require cleaning. Correction Order issued at this time.
      • Corrective Action(s): Ensure to have all discussed areas cleaned. [CORRECT BY: TOMORROW]
      • Violation Score: 9
  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sink plug available to do manual dishwashing. Operator to obtain a sink plug today and notify the health inspector. Meanwhile, all reusable cooking tools/utensils (less than 10 at this time) to be soaked in the large bin filled with 200ppm chlorine.
      • Corrective Action(s): Follow proper method of manual dishwashing as reiterated at this time. Wash with detergent/warm water (45'C) in the first compartment --> rinse with warm water (45'C) --> soak in bleach (200ppm) for 30 sec --> air dry.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy accumulation of flour dust and food debris observed throughout the facility.
      • Corrective Action(s): Ensure to have all floors underneath kitchen equipment and under counter storage shelves cleaned as agreed at this time.
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

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