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Oz Korean Cuisine

112 - 1190 Pinetree Way, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Oz Korean Cuisine has been inspected 13 times by Fraser Health Authority since December 14, 2017. The most recent inspection, on October 8, 2026, recorded 1 infraction.

8 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction 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 3 times across 2 separate inspections, most recently on August 9, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 September 23, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 September 23, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 October 8, 2026. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

  • 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 August 9, 2024. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

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.

13 inspections

  1. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: No permit was posted at time of inspection. The operator was unable to locate the permit.
      • Corrective Action(s): Order a replacement permit through Fraser Health. Email the EHO once the order has been placed. Once the permit is delivered to the restaurant, post it in a visible area. Date to be corrected by: 1 month
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. The utensils for handling cooked food (rice scoop,and tongs for plating food) was being stored at room temperature. Storing utensils at room temperature allows pathogens to grow and develop and contaminate the food.
      • 2. The bleach sanitizer was >200 ppm in the pails. High bleach concentration being used on surfaces can contaminate the food.
      • Corrective Action(s): 1. The operator placed the utensils in the dishwasher to be washed and sanitized during the inspection. Ensure that any utensil that handles cooked foods is stored in ice, so they stay below 4 degrees Celsius. When the ice melts, add more ice
      • 2. The operator discarded some of the solution and added more water, so the sanitizer is now at 200 ppm bleach. Use chlorine test strips after making bleach sanitizer to ensure that the sanitizer is between 100-200 ppm bleach.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and grease debris has accumulated under and on the side of equipment, including the grill line and dishwashing area. Food and grease debris can attract pests to the premises.
      • Corrective Action(s): Thoroughly clean throughout the premises to remove any food and grease debris. Date to be corrected by: Immediately
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The nozzle at the 2 compartment sink, and the chest freezer lid have duct tape covering them. The chest freezer lid is also covered with another tape material that is peeling. Duct tape and the other tape are not smooth, durable, nor easily cleanable
      • Corrective Action(s): - Remove the tape from the nozzle and from the chest freezer.
      • - Repair any damage on the nozzle and chest freezer lid as needed.
      • - Ensure that all surfaces are smooth, durable, and easily cleanable. Date to be corrected by: 1 month
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The knob for the hand sink is loose.
      • Corrective Action(s): Repair the hand sink knob is it not loose. Date to be corrected by: 1 week
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: -Noted wiping rags on counter
      • -Mold is building up inside ice machine
      • Corrective Action(s): -Wiping rags to be washed and store in sanitizer solution when not in use
      • -Drain the ice machine clean and sanitize all inside
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Green onion cutter noted dirty
      • Corrective Action(s): - Disassemble and wash- sanitize the machine after use
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice bucket is stored inside ice machine touching the ice
      • Corrective Action(s): - Ice scoop/bucket is to be stored out of machine and not in contact with ice
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping noted in most areas including inside cabinet, on shelving unit, counter behind rice warmer, floor , under/behind equipment
      • Corrective Action(s): - Facility has pest control ( every 2 weeks) latest report indicated poor sanitation-
      • - Increase monitoring , cleaning, and take all garbage out at the end of day.
      • -All foods ( in soft packaging) and all clean utensils , dishware, take out containers to be in sealed bin over night
      • - All surfaces to be sanitized at the end of day and before food prep in the morning
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A lot of buckets are stored directly on the floor providing hiding places for pests
      • Corrective Action(s): All buckets/stuff are to be stored off of the floor on shelving with at least 6" clearance to aid cleaning and prevent hiding/harboring for pests
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food derbies , dirt , rodent dropping noted on floor , under /behind all equipment , counter , shelving, inside cabinet .....
      • Corrective Action(s): Clean and sanitize all noted areas.
      • Violation Score: 9
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): All potentially hazadrous foods in the broken foods temp > 19 oC
      • Corrective Action(s): Discarfd all PHF in this cooler as instructed immediately
      • Violation Score: 25
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Lighting is not enough in kitchen and food storage areas, back hallway
      • Corrective Action(s): Increase lighting for any area where foods are being handled or stored
      • Violation Score: 5
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping note in several areas
      • Corrective Action(s): - Pest control service is required- hire a professional pest control company to do a full assessment of the facility and rectify it - minimum
      • - Clean the facility
      • -Store all products on shelving with 6 " off of floor to aid cleaning and pest control
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted in whole facility including inside coolers , freezers, doors , floors, under/behind equipment - storage room hall way in back
      • Corrective Action(s): -Deep clean the whole facility
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Temp of domestic cooler ( two door - freezer on top and cooler down) in hall way across washroom is 11 oC
      • Corrective Action(s): - Repair the cooler do not store any PHF foods till temp is =< 4 oC and verified
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): -Wiping rags noted on counter.
      • - No sanitizer in spray bottle
      • Corrective Action(s): -Rinse and store wiping cloths in a sanitizer bucket at all time.
      • - Bleach solution or any sanitizer must be made first thing in the morning before any food prep
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Rice cooker is stored beside hand washing sink. blocking it.
      • Corrective Action(s): Do not store anything near handwashing sink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Raw meat are stored above veg and cooked foods in most coolers.
      • -Foods are not fully covered in coolers
      • Corrective Action(s): -Store raw meat/fish, poultry any raw animal origin foods in lower shelf away from cooked and ready to eat products.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted in entire facility : inside coolers , freezers, door handles of all coolers, floor, under/behind equipment, ceiling panels ...
      • Corrective Action(s): Deep clean the entire facility.
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottle for bleach solution is not labeled
      • Corrective Action(s): Label it.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Lighting is not enough in storage and kitchen.
      • Corrective Action(s): Provide more lighting to aid cleaning and monitoring for any pest activity.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. cut vegetables and radish stored at 24C
      • 2.cooked beef tested at 17C
      • 3. Raw fish tested at 8C
      • All potentially hazardous food must be stored <4C. Operator indicated all food were brought out less than 1 hour ago. Move all items back to working cooler
      • Corrective Action(s):
      • Violation Score: 25
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw fish thawed at room temperature. All food must be thawed using appropriate methods. Moved raw fish back to the fridge as it has been out for less than 2 hours
      • Corrective Action(s):
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food debris throughout the kitchen:
      • 1. large debris build up underneath the prep coolers and along the walls of the prep room.
      • 2. build up of food debris on all prep coolers and refrigeration units and in crevices of fridge door and inside the unit
      • 3.accumulation of grease along the walls of th kitchen stove and underneath the stove as well as along the walls
      • 4. build up behind the dishwasher
      • 5.debris build up behind ice machine
      • Corrective Action(s): clean all listed area.
      • date to be corrected by: immediately
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sauce fridge at the front tested to be 7.7C using probe thermometer. Fridge was holding preped salad made 2 hours ago.
      • Corrective Action(s): Move all PHF to working cooler and repair the fridge to hold <4C.
      • Date to be corrected by: Immediately
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: All refrigeration units lacks thermometer. Thermometers are required to monitor temperature to ensure units are working
      • Corrective Action(s): Purchase thermometer for all units.
      • Date to be corrected by: Immediately.
      • Violation Score: 1
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator has expired foodsafe certificate. Operator must have food safe staff on site to operate
      • Corrective Action(s): Obtain an up to date certificate.
      • Violation Score: 1
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

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