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Katsuya

8 - 555 Clarke Rd, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Katsuya has been inspected 17 times by Fraser Health Authority since August 14, 2019. The most recent inspection, on July 10, 2026, found no infractions.

9 of 17 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 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 5 times across 5 separate inspections, most recently on June 23, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 4 times across 4 separate inspections, most recently on June 23, 2026. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • 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 May 21, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

17 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer detected using test strips on plate surface in dishwasher.
      • Corrective Action(s): Wash and rinse dishes in the dishwasher, then manually sanitize in sink. Fully submerge all dishware in 100-200ppm chlorine solution for at least 30 seconds, then air dry. Manager contacted repair technician during inspection.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tray of raw fish filets stored at room temperature. Internal temperature measured at 18.9C using probe thermometer. Manager stated fish was brought out to thaw less than 2 hours prior to inspection.
      • Corrective Action(s): Tray was transferred to cooler at time of inspection. Please ensure thawing is done in the cooler or under cold running water.
      • Violation Score: 1
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Ambient temperature in two-door standup freezer measured -3C.
      • Corrective Action(s): Please monitor freezer temperature and call repair technician if unable to reach -18C or below. Correction date: 1 day
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Dishwasher not dispensing sanitizer.
      • 2. Dishwasher display not working.
      • Corrective Action(s): 1. Repair dishwasher such that 50-100ppm chlorine is dispensed during sanitizing cycle. Please contact health inspector once repairs complete. Correction date: 1 week
      • 2. Please repair dishwasher display. Correction date: 2 weeks
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: dishwasher sani cycle does not have sanitizer concentration above 50ppm. sanitize at approx 10ppm
      • Corrective Action(s): ensure sanitizer concentration is at 50ppm or higher. manually washing required until dishwasher fixed. follow up inspe scheduled for monday
      • Violation Score: 25
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Container of egg mixture was measured at 16.8C. Operator mentioned that the egg mixture has only been left out at room temperature for 1 hour. Foods that are meant to be stored iin the cooler at 4C or below may have potential for pathogen growth when stored at room temperature for 2 hours or more.
      • CA: Store egg mixture in the cooler immediately. Always store potentially hazardous foods in the cooler when not in use.
      • Corrective Action(s):
      • Violation Score:
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed to be washing/rinsing gloves when switching between tasks. Proper hand washing is required to prevent contamination of food/food contact surfaces.
      • CA: Remove gloves and conduct proper hand washing before starting the new task. Ensure staff are trained in proper hand washing procedures and gloves usage.
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Small containers with rice are stored directly on top of rice in rice cooker. Containers stored on top of rice may cause contamination to rice in the rice cooker.
      • CA: Remove containers of rice in the rice cooker immediately. Do not store containers of rice directly on the cooked rice
      • Corrective Action(s):
      • Violation Score:
  7. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot held soup and chili had an internal temperature < 53 deg. C. Hot potentially hazardous food must be held > and/or = 60 deg. C to prevent microbial growth. Unit temperature was adjusted onsite and an internal temp > 60 deg. C was achieved.
      • Corrective action: Routinely monitor temp of hot holding units and food and ensure > and/or = 60 deg. C. If food is 60 deg. C -20 deg. C for 2 hours, discard food.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat/ chicken stored above vegetables, cooked food, sauces, and other ready to eat food. Microbes from raw meat may cross contaminate ready to eat food that will not undergo a cook step.
      • Corrective action: Ensure that all raw meat, chicken, seafood are stored below or away from ready to eat products in all coolers.
      • Date To Be Corrected By: Immediately
      • Corrective Action(s):
      • Violation Score:
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1) Open flour and dry goods observed exposed and not inside closed pest proof containers.
      • 2) Missing door sweep under rear door of premises
      • *The above conditions will allow pests to enter premises and harbour.
      • Corrective action: 1) Place all open bags of dry good in pest proof containers.
      • 2) Place a rubber door sweep under rear door.
      • Date To Be Corrected By: 2023/05/23
      • Corrective Action(s):
      • Violation Score:
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: dishwasher continues to not work properly. No chlorine sanitizer detected. Dirty water is not draining
      • Corrective Action(s): fix dishwasher so 50ppm chlorine sanitizer is availalbe on dishes and utensils
      • Violation Score: 25
  13. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: dishwasher not working properly
      • Corrective Action(s): dishwasher needs to be repaired
      • Violation Score: 25
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large sauce bottles (Tartar sauce, mayo) were left at room temperature. Staff leave the large bottles out to fill the small disposable individual sized cups.
      • Corrective Action(s): Staff member indicated that these sauces are made on site with ingredients such as celery, mayonnaise, etc. This food item needs to stay refrigerated at 4 deg C or less. As discussed, once the small disposable cups are filled, keep the large bottle refrigerated. The small sauce cups can only be left out for a maximum of 4 hours before being served or discarded.
      • Staf moved large bottle into cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) No acceptable surface sanitizer available at time of inspection.
      • 2) Low temperature dishwasher had 0 ppm chlorine residual
      • Corrective Action(s): 1) Operator made bleach water solution (0.5 tsp bleach per 1 liter of water) during inspection; solution achieved 100 ppm chlorine residual. Ensure to have this available at all times.
      • 2) Operator ran dishwasher until it achieved 50 ppm chlorine residual at dish level. Ensure to check dishwasher daily to ensure there is 50 ppm chlorine residual.
      • Violation Score: 25
  16. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer for food contact surfaces was not available at the time of inspection.
      • Corrective Action(s): Sanitizer solution that can be used on all food contact surface must be present when facility is open for operation. A 200ppm Bleach solution was made up during inspection for all wiping cloths.
      • Violation Score: 5
  17. Follow-Up Inspection

    0 infractions

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