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The Wild Fig Restaurant

405 North Rd, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

The Wild Fig Restaurant has been inspected 13 times by Fraser Health Authority since January 4, 2018. The most recent inspection, on August 12, 2026, recorded 1 infraction.

6 of 13 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: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 5 separate inspections, most recently on August 12, 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 January 30, 2020. 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 2 times across 2 separate inspections, most recently on January 30, 2020. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 July 29, 2019. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

13 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: The ice machine has some mold accumulation in the machine, which can contaminate the ice.
      • Corrective Action(s): Clean the inside of the ice machine to remove any mold or debris. Date to be corrected by: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris has accumulated behind the dishwasher, grill lines, and under the shelving units. Food debris can attact and help pests survive within the premises.
      • Corrective Action(s): Thoroughly clean throughout the premises, including all areas listed. Ensure that staff are cleaning far underneath and behind equipment. Date to be corrected by: Immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: There are 2 reach-in coolers with the condiments are around 8-10 degrees Celsius. The operator's temperature logs state that the coolers were both below 4 degrees Celsius previously. Coolers need to be 4 degrees Celsius or below to prevent pathogen development.
      • Corrective Action(s): - Monitor the temperatures of the coolers to the coolers do not exceed 4 degrees Celsius.
      • - If the temperature does not lower to 4 degrees Celsius, have the coolers repaired so they maintain 4 degrees Celsius or below.
      • - In the meanwhile, do not store potentially hazardous foods in the coolers.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various potentially hazardous foods were stored in a prep cooler at 8-9°C.
      • Corrective Action(s): Discard all potentially hazardous foods kept in this prep cooler for more than 2 hours. Move any potentially hazardous foods kept in this prep cooler for less than 2 hours to an alternative working cooler.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler is maintaining temperatures of 8-9°C.
      • Corrective Action(s): Repair cooler so it is able to maintain <= 4°C. Do not store any potentially hazardous foods in this cooler until it is able to do so.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (chopped veg, cheese, rice, etc.) stored in prep cooler at <= 10°C.
      • Corrective Action(s): Discard all potentially hazardous foods held in this cooler for greater than 2 hours. For foods held in this cooler for less than 2 hours, move them to alternate cooler capable of maintaining <= 4°C.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station in the back area of the kitchen is missing paper towels.
      • Corrective Action(s): Supply the hand washing station with paper towels. Ensure all hand washing stations are properly equipped at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bulk food scoops are improperly stored. Handles of scoops are buried in food.
      • Corrective Action(s): Clean and sanitize the scoops. Store outside of the bulk bins in a dedicated container. Clean and sanitize the scoops and storage container regularly.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One prep cooler is maintaining 10°C.
      • Corrective Action(s): Repair/adjust cooler so it is able to maintain <= 4°C. Do not use it to store potentially hazardous foods until it is able to do so.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): All handwashing stations missing either paper towels or paper towels and soap. Paper towels, soap and hot/cold running water is neede so that the employees may adequately wash their hands. Ensure all hand washing stations are stocked.
      • 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) Ice machine has mold inside.
      • When the ice is coming out, it may make contact with the mold therefore contaminating it.
      • Stop using the ice, emptly the ice machine, clean the mold, sanitize the inside of the machine and then you may start using it again.
      • Date to be corrected by: Immediately
      • 2) Meat slicer has food bits on the blade since the previous night.
      • This may contaminate other food being cut/sliced.
      • Clean and sanitize the meat slicer; make sure iti is sanitized minimum every 4 hours.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Banquet prep area perimeter has build up of dirt and debris. Under all prep tables in the kitchen there is presence of food debris.
      • This may lead to harbouring of pests. Clean this area thoroughly and more frequently.
      • Date to be corrected by: 3 days
      • Corrective Action(s):
      • Violation Score:
  11. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The glasswasher does not produce enough sanitizer at final rinse cycle.
      • Corrective Action(s): Ensure that the glasswasher produced at lest 12.5ppm iodine OR 100ppm chlorine at final rinse cycle. Do not use the glasswasher until it is repaired.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed salmon stored below raw meats on a rack in the walk-in cooler. The raw meats were placed on a pan and showed no signs of cross-contamination at the time of inspection.
      • Corrective Action(s): Relocate the salmon and ensure that no foods are stored under raw meats. Juice from raw meat may contaminate foods stored below.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed open bags of grain, rice, flour etc stored in the dry storage area.
      • Corrective Action(s): Ensure that open bags of dry goods are stored in pest-proof containers with tight fitting lids.
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Scoops stored inside of dry goods bins with scoop handles in contact with the product.
      • -Open bags of dry goods noted inside dry storage area
      • Corrective Action(s): -Store scoops in a manner that handle does not come into contact with the product (ie. in a clean container outside of the bin or holder within the bin
      • -Close dry goods bags when not in use or transfer opened products to pest proof containers with tight fitting lids to prevent contamination of food products
      • Violation Score: 3

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