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Poke & Co

2648 - 2929 Barnet Hwy, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Poke & Co has been inspected 12 times by Fraser Health Authority since May 14, 2019. The most recent inspection, on May 30, 2026, found no infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Pests 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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on May 24, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 October 17, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 January 17, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 February 16, 2022. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 once on May 14, 2019. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

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.

12 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Observed hot water tap removed from the handwashing station at the back.
      • Corrective Action(s): Repeat Violation: Ensure hot water tap is fixed and hot water is available.
      • Use handwashing sink at the front until the hot water tap is fixed.
      • To be corrected by: 1 week
      • Violation Score: 15
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hot waster tap is removed from hand washing sink in the back
      • Corrective Action(s): Replace it Immediately
      • - In the meantime use the hand washing sink in front for hand washing or dishwashing sink in wash sink - paper towel and liquid soap dispenser is available
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping noted under shelving and corners
      • Corrective Action(s): Clean/disinfect and monitor closely
      • ** Pest control is servicing - communicate with pest control technician re: where more activity noted and seal any opening
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent dropping noted on corner, and around the floor
      • Corrective Action(s): - Clean /sanitize and put monitoring sticky traps to monitor for any activity
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot water faucet is broken at hand washing sink
      • Corrective Action(s): Repair
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach solution - spray bottle is without label
      • Corrective Action(s): Label it
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Liquid soap was empty at hand washing sink in the back
      • Corrective Action(s): Ensure to stock the hand washing sink with soap and paper towel at all time
      • Done at time of visit
      • Violation Score: 5
  7. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Noted number of rodent dropping mostly on floors, some on metal shelving beside hand sink and cabinet in front.
      • Corrective Action(s): -Clean and monitor hire pest control as required .
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Noted raw fish stored above ready to eat and vegetable in middle shelf in walk in cooler
      • Corrective Action(s): Store any raw meat, fish ... on lower shelf away from ready to eat products or vegetable. Corrected at time of visit.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping noted in several areas mostly on floor under equipment and shelving , under sink.
      • Corrective Action(s): Clean and put more monitoring device and traps ( sticky traps, snap traps , catch all traps ) and monitor.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning is poor , a lot of dust noted on walls, floor, sink , inside walk in cooler, stain and dirt noted on all sink including hand washing sink and mop sink.
      • Corrective Action(s): Deep clean all noted areas, use bleach to sanitize.
      • Send pictures to the area inspector via email.
      • Violation Score: 9
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Brown rice and white rice temp was 51 oC in warmer, been there less then 2 hrs.
      • Corrective Action(s): -Transfer to rice cooker to warm up to 74 oC and keep warm in warmer at temp of at least 60 oC during service.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wiping rags noted on counter.
      • Corrective Action(s): Wiping rags must be kept in a bucket of sanitizer at all time.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one with FS training on duty.
      • Corrective Action(s): There must be at least ONE person with valid FS training on duty at all time.
      • Violation Score:
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The two prep coolers (used to store/display various toppings/ingredients) don't have lids to keep the inserts at safe temperatures
      • Corrective Action(s): Install lids on the coolers to ensure that the toppings/ingredients in the inserts are kept at safe temperatures (ie. </=4 degrees Celsius) at all times.
      • Violation Score: 9

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