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Mercado

16 - 2565 Barnet Hwy, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Mercado has been inspected 23 times by Fraser Health Authority since September 28, 2018. The most recent inspection, on September 29, 2026, recorded 2 infractions.

9 of 23 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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 8 times across 8 separate inspections, most recently on September 29, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 6 times across 6 separate inspections, most recently on September 29, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 3 times across 3 separate inspections, most recently on August 10, 2020. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 2 times across 2 separate inspections, most recently on May 2, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 September 30, 2019. 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.

23 inspections

  1. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The dishes in the sanitizing sink were piled above the sanitizer solution (QUAT 400 ppm), so these dishes were not being sanitized to destory pathogens.
      • Corrective Action(s): - The operator removed the extra dishes from the sink. The dishes that were piled above the solution were placed into the sanitizing solution after the sanitized dishes were removed.
      • - Ensure that when dishes are being sanitized, each individual dish is fully submerged in the sanitizer solution. If dishes are not fully submerged in the sanitizer solution, the dish will not be sanitize properly.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The back door has an opening at the bottom right corner when closed that can allow pests to enter the premises.
      • Corrective Action(s): Repair the door or seal the opening so there is no opening along the edges when the door is fully closed. Date to be corrected by: 2 weeks
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Observed cold air/mist exiting through the side walk-in freezer door when closed, indicating that the seal is not secure. The seal itself also has mold accumlated along it.
      • 2. There is duct tape on the outside of the ice machine. Duct tape is not durable, easily cleanable, nor smooth.
      • Corrective Action(s): 1. - The manager stated that they have contacted the same repair technician as the walk-in cooler handle.
      • - Replace or repair the walk-in freezer seal so when the door is closed, no air can escape
      • - Clean the mold from the current seal, and ensure that the future seal does not accumulate mold. Date to be corrected by: 2 weeks
      • 2. Remove the duct tape and repair the ice machine. Ensure that all surfaces are smooth, durable, and easily cleanable. Date to be corrected by: 2 weeks
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 3-compartment sink is missing sink plugs. Operator indicated that the dishes are not being sanitized after being washed.
      • Corrective Action(s): opertaor to obtain 3 sink plugs and follow proper warewashign procedures:
      • 1) Scrape the food
      • 2) Wash with soap an detergent
      • 3) Rinse with water
      • 4) Submerge the disheas in sanitizer solution for at least 30 sec
      • 5) Air dry the dishes
      • Date to be correcetd by: Immediately
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The front handwashign sink was observed leaking.
      • Corrective Action(s): Fix the handwashing sink and ensure it no longer leaks.
      • Date to be corrected by: Sept 24, 2026
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed rodent droppings in the washroom, by the back door area and under the shlef on front line.
      • Corrective Action(s): Operator to clean the above mentioned areas and sanitize with 100 ppm bleach solution.
      • date ot be correetd by: Sept 24, 2026
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed missing ceiling tiles in the back prep area and washroom. Observed multiple holes in the ceiling tiles by the back prep area
      • Corrective Action(s): Fix the tiles and ensure there are no gaps/ holes in the ceiling tiles.
      • Date to be corrected by: Sept 24, 2026
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food debris observed under the shelves in walk-in cooler
      • - The wall by the walk-in freezers has ice builup on it which is leading to mouldy conditions and not letting the door of the freeer close properly
      • - Fan covers in the walk-in cooler had dust sccumulation on them.
      • Corrective Action(s): Operator to clean all the above mentioned areas. Remove the ice buildup and clean the mould.
      • Date ot be correcetd by: Sept 24, 2026
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: some of the lights in the front area are missing the covers.
      • Corrective Action(s): Install the light covers to prevent any contamination from shattering of the lights.
      • Date ot be corrected by: Sept 24, 2026
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The door handle of the walk-in coole ris broken.
      • Corrective Action(s): Operator to fix the door handle and ensure it is working properly.
      • Date ot be corrected by: Sept 24, 2026
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping noted in several areas also house flies
      • Corrective Action(s): - Submit an assessment from professional pest control identifying all point of entries to address
      • -Insall a light traps ( not close to the food prep)
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: -A lot of boxes and buckets noted on floor in front and kitchen
      • -Back door was left open at time of visit
      • Corrective Action(s): - All boxes and buckets /other stuff to be on shelving with at least 6" clearance to aid cleaning and monitoring for pests
      • - Keep the back door close or install a proper screen to exclude flies and rodents entering the facility
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Wall and floor throughout the facility are in bad conditions -
      • Corrective Action(s): -Repair/replace
      • Issued correction order
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel noted at hand washing sink- paper towel dispenser is broken
      • Corrective Action(s): -Replace broken paper towel dispenser
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping noted on floor, some on shelving
      • Corrective Action(s): -Clean and disinfect all contaminated areas (use bleach solution >200 ppm for all floor and contaminated surfaces)
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: -Broken tiles (ceiling and floor) , gaps around piping, broken wall noted in facility which allow entrance for rodent
      • -Clutter noted in facility which allows harboring for pests
      • Corrective Action(s): - Replace broken tiles and seal all gaps
      • - Organize and store all stuff off of the floor at least 6" of the floor
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted for floor, wall (kitchen, walk in cooler) behind /beside /under equipment, under dishwashing sinks, washroom ( every corner of washroom)
      • Corrective Action(s): - Deep clean the facility
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Shelving units in walk in cooler is rusted, shelving in kitchen is rusted ...
      • Corrective Action(s): Replace these or sand and paint to provide smooth- durable cleanable surfaces
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Broken, missing tiles noted in the whole facility, missing ceiling tiles , broken walls
      • Corrective Action(s): Replace repair all
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few mice droppings observed on floors. Food stored in pest proof containers. Traps in place.
      • Corrective Action(s): Ensure to have all droppings removed on a daily basis. Continue to have all prep surfaces sanitized before initiating any food prep in the morning.
      • Violation Score: 3
  8. 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 available at the front prep area. Sanitizer spray bottle available in the main kitchen was empty.
      • Corrective Action(s): Staff had refilled the bottles (one for each prep area) and sanitized prep surfaces as advised at this time. Ensure to have all food prep surfaces sanitized prior to initiating any food prep in the morning, after each possible contamination and every 2 hours during operation.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed on floors underneath coolers. Professional pest control company contracted. Traps in place.
      • Corrective Action(s): Continue to store all food in pest proof containers. Remove droppings every morning/at the end of each shift and have all affected areas sanitized. Keep the back door closed at all times.
      • Violation Score: 3
  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: Interior of the ice machine (top parts/plastic pipe) requires a proper cleaning.
      • Corrective Action(s): Ensure to have the unit drained/scrub/sanitized as discussed at this time. [CORRECT BY: Friday, Feb 10, 2023]
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed. Foods stored in pest proof containers. Facility started noticing pest activity less than a month ago. Professional pest control company contracted for a weekly visit for now. Traps in place.
      • Corrective Action(s): Ensure to have all droppings removed EVERY morning prior to initiating any food prep and at the end of the day. Have all affected areas sanitized using 1000ppm chlorine (1:50). A copy of the pest control report to be provided to the health inspector by Friday, Feb 10, 2023.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings were observed on floors of the front bar and equipment storage area (i.e. wooden shelf) by the back entrance door. Areas shown to staff at this time.
      • Corrective Action(s): Ensure to have all droppings removed and sanitize the affected areas.
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Meats, rice and beans are reheated in a hot holding unit. Beans (13.6C), rice (30.6C), and meats (chicken (40.6C0, pork (39.4C) observed during time of inspection. No probe thermometer present for the operator to confirm internal temperature.
      • Food was just moved from the line cooler to the hot holding unit for service. Reheated foods must reach an minimum internal temperature of 74C before being hot held at </=60C to kill any potential pathogenic bacteria.
      • All foods must be reheated to 74C or higher in less than 2 hours. Operator voluntarily moved all foods in hot holding units to the kitchen for reheating. Obtain probe thermometer to check temperatures.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Uncooked sausage (probed) at 8.9C and home made sauces at 9.1C being stored in the stand up cooler. Operator indicated food has been storing in the stand up cooler for more than 4 hours. Foods stored >4C are prone to bacterial growth. throw out the listed items. Operator voluntarily discarded the listed items.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observed containers being hand washed using detergent and rinsed without a sanitation step for food storage. All equipment/utensils and food contact surgaces must be sanitized before being used again with proper sanitizing solutions (200ppm Quats available on site). All containers must be sanitized to kill bacteria before being used to store food.
      • Date to be corrected by: Immediately
      • Corrective Action(s):
      • Violation Score:
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food debris and blood stains on the floor in the walk in cooler. Build up of dust in the dry storage areas and near the hot water tank. Ensure these areas are maintained and cleaned on a regular bases to prevent contamination.
      • Clean and maintain the mentioned areas.
      • Date to be corrected by: tomorrow
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Stand up cooler containing home made sauces at 8.9C. refridgeration unit must maintain temperatures of </=4C to ensure cold potentially hazardous foods are mainted below 4C. Do not store PHF in this unit until temperature of </=4C can be maintained. Operator called the technician.
      • Date to be corrected 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 (CORRECTED DURING INSPECTION): Employees on site had no FoodSafe certificate
      • Operator with foodsafe arrived on site during the time of inspection. One person must be present on site during operation with food safe training and certification.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
  14. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of flour observed at one prep table in the kitchen. Some debris also observed underneath and behind the same table. Clutter observed in the back of the kitchen.
      • Corrective Action(s): Clean and sanitize the noted areas. Ensure cleaning is done regularly to avoid accumulation of debris. Remove any equipment not required for the business to reduce clutter and allow cleaning to be done easier.
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen hand washing station was not supplied with paper towels.
      • Corrective Action(s): Supply this hand washing station with paper towels. Ensure all hand washing stations are fully equipped at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Staff belongings were kept together with food items for the public.
      • Corrective Action(s): Store all staff belongings separately from food items for the public to avoid potential contamination.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen meats were thawing at room temperature.
      • Corrective Action(s): Thaw frozen foods in a cooler at <= 4°C or under cold running water.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Holes observed on the floor underneath the wooden counter at the front area.
      • Corrective Action(s): Fix the holes.
      • Violation Score: 1
  16. Follow-Up Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temp of foods - two meat, one soup, feta cheese interenal temp > 4 (8.9) been stored >2hrs
      • Corrective Action(s): All noted foods are discarded at time of visit- NO FOOD STORAGE till the unit is fixed and confirmed.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler temp 8-10 oC
      • Corrective Action(s): Repair to maintain temp of 4 or less
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Coca cola cooler -no thermometer - prep cooler thermometer not accurate
      • Corrective Action(s): Provide accurate thermometer for coca cola and replace the one in prep cooler
      • Violation Score: 1
  19. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Noted several expired milk, cream , half and half in Pepsi cooler
      • Corrective Action(s): Discard any expired foods.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold PHI in sandwich cooler -internal temp rice 9.9 oC , mix cream spinach 8.9 oC been stored more then 2 hrs
      • Corrective Action(s): All PHF temp abused foods to be discarded immediately -done at time of visit
      • * Any other PHF foods that been stored in this cooler <2 hrs to be transferred to the walk-in cooler
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Noted several house flies.
      • Corrective Action(s): Control the flies - keep door close - provide light traps not near the food contact surface
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sandwich cooler temp measured 8-14 oC
      • Corrective Action(s): Repair the cooler to provide temp of <4 oC -do not any PHF in this cooler till temp is = < 4oC
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions

  21. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The three comp sink not organized, dirty dishware noted in two sinks indicating improper manual dishwashing.
      • Corrective Action(s): Label the three sinks with wash-rinse-sanitize and follow the 4 steps of manual dishwashing.
      • A violation ticket will be issued.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: A pot was stored in the hand washing station in the back.
      • -hand washing sink is purchased but not installed yet.
      • Corrective Action(s): Hand washing station is to be accessible at all time. Violation ticket will be considered.
      • Install the hand washing sink.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Not enough effort is made same as routine
      • Corrective Action(s): A through/deep cleaning is required for the entire facility
      • Violation Score: 15
  22. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Temp of hot foods 44 oC -
      • Corrective Action(s): Keep all hot foods at or above >60 oC at all time. Discard any temp abused foods.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: wiping cloths noted in sink and bucket without sanitizer.
      • Corrective Action(s): keep a bucket of fresh sanitizer at each food prep area and keep all clean wiping rags inside the solution at all time.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Noted dirty dishes in both 2 comp sink and three comp sinks.
      • Corrective Action(s): Ensure to follow proper 4 steps of manual dishwashing as per the sign.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing sink in the back kitchen was not accessible at time of visit.
      • Front 2 compartment sink- both sink was occupied with dirty dishware- install a hand washing sink as discussed in initial inspection.
      • Corrective Action(s): Handwashing sink to be accessible at all time.
      • -Install a handwashing sink in the front.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted in the facility -flooring, sinks, under sinks and behind equipment.
      • Corrective Action(s): Clean the whole facility.
      • Violation Score: 9
  23. Routine Inspection

    0 infractions

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