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Neptune Seafood Restaurant / Neptune Noodle Bar

1046 - 2929 Barnet Hwy, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Neptune Seafood Restaurant / Neptune Noodle Bar has been inspected 11 times by Fraser Health Authority since September 1, 2022. The most recent inspection, on September 15, 2026, found no infractions.

3 of 11 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, Cleaning and sanitizing and Pests.

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 5 times across 5 separate inspections, most recently on September 15, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 15, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 July 29, 2025. For example: 304 - Premises not free of pests [s. 26(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 September 1, 2022. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 September 1, 2022. For example: 312 - Items not required for food premises operation being stored on the premises [s. 18]

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.

11 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The dishwasher was not dispensing chlorine sanitizer onto the dishes after multiple runs. The manager tried to prime the machine, but the chlorine was not being pumped. Chlorine sanitizer at a minimum of 50ppm is required to destory pathogens on the dish surfaces.
      • Corrective Action(s): - Immediately stop using the dishwasher.
      • - Only use the clean dishes that are in the hallway containers.
      • - The manager called the repair technician during the inspection.
      • - Repair the dishwasher so it dispenses 50-100 ppm chlorine residual
      • - Contact the EHO once it is repaired. Date to be corrected by: Immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. The utensils for cooking the noodles (chopsticks), and scooping the cooked rice (spoons) were being stored in room temperature, cloudy water. Storing utensils for cooked food in room temperature water allows pathogens to develop and contaminate the food.
      • 2. The scoop handles, as well as bowls being used scoops, were being stored directly in the dry food product, which can contaminate the food.
      • Corrective Action(s): 1. The operator discarded the cloudy water, and added ice water. Do not store utensils for handling food at room temperature. Ensure these utensils are fully submerged in ice at 4 degrees Celsius or below, and when the ice melts, add more ice. Or, ensure that the utensils are washed and sanitized every 2 hours.
      • 2. The operator removed the bowl from the dry storage products, and moved the handles outside the dry food. Do not use bowls as scoops, as there is no designated handle, so the entire edge can contaminate the food. For the scoop handles, the scoop part can be inside the food, but the handle has to be outside the food.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1. Flies were observed in the back kitchen area. Flies can carry pathogens on their bodies, and directly contaminate food and food contact surfaces.
      • 2. An accumulation of rodent droppings were observed in the electrical room, around the boiler, and on top of container next to the boiler.
      • Corrective Action(s): 1. Continue to place fly traps throughout the premises. Do not use insecticide spray unless it is stated that it is safe for food service establishments. Follow the pest management company's instructions for fly prevention.
      • 2. Clean all rodent droppings by soaking the droppings in a bleach solution (1 part bleach to 9 parts water), before wiping away the droppings. Monitor the areas for new droppings, and if more droppings appear, contact the pest management company. Date to be corrected by: Immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and grease debris has accumulated
      • - under the shelving across from the dishwashing area
      • - on the floor in the dishwashing area
      • - under the grill line and fryers
      • - on the knife block
      • - on the sides of equipment (ex: the side of the fryer)
      • The piping and floor next to the live seafood tank has mold and water accumulation. Debris accumulation can attract and help pests to survive within the facility.
      • Corrective Action(s): Thoroughly clean throughout the premises, including the areas listed above, to remove all debris accumulation. Date to be corrected by: September 17, 2026
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The dishwasher was not able to dispense at least 50 ppm chlorine sanitizer during rinse cycle, after multiple runs and priming the machine. Sanitizer is required to destory pathogens on the dishes.
      • Corrective Action(s): - Do use the machine.
      • - The manager contacted a repair technician during the inspection.
      • - Repair the dishwasher so it is able to dispense at least 50 ppm chlorine sanitizer. Date to be corrected by: Immediately
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): The foam lids for the seafood delivery were being used to block the water from the live seafood tank from spraying out, and was visually contaminated. Cardboard was being used to cover containers on some shelving units. These are single use items that have to be discarded once contaminated, and are not designed to be washed.
      • Corrective Action(s): The manager discarded the foam and cardboard during the inspection. Do not use single use items for than once, and discard the items once they are contaminated.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Noted some rodent dropping under/behind equipment on floor
      • Noted some flies and fruit flies in kitchen
      • Corrective Action(s): -Clean and monitor
      • -Discuss with pest control to install light traps ( not near food or food prep areas)
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Too much stuff/buckets etc noted in storage room and part of kitchen
      • Corrective Action(s): Discard extra stuff or store all on shelving to aid cleaning and pest control
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Too much grease and food derbies noted under deep fryers and cooking equipment
      • Corrective Action(s): Deep clean the area
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Water leak noted around dump sink in front beside live tank and inside one of the cooler in kitchen near the live tank
      • Corrective Action(s): -Fix all water leak
      • Violation Score: 3
  4. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Still rodent dropping noted in some areas
      • Corrective Action(s): -Clean sanitize all rodent dropping
      • Increase pest control service to at least once per week.
      • Violation Score: 15
  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: - Chopping boards (wooden) is dirty and bad condition/racks and food debris noted
      • - Mold noted inside ice machine
      • - Poor cleaning and sanitation noted for inside majority of coolers - including walk in coolers
      • Corrective Action(s): - Wooden chopping board to be sanded/and sealed to provide smooth surface to aid cleaning and sanitation- in meantime use proper cutting boards
      • - Drain clean and sanitize the ice machine
      • - Deep clean inside/outside all coolers /walk in cooler including shelving -racks
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Majority of foods are either not covered or directly stored on the floor in walk in cooler and walk in freezer, also in other coolers
      • -Raw animal origin foods ( raw chicken, meat, shrimp) noted stored above sauces/cooked foods or veg
      • -Food Containers were dirty dirty bucket and lid) in walk in cooler and kitchen
      • -Mold noted inside lid ( ice making part) of ice machine
      • Corrective Action(s): - Foods to be in covered containers in all coolers and freezers, all food containers to be stored off of floor on shelving unit
      • - Raw animal origin foods to be stored on lower shelf away from cooked foods/or ready to eat products
      • - Food containers should be cleaned and sanitized
      • -Discard all ice which are potentially contaminated with mold
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping noted in several areas-under shelving, on floor /corners, on shelving units, on top of some containers
      • Corrective Action(s): -Use proper process to clean all dropping ( use mask and gloves) - use bleach solution to sanitize all contaminated areas
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Buckets, baskets, food containers, boxes noted on the floor- too much clutters providing hiding/breeding for pests
      • Corrective Action(s): - Store all on shelving at least 6 inches off of the floor
      • -Identify any point of entry for rodents and seal them
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning and sanitation is noted in kitchen, storage area, all sinks ( even hand washing sinks), under/behind beside all equipment, ventilation hoods
      • Corrective Action(s): Deep clean the entire facility
      • Violation Score: 15
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Raw meat noted on top shelf and beside cooked- ready to eat products in several coolers including wall in cooler
      • -Food containers noted to be stored directly on the floor in walk in cooler
      • -Food noted without cover in coolers
      • Corrective Action(s): - All raw meat - fish- poultry to be store in lower shelf or designate on whole shelving unit for ONLY raw animal products
      • -Store all products on shelving unit at least 6 inches off of the floor
      • -Cover all food products at all time
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: -Rodent dropping noted in several areas mostly behind-under equipment and along the floor
      • -House files and fruit flies noted in kitchen
      • Corrective Action(s): - Clean and put more monitoring devices
      • - Discuss with pest control company to rectify the issue
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Still raw meat noted above cooked/ready to eat foods
      • -Still food containers noted not cleaned ( food buckets)
      • -Still food containers noted stored directly on floor in walk in cooler and kitchen
      • Corrective Action(s): -Same as routine inspection (look at the action required)
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: -Rodent dropping noted
      • Corrective Action(s): -Clean and put more monitoring devices
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: -still noted a lot of garbage, stuff on the floor in storage room and around the kitchen
      • Corrective Action(s): -All stuff to be stored off of the floor
      • -Discard items that are not used on daily operation to have more space
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -A bit of cleaning done but not fully
      • Corrective Action(s): - Deep cleaning for the entire facility is required including ( walls, floor, sinks, under all equipment, all shelving units, inside outside of all coolers, all shelving inside walk in cooler ......)
      • Violation Score: 15
  10. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: -Noted dirty wiping rags on counter and food prep
      • -sanitizer bucket was full of grease and food derbies
      • Corrective Action(s): -Wiping rags to be washed and store in sanitizer between uses
      • -Sanitizer to be changed anytime it is cloudy and has grease or food derbies- wiping rags to be rinsed before storing in the bucket
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: -No sanitizer detected from glass washer (two run)
      • -Bucket of sauces noted filthy- lid full of dirts
      • Corrective Action(s): -Repair so that at least 50-100 ppm chlorine residue detected at rinse cycle in the meantime Sanitize all glass ware by soaking in bleach solution for 2 minutes or run through the main dishwasher in kitchen
      • -All food buckets must be clean and free of any dirts
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed an employee wiping gloves with a rag instead or washing hands and changing gloves
      • Corrective Action(s): -Food handlers to wash their hands and change gloves after any contamination
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Foods are not covered fully in coolers, freezers, raw meat , fish and chicken stored above and near veg and cooked/ready to eat products
      • -Noted food containers are stacked on top of each others without barrier
      • -Food containers are stored directly on the floor
      • -Opened can of foods noted in cooler with plastic wraps
      • -Ice scoop noted inside ice machine with handle touching
      • Corrective Action(s): -All foods to be fully covered in coolers and freezers, store all raw meat, fish, chicken in lower shelf and away from cooked/ready to eat products in ALL COOLERS
      • -Do not stack food containers on top of each other without barrier ( if it has a lid you may)
      • -All food containers including buckets to be on shelving off of the floor ( at least 6")
      • -After opening a can- transfer food in a food grade container with lid
      • -Store ice scoop in a clean container outside of ice machine( do not use the holder - not working )
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping mixed with dirt noted
      • Corrective Action(s): -Clean and put more monitoring devices ( sticky traps and snaps traps)
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: - Clutter noted in the storage area , shelving units are very close to floor
      • Corrective Action(s): -The lowest shelving unit must be at least 6 " off of the floor
      • - Organize the whole facility to minimize harboring/breeding area for pests
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted in entire facility including flooring , walls, counter, behind/beside and under all equipment and shelving units , cooking equipment , ventilation hoods, inside and outside all cooler, all shelving units, under sinks.....
      • Corrective Action(s): -Deep clean the entire facility
      • Violation Score: 15
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Noted some items that are not used in daily operation, some garbage, old buckets ...
      • Corrective Action(s): -Discard to have more room
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): cut vegetables stored at room temperature (22.1C). All cut vegetables must be stored at <4C or time tracked to be discarded every 2 hours when placed at room temperature. Operator prepared vegetables 30 min ago. Operator added ice to vegetables tested at <4C after 30 min.
      • Corrective Action(s):
      • Violation Score: 5
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Baskets of dishware being stored on the ground. Operator indicated that these dishware currently not being used
      • Corrective Action(s): Remove all items not required for food premise
      • Date to be corrected by: Sep 2nd, 2022
      • Violation Score: 3

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