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Minoo Bakery

117 - 2918 Glen Dr, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Minoo Bakery has been inspected 8 times by Fraser Health Authority since March 12, 2024. The most recent inspection, on October 2, 2026, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 3 times across 3 separate inspections, most recently on September 28, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 once on September 28, 2026. For example: 304 - Premises not free of pests [s. 26(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 August 19, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 February 19, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 July 31, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

8 inspections

  1. Follow-Up Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Floor in kitchen need repair - tiles are missing or broken
      • Corrective Action(s): Repair to provide smooth cleanable flooring
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Better cleaning is required for around the corner, and staff washroom
      • Corrective Action(s): Deep clean
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No bleach noted - wiping rags on counter
      • Corrective Action(s): Provide bleach immediately - owner brought bleach at time of visit
      • -Ensure all wiping rags are stored inside bleach solution 100 ppm
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Paper towel dispenser was empty in kitchen also a garbage bag blocking the sink
      • Corrective Action(s): Refill the dispenser and ensure access to the sink is open at all time
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies are noted in kitchen and some foods
      • Corrective Action(s): Discarded all contaminated foods - ensure to install flies traps in kitchen not near food or food contact surfaces
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted in kitchen including shelving units, inside walk in freezer, walls, ceiling, exhaust hood floor throughout
      • Corrective Action(s): Deep cleaning and sanitize
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Temp of walk in cooler is out of range - 8-9 oC
      • Corrective Action(s): Repair the walk in cooler to provide temperature <4 oC at all time
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Noted wiping rags on counters and being used to wipe knives too
      • Corrective Action(s): - Keep wiping rags in bleach solution, do not use wiping rags to wipe knives - use paper towel or use moist ( bleach solution) clean towel each time.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted cups /plates being washed in hand washing sink in front
      • Corrective Action(s): - All dishware to be washed at 3 comp sink in the back
      • -Single use items to be used to serve to customers
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Noted ice scoop inside ice bucket in chest freezer in front
      • - Noted food containers and bags stored directly on the floor in walk in cooler and kitchen
      • Corrective Action(s): -Store ice scoop in a clean container out of ice
      • -Store all food containers and bags on shelving with minimum 6" clearance from floor
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: -Clutter noted in kitchen, stuff stored directly on floor or on shelving that does not have enough clearance from the floor
      • Corrective Action(s): - Store all products on shelving with clearance of minimum 6" off of the floor to aid cleaning and prevent harboring for pests
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted in kitchen, behind/under beside equipment, floor, under shelving, under 3 comp sink
      • Corrective Action(s): -Deep clean the entire facility
      • Violation Score: 3
  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: Temp of milk, egg 11-13 oC in walk in cooler ( sealed and open milk jug are tested and previously forzen egg liquid)
      • Corrective Action(s): - Discard all potentially hazardous foods in walk in cooler ( Ie: Milk, eggs, cheese ......)
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted dishware in all 3 sinks and a cover is noted on top of the third sink being used as drying rack
      • Corrective Action(s): - Organize the 3 sinks Label the sinks as :
      • 1- Wash 2- Rinse 3- Sanitize
      • 4- Air dry on drying racks
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in cooler temp is 10 oC -13 oC
      • Corrective Action(s): Repair the cooler to provide temp between =< 4 oC
      • Violation Score: 9
  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel at hand washing sink
      • Corrective Action(s): Provide paper towel at all hand washing sink at all
      • Violation Score: 5
  8. Routine Inspection

    0 infractions

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