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PK's Cafe

8 - 1449 Prairie Ave, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

PK's Cafe has been inspected 9 times by Fraser Health Authority since March 8, 2022. The most recent inspection, on May 26, 2026, recorded 2 infractions.

6 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 May 26, 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 2 times across 2 separate inspections, most recently on October 10, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 May 26, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

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.

9 inspections

  1. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: The soups and meat in the hot holding unit was at 50C. The operator in the last hour turned the unit low. Keeping hot potentially hazardous foods can promote pathogen growth.
      • Correction: Operator reheated the food on the stove before placing the food back into the hot holding unit. The food was at >/=70C and the empty insert with the water underneath was at 70C as well.
      • Monitor the temperature of the food using a thermometer and keep food >/=60C
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observation: 1) The flaps in the ice machine has a bit of mold accumulation which can contaminate the ice.
      • 2) The rice spoon was stored in a cup at room temperature, which can allow pathogens to multiply on the spoon and contaminate the rice.
      • 3) The scoops in the dry storage containers have their handles inside of the food. The handles touching the food cna contaminate the food.
      • Correction: 1) Clean the inside of the ice machine
      • 2) Store the rice spoon in ice water, replacing the ice as needed to prevent pathogen growth
      • 3) Keep the handles of the scoops out of the food products
      • Date to be corrected by: Today
      • Corrective Action(s):
  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: Debris noted on extra equipment (ramekins, smaller container) on shelf.
      • Corrective Action(s): Run equipment through dishwasher and manually sanitize. Store equipment in a sanitary manner (eg. container with lid).
      • Correct by: Today
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No chlorine residual detected in chemical dishwasher.
      • Corrective Action(s): Manually sanitize all used and previously run dishware/utensils/equipment in the 3 compartment sink after washing and rinsing in the dishwasher. QUATS (200ppm) sanitizer set up in 3 compartment sink during inspection. Follow manual warewashing sign posted.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Container lid placed in kitchen handsink.
      • 2) Spoon placed in front area handsinik.
      • Corrective Action(s): 1 & 2) Items were removed from handsink. Do not store anything inside the handsinks - they are to be used for handwashing ONLY and must remain clear.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Packages of raw salmon stored on top of cooked meat.
      • Corrective Action(s): Staff relocated raw salmon. Store raw meats below/away from ready to eat/cooked foods to prevent cross contamination.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: No chlorine residual detected in the chemical dishwasher.
      • Corrective Action(s): Service/repair chemical dishwasher to have a chlorine residual of at least 50ppm at the dish level. Operator has called Ecolab during inspection and is waiting to hear back.
      • Correct by: As soon as possible
      • Violation Score: 9
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher had 0 ppm chlorine residual.
      • Corrective Action(s): After priming the sanitizer line, dishwasher was able to achieve 50 ppm chlorine residual. Ensure to test your dishwasher concentration daily.
      • Violation Score: 5
  9. Routine Inspection

    0 infractions

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