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Kokoro Tokyo Mazesoba

109 - 531 North Rd, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Kokoro Tokyo Mazesoba has been inspected 11 times by Fraser Health Authority since March 26, 2020. The most recent inspection, on July 14, 2026, recorded 2 infractions.

6 of 11 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: Protecting food from contamination, Food temperature control and Pests.

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 3 times across 3 separate inspections, most recently on July 14, 2026. 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 2 times across 2 separate inspections, most recently on July 14, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 once on May 10, 2021. For example: 304 - Premises not free of pests [s. 26(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 31, 2020. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 3, 2020. 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

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The hot holding unit with the cooked meats was measured around 40 degrees Celsius. The meats were placed into the unit about 1 hour prior.
      • Corrective Action(s): The operator increased the temperature on the unit and reheated the food items on the grill before placing them back into the unit. Food measured above 60 degrees Celsius now. Monitor the temperature of the food in that unit so it does not go below 60 degrees Celsius
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): The utensils to stir and scoop (ex: cooked rice scoops, chopsticks) were all at room temperature water. These utensils left at room temperature can allow pathogens to survive on them.
      • Corrective Action(s): The operator removed all the utensils and placed them all into the dishwasher. Since the ice machine is out of operator, follow one of the following options:
      • - wash and sanitize the utensils every 2 hours, or
      • - keep the utensils in a cooler during the day
      • - for the chopsticks near the grill near, keep them in boiling water on the grill during use.
      • Once the ice machine is repaired, return to the normal procedures.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The pipe under the 3 compartment sink is leaking water, causing a puddle of water to form. Water can help pests survive in the premises.
      • Corrective Action(s): Repair the pipe so it does not leak. Clean the water underneath everyday. Date to be corrected by: July 28, 2026
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Several rodent droppings in a corner of dry storage area by a boiler observed. Latest pest control report (May 7 2021) indicated no rodent activities
      • Date to be corrected by: Today
      • Corrective Action(s): 1) Remove the droppings, clean the area, and sanitize the affected areas with 1000ppm bleach (4 tsp of bleach in 1l of water)
      • 2) Immediately call the pest control company, notify them about the infestation and allow them to provided recommendations
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dry storage appeared to be cleaned, but needs improvement. Food debris found underneath dishwasher and on edges of a wall by walk in cooler
      • Accumulation of food debris may attract more pests, provide them source of food and contributes to infestation
      • Date to be corrected by: Today
      • Corrective Action(s): Perform deep and thorough cleaning of all kitchen area. Increase the frequency of cleaning
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Marinated eggs probed at 10.2C sotred on top of prep cooler.
      • The operator indicated that it has been there for approx.1hr - 1.5hrs.
      • Cold potentially hazardous food must be stored at 4C or below to minimize growth of foodborne illness causing microbes
      • Corrective Action: Store the marinated eggs in a cooler when not in-use. Keep the prep coolers closed to ensure that temperature does not exceed 4C when not in-use
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observation: Minor accumulation of mould observed in an ice machine.
      • Corrective Action: Remove mould and increase the frequency of cleaning
      • Date to be corrected by: Today
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observation: Minor accumulation of food debris (rice, flour, sugar,etc) observed underneath dry goods in dry storage area. Food debris may attract pests and contaminate other food items.
      • Corrective Action: Perform deep and thorough cleaning in all hard-to-reach areas in the dry storage area.
      • Date to be corrected by: Today
      • Corrective Action(s):
  9. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Pooled water observed in two areas:
      • 1) Outside walk in cooler (clear water)
      • 2) Underneath dishwasher and 3 compartment sink (brown water)
      • Staff are walking through these puddles of water and tracking the dirty water into the walk in cooler where the food is stored, and throughout the kitchen.
      • Corrective Action(s): Mop up areas immediately. If there is a leak in any of the equipment that is contributing to these pools of water, you must repair hte leaks immediately.
      • Violation Score: 9
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 compartment sink was full with dirty dishes. There were used metal cups stored in 2 bus trays on a prep table counter. All of these dirty dishes were stored right next to where staff are using the large meat slicing machine to prep the cut pork.
      • Corrective Action(s): Wash, rinse, and sanitize dishes regularly. Do not allow them to accumulate to the point where they have filled all 3 compartments of your sinks. Did not observe any staff dishwashing during the inspection.
      • If this is a daily occurrence during meal periods, then you will need to reduce your menu or look at alternative methods to control the number of dirty dishes accumulating in your sinks.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Staff member was using large pork/meat slicing machine right next to the dishwasher, across from the 3 compartment sink, and right beside the walk in cooler entrance which is a high traffic area.
      • 2) Chopsticks used to stir the noodles after they are put into bowls were being stored in murky/dirty water at room temperature.
      • Corrective Action(s): 1) Your kitchen is too tight to use this large meat slicing machine during meal times (inspection was conducted after lunch period).
      • Either ensure that meat is prepped outside of regular meal times or remove the machine and slice meat by hand. Manager discussed relocating meat slicer machine away from the dishwasher.
      • 2) If you wish to re-use the chopsticks to mix the noodles inside your bowls, store them in ice water, not just cold water. This must be changed whenever the water gets murky/unclear. Otherwise, you will need to use fresh chopsticks every time.
      • Correct by: immediately
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Pooled water and food debris on floor throughout dishwashing area.
      • Corrective Action(s): Ensure to regularly clean and mop floors regularly.
      • Correct by: Today
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Old dishwasher that no longer works being stored
      • Corrective Action(s): Do not store any items that you do not need on premises as it is already very tight with limited space.
      • Correct by: 2 days
      • Violation Score: 5
  11. Follow-Up Inspection

    0 infractions

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