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New Pacific Supermarket - Hot Kitchen

1056 - 1163 Pinetree Way, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

New Pacific Supermarket - Hot Kitchen has been inspected 21 times by Fraser Health Authority since July 27, 2017. The most recent inspection, on June 1, 2026, found no infractions.

9 of 21 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: Food temperature control, Cleaning and sanitizing 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.

  • 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 7 times across 7 separate inspections, most recently on May 28, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 April 23, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 February 14, 2023. 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 once on May 28, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 6 times across 6 separate inspections, most recently on June 16, 2025. 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.

21 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) BBQ meats hot holding unit observed with the door wide open.
      • 2) Hot food items observed sitting at room temperature.
      • Corrective Action(s): 1) Ensure staff are closing the unit when not serving foods so foods can retain 60C or higher.
      • Date to be corrected by: immediately
      • 2) Ensure that hot food items are stored under hot holding units that can help retain the food temperature to be at 60C or higher or cool them down and store in the coolers at 4C or below.
      • Date to be corrected by: immediately
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoop observed in room temperature water.
      • Corrective Action(s): Ensure utensils like rice scoops are stored in clean, dry containers or in ice and refilled prior to ice melting.
      • Date to be corrected by: immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No bleach sanitizer is found at the three compartment sink or on site. Operator notified the bleach container is stored in the back produce storage area.
      • Corrective Action(s): Ensure that your utensils, equipment and countertops are sanitized with bleach sanitizer at 100-200 ppm chlorine.
      • Date to be corrected by: Today
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwashing basin in the back cook line full of utensils and no soap was found.
      • Corrective Action(s): Ensure the handwashing sink is used ONLY for handwashing and all dirty utensils are placed in the three compartment sink.
      • Date to be corrected by: immediately
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing basin observed dry and had paper towel inside the basin at the time of inspection.
      • Corrective Action(s): Ensure staff are properly washing their hands and switching out of gloves after each action. Staff cannot rely on wearing gloves and not washing hands in between.
      • Date to be corrected by: Today
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the corner where the extra dry storage products are stored in front of the emergency exit corner.
      • Corrective Action(s): Ensure to clean and sanitize all areas with rodent droppings using 1 parts bleach to 10 parts water. Do not dry sweep or use vaccuums. Ensure all food products are stored in pest proof containers.
      • Date to corrected by: Today
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Bags of rice and sugar are left outside the service area.
      • Corrective Action(s): Leaving these food items out can leave them prone to pest contamination if they are not placed in pest-proof containers. Ensure to place foods in pest proof containers or in the dry storage shelf.
      • Date to be corrected by: Today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Walk-in cooler observed with significant filth acculumation and has pits in the concrete that hold water.
      • 2) Fume hood observed with significant soot and grease acculumation.
      • Corrective Action(s): 1) Ensure to clean the walk-in cooler storage shelves and create action plan to repave the floor.
      • Date to be corrected by: Today
      • 2) Ensure to clean and sanitie the fume hood panels so it does not create a fire hazard and accumulates grease.
      • Date to be corrected by: Today
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -Food/oil build up is present in back kitchen area under the stove/frying area, and also on the fume hoods
      • Corrective Action(s): -Ensure daily cleaning occurs to remove oil/food debris, as this becomes a fire hazard and is a source of food for pests. Clean this area today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -Dedicated hand sink for the kitchen has no cold water supply. All hand sinks require hot and cold running water
      • Corrective Action(s): -Supply cold water to this handsink by June 17, 2025. Use the near by meat department hand sink temporarily until this hand sink if fixed.
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometer available in the front warmer is broken.
      • Corrective Action(s): Replace the thermometer to monitor the warmer temperature.
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach spray bottle had 0ppm chlorine measured. Staff to remake the solution before operation.
      • Corrective Action(s): Ensure to prepare a fresh sanitizer solution every 2 weeks (1/2 tsp of bleach per 1L of water). Have all prep surfaces sanitized using the newly prepared solution prior to operation.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require attention:
      • - front sushi cooler being used as a storage unit
      • - small prep room in the corner
      • Corrective Action(s): Declutter and reorganize the above areas. Remove any items that are no longer in use.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle had <100ppm chlorine measured at this time. Staff was advised to add more chlorine to make it 200ppm at this time.
      • Corrective Action(s): Ensure to add 1/2 of bleach per 1 of water at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat stored above and beside vegetables in walk-in cooler. BBQ meats hung on a metal rod touching the wall and storage unit/container stored nearby.
      • Corrective Action(s): Rearrange the walk-in cooler so that all raw meat/seafood are stored below and away from vegetables. Ensure BBQ meats are stored protected from contamination as well.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometer was missing in the BBQ meat display case.
      • Corrective Action(s): Ensure to have a thermometer in the unit and monitor the temperature throughout the day.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Kitchen staff's Foodsafe level 1 certificate was expired.
      • Corrective Action(s): Ensure to have the staff register for Foodsafe level 1 or equivalent and notify the health inspector.
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot buffet table operating at ~54'C. Staff had adjusted the temperature to above 60'C at the time of the inspection.
      • Corrective Action(s): Repeated violation for storing hot potentially hazardous food below 60'C. As per progressive enforcement, failure to comply in future inspection(s) will result in further enforcement action (i.e. issuance of Order/Violation Ticket).
      • Violation Score: 15
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): BBQ meat display case at 51'C. Staff had adjusted the unit to above 60'C at the time of the inspection.
      • Corrective Action(s): Ensure to have the unit operating at 60'C or above at all times. Any cooked food stored in the danger zone (20'C-60'C) for more than 2 hours must be discarded.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station available in kitchen was blocked with a tray. Adjacent sink had its knobs removed. Staff had put the knobs back and removed the tray at the time of the inspection.
      • Corrective Action(s): Ensure to have the handwash station free of obstruction and adequately supplied with liquid soap, paper towels and hot/cold running water at all times. DO NOT remove knobs. DO NOT block the sink. Staff should be washing hands after each possible contamination.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: 1) A designated handwash station for the front serving station removed.
      • 2) 3-compartment dishwashing sink being utilized as a prep sink. Currently staff are using the dishwashing sink available in meat department.
      • Corrective Action(s): Ensure to have a designated handwashing station available for the front serving station as discussed. 3-compartment sink available in kitchen should be utilized as the dishwashing sink.
      • Violation Score: 3
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Blue packaging materials were being saved to be reused to cover food in walk-in cooler.
      • 2) 3 large cooked meats hung inside of the walk-in cooler, directly touching the wall.
      • Corrective Action(s): Discard all used packaging materials. DO NOT reuse these to cover food. Ensure to have a designated hanging station for meats inside the walk-in cooler and have them stored in a sanitary manner at all times.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Major reorganization/cleaning is required in the following areas:
      • - Walk-in cooler
      • - Cooking station (floors underneath/behind large equipment)
      • - BBQ station in kitchen
      • Corrective Action(s): Ensure to have entire kitchen reorganized/cleaned as discussed at this time of the inspection.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Facility was using a handwashing station and dishwashing sink available in the meat department.
      • Corrective Action(s): Front serving station requires to have a designated handwashing station. Ensure to use 3 compartment sink available in kitchen for manual dishwashing, not for food prep.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Surfaces (floors, walls, ceilings) throughout the cooking area and inside walk-in cooler are soiled with grease/fats
      • Corrective Action(s): Deep-clean the entire hot-kitchen area. Deep-cleaning must be performed more frequently to ensure food safety in the cooking room.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ceiling tiles in the hot kitchen are soiled and grease-laden.
      • Exhaust ventilation in the hot kitchen is overdue for cleaning/servicing (Due date was Jan.20th, 2019)
      • Corrective Action(s): Replace the ceiling tiles after deep-cleaning the hot kitchen area and servicing the exhaust vents.
      • Violation Score: 3
  18. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temperature of steam table was insufficient at time of inspection (~40 C). Water level in the steam table was also low
      • Corrective Action(s): Operator instructed employee to add boiling water to the steam table and increase the temperature dial of the unit.
      • *Ensure to keep the temperature dial high-enough to maintain food inserts at 60C/140F at all times. Temperature dial of the steam table should be higher than 140F to compensate for heat loss in the unit.
      • Violation Score:
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation of the hot kitchen meat cooking area needs improvement. Grease/oil accumulation noted on surfaces throughout the cooking room.
      • Corrective Action(s): Obtain a commercial, food-grade degreasing chemical to use in the room. Increase professional cleaning frequency to every 3 months, or more frequently if necessary.
      • Violation Score: 9
  19. Follow-Up Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food in hot holding cabinet did not reach 60C; water in display cabinet reached 60C
      • Corrective Action(s): Increase water levels so that foods in bus pans are able to reach 60C. One vegetable dish and two meat dishes were discarded at the time of inspection.
      • Foods in BBQ hot holding cabinet reached 60C.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff in the hot kitchen area has FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): Ensure that at least one staff member has FOODSAFE Level 1 or equivalent at all times.
      • Violation Score: 1
  20. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation:
      • 1) Ambient temperature of BBQ hot holding cabinet was 40C
      • 2) Other hot holding display cabinet measured 21C
      • Corrective Action(s):
      • 1) Temperature turned up; staff stated that he was not the usual employee in this area and accidentally turned the knob in the wrong direction.
      • 2) Water in the hot holding unit measured 21C. Operator to boil water and pour into unit. All three dishes (rest of display empty) must be re-heated to 74C before hot holding at 60C.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sanitizer bottle measured 0ppm chlorine.
      • Corrective Action(s): A 100-200ppm chlorine solution must be available at all times. Ensure that this solution is made fresh daily. Use a solution of 5mL unscented household bleach in 2.5L of water. Staff made sanitizer at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Plastic cover missing from lights in the back kitchen area.
      • Corrective Action(s): Replace plastic cover, or purchase lights with protective sleeves to prevent any broken glass from contaminating food prepared in this area.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation of hot kitchen area is poor. Siginificant grease build-up.
      • Corrective Action(s): Clean behind/beneath/between equipment as per your sanitation plan.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff member does not have FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): At least one staff member working in the hot kitchen area must have FOODSAFE Level 1 or equivalent.
      • Violation Score: 1
  21. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -Significant amount of soil/debris noted underneath table w/ hand-sink in the corner of the hot kitchen
      • Corrective Action(s): -Clean and sanitize the floor area underneath the table
      • Violation Score: 3

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