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Mei Le Bakery & Restaurant

112 - 100 Schoolhouse St, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Mei Le Bakery & Restaurant has been inspected 10 times by Fraser Health Authority since July 20, 2018. The most recent inspection, on August 26, 2026, recorded 2 infractions.

5 of 10 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, Pests and Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on August 26, 2026. For example: 209 - Food not protected from contamination [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 September 4, 2024. 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 August 26, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 May 17, 2021. 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 March 9, 2023. 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.

10 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The hand sink next to the grill line had bowls the inside the sink, blocking hand washing. Designated hand sinks are for hand washing only, and need to be accessible at all times.
      • Corrective Action(s): The operator removed the bowls from inside the hand sink. Ensure that the hand sink is always available for hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. The cooked rice scoops are stored in a container at room temperature, which allows bacteria to grow and contaminate the rice.
      • 2. There is mold accumulating above the ice dispenser in the ice machine, which can contaminate the ice.
      • 3. The bleach sanitizer in the pails was measured above 200 ppm.
      • Corrective Action(s): 1. The operator placed the scoops into the dish sink to be washed and sanitized. Keep cooked rice scoops in ice to prevent bacteria from developing on the scoops. Add more ice when the other ice melts. Date to be corrected by: Immediately
      • 2. Clean inside the ice machine to remove the mold. Date to be corrected by: Immediately
      • 3. The operator changed added water to the pails, so all sanitizer pails measured at 200 ppm. Ensure that bleach sanitizer is between 100-200 ppm using the test strips.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies observed in the corners throughout the premises, and near the drain pipes. Flies can directly contaminate the food.
      • Corrective Action(s): Place traps throughout the premises to remove the flies. Monitor the flies, and add more traps as needed. Date to be corrected by: August 28, 2026
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food, grease, and water has accumulated in the following areas: on equipment in the bakery and kitchen, under the grill line, next to the hot held sauces, the microwave above the flat top in the grill area, and underneath shelving. The debris can attract and help pests to survive within the premises.
      • Corrective Action(s): Thoroughly clean throughout the premises, including the areas listed above, to remove all grease, water, and food accumulation. Date to be corrected by: Immediately
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. The seal around the walk-in freezer door is damaged, and has mold growing due to the moisture accumulating.
      • 2. There were rusty knives on the side of the wooden block.
      • Corrective Action(s): 1. Replace or repair the seal so it is no longer damaged and can sit flush when closed. In the meanwhile, remove the mold from the current seal. Date to be corrected by: 3 month
      • 2. The operator voluntarly discarded the rusty knives. When cooking equipment is damaged or rusty, discard the equipment to protect the food from potential contamination.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation:
      • Pooling water on the floor under the cookline station, as there are missing floor tiles creating an uneven floor. The pooling water will attract and breed flies and cockroaches.
      • Corrective Action(s):
      • Mop up the pooling water every night to remove the water.
      • **Correction date: Today**
      • Figure out a permanent solution to the floor and save money to repair it. The floor shall be smooth, level, durable, sealed and cleanable.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • The bakery area has some accumulation of flour on the walls below and behind equipment & tables; on the sides of equipment; on legs of equipment & tables; and on shelves. This will attract pests.
      • Corrective Action(s):
      • Focus on cleaning the mentioned areas. Ensure staff are removing items off shelves before cleaning, and moving tables & equipment so they can clean the floor and walls behind and under them.
      • **Correction date: Sept. 11/24**
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of dust, cobwebs and spilt food found on shelves in the dry storage room. This will attract pests.
      • Corrective Action(s): A thorough cleaning of the dry storage room, from top to bottom is required. Remove all items off the shelves prior to cleaning them.
      • **Correction date: Mar. 30/23**
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The wood chopping table, in the front service area is cracked. It is not sealed or cleanable, this will attract pests.
      • Corrective Action(s): Replace the wood chipping table with a different table to place the plastic cutting board on. The table must be durable, smooth, level, sealed, and cleanable.
      • **Correction date: Dec. 31/23**
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Owner/operator has an expired FoodSafe certificate. The owner/operator must have the correct knowledge about safe and sanitary food handling, so they can instruct their staff.
      • Corrective Action(s): The owner/operator must obtain a valid FoodSafe Level 1 certificate, or equivalent course.
      • **Correction date: Apr. 30/23**
      • Violation Score:
  8. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: During the inspection, dead and live cockroaches & cockroach feces observed in various areas of the premises. No glueboards found to monitor or trap cockroaches. Cockroaches carry and spread disease. The owner stated that treatment by a pest company, for cockroaches, occurred on Feb. 21/23. The pest technician stated they will monitor for the next 3 months, and treat monthly.
      • Corrective Action(s):
      • 1) A deep and thorough cleaning of the whole premises requires to be completed.
      • 2) Increase frequency premises treated for cockroaches, preferably after each thorough cleaning.
      • 3) Put glueboards around the premises to help monitor the degree of the infestation and high activity areas.
      • 4) Send pest company reports to our office for review.
      • **Correction date: Today**
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Accumulation of food debris and grease on the floor along the base of all walls; the legs of tables; wire racks; and undersides of tables and sinks. This will attract pests.
      • Corrective Action(s): A deep, detailed cleaning of the whole premises is required to remove all food debris and grease.
      • **Correction date: Today**
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris, grease, dust and mildew found on wire racks; on the walls, ceiling and floors of the walk-in-cooler; on the walls floors and ceiling of the main kitchen and bakery; on exterior surfaces of equipment; shelves of tables; and legs of equipment and tables.
      • Corrective Action(s): A deep and detailed cleaning of the whole premises, from top to bottom is required. All items shall be removed from shelves and racks, so the racks and shelves can be cleaned. Equipment, tables and racks shall be moved away from walls so the walls and floor beneath can be washed. The undersides of racks, shelves, tables, and sinks shall be washed clean.
      • **Correction date: Today**
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Kitchen garbage bags are being used to cover food. The plastic used in garbage bags are not food grade, chemicals from the garbage bags will get into the food when it touches it.
      • Corrective Action(s): Immediately stop using kitchen garbage bags to cover and store food. Only purchase and use "food grade" plastic bags and containers to store and cover foods.
      • **Correction date: Today**
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer present at the time of inspection. Operator made fresh sanitizer as soon as EHO arrived.
      • Corrective Action(s): Freshly made sanitizer was made to 200ppm of chlorine. Sanitizer pails must be changed every 2 to 4 hours. Wiping towels must be stored in sanitizer pails when not in use
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station was used to wash dishware with food scraps. Handwash station sink was plugged from a tea bag, rice, and vegetable food scraps
      • Corrective Action(s): Clean the handwash station so sink can drain properly. Handwash stations are only meant to be used as handwashing stations and nothing else.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Rice scoops kept in warm water bath in kitchen
      • 2) Knives kept in warm water bath behind POS
      • 3) Raw proteins kept over ready to eat products
      • 4) Metal bowls kept in flour pails, starch pails and rice pails
      • Corrective Action(s): 1) Rice scoops were removed and placed in the dishwasher. Ice water bath was made and warm water bath was discarded by operator
      • 2) Knives were removed and placed in dishwasher. Warm water bath was dumped by operator and ice water bath was made
      • 3) Raw proteins returned to bottom shelf by the operator
      • 4) All metal bowls and scoops were removed from the flour pails, starch pails, and rice pails
      • Violation Score:
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 30 rodent droppings found in dry storage under the rice sacks
      • Date to be corrected by: Immediately
      • Corrective Action(s): Clean and sanitize with 1000ppm solution. Next time pest control services visits premise, make sure to ask them to service the dry storage area as well
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris build up under prep table, fryer, gas range, prep cooler, inside walk in cooler and inside walk in freezer
      • Date to be corrected by: May 31 2021
      • Corrective Action(s): Clean and sanitize above mentioned areas.
      • Violation Score:
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Paper on floor to absorb water below the gas range
      • Corrective Action(s): Operator removed paper lining on the floor. All food contact surfaces in the restaurant must be durable, easy to clean and free from noxious or toxic substances.
      • Violation Score:
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Boxes and equipment not being used stored in dry storage area
      • Date to be corrected by: May 31 2021
      • Corrective Action(s): Remove all non-used equipment and items off premise
      • Violation Score:
  10. Routine Inspection

    0 infractions

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