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South Castle Korean Restaurant

C - 1126 Austin Ave, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

South Castle Korean Restaurant has been inspected 20 times by Fraser Health Authority since January 24, 2013. The most recent inspection, on July 6, 2026, recorded 2 infractions.

10 of 20 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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.

  • 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 4 times across 4 separate inspections, most recently on July 6, 2026. 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 4 times across 4 separate inspections, most recently on July 6, 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 3 times across 3 separate inspections, most recently on February 24, 2023. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 2 times across 2 separate inspections, most recently on February 24, 2023. 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 4 times across 4 separate inspections, most recently on May 7, 2025. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

20 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fish cake side dish observed stored at room temperature in servery area. Staff stated the dish is kept at room temperature for 3 hours and reheated afterwards to again store at room temperature.
      • Fish cake stored at room temperature can grow pathogens in them.
      • Corrective Action(s): Operator to store the fish cake at room temperature for a maximum of 2 hours after that the product must be discarded.
      • - Staff discarded the fish cake stored for more than 2 hours at room temperature, during inspection.
      • Date to be corrected by: Immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No Sanitizer solution was observed in kitcehn. Staff stated the sanitizer solution is only present in servery area and is used to sanitize dining tables.
      • Corrective Action(s): Staff prepared 100 ppm chlorine sanitizer solution during inspection to sanitize food contact surfaces.
      • Ensure the kitchen always has sanitizer solution to effectively clean and sanitize food contact surfaces
      • Date to be corrected by: Immediately
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handsink by servery area had two containers in it.
      • Handsinks must be accessible to use at all times and nothing must be stored inside the sinks.
      • Corrective Action(s): Staff moved the containers out of the handsinks during inspection.
      • Date to be corrected by: Immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked meat bowl was stored on the floor uncovered.
      • This can contaminate the food as foreign objects can be introduced to the food.
      • Corrective Action(s): Store the food items off the floor and cover it to protect from contamiantion.
      • Date to be corrected by: Immediately
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FoodSafe level 1 is expired.
      • Corrective Action(s): - Operator to renew the FoodSafe level 1 certificate.
      • - Ensure at least one staff on duty has valid FoodSafe level 1 certificate or equivalent.
      • Date to be corrected by: August 6, 2026
      • Violation Score: 1
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • Ceiling tiles in kitchen have holes in them, due to water leak. Pieces of tile and/or other contaminates from the exposed pipes could fall into food.
      • Corrective Action(s):
      • Repair the water leaks in the roof to prevent further water damage, and possible contamination of food by water dripping on food.
      • Replace all water damaged ceiling tiles with new ones.
      • **Correction date: Oct. 1/25**
      • Violation Score: 1
  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Cooked rice was being stored in a rice cooker (not plugged in) and the temperature was 50C. Staff indicated it has been stored in the rice cooker for 1 hour. Bacteria can multiply at this temperature and make patrons ill.
      • Corrective Action(s):
      • Immediately turn on the rice cooker and hot hold the rice at 60C or hotter. During the inspection, staff plugged in the rice cooker and set it to "holding" setting.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • Found containers of food not covered in coolers, and food containers stacked on top of uncovered food. Objects could fall into the food and contaminate it, patrons could become ill eating the food. The bottom of food containers and dirty and will transfer germs to food when stacked on top of uncovered food.
      • Corrective Action(s):
      • Cover all food containers with a lid or saran wrap to prevent items from falling into the food. Cover all food before stacking containers on top of each other. During the inspection, staff covered food containers with lids.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1) The ice making machine has mould/mildew on the interior surfaces of the ice bin and ice making mechanisms. The mould could fall into the ice and patrons could become ill if they consure the ice.
      • 2) The exhaust filters have accumulated grease on them. The grease will attract pests and is a fire hazards. Staff stated they do it every Sunday, but they were very busy yesterday.
      • Corrective Action(s):
      • 1) Wash and sanitize the surfaces of the ice bin and mechanisms to remove the mould/mildew. Ensure this is done on a regular/scheduled basis to prevent the growth of mould/mildew in the future.
      • **Correction date: Aug. 28/24**
      • 2) Wash the exhaust filters to remove the grease. Ensure this is completed at a frequency as outlined in your cleaning schedule.
      • **Correction date: Today**
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • There STILL is raw, unpainted wood shelves and tables in the intestine processing area and the back hallway. The unpainted wood is not sealed and is NOT cleanable. This was mentioned in the previous inspection to correct.
      • Corrective Action(s):
      • Paint all raw wood with a light colored paint to seal the wood and make it cleanable. Failure to complete this by the next routine inspection may result in the issuance of orders, tickets, and/or fines.
      • **Correction date: Jan. 1/25**
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • The exhaust canopy filters have accumulated grease on them. Staff stated that these are only cleaned when the professional cleaning is completed by a company every 6 months. The accumulation of grease is a fire hazard and will attract pests.
      • Corrective Action(s):
      • Remove the filters and cleaning them to remove the grease. Soak them in a degreaser and scrub, then place in the dishwasher to wash and sanitizer them. The filters shall be cleaned at least every month, or more, to remove grease.
      • **Correction date: Feb. 26/24**
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The kitchen handwashing sink was blocked with buckets stacked infront of them. Staff are not encouraged or able to wash their hands when it is not easily accessible. This was found in the previous inspection.
      • Corrective Action(s): Immediately relocate the empty buckets so they are not stored infront of the handwashing sink. During the inspection, staff relocated the buckets and the handwashing sink was easily accessible.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1) Raw wood shelves in the walk-in-cooler, dry storage area and in the back intestine case washing room. Raw wood will absorb water and food, and this will attract pests. This violation was observed during the previous inspection and was required to be corrected by December 2022.
      • 2) Found broken plastic colindars and damaged (melted, cracked, chipped) plastic food containers storing and or touching food. Pieces of platic could fall into food and/or bacteria will grow in the cracks.
      • Corrective Action(s):
      • 1) All raw wood shall be painted to seal it, so it is cleanable. The owner explained that he will complete it in the summer, as the paint drys quicker.
      • **Correction date: Sept. 1/23**
      • 2) Throw away all damaged food containers, colindars, utensils and/or cookware. Purchase new items to replace the discarded items. Inspect all cookware, utensils, and food storage items daily for damaged ones.
      • **Correction date: Today**
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The handwashing sink in the kitchen had buckets infront of it, staff were unable to access to the sink to wash their hands.
      • Corrective Action(s): Immediately move and store the empty buckets in a different area, so the handwashing sink is accessible for use at all times. During the inspection, the buckets were relocated and the handwashing sink was accessible.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation (CORRECTED DURING INSPECTION): Premises has an expired health permit decal (Mar. 31/22) as the yearly permit fees have not been paid yet. Hand delivered the outstanding permit fees letter to the owner. The premises is illegally operating.
      • Corrective Action(s): Immediately pay the health permit fees of $250.00, as these were due in April 2022. Failure to pay the fees, will result in the closure of the premises until they are paid in full. During the inspection, the owner paid the fees via the website.
      • Violation Score: 1
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1) Raw, unsealed wood shelves, tables and platforms found in the walk-in-cooler, dry storage area and in the Korean sausage casing processing room. Raw wood is not sealed so food and liquid will absorb into the wood making it difficult to clean.
      • 2) Walls had peeling paint in the Korean sausage casing processing room. The walls are not sealed or cleanable, this will attract pests.
      • Corrective Action(s): 1) Paint and seal all raw wood with white paint. All sides of shelves, platforms and structures (top, sides and undersides) must be painted.
      • 2) Repair and seal/paint the walls to make them durable, sealed and cleanable.
      • **Correction date: Dec. 1/22**
      • Violation Score: 1
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • The pickled onions (appetizer), hot sauce and shrimp sauce shall be kept cold (on ice) at all times to prevent bacteria from growing.
      • Corrective Action(s):
      • Store these items in the cooler at all times, or have them sitting in ice when on the counter top. At time of the inspection, staff placed the foods on ice.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1) The interior surfaces of the ice machine has mildew on it. This can touch/fall into the ice and contaminate it.
      • 2) The exhaust caonpy filters have accumulated grease on them. The grease could fallinto food and/or attract pests.
      • Corrective Action(s):
      • Wash and sanitize the mentioned areas to remove the mildew and grease. Ensure this is done at least once a month.
      • **Correction date: Feb. 13/22**
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • 1) The raw wooden shelf, in the front waitress area around the ice machine, can NOT be cleaned properly.
      • 2) The dishwashing spray nozzle has tape & elastic bands around it. These materials are not food grade or cleanable.
      • Corrective Action(s):
      • 1) Paint the wood so it's sealed and cleanable.
      • **Correction date: Feb. 13/22**
      • 2) Replace the nozzle head with a new, proper faucet spary nozzle.
      • **Correction date: Mar. 1/22**
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Found broken colindars; cracked food containers; taped food containers; and melted food containers being used. This is unsafe as plastic could fall infood and bacteria will grow in the cracks.
      • Corrective Action(s):
      • Throw away all damaged food containers and equipment.
      • **Correction date: Feb. 11/22**
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1. Observation: Improper sanitizer for food contact surfaces was used. Proper sanitizer such as bleach solution (100 - 200ppm) for food contact surfaces can prevent to grow of bacteria
      • Corrective Action: Ensure that bleach solution (100 - 200ppm) is used. Mixed 1 tsp of bleach with 1 L of water.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Observation: Cooked foods weren't covered in walk-in cooler x freeaer. Uncovered food cona cause food contamination
      • Corrective Action: Ensure that all foods are covered
      • Date to be corrected by: Corrected during inspection
      • 2. Observation: Foods x non-food items such as chemicals were not stored seperately
      • Corrective Action: Ensure that foods x non-food items are stored seperately to prevent food contamination.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Corrective Action(s):
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Corrective Action(s):
      • Violation Score: 9
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Mould build up observed within the ice machine. Staff began cleaning it at the time of inspection.
      • Corrective Action(s): Regularly clean and sanitize the ice machine.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher only reached 66C at the time of inspection. Technician is expected to look at the machine tomorrow (Jan 25, 2018).
      • Corrective Action(s):
      • Until the dishwasher is repaired:
      • 1) Wash your equipment in the dishwasher then,
      • 2) Manually sanitize the equipment after it's been through the dishwasher by placing the items in a 200ppm chlorine solution for 2 minutes, and allowing to air dry.
      • Dishwashing diagram provided to the operator.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in the kitchen area blocked by food carts.
      • Corrective Action(s): Handsinks must be easily accessible at all times. Staff moved the food cart at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Containers of food stacked on top of one another without a lid between.
      • 2) Pans stored directly on the floor
      • Corrective Action(s):
      • 1) Ensure that containers are covered when stackedn (ex. the bottom of one container contaminating the food in the other).
      • 2) Do not store pans directly on the floor
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris observed throughout the kitchen area.
      • Corrective Action(s): Clean and sanitize the kitchen, especially behind, between and underneath equipment.
      • Violation Score: 3
  19. Routine Inspection

    0 infractions

  20. Routine Inspection

    0 infractions

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