New Pacific Supermarket - Hot Kitchen

1056 - 1163 Pinetree Way, Coquitlam · Restaurant

19 inspections

Follow-Up InspectionJun 20, 2025
0 infractions
Routine InspectionJun 16, 2025
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
Routine InspectionJul 23, 2024
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
Routine InspectionApr 23, 2024
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
Routine InspectionOct 11, 2023
0 infractions
Routine InspectionApr 27, 2023
0 infractions
Follow-Up InspectionMar 20, 2023
0 infractions
Routine InspectionFeb 14, 2023
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
Routine InspectionSep 29, 2022
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
Follow-Up InspectionMar 3, 2022
0 infractions
Routine InspectionFeb 17, 2022
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
Routine InspectionMar 11, 2020
0 infractions
Routine InspectionSep 24, 2019
0 infractions
Follow-Up InspectionMar 18, 2019
0 infractions
Routine InspectionFeb 11, 2019
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
Routine InspectionAug 13, 2018
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
Follow-Up InspectionMar 19, 2018
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
Routine InspectionMar 19, 2018
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
Routine InspectionJul 27, 2017
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