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Shio Japanese Kitchen

102 - 1168 The High St, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Shio Japanese Kitchen has been inspected 12 times by Fraser Health Authority since April 11, 2018. The most recent inspection, on June 20, 2026, recorded 2 infractions.

6 of 12 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, Food temperature control and Handwashing and staff hygiene.

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 4 times across 4 separate inspections, most recently on June 20, 2026. 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 2 times across 2 separate inspections, most recently on June 20, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 once on January 3, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on September 17, 2024. 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.

12 inspections

  1. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed 5 plastic containers with cooked rice stored at room temperature in the kitchen. Measured cooked rice between 24- 26 C during the inspection. Manager on site mentioned rice were cooked in the morning and have been out for more than 3 hours
      • Corrective Action(s): - Discard the rice.
      • - Ensure rice is maintained at or above 60 C after cooking.
      • - Manager educated on importance of proper hot holding during the inspection.
      • To be corrected: Immediately
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed a pile of wooden boards next to hand washing sink near line cooler. Splash guards are not long enough to prevent splashing.
      • Corrective Action(s): - Wash and sanitize the wooden boards before using.
      • - Install a longer splash guard or do not store anything beside the sink.
      • To be corrected by: Today
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed a container with wiping cloth stored inside the handwashing sink in the kitchen.
      • Corrective Action(s): - Ensure handwashing sink is accessible to staff at all times and do not store anything in the handwashing sink.
      • To be corrected: Immediately.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: a. Observed food stored on the floor inside the kitchen and rice bags stored on the rack, on the bottom shelf (rice bags were touching floor), near washroom area.
      • b. Observed food not labeled and dated in the cooler.
      • Corrective Action(s): a. Ensure food is stored at least 6 inches off the floor.
      • b. Ensure food is dated, labeled and covered.
      • To be corrected by: 1 week
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: a. Observed food debris under the counters, equipment, sink and coolers.
      • b.Observed empty buckets stored on the floor and cluter inside the kitchen.
      • Corrective Action(s): Deep cleaning is required and reduce clutter inside the kitchen.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed a lot of build-up and food debris under equipment, sinks, refrigeration units inside the kitchen.
      • Corrective Action(s): Deep cleaning is required.
      • To be corrected by: 2 weeks
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Observed empty food bucket used for chlorine sanitizer without any label.
      • Corrective Action(s): Ensure sanitizer buckets are labeled properly.
      • To be corrected by: Today
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted for entire kitchen- shelving, behind/under and beside all equipment, coolers door and inside, floor -----
      • Corrective Action(s): Deep clean the facility to avoid further enforcement action by FHA
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Items that are not used in daily operation ( old coffee machine, baskets, buckets....) noted
      • Corrective Action(s): Remove and discard any items that are not used in operation to aid with shortage of space and cleaning
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bucket or package of food products noted directly on floor
      • Corrective Action(s): Store all food products off of floor to prevent contamination and aid cleaning the facility
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted for floor, cooking equipment ( behind/under beside) - ventilation hood - ceiling panels , shelving units
      • Corrective Action(s): Deep clean the facility
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Ceiling light cover is missing in kitchen above food prep
      • Corrective Action(s): - Replace the cover or use sleeves for each lamp
      • Violation Score: 3
  5. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw fish and seafoods are stored above ready to eat products (avocado) in 2 door cooler
      • Corrective Action(s): Store raw fish and seafoods in lower shelf in all coolers away from cooked and ready to eat products
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: -No paper towel at hand washing station.
      • -Far end sink has food defrosting under water
      • Corrective Action(s): -Provide liquid soap and paper towel in wall mounted dispenser at all hand washing sinks .
      • -Hand sink to be use ONLY for hand washing
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Noted staff handling/touching pork and without proper hand washing proceed to other duty ( sushi area)
      • Corrective Action(s): Proper hand washing MUST be done by food handler at any possibility of contamination
      • this is a tikctabel offense
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Cutting board and spices beside hand washing sink- splashing water on them
      • -Raw fish defrosting in sink without package and pepper in strainer beside it
      • -Foods noted store in staff washroom and deep freezer
      • Corrective Action(s): -Install a splash guard and do not store food around hand washing sink
      • -Defrosting under water: foods to be in plastic package
      • -Remove all foods or remove toilet
      • Violation Score: 15
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Noted red ground meat defrosting at room temperature
      • Corrective Action(s): -Defrosting must be either in cooler over night or under cold running water (in plastic package)
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted in entire facility, floor, wall, under, behind beside all equipment , sink....
      • Corrective Action(s): Deep clean the whole facility
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one with foodsafe training on duty at time of visit.
      • Corrective Action(s): Register staff for FS training and send copies of registration -enough to have at least one per each food prep area
      • Violation Score: 1
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Container of cooked beef at 22.1C Potentially hazardous food must be stored <4C. Operator discarded the beef.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temperature dishwasher is not dispensing any sanitizer. Low temperature dishwasher must dispense >50ppm of chlorine to achieve proper sanitation.
      • Corrective Action(s): Operator is to use manual warewash in the meantime. Operator to fix the diswasher.
      • Date to be corrected by: Immediately.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food/debris throughout the kitchen along the floors and walls.
      • Corrective Action(s): Clean areas behind the chest freezers, underneath the dishwasher, behind the stove, stand up cooler and behind the prep coolers.
      • Date to be corrected by: Immediately
      • Violation Score: 15
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator does not hold a food safe certificate. Foodsafe certificate expired as it has been longer than 5 years
      • Corrective Action(s): Operator is to obtain foodsafe certificate.
      • Date to be corrected: Immediately
      • Violation Score: 1
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

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