Skip to content
Loading map…

Shishlik Grill House Coquitlam

102 - 1196 Pinetree Way, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Shishlik Grill House Coquitlam has been inspected 4 times by Fraser Health Authority since October 16, 2025. The most recent inspection, on June 29, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 once on June 29, 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 once on June 22, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 October 16, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on October 16, 2025. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 June 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.

4 inspections

  1. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Vegetable skewers observed below the raw meat skewers. Eggs stored above vegetables in the walk-in cooler.
      • 2) Ice scoop observed stored sideways in the ice machine.
      • Corrective Action(s): 1) Ensure ALWAYS the ready-to eat foods such as vegetables are stored above any raw meats and poultry.
      • Date to be corrected by: immediately
      • 2) Ensure to store the ice scoop on a hook on the side of the ice machine or in a clean, dry container (and clean at least every four hours or as needed).
      • Date to be corrected by: immediately
      • Violation Score: 9
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Onions and eggs observed sitting out at room temperature.
      • Corrective Action(s): Ensure to keep potentially hazardous foods at safe temperatures or properly handle them.
      • You may either:
      • - Place foods in ice water bathes and refill the ice prior to melting.
      • - Timestamp foods and place them back into the cooler if its been less than two hours.
      • - Use foods for four hours and discard after.
      • Date to be corrected by: immediately
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1) Ice machine requires cleaning and sanitizing.
      • 2) Dishes that just came out of the dishwasher was being stacked on top of each dish without being dried.
      • 3) Dishes were placed on cardboard on top of the wire storage rack.
      • Corrective Action(s): 1) Ensure the ice machine is thoroughly cleaned. Remove all the ice and clean the machine (use flashlight to see hard-to-reach areas) and ensure to sanitize using bleach.
      • Date to be corrected by: Today
      • 2) Ensure dishes are adequately dried before stacking them.
      • Date to be corrected by: immediately
      • 3) Ensure to remove the cardboard.
      • Date to be corrected by: immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1) Ice scoop observed sitting on a rag.
      • 2) Bleach sanitizer observed at >200 ppm.
      • Corrective Action(s): 1) Corrected During Inspection: Ensure ice scoops are stored in a dry, clean container. Place NO utensils on dirty rags.
      • Date to be corrected by: immediately
      • 2) Ensure to use your test strips when making sanitizer so it is maintained at 100-200 ppm bleach.
      • Date to be corrected by: immediately
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash sink adjacent to the back dry storage area was covered by meat trays.
      • Corrective Action(s): Ensure handsinks are not obstructed and used for hand washing only.
      • Date to be corrected by: immediately
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust acculumation observed on the walk-in cooler fans. Walk-in cooler floors need cleaning
      • Corrective Action(s): Ensure to clean the walk-in cooler fans and floors to prevent potentially contamination and maintain the area in a sanitary condition.
      • Date to be corrected by: 1 week
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Mold noted inside Ice machine
      • - Ice scoop noted inside
      • -Noted windex being used to sanitize surfaces in dining area , bleach solution in spray bottle tested >500 ppm
      • Corrective Action(s): -Drain all ice , wash ( warm water with detergent ) disinfect using sanitizer (ie: bleach solution 100 ppm) let if for 2 minute dry and turn on
      • -Ensure to have proper cleaning sanitizing for ice machine (every 3 weeks and as needed)
      • -Keep ice scoop out of machine in a clean container
      • -Do not use windex or Lysol for food prep area or dining table or counters-sanitizer ( ie: bleach solution 100 ppm 1oz in 1 gallon ) to be used
      • Violation Score: 15
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Some stuff noted under shelving units and wonking tables in kitchen providing hiding places for pests
      • Corrective Action(s): All to be store on shelving with min 6 " off of floor to prevent hiding places for pests
      • Violation Score: 3

Nearby inspected facilities

Own this business? Add a badge to your website