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Kook's Cooks

2120 Austin Ave, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Kook's Cooks has been inspected 15 times by Fraser Health Authority since January 27, 2020. The most recent inspection, on July 16, 2026, found no infractions.

9 of 15 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Chemicals and toxic substances.

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.

  • 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 November 20, 2023. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 July 15, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 23, 2021. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 5, 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 2 times across 2 separate inspections, most recently on July 15, 2026. 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.

15 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various food items stored in the prep cooler in kitchen measured at 11C min temperature by probe thermometer for more than two hours.
      • Corrective Action(s): All the food items stored for more than 2 hours in the prep cooler at temperature higher than 4C were discarded by the operator during inspection. Other food items that were stored in the cooler for less than 2 hours were moved to the walk-in cooler during inspection.
      • Date to be corrected by: Immediatley
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Observed mould along the caulking at the walll behind dishwashing sink.
      • - Observed grime buildup around the front handwashing sink.
      • Corrective Action(s): Operator to clean the above mentioned areas
      • Date to be corrected by: Immediately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Prep cooler in the kitchen measured at 10C minimum temperature.
      • - Pop cooler by the dining area measured at 10C minimum temperature.
      • Corrective Action(s): Operator called the technician during the inspection. The prep cooler is emptied out and currently not being used to store any food items. Operator voluntarily closed the restaurant during the inspection as the coolers in the premises are full.
      • - Operator to fix both the coolers.
      • - Do not store any food items in the prep cooler until it is fixed.
      • Date to be corrected by: July 15, 2026
      • Violation Score: 9
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • Floor tiles by the gas range in the kitchen are cracked and broken. Manager stated they had fixed the floor tiles but they were damaged a month ago. The floor is no longer smooth, level, durable, sealed or cleanable. Grease and water will accmulate in the cracks and attract pests.
      • Corrective Action(s):
      • Replace all the broken and cracked floor tiles. The floor must be made smooth, level, sealed, of a durable material, and easily cleanable.
      • **Correction date: Nov. 30/25**
      • Violation Score: 1
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation:
      • The back door has a space between the door frame and the bottom of the door. This could allow pests to enter the premises.
      • Corrective Action(s):
      • Purchase and install and door guard or door sweep to the base of the door to prevent the entry of pests. This can be purchased at most hardward stores.
      • **Correction date: Nov. 24/23**
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Rear door leading outside is open, potentially allowing pests to access the food premises
      • Corrective Action(s): Keep rear door closed or install a tight-fitting screen door to prevent pests from entering the premises.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bottle containing chlorine solution was not labelled. Operator labelled the bottle during inspection.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
  11. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Cloths left out on counter and near prep table. Cloths are prone to bacterial growth when not soaked in sanitizer. Ensure cloths used for wiping food contact surfaces are soaked in a sanitizer solution.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): front hand washing sink used reusable cloth to dry hands. Employee washroom sink and hand washing sink at the cook area were blocked by equipment making it hard to access. Ensure all handwashing stations have hot/cold water, soap and single use paper towel and easily accessible to promote hand washing.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

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