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Kosoo Korean BBQ

105 - 1123 Westwood St, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Kosoo Korean BBQ has been inspected 12 times by Fraser Health Authority since July 27, 2023. The most recent inspection, on June 9, 2026, recorded 2 infractions.

6 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection 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 8 times across 5 separate inspections, most recently on September 17, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 June 9, 2026. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 once on December 7, 2023. For example: 209 - Food not protected from contamination [s. 12(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 once on June 9, 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.

12 inspections

  1. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed the following foods being cooled at room temperature:
      • > soy sauce-marinated fish cake
      • > large pot of soybean soup
      • > fried rice
      • Corrective Action(s):
      • - Staff transferred the soy sauce-marinated fish cake and fried rice to a cooler maintained at below 4C.
      • - The large pot of soybean soup was placed in an ice water bath in a 3-compartment sink during the inspection.
      • - Foods must be cooled rapidly from 60C to 20C within 2 hours and from 20C to 4C within the next 4 hours at all times.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - The internal temperature of a bowl of japchae measured at 35C.
      • Corrective Action(s):
      • - Staff discarded the japchae.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Missing paper towels and hand soap at the 3-compartment sink.
      • Corrective Action(s):
      • - Hand soap was replaced, and the paper towel dispenser was restocked during the inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1. Rice paddle spoons stored in lukewarm, murky water.
      • 2. A dried dead mouse was observed on a sticky trap in the front corner storage area underneath the shelving unit.
      • 3. Food debris and grease buildup were observed underneath the cookline and beside the grease trap by the dishwasher.
      • Corrective Action(s):
      • 1. Wash and sanitize the rice paddle spoons and store them in ice water at all times. In-use utensils must be washed and sanitized at least every 4 hours or more frequently as needed.
      • 2. Remove the dead mouse and replace the trap.
      • 3. Deep clean the areas noted above.
      • ***Date to be corrected by: today***
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • 1. Handwashing sink located at the kitchen entrance was not operational at the time of inspection due to a leak in the plumbing underneath the sink.
      • 2. Ice machine lid was coming off the equipment.
      • Corrective Action(s):
      • 1. The manager on site contacted a plumber during the inspection. Repairs are scheduled to be completed today.
      • - Submit a video to the district Environmental Health Officer demonstrating that the handwashing sink is fully operational following the repair.
      • ***Date to be corrected by: today***
      • 2. Repair the ice machine lid as soon as possible.
      • Violation Score: 9
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: -Significant algae build up noted in the ice machine
      • Corrective Action(s): -Dump the ice present in the ice machine, clean and sanitize the machine ice making area immediately. After sanitizing the machine, allow the machine to make a full amount of ice, then discard it again. Then you may use the ice made by the machine. Date to be corrected by: Immediately
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -3 compartment sink in kitchen area is leaking from the bottom piping, dishwasher is leaking from the pipe connecting to the grease trap, and the hand sink in the kitchen hallway is leaking from the faucet area making it not easily usable.
      • Corrective Action(s): -Fix all three of these leak issues by September 24, 2025. Once liquid enters a plumbing pipe it is considered sewage. Treat the water present in the buckets catching the leaking water like sewage (must go down a sink connected to the sewer)
      • Violation Score: 15
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Centerline high-temp dishwasher has not been serviced/repaired since last inspection.
      • Dishwasher is not reaching suffiicent rinse temperatures to adequately sanitize dishware.
      • Corrective Action(s): *Service/repair dishwaser to reach minimum rinse temps (measured at the plate surface) of 71 degrees Celsius or higher.(Temperature display on the fron the the unit should reach at least 82 Celsius (180F).
      • *Re-wash all dishware in the restaurant after dishwasher repairs completed.
      • *Train employees to check dishwasher rinse temps every day to ensure the machine is reaching the required temperature. Record temperature results on a logsheet to improve accountability.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Multiple hand-washing stations in the food premises are missing paper towels and liquid soap for hand-washing
      • Corrective Action(s): Employee re-stocked hand-washing stations with soap and paper towels after being prompted by the health officer.
      • *Hand-washing stations MUST be kept stocked with soap and paper AT ALL TIMES.
      • *Soap and paper towel supplies MUST be re-filled immediately when they run empty.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employees are handling & preparing foods without access to adequate hand-washing facilities in the kitchen (soap and/or paper towels missing from all hand-sinks in the kitchen).
      • Corrective Action(s): Soap and paper towels were re-stocked in the hand-washing stations after prompting from the health officer.
      • *Re-educate all staff on hand-washing and hygiene standards in the restaurant.
      • *Gloves MUST NOT be used as a substitute for frequent hand-washing with soap and warm water.
      • Violation Score: 15
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution was not being used with the kitchen rags at time of inspection.
      • Corrective Action(s): Spray bottle in the dining area (containing Mr. Clean sanitizer) was moved into the kitchen for use by kitchen staff.
      • Countertops, cutting boards, and other food-contact surfaces must be sanitized with a suitable sanitizing chemical when wiping surfaces with the kitchen rags.
      • *Ensure to have a food-grade sanitizing solution available at all times.
      • *Unscented chlorine bleach can be used as a food-grade, no-rinse sanitizing solution when mixed with water at a ratio of 2ml bleach per Litre (1000ml) of water.
      • *Mr. Clean quats sanitizer, currently used in the restaurant, must be rinsed with water after application on food-contact surfaces. Consider switching to a food-grade sanitizing chemical to avoid having to rinse surfaces afterwards.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Centerline High-temperature sanitizing dishwashing machine is not consistently reaching sufficient rinse temperature for sanitizing dishware (Rinse temps: 66-71 degrees Celsius)
      • Corrective Action(s): Contact a dishwasher repair technician to inspect and recalibrate the machine to consistently reach 71 degrees Celsius (or higher) rinse temps.
      • *Note the temperature gauge on the front display should reach at least 82 degrees Celsius (180 Fahrenheit) during the rinse cycle.
      • Violation Score: 9
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature dishwasher was not achieving the minimum required final rinse temperature of 71'C at the plate level. As per the chef, the dishwasher had not been in operation for the past two days. At the time of the inspection, it was observed that the staff was manually washing dishes at the 2 compartment sink without a proper sanitization step at the end.
      • Closure Order was issued at this time.
      • Corrective Action(s): Ensure to have the dishwasher repaired and all dishes re-washed through the dishwasher as explained at this time. A copy of invoice/receipt must be provided to the health inspector during the follow-up inspection.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher requires a repair.
      • Corrective Action(s): Ensure to have the dishwasher repaired and contact the health inspector to notify.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. 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 was being used repeatedly at the time of the inspection. However, when checked it was only achieving 56'C at the plate level after final rinse. Minimum required temperature of 71'C was achieved after 5 rinse cycles. Staff was advised to have all the dishes washed today rewashed through the dishwasher.
      • Corrective Action(s): Do not run the dishwasher until the minimum required temperature is reached wash- 65'C/rinse- 82'C on display as advised at this time. Have all dishwashing staff properly trained regarding the use of the dishwasher.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Opened bag of starch observed on floor in the corner of the kitchen.
      • Corrective Action(s): Ensure to have food stored in food grade/pest proof containers once opened as agreed at this time. Store food at least 6 inch off the floor.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy accumulation of grease/oil build-up observed on floor underneath, wall beside/behind and sides of cooking equipment
      • Floors in kitchen require better cleaning. Back storage room requires better organization/cleaning.
      • Corrective Action(s): Ensure to have all areas mentioned cleaned as agreed at this time.
      • Violation Score: 9
  12. Routine Inspection

    0 infractions

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