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Khob Khun Thai Cuisine

B - 1143 Austin Ave, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Khob Khun Thai Cuisine has been inspected 18 times by Fraser Health Authority since September 7, 2017. The most recent inspection, on June 22, 2026, found no infractions.

13 of 18 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

The last 2 inspections in a row found no infractions. 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.

  • 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 June 26, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 August 3, 2022. 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 August 3, 2022. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 January 16, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 June 26, 2025. For example: 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(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.

18 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Rice cooker was holding cooked rice at 50C. Staff explained that they reheat leftover rice in the microwave before they place it in the rice cooker. Food must be reheated to 74C before putting in a hot holding unit, as the hot holding unit can't heat food to that temperature quickly.
      • Corrective Action(s):
      • Remove the rice and reheat it to 74C (steaming hot) and then place in the rice cooker. Also, don't fill the rice cooker to the top, this is too much food and it is unable to keep large amounts of rice hot.
      • During the inspection, staff reheated the rice and the temperature was 76C.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation:
      • Health permit decal (sticker) has expired. Yearly health permit fees of $150 have not been paid and were due in April 2025.
      • Corrective Action(s):
      • Immediately pay the outstanding permit fees of $150. Failure to do so will result in the issuance of orders, tickets, fines and/or closure.
      • **Correction date: July 3/25**
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • The upright cooler storing unopening, bottled drinks, jugs of water, and whole veggies was 15C. Ice has built up on pipes around the condenser and water is constantly dripping.
      • Corrective Action(s):
      • Immediately call a company to repair the cooler so it can maintain 4C at all times.
      • **Correction date: June 27/25**
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease found along the floor behind/beneath the cook station, and beneath the assembly cooler. This will attract pest.
      • Corrective Action(s): Clean these areas eveyday by moving equipment away from walls to access the floor beneath it. And/or, ensure staff have mops that reach to the back wall beneath the cook station.
      • **Correction date: Today**
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Raw wood shelf, above the grease trap, is not sealed. Food will absorb into the wood and it is not cleanable, this will attract pests.
      • Corrective Action(s): Paint all the surfaces (top, bottom & sides) with a light color.
      • **Correction date: Jan. 23/23**
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) The light fixture above the dishwasher is broken and the light level is low. It is dark and it's difficult to clean properly. This will attract pests.
      • 2) The black, double door cooler doors do not close tightly. There are openings that allow cold air to constantly escape. In hotter weather, food will not be able to be maintained at 4C or colder.
      • Corrective Action(s): 1) Repair or replace the light fixture so it works, and the light level is increased.
      • **Correction date: Feb. 1/23**
      • 2) Repair or replace the cooler doors and/or the door gaskets so the doors close tightly. If the unit is too old and parts can't be found, replace the whole unit with a new/used one, which can maintain food below 4C at all times.
      • **Correction date: June. 1/23**
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1) Cooking equipment; exhaust canopy & filters; legs of tables, sinks and equipment; handles of doors and equipment; undersides of sinks; shelves and cupboards; and the exterior surfaces of food containers are covered in food and grease. These surfaces are sticky to the touch, due to the accumulation of grease. This will attract or harbor pests (mice and flies).
      • 2) Wiping cloths are being stored on counter-tops at room temperature. Pathogens will grow on the cloths and using them will spread more germs around.
      • Corrective Action(s): 1) A thorough, deep cleaning of all surfaces is required to be completed to remove all food and grease.
      • 2) Purchase and use commercial grade degreasers and soaps to remove the food and grease.
      • 3) Scrub all surfaces with degreaser and hot water to remove food and grease.
      • 4) All wiping cloths must be stored in a bucket of bleach and water at all times. The bleach solution shall be changed every 2-4 hours with new solution. Mix 1 Tbsp of bleach with 4L of water.
      • **Correction date: Prior to re-opening**
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The low temperature dishwasher had a [Cl2] of 0ppm during the rinse cycle. Dishes are not being sanitized to kill pathogens. There are no other means to wash and sanitize dishes properly (no 3-comp sink for manual washing).
      • Corrective Action(s): 1) Immediately close the premises.
      • 2) Immediately call a company to repair the dishwasher so the [Cl2] is between 50-100ppm during the rinse cycle.
      • **Correction date: Immediately**
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The designated hand washing station in the kitchen had no paper towels. Staff are unable to wash and dry their hands correctly.
      • Corrective Action(s): Immediately fill the paper towel dispensers and ensure it is always full, so staff can (and are encouraged) to wash and dry their hands correctly. During the inspection, staff filled the paper towels dispenser.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Head chef did not wash their hands correctly or frequently during the duration of the inspection. Chef used their bare hands to handle ingredients and only wiped them on a dirty cloth which remained on the counter top. Pathogens are easily spread with dirty hands, and multiple surfaces (handles, utensils, etc.) can become dirty when staff touch fail to wash their hands after completing a task and starting a new one.
      • Corrective Action(s): Immediately retrain all staff on the proper steps of hand washing, the required frequency, and the use of disposable gloves. At time of inspection, staff demonstrated proper hand washing steps.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Found mice droppings along the edge of all walls under equipment, prep tables and sinks in the kitchen; on shelves around cookware and containers of food; and found a dead, dried up mouse carcass under the cook station. Mice and their droppings carry diseases.
      • Corrective Action(s): 1) Immediately remove all mice droppings and dead mice. Wash and sanitize all surfaces they touched.
      • 2) Immediately wash and sanitize all cookware and food containers that came into contact with the mice droppings. If they can NOT be washed and sanitized, discard the food or cookware.
      • 3) Have your professional pest company complete a full inspection to determine entry points and complete all recommendations made by your pest technician.
      • 4) Increase the frequency the pest technician services the premises to eliminate the mice problem.
      • 5) Block all entry points.
      • 6) A thorough, deep cleaning of the whole kitchen, from floor to ceiling, is required to be done.
      • **Correction date: Prior to re-opening**
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1) The front and side door is propped open. Flies have entered the premises, and this is an entry point for rodents too.
      • 2) Found holes in walls which are entry points into the premises.
      • Corrective Action(s): 1) Immediately close all doors and keep them closed at all times. If you want to keep doors open, install screens on the doors to prevent the entry of pests. During the inspection, staff closed the doors.
      • 2) Block all holes in walls and around pipes, electrical outlets, and exhaust pipes. Use sheets of metal, or metal mesh (1/4" or smaller holes), or tightly pack the holes/openings with steel wool and then seal with expanding foam. Have a professional pest company complete a full inspection to find all entry points.
      • **Correction date: Prior to re-opening**
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walls; floors; ceiling; gas and water pipes are covered in food and grease. This will attract and harbor pests.
      • Corrective Action(s): 1) A thorough, deep cleaning of the whole premises requires to be done from floor to ceiling. Move all equipment away from walls so the floor and walls beneath & behind the equipment can be scrubbed clean.
      • 2) Purchase and use commercial grade degreasers and soaps to remove the grease and food.
      • 3) Scrub the mentioned surfaces with commercial grade degreasers and hot water.
      • **Correction date: Prior to re-opening**
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The black, upright cooler has a door that doesn't tightly close. Cold air is continuously leaking out, making the cooler compressor work harder.
      • Corrective Action(s): Repair the door or replace the door seal/gasket so the cooler door tightly closes.
      • **Correction date: Nov. 1/22**
      • Violation Score: 15
  11. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The two door stand up cooler measured at 7.9C
      • Corrective Action(s): Remove all contacts of the two door cooler. Relocated to other coolers within premise. Service the cooler so that the temperature is able to stay below 4C
      • Violation Score:
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice observed during inspection caught on sticky trap. Multiple rodent droppings found near dishwasher area
      • Date to be corrected by: Immediately
      • Corrective Action(s): Remove mice from premise. Sanitize and clean areas with rodent droppings with 1000ppm chlorine. Call pest control services and service the premise to solve the pest issue
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris build up observed under prep cooler, the chest freezer, the prep table, the gas ranges and under the shelving space in the back of kitchen
      • Date to be corrected by: Immediately
      • Corrective Action(s): Call cleaning services and perform a deep clean of the above method areas. Maintain the kitchen area in a sanitary manner to avoid attracting pests
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher at 0ppm
      • No bleach on site
      • Corrective Action(s): Repair dishwasher immediately; interim use manual method
      • Use bleach and water on all surfaces
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation of premise poor
      • Corrective Action(s): Clean and sanitize entire kichen immediately
      • Violation Score: 9

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