Skip to content
Loading map…

Poco Sushi

400 - 2325 Ottawa St, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Poco Sushi has been inspected 18 times by Fraser Health Authority since September 15, 2017. The most recent inspection, on July 22, 2026, recorded 1 infraction.

7 of 18 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: Cleaning and sanitizing, Food temperature control 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.

  • 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 3 times across 3 separate inspections, most recently on February 7, 2023. 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 3 times across 3 separate inspections, most recently on February 27, 2020. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 2 times across 2 separate inspections, most recently on October 3, 2019. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 7 times across 7 separate inspections, most recently on July 22, 2026. 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.

18 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require attention:
      • 1) Fume hood grease build-up
      • 2) Under fryer grease build-up
      • Corrective Action(s): Inspection conducted at beginning of service and those areas were clearly soiled from night before. Cleaning after service is done must be done to avoid build-up and pest attraction overnight.
      • Date to be corrected by: Today
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front hand wash station hot water handle is broken. Staff are aware of the issue and have switched to the front prep sink to wash their hands. Staff explain they are replacing the entire spout unit on the hand wash sink.
      • Corrective Action(s): Ensure hand wash station is repaired to good condition. Until then, continue to use the prep sink.
      • Date to be corrected by: July 24, 2026
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -Several areas require cleaning due to food debris/grease build up
      • Corrective Action(s): -Cleaning is needed under back shelving areas, for cooler door handles, and for main stove area under the fume hood. Ensure hard to reach areas get regular scheduled cleaning. Ensure the stove area/fume hood is professionally serviced routinely, and also receives regular cleaning to remove food debris/oil. Date to be corrected: June 13, 2025
      • Violation Score: 9
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors in back kitchen area need to be cleaned to remove all debris/dirt/etc. Also, organize back room area to make it easier to clean underneath equipment and shelves, especially in dry storage room
      • Corrective Action(s): Cleaning to be done as discussed with operator
      • Correct by: Today
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris/caked on dirt observed underneath shelves and equipment in back kitchen (underneath shelves in dry storage areas and large equipment)
      • Corrective Action(s): Ensure to move equipment (such as chest freezers) out so you can properly clean underneath and behind equipment.
      • Correct by: This week
      • Violation Score: 9
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temp dishwasher had 0 ppm chlorine residual and there was soap residue observed on dishes
      • Corrective Action(s): After multiple cycles, dishwasher achieved 50 ppm chlorine residual
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors and surfaces in kitchen have debris/dirt/food and need to be cleaned thoroughly. Kitchen also needs to be organized, including all storage areas
      • Corrective Action(s): Clean the above mentioned areas thoroughly and organize kitchen
      • Correct by: This week
      • Violation Score: 9
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine in spray bottle tested 0 ppm.
      • Corrective Action(s): Staff immediately refill the chlorine solution. Chlorine sanitizer in spray bottle tested 100 ppm at the end of inspection
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink was use blocked with food items. Staff was cooling the food in this sink.
      • Corrective Action(s): Hand sink must be only used as hand sink. Staff immediately moved the food to other prep sinks.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris, dust, and grease accumulation noted at the area as follow:
      • - Floor in between the stove and the line cooler
      • - Floor at the entire sushi preparation area
      • Corrective Action(s): Clean the area mentioned above to prevent pest harborage
      • Date to be corrected: Sep 10, 2022
      • Violation Score: 9
  10. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooler to the right of the grill area at 8C, unit adjusted during inspection.
      • Corrective Action(s): Monitor this unit and make sure it is able to consistently stay below 4C throughout the day.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Several used/wet wash cloths stored on the counter top.
      • Corrective Action(s): Store these in a sanitizer to prevent bacterial growth inside them and to sanitize work surfaces when in use.
      • Violation Score: 5
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed a container of washed lettuce stored in the hand washing station behind the dishwasher.
      • Corrective Action(s): Do not store anything in this sink because it is for hand washing only and the lettuce could become contaminated if someone were to wash their hands over the lettuce. Lettuce moved during inspection.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed a build-up of mold in the ice machine water reservoir.
      • Corrective Action(s): Take apart the water reservoir of the ice machine and thoroughly clean and sanitize.
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Temperautre of the cooler beside the stove measured 10C at the time of inspection. The operator noted that the tempreaure was <4C before opening.
      • Corrective Action(s): 1. Follow up inspection will be conducted to confirm temperautre of this cooler unit. Meanwhile, move all potentially hazardous foods to other working cooler.
      • 2. The cooler shall be equipped with a cover to maintain adequate temperature.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation requires attention.
      • Corrective Action(s): 1. Pull out all large equipment and deep clean.
      • 2. Discard old & unused items that are found under coolers.
      • 3. Remove all vinyl wrappings on cooler & freezer doors.
      • 4. Clean and sanitize inside of the ice machine.
      • Violation Score: 9
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Scoop for rice was stored in container of water.
      • Corrective Action(s): Store scoop for rice in ice-water to prevent bacterial growth. Discard the ice/water mixture every four hours and sanitize the scoop and the container. Staff added ice in container at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Scoops were stored directly in the dry ingredients, and in the ice machines.
      • Corrective Action(s): Store scoops separately from the dry ingredients and the ice to prevent cross contamination. Staff moved the scoops at the time of inspection.
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Walk in cooler measured at 8C during inspection. Most of the contents of the walk in cooler were non-potentially hazardous (whole produce and shelf stable sauces). Potentially hazardous foods (whole eggs, raw meat and tofu) moved to alternate cooler during inspection.
      • Corrective Action(s): Adjust/repair this cooler to ensure that it can maintain 4C (40F) or less at all times when used to store potentially hazardous foods.
      • Violation Score: 5
  18. Follow-Up Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website