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Loz Takos (an Urban Taqueria)

2658 - 2929 Barnet Hwy, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Loz Takos (an Urban Taqueria) has been inspected 17 times by Fraser Health Authority since April 10, 2019. The most recent inspection, on July 25, 2026, found no infractions.

8 of 17 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 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 9 times across 9 separate inspections, most recently on June 20, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 4 times across 4 separate inspections, most recently on May 23, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on October 17, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

17 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed line cooler not functioning during the inspection
      • Corrective Action(s): Repeat Violation: Repair/replace the cooler. Ensure line cooler is able to maintain food at or below 4 C..
      • To be corrected by: 1 month
      • Violation Score: 9
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed food (cut lettuce, cheese, guac) between 10 C - 14 C during the inspection. Observed line cooler not functioning during the inspection. Staff uses ice containers underneath the inserts and change ice twice daily. Food was in danger zone for less than 2 hrs.
      • Corrective Action(s): Ensure ice is replenished as required to ensure cold potentially hazardous food is maintained at or below 4 C. Ensure the inserts in the line cooler are only filled upto quarter or half and more extra food in a different cooler until the line cooler is fixed.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed line cooler not functioning during the inspection.
      • Corrective Action(s): Ensure line cooler is fixed and is able to maintain food at 4 C or below.
      • To be corrected by: 1 weeks
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Mold noted on covering plate in ice machine
      • Corrective Action(s): - Turn off and drain all ice
      • -Clean and sanitize the ice machine ( all area - with sanitizer)
      • - Ensure to clean and sanitize the ice machine as required
      • Violation Score: 5
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Cold PHF foods in walk in cooler ( meat - milk) internal temp 11.5-11.6 oC
      • Corrective Action(s): - Discard all potentially hazardous foods ( cooked foods- dairy products- meat - processed/cooked vegi- rice etc)
      • Take a list for insurace purpose
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in cooler temp 11- 15 oC ( air temp) thermometer ( Max holding ) shows 11.8 o C- cooler thermometer showing 12 oC
      • Corrective Action(s): - No daily record - last record was April 4-2025
      • - Repair the cooler to maintain temp of 4 or less oC before re-stocking
      • Do not store any food products till temp is maintained and verified
      • Operator called repair company at time of visit - will come in afternoon
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): No one with FS training on duty at time of visit
      • Corrective Action(s): - Ensure to have enough FS trained staff on duty at all time
      • Operator with FS training came.
      • Violation Score: 1
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot foods temp were at 45 to 52 oC in steam table- were put there 15 minutes ago
      • Corrective Action(s): - Reheat all to at least 74 oC -165 oF
      • -Ensure steam table is hot ( water to be boiling) and transfer the hot food ( 165 oF)
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler and under counter ( drawers ) are broken
      • Corrective Action(s): Repair/ or replace them
      • -For prep cooler- inserts are put on ice at time of visit: ensure to fill only 1/3 of inserts and supplement ice ( enough ice) to maintain temp < 4 oC / 40 oF
      • Violation Score: 9
  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: -Mold noted inside ice machine- operator started draining the ice at time of visit
      • Corrective Action(s): - Drain all ice
      • -Clean and sanitize the ice machine including the ice making part (open the part and clean sanitize)
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Ice scoop is stored inside ice in ice machine.
      • -Bucket of foods ( raw meat) noted on the floor in walk in cooler
      • Corrective Action(s): -Store the ice scoop to be in a clean bucket out of the ice
      • -All buckets to be off of the floor
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping noted in several areas: front on shelving unit, storage room, on bins, shelving unit, on floor under all shelving and dishwashing area
      • Corrective Action(s): -Clean and put more monitoring device (sticky traps)
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A lot of clutter noted in and around the storage room
      • Corrective Action(s): -Organize and store all stuff on shelving off of the floor
      • -Discard any items that are not used in daily operation to help with space
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Flooring in entire facility including storage area, walk in cooler , under equipment require more cleaning
      • Corrective Action(s): Deep clean the entire facility
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted dishware being sanitized in third sink however dishware were not fully soaked in (sanitizer level was too low)
      • Corrective Action(s): - Dishware should be fully immersed in sanitizer so that they can be fully sanitized
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Noted a bowl of raw meat stored on upper shelves above sauces and near ready to eat products were stored in lower shelf
      • -Noted black garbage bags were used to store frozen products ( meat and buns)
      • Corrective Action(s): - Store raw animal products in lower shelf or in a separate shelving units away from cooked or ready to eat products to prevent any potentially contamination
      • - Do not use garbage bags to store food products use ONLY food grade material to package or store food products
      • -
      • Violation Score: 9
  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Cheese (6.0C), guacomole (12.1C) stored in ice bath on prep table cooler. Food was moved from walk in cooler </=4 hours ago. Move the cheese amd guacamole
      • Corrective Action(s):
      • Violation Score:
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Line cooler not in operation. Food items in ice bath being sotred in the inserts. Call a technician to fix the cooler unit to ensure it can adequately cold hold food items. Ice bath is a temporary measure and cannot be used long term. Cooler broken for ~ 1 week.
      • Date to be corrrected by: tomorrow
      • Corrective Action(s):
      • Violation Score:
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on site has foodsafe certification. Staff indicated they have received formal training, but do not have a certified Foodsafe level 1 or equivalent. One staff with foodsafe certification must be on site at all times during operation. Provide staff with food safe certification course if operator is absent from the facility during operations.
      • Date to be corrected by: 1 week
      • Corrective Action(s):
  15. Routine Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Inserts above the prep cooler (containing lettuce, onions, guacamole, etc.) are not covered with lids
      • Corrective Action(s): All inserts for the prep cooler and hot-hold unit must have lids to maintain the food temperatures and protect against potential contamination. Operator indicates that a lid for the prep cooler has already been ordered.
      • *Ensure all inserts (without lids) are only filled half-full to ensure that they get used up in 2 hours or less (temporary measure until lids arrive).
      • Violation Score: 3

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