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On & Off Kitchen + Bar

15 - 2662 Austin Ave, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

On & Off Kitchen + Bar has been inspected 6 times by Fraser Health Authority since June 25, 2024. The most recent inspection, on July 23, 2026, recorded 2 infractions.

2 of 6 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: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on July 23, 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 once on July 23, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 June 19, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 19, 2025. For example: 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]

  • 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 November 25, 2024. 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.

6 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One of the two sanitizer spray bottles by the bar area had chlorine residual of 0ppm.
      • Corrective Action(s): Staff made the new sanitizer solution which measured at 100 ppm chlorine dueing the inspection.
      • Date to be corrected by: Immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Uncovered personal drink cups were observed in the food prep area stored beside the food items. The drinks may spill and contaminate the food items.
      • Corrective Action(s): Staff moved the drinks away from the food storage/prep areas during inspection.
      • Date to be corrected by: Immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Buildup of dust observed on the fan covers in both the walk-in coolers.
      • Food debris and grease accumulation was observed on the countertop below the burners.
      • Corrective Action(s): Operator to clean and sanitize the abve mentioned areas and ensure that the food premises is maintained in sanitary condition.
      • Date to be correcetd by: Immediately
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The door handle of the 2-door display cooler in kitchen was broken and secured with celar scotch tape which was unsanitary. Scotch tape is making the door handle area hard to clean.
      • Corrective Action(s): Operator to remove the scotch tape and fix the door handle to ensure it is easily cleanable, smooth and durable.
      • Date to be corrected by: Immediately
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Gaps were observed in the tiles by the oven in kitchen. Oil was observed accumulated in the gaps.
      • Gaps were observed asround the wodden floor block by the kitcehn walkway entrance door. Food debris was observed in the gap.
      • Corrective Action(s): Operator to fix the floor tiles and ensure there are no gaps and no food debris or grease are accumulating. This will ensure easy cleaning of the floor and prevent any attraction for pests.
      • Date to be cleaned by: Aug 6
      • Violation Score: 1
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • Found open tin can of black olives and condensed milk in the front bar coolers. Tin cans will start rusting once exposed to oxygen, and the rust will contaminate the food.
      • Corrective Action(s):
      • Immediately transfer the food out of the tin cans, into food grade (hard plastic, glass, stainless steel) containers with lids. During the inspection, staff transferred the food into food grade containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Minimal grease accmulating on the exhaust hood, this could drip on staff and harm them.
      • Corrective Action(s):
      • Wash the exhaust hood daily with a commercial degreaser to remove any accmulated grease.
      • **Correction date: Today**
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • The liquor walk-in-cooler is disorganized and cluttered. There is equipment and food stored on the floor in the cooler, it is difficult to move around and the floor is dirty.
      • Corrective Action(s):
      • Organize the walk-in-cooler so all food, equipment and other items are stored off the floor. This will allow proper cleaning of the floor and safe movement. Recommend placing more shelving racks in the cooler.
      • **Correction date: Jan. 330/26**
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Pre-poached eggs were being held at 30C in a hot holding unit. The temperature is too low and will allow bacteria to grow in it. Staff explained that the eggs were placed in the unit at 10am, and have been at 30C for 5 hours.
      • Corrective Action(s):
      • Immediately throw away the pre-poached eggs as they are unsafe to eat. Increase the temperature so the eggs are 60C or hotter. OR, only take out enough pre-poached eggs that will be used within 2 hours, and time stamp/use a timer so staff know when to discard the eggs. During the inspection, staff threw away the eggs. New, small batch of pre-poached eggs placed in warmer and a time stamp was used.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation:
      • Owner has failed to pay the yearly health permit fees of $250.00, which were due in April 2025. The premises does not hold a valid health permit decal.
      • Corrective Action(s):
      • Immediately pay the outstanding permit fees of $250.00. Failure to do so, will result in the closure of the premises, until full payment is received.
      • **Correction date: June 27/25**
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • Raw proteins being stored above RTE foods in the walk-in-cooler and walk-in-freezer. Raw juices could spill or drop onto foods on lower shelves and contaminate them. Patrons could become ill when they eat the contaminated RTE foods.
      • Corrective Action(s):
      • Rearrange the walk-in-cooler and walk-in-freezer, so that all raw proteins are stored separately or on the lowest shelves/racks.
      • **Correction date: Today**
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • The counter top beside the bar sink has exposed wood and is rotting away. This surface is not durable, sealed or cleanable. This will attract and breed pests as it is difficult to clean.
      • Corrective Action(s):
      • Repair or replace the counter top so it is made of a material that is smooth, level, durable, sealed, and cleanable.
      • **Correction date: Nov. 1/25**
      • Violation Score: 9
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Floor are slippery with grease; walls have food stains and grease accumulation; equipment have accumulation of grease on surfaces & handles; and floor drains have foul odors (rotting grease & food) coming from them. This will attract pests.
      • Corrective Action(s):
      • 1) Purchase "commercial" grade surface soaps, floor cleaner; degreasers; and drain cleaners.
      • 2) Wash all surfaces, floors, equipment, walls, sinks, etc. with the "commercial" grade cleaners.
      • 3) After washing, spray with bleach sanitizer to kill germs (viruses, bacteria, etc.).
      • 4) Treat and clean the floor drains to remove food and grease build-up.
      • 5) Daily cleaning and sanitizing of surfaces MUST be done every day in the kitchen and bar area.
      • **Correction date: Dec. 9/24***
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • 1) Aluminum foil covering surfaces have grease and food stains on them. Staff indicate that they are changed once a week. The accumulated grease and food will attract pests and create a fire hazard.
      • 2) Table top deep fryers found on counter top, not under the exhaust canopy. Grease-laden vapors are not being removed and this poses a fire hazard.
      • Corrective Action(s):
      • 1) Immediately remove the aluminum foil every night and clean the surface. Replace with new foil every morning. If this is not done, the use of covering surfaces (foil, saran wrap, cardboard) will NOT be allowed.
      • **Correction date: Today**
      • 2) Immediately stop using the table top deep fryers, unless they are relocated under the exhaust canopy and fire suppression system.
      • **Correction date: Today**
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • The walk-in-cooler (food) was 11C and unable to maintain 4C at all times since last week. Perisable foods relocated to a working walk-in-cooler (keg).
      • Corrective Action(s):
      • Have the walk-in-cooler (food) repaired so it can maintain food at 4C or colder at all times. The owner indicated that this will be done in the new year.
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

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