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Parkwood Manor

1142 Dufferin St, Coquitlam · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Parkwood Manor has been inspected 6 times by Fraser Health Authority since October 7, 2024. The most recent inspection, on October 6, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 3 times across 3 separate inspections, most recently on September 29, 2026. For example: 304 - Premises not free of pests [s. 26(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 September 29, 2026. 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 once on February 18, 2026. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • 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 May 26, 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.

6 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 (CORRECTED DURING INSPECTION): 1. The dishwasher was not dispensing chlorine sanitizer that could be detected at plate level using chlorine test strips. The dishwasher was run a multiple times, but no chlorine was being dispensed.
      • 2. The staff were mixing the sink and surface sanitizer with the detergent. Sanitizer is required for both the dishwasher and the food counters to destory pathogens.
      • Corrective Action(s): 1. Do not use the dishwasher.
      • - The operator contacted the dishwasher maintainence company to repair the dishwasher so it dispenses a minimum of 50ppm chlorine residual at plate level.
      • - In the meanwhile, use the 3-compartment sink method for manual ware washing.
      • - Follow the manual ware washing poster for instructions on how to wash, rinse, and sanitize the dishes. For sanitizing, use a bleach solution of 100ppm to sanitize the dishes for at least 30 seconds.
      • - Do not use the sink and surface sanitizer, make the bleach sanitizer.
      • - Alternatively, use single-use, disposable equipment for food service. Or use the dishwasher to wash the dishes and equipment, and sanitize in the 3 compartment sink.
      • 2. The staff discarded the solution and rinsed the containers. The staff dispensed only sink and surface sanitizer into the containers at the correct concentration of 2.11-4.30 mL/L
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The hand sink in the kitchen did not have liquid soap available, so employees were unable to wash their hands properly
      • Corrective Action(s): The operator replaced the hand soap during the inspection, and liquid hand soap is now available.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies were noted under the prep sink, and in the dry storage areas. Flies can directly contaminate food and food contact surfaces by carrying pathogens on their legs and body.
      • Corrective Action(s): - Clean all food debris and pooling water to remove any source that can help the flies to survive within the establishment.
      • - Contact the pest control company to place traps in the premises
      • - Monitor the areas for if the number of flies is increasing. Date to be corrected by: 2 weeks
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Food debris and pooling water has accumulated in the following areas: under the prep sink, under the reach-in coolers, on the knife block, on the can opener, under the shelving in the dry storage, and behind the ice machine. Food debris and pooling water can attract and help pests to survive within the premises.
      • 2. Broken glass was observed under the dry food product containers.
      • Corrective Action(s): - Thoroughly clean throughout the premises, including the areas listed, to remove all food debris and pooling water. Date to be corrected by: Immediately
      • - The operator cleaned and disposed of the broken glass during the inspection.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. The dishwasher was not dispensing chlorine sanitizer during the rinse cycle after multiple runs. Sanitizer is required to destory pathogens to prevent potential illness.
      • 2. Leaking pipes were observed under the prep sink and behind the grill line that had water pooling. Pooling water can attract and help pests to survive within the premises.
      • Corrective Action(s): 1. - The operator contacted the dishwasher maintainence company during the inspection.
      • - Ensure that the dishwasher is repaired so it can dispense a minimum of 50 ppm chlorine residual at plate level.
      • - In the meanwhile, do not use the dishwasher. Use the 3 compartment sinks to wash, rinse, and sanitize the dishes. Follow the 3-compartment sink method for warewashing poster. Use a bleach sanitizer in the sanitize sink instead of the sink and surface santizier. Date to be corrected by: Immediately
      • 2. Repair the pipes so they are no longer leaking water. Date to be corrected by: Immediately
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Noted 3 containers of soap dated for more than 1 week or without a label
      • Corrective Action(s): Discard all expired foods - any cooked foods to be kept in cooler Max 1-2 days - proper labeling is required ( date of preparation)
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing sink is missing in kitchen
      • Corrective Action(s): Install the hand washing sink Max by one week- in the meantime use the food prep sink or 3 comp sink in the dishwashing area
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping still noted in several areas including under shelving in kitchen, dishwashing room, storage room- chemical room
      • Corrective Action(s): -Clean sanitize all contaminated areas- continue with monitoring - provide more sticky traps/snap traps behind under equipment and shelving
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Dirt and food derbies noted under cooking equipment and under shelving- fan cover in walk in cooler is covered with dust and dirt
      • Corrective Action(s): Deep clean
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Minor food debris and residue observed on floor under 3 compartment sink
      • Corrective Action: Deep clean area noted above as soon as possible. Staff cleaned area under 3 compartment sink during inspection (corrected)
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent dropping (not too many) noted behind /under equipment in kitchen, dishwashing area and storage room
      • Corrective Action(s): - Clean
      • -Continue with pest control service and daily monitoring
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted in several areas including under, behind and beside equipment, shelving units, storage room, floor, wall.
      • Corrective Action(s): Deep clean the kitchen and storage room.
      • Violation Score: 3

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