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Kisso Japanese Restaurant

109B - 1475 Prairie Ave, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Kisso Japanese Restaurant has been inspected 15 times by Fraser Health Authority since March 1, 2022. The most recent inspection, on May 4, 2026, recorded 2 infractions.

5 of 15 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions 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 November 17, 2025. 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 4 times across 4 separate inspections, most recently on May 4, 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 3 times across 3 separate inspections, most recently on November 3, 2025. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 May 4, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 November 17, 2025. 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.

15 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: the 2 chlorine sanitizer buckets were at 10ppm (on the prep line and in the back prep area)
      • Low levels of sanitizer are not able to effective destroy pathogens on the food contact surfaces.
      • Correction: Had the opeator add more bleach to both buckets to reach 100-200ppm chlorine. For the prep line, more water was added as well. Ensure that the cloths are kept in the sanitizer buckets for the cloths to absorb the sanitizer.
      • Recommend getting chlorine test strips so the sanitizer get tested every time a new bucket is made. The bleach bucket should be 100-200ppm
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observation: 1) the wall behind the dish storage in th dishwashing area and the wall around the back corner has holes along the bottom. 2) The back storage area is missing ceiling tiles. These openings allow for pest entry and harbourage.
      • Correction: 1) Cover the holes on the walls with materials that is smooth, durable, easily cleanable, and that a rodent cannot chew through. 2) Replace the ceiting tiles in the back storage.
      • Date to be corrected by: 1 week
      • Corrective Action(s):
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation. Kitchen handsink obstructed by bowl of bean sprouts.
      • Corrective Action(s): Bean sprouts removed from sink during inspection. DO NOT block handsink - used for hand washing only.
      • **Continued non-compliance may result in further enforcement**
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Salmon being cut beside the dishwasher on a cutting board.
      • Corrective Action(s): Salmon moved away from dishwashing area. DO NOT prepare food in the dishwashing area, this can contaminate food. Prepare on a preparation table. If space is an issue, the menu will need to be reduced.
      • Violation Score: 9
  4. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Chicken (probed 50C) noted cooling. Staff report it was cooked 15 minutes ago and state that chicken is cooled for1.5 hours before placing into the cooler. Staff stated they do not have a thermometer to verify it has cooled to 20C.
      • Corrective Action(s): - Chicken was transferred onto a baking sheet to speed up cooling. DO NOT stack chicken as the center pieces will not cool properly.
      • - Hot foods must be cooled from 60C-20C within 2 hours and from 20C-4C within 4 hours.
      • Speed up cooling by: cooling in shallow tray, small portions, and/or ice bath.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One bleach sanitizer bucket empty in right sushi area.
      • Corrective Action(s): Staff made solution during inspection. Measured at 200ppm. Sanitizer buckets must be prepared before start of operations.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Colander stored in kitchen handsink. Colander and bowls stored in sushi area handsinks.
      • 2) No paper towel available at tea servery area handsink.
      • Corrective Action(s): 1) Staff removed items from handsinks.
      • 2) Operator refilled paper towels.
      • DO NOT store anything inside handsinks. All handsinks are to remain clear for handwashing only and be stocked with hot and cold running water, liquid soap, and paper towels during operations.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen staff observed washing hands with gloves on.
      • Corrective Action(s): Staff instructed to discard gloves and rewash hands. Do not wash hands with gloves on - hands must be washed before and after glove use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Food dish stored on food inserts in kitchen prep cooler.
      • 2) Rice paddles stored in room temperature water.
      • Corrective Action(s): 1) Food dish was moved - DO NOT double stack food in top portion of prep cooler. This can contaminate food as the bottom of the dish/container may not be clean.
      • 2) Rice paddles placed into dishwasher. Store rice paddles in ice water and change out ice water once ice starts to melt.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Frozen chicken thawing in the hallway at room temperature. Chicken surface temperature at -4C.
      • 2) Packaged raw beef noted in room temperature water. Surface temperature measured above 4C; beef was taken out 1.5 hours ago.
      • Corrective Action(s): 1 + 2) Chicken and beef moved to walk-in cooler. Thaw meat in the cooler beforehand or under cold, running water. DO NOT thaw at room temperature.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Grease buildup noted behind (back walls and floor) cooking line - fryers, grill.
      • 2) Grease buildup noted on ventilation hood filters and bottom panelling area. Service sticker indicates it is due for a service this month.
      • Corrective Action(s): 1) Pull out equipment and thoroughly clean and sanitize area.
      • 2) Service ventilation hood - clean noted areas.
      • Date to be corected by: November 10, 2025
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine observed with mold/mildew-like film on the inside filter. Staff turned off the machine during inspection.
      • Corrective Action(s): Clean and sanitize the ice machine to remove film. Ensure to facilitate regular cleaning of the machine to prevent mold/mildew build-up.
      • To be corrected by: Feb 11, 2025
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine scoop observed stored in the ice machine. Staff turned off the ice machine to melt the ice during inspection.
      • Corrective Action(s): Do not store the ice machine scoop in the ice machine as it contaminates the ice. Store ice machine scoop outside the machine in a sanitary manner.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bucket with rag towels had 0 ppm chlorine residual.
      • Corrective Action(s): Remake bleach solution to ensure there is 100 ppm chlorine residual
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towels available in dispenser by the handwash station in the tea/servery station area.
      • Corrective Action(s): Replace paper towels and ensure this is consistently stocked.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some grease/food debris observed on floors underneath cooking line
      • Corrective Action(s): Clean above mentioned area thoroughly
      • Correct by: This week
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent droppings observed underneath the sushi bar (showed this to staff member)
      • Corrective Action(s): 1) remove all droppings, clean and sanitize areas
      • 2) Contact pest control to obtain visit and set up more traps to monitor the situation
      • Correct by: This week
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) rodent droppings observed -- see violation code 304
      • 2) Food debris observed on floors in kitchen and on shelves where dishes are stored (beside the stove cooking area)
      • Corrective Action(s): 1) remove all droppings, clean/sanitize areas
      • 2) Remove all food debris, clean shelving regularly
      • Correct by: immediately
      • Violation Score: 9
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some food and debris/dirt on floor by chest freezers in storage room
      • Corrective Action(s): Clean foors/remove food/debris
      • Correct by: today
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher not working properly. Only 60deg C achieved after rinse cycle
      • Corrective Action(s): 1) repair dishwasher
      • 2) in the meantime, use dishwasher to wash dishes with detergent/water and rinse dishes
      • 3) fill one of your 2 compartments in the 2 comp sink with a mixture of bleach and water (1/2 tsp bleach per 1 liter of water) and use this to fully submerse and sanitize dishes
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) fumehood has buildup of grease/debris
      • 2) Some old dishes (that staff say are not used) have debris buildup in the fish/sushi front area
      • 3) general cleaning underneath equipment required (floors underneath grill)
      • Corrective Action(s): Clean the above areas and maintain a consistent cleaning schedule
      • Correct by: This week
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature not working properly. Only 60 deg C achieved after rinse cycle
      • Corrective Action(s): Repair dishwasher immediately
      • Correct by; Today
      • Violation Score: 9
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Trays of sunomono are stored in the wine cooler, air temperature measured at 10 degree C. Staff stated that the sunomono was made in the morning at 11 AM.
      • Corrective Action(s): Immediately moved the food into the cooler that can provide temperature at 4 degree C or below. Do NOT use the wine cooler to store any cold potentially hazardous food.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Tray of fried tempera is stored inside walkin cooler uncovered.
      • Corrective Action(s): All food stored in the walkin cooler must be covered with food grade material to ensure food is protected from contamination.
      • Date to be corrected: Today
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Card board and news paper are used under the dishwares and food to absorb grease and water.
      • Corrective Action(s): Card board and news paper are not the suitable materal to be used. They are not cleanable. Please remove all the card board and papers to ensure proper cleaning and sanitation can be completed.
      • Date to be corrected: Today
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bucket of bean sprouts in water at room temperature at 17 deg C
      • Corrective Action(s): As discussed, do not leave beansprouts in water out at room temperature all day. Only bring enough out for a meal period and discard the rest.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tray of chicken filets were left out at room temperature and at 24 deg C. Operator indicated they were cooked once about an hour ago but would be cooked a second time once they are ordered. However, as discussed, this is an issue if there are multiple chickens left out at room temperature that do not get ordered.
      • Corrective Action(s): Keep only enough chicken filets out for the meal/lunch period and put the rest into the cooler. Any chicken left out longer than 2 hours will be discarded. Staff moved chicken into cooler
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer (bleach water) available in kitchen area.
      • Corrective Action(s): Staff made surface sanitizer during inspection. As discussed, this must always be available at all times (not just in the sushi bar, but in the kitchen as well).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station in kitchen was being used to hold dirty pots/pans.
      • Corrective Action(s): As discussed, this handwash station must be dedicated to handwashing only and not used for any other purposes as it is your only handwash station in the kitchen area. Staff removed pots/pans during inspection
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen staff member was mixing imitation crab in bowl right next to dishwasher door where dishes were being washed.
      • Corrective Action(s): Do not prep any foods in the dishwasher area as dirty water and soap can get into the food. Use your prep table to prep all food. If you do not have enough prep space, discuss with your district EHO on other options to prepare food safely and protect from contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Fumehood above grills are dirty with blackened grease vapors. There is also dirt/grease underneath the cooking line area. Kitchen area is very crammed with items and space is very tight.
      • Corrective Action(s): Clean above areas and ensure any items not needed for kitchen use are removed from premises.
      • Correct by: Today
      • Violation Score: 9

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