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MyeongSung BBQ

100 - 1150 Austin Ave, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

MyeongSung BBQ has been inspected 7 times by Fraser Health Authority since June 5, 2024. The most recent inspection, on August 6, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene 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 2 times across 2 separate inspections, most recently on January 13, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 6, 2026. 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 once on January 13, 2026. 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.

7 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. Handsink in the dishwashing area is broken and leaking. This sink is currently not in use.
      • 2. Handwahing sink in kitchen was blocked. A big bin, strainer was stored inside the handsink.
      • Handsinks must be accessible and available to use at all times to facilitate proper handwashing.
      • Corrective Action(s): 1. Operator to repair the handwashing sink and ensure it is operational to be used by staff.
      • 2. Staff moved the bin, strainer from the handsink during inspection.
      • - Do not use the hadwashing sink to wash noodles. Use the prep sink for all prep related tasks.
      • Date to be corrected by: July 20, 2026
      • Violation Score: 15
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • The high temperature dishwasher had no liquid soap being dispensed into the machine, as the bucket was empty (and the alarm was sounding). The dishes were not being washed correctly to remove food and grease.
      • Corrective Action(s):
      • Immediately hook up a full bucket of liquid soap to the dishwasher so the machine can properly clean dishes. During the inspection, removed the empty bucket and hooked up a full bucket of soap to the dishwasher.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) The handwashing sink in the dishwashing area, had a large garbage can placed infront of the sink,making it inaccessible to use. This has been mentioned in previous inspection.
      • 2) There was no liquid soap found adjacent to the handwashing sink in the dishwashing area, thereby staff are unable to wash their hands correctly.
      • Corrective Action(s):
      • 1) Immediately remove the garbage can so it doesn't block the use of the handwashing sink. Inform all staff not to put the garbage can infront of the handwashing sink. During the inspection, the garbage can was moved and the handwashing sink was accessible.
      • 2) Immediately place a full, liquid soap dispenser by the handwashing sink in the dishwashing area. During the inspection, a full liquid soap dispenser was placed at the handwashing sink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • Clean food containers (lids and containers) are being stored under the prep table, on the grease interceptor, beside the dishwasher. Dirty water from the dishwasher is dripping and spraying on the clean containers and making them dirty again.
      • Corrective Action(s):
      • - Immediately wash and sanitize the food containers again, and store in a dry, clean area away from dirty water and chemicals/cleaners. During the inspection, staff placed the food containers thru the dishwasher and stored on upper shelves on the wall.
      • - Immediately stop storing clean food containers under the prep table, ONLY store chemicals (soap, cleaners, etc.) under the prep table by the grease interceptor.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • The high temperature dishwasher had a final rinse cycle temperature of 64.6C at the plate's surface as per max/min thermometer. The dishes are NOT being sanitized and germs are not being killed, as the temperature is too low.
      • Corrective Action(s):
      • - Manually sanitize the dishes using a bleach and water dip, and then air dry. Mix 1Tbsp of bleach with 4 Litres of hot water.
      • - Call a company to repair the dishwasher so the rinse cycle water temperature is above 72C at the plate's surface (above 85C at the booster).
      • - Use disposable, single-use items as much as possible to minimize the amount of dishes to be manually washed and sanitized.
      • **Correction date: Today**
      • Violation Score: 15
  7. Follow-Up Inspection

    0 infractions

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