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Tokki Foods

2078 - 1163 Pinetree Way, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Tokki Foods has been inspected 28 times by Fraser Health Authority since July 5, 2017. The most recent inspection, on September 8, 2026, recorded 1 infraction.

12 of 28 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests 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 7 times across 6 separate inspections, most recently on September 1, 2026. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 5 times across 5 separate inspections, most recently on September 8, 2026. For example: 304 - Premises not free of pests [s. 26(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 5 times across 5 separate inspections, most recently on August 22, 2023. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 3 times across 3 separate inspections, most recently on March 12, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3 times across 3 separate inspections, most recently on January 22, 2025. 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.

28 inspections

  1. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • 1. Dead mouse caught on a sticky trap.
      • 2. Dead adult cockroach (x2) observed on a small shelving unit by the 2-compartment sink.
      • Corrective Action(s):
      • 1. Remove the dead mouse and set up a new trap today.
      • 2. Remove the cockroaches. Follow recommendations provided by the pest control company.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - A large batch of cooked carrots being cooled at room temperature.
      • Corrective Action(s):
      • - Carrots were moved into a cooler measured at below 4C.
      • - Do not cool food at room temperature.
      • - Portion food into smaller/shallower containers to meet the cooling curve (60C to 20C within 2 hours and
      • 20C to 4C within the next 4 hours) and place them into a cooler.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Internal temperature of curry measured at 43C.
      • Corrective Action(s):
      • - Staff reheated the curry to 74C at the stove during the inspection.
      • - Ensure the food warmer is set at proper heat setting to store food at 60C or above at all times.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Rodent droppings observed throughout the facility.
      • Corrective Action(s):
      • - Contact the pest control company.
      • - Follow all the recommendations made by the professional pest control technician.
      • - Ensure that no food is left out at the end of the day.
      • - Deep clean the facility on a regular basis.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1. Moderate amount of rodent droppings and food debris observed throughout the kitchen.
      • 2. In-use utensils stored at lukewarm water.
      • 3. Open ceiling sections observed.
      • Corrective Action(s):
      • 1. Deep clean the facility. Ensure all the hard-to-reach areas are cleaned as well.
      • - Ensure rodent droppings are removed and disinfect the affected areas with bleach.
      • 2. Ensure in-use utensils are stored at either ice water or clean, empty container. In-use utensils must be washed and sanitized every 4 hours or more often as needed.
      • 3. Install panels to cover the all ceilings to prevent potential risk of food contamination and pest entry.
      • ***Date to be corrected by: today***
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - An overflow of water from the floor drain observed underneath the 2-compartment sink. Due to this overflow, the 2-compartment sink cannot be used, so the dishes have instead been washed and sanitized in the handsink. The operator indicated that this occurs approx. every six months due to issues with the building's older plumbing system.
      • Corrective Action(s):
      • - Plumber has been contacted. The operator mentioned when this happens, it gets temporarily fixed within a day.
      • - Staff that a permanent solution to the issue is not currently available. If this issue recurs, all dishes and utensils are to be washed and sanitized using the dishwasher located at "Cup Full Dessert".
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: -Moderate mice activity noted in facility. Pofessional pest control is present on-site, but needs to have frequency increased from monthly service
      • Corrective Action(s): -Contact your pest control technician to have them come bi-weekly (twice per month) for at least the next three months. Ensure rodent droppings are properly cleaned up routinely and safely. Please email service reports to me for next 3 months. Ensure you follow all recommendations from the pest control technician.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris noted under stove in tray area. This is a source of food for pests. Areas under shelving at back of kitchen need cleaning
      • Corrective Action(s): -Ensure the tray is cleaned daily to remove food debris that pests can eat, and under shelving/on shelving is cleaned twice a week minimum. Date to be corrected: Today and ongoing.
      • Violation Score: 3
  4. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: -Mice droppings still present, and a cockroach caught in trap.
      • Corrective Action(s): -Contact your pest control company today to have them come and provide service within one week. Increase cockroach monitoring traps. Increase pest control services to once ever two weeks minimum. Remove all sorces of food debris. Cover foods and store them in sealed containers.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -Cleaning is still required for hard to reach areas.
      • Corrective Action(s): Ensure areas behind equipment is cleaned at least twice a week. Pull out cooler units to clean behind them, and areas under the cooking line need thorough cleaning. Date to be corrected by: Today and ongoing
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooler found at 14.5C probe thermometer temperature. Foods ranged from 10.1C to 17C by probe and laser thermometer. Cooler appears non-functional. A mix of perishable and non-perishable foods present in the cooler. Probed meat found at 10.1 from lower shelf.
      • Corrective Action(s): -Operator voluntarily agreed to discard several foods (Squid, tofu, flour covered meats) and move others to working units in front and back of the kitchen
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: -Rodent droppings noted in several areas. Professional pest control company on-site, and they have noted recent activity.
      • Corrective Action(s): -Ensure very good cleaning to remove food sources for rodents, store foods in sealed containers. Date to be corrected by: Today and ongoing
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris/oil and rodent dropppings present in several areas including under the 2 compartment sink, behind the chest freezer at the entrance.
      • Corrective Action(s): -Ensure thorough cleaning daily to remove food sources for pests. Rodent droppings need to be safely cleaned up. 20ml of bleach per 980ml water solution should be made and poured on droppings while wearing gloves and a proper mask. Wait ten minutes then wipe up droppings. DO NOT sweep or vacuum rodent droppings. WorksafeBC has information on their website for the safe clean up of rodent issues. Date to be corrected by: Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Kitchen cooler at 14.5 degrees Celsius by probe thermometer. Food temperatures ranged from 10.1C to 17C
      • Corrective Action(s): -Several foods discarded, others moved. Repair this cooler unit as soon as possible. Do not use this ubit for perishable foods until repaired.
      • Violation Score: 9
  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot hold curry measured to be at 45C at the time of inspection. Operator states food as placed in hot holding unit within 1 hour.
      • Corrective Action(s): Operator removed food from hot holding unit to reheat to 75C. Ensure to have any hot holding food at 60C or higher at all times. Take measurements on a regular basis if temperature of the hot holding unit is to be changed for food quality issues.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Knife kept in cloudy room temperature water bath.
      • Corrective Action(s): Operator discarded water and relocated knife to dishwashing sink at the time of inspection. Ensure to place kitchen utensils in either ice water bath or dry conditions at all times.
      • Violation Score: 9
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: [REPEAT VIOLATION] Facility observed with heavy grease in the following areas:
      • - between, on and behind cooking equipment
      • Corrective Action(s): Degrease, clean and sanitize aforementioned areas to remove grease.
      • To be corrected by: Jan 23, 2025
      • Violation Score: 9
  9. Follow-Up Inspection

    1 infraction

    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation (CORRECTED DURING INSPECTION): Multiple frozen items observed stored at room temperature. Operator placed all items in cooler during inspection.
      • Corrective Action(s): DO NOT STORE frozen items at room temperature. All frozen items must be stored in the cooler (at or below 4'C) at all times to prevent bacterial growth and/or toxin production.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: [REPEAT VIOLATION] Heavy grease/oil and/or food debris observed in the following areas:
      • - behind and around all cooking equipment
      • - near the preparation cooler at the front service area
      • Operator stated they would have the areas cleaned by tomorrow.
      • Corrective Action(s): Degrease, clean and sanitize the aforemetioned areas immediately. Failure to comply will lead to progressive enforcement action (Closure and/or Ticketing).
      • To be corrected by: Jan 22, 2025
      • Violation Score: 9
  10. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Soup measured at 38'C in warming unit. Operator stated they placed the cold soup into the warming unit on the "high setting". Soup was reheated to 74'C then placed into the warming unit.
      • Corrective Action(s): All food MUST BE REHEATED to 74'C prior to storage in warming units. Warming units ARE NOT intended to reheat foods, they are only intended to hot-hold foods at or above 60'C.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen packages (2) of meat observed stored on top of the chest freezer. Operator stated that the meat is thawing. Meat packages were placed under running water during inspection.
      • Corrective Action(s): Do not thaw potentially hazardous foods at room temperature. All potentially hazardous foods must be thawed using an approved method (As per approved food safety plan) to prevent bacterial growth and/or toxin production in the danger zone.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and/or food debris build-up observed in the following areas:
      • - On the floor at the front service area, next to the under-counter cooler
      • - On the floor, on the walls and between cooking equipment in the kitchen
      • - All foil used throughout the kitchen
      • Corrective Action(s): Replace all soiled foil with clean foil to prevent contamination of food and equipment. Clean, degrease and sanitize aforementioned areas to remove food and grease and to prevent contamination of food. Conduct regular cleaning to prevent build-up of food and food debris.
      • To be corrected by: Jan 21, 2025
      • Violation Score: 9
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy accumulation of grease build-up/food debris observed from the following areas:
      • - sides of and underneath cooking equipment
      • - grease trap under sink
      • Remove/replace tin foils and liners used for storage units.
      • Remove all cardboards and newspapers.
      • Corrective Action(s): Major cleaning is required for the facility. Correction Order has been issued as this is a repeat violation. Failure to comply with this issued Order will result in further enforcement action (i.e. issuance of violation tickets- one for the violation and one for not complying with a Health Order).
      • Violation Score: 15
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Handles of prep cooler had a heavy build-up of food debris/grease.
      • Corrective Action(s): Ensure to have the handles cleaned/sanitized as agreed at this time.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Large cooking tools (i.e. pots/bowls) were washed without a proper sanitizing step at the end.
      • Corrective Action(s): Ensure to have all large cooking tools soaked in 200ppm chlorine solution in the 2 comp sink as agreed at this time. Follow the manual dishwashing poster.
      • Violation Score: 5
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer solution available on site. 200ppm chlorine was prepared by the operator at the time of the inspection. REPEAT VIOLATION.
      • Corrective Action(s): Ensure to have a sanitizer solution available on site AT ALL TIMES during operation. Have all food prep surfaces sanitized before initiating any food prep in the morning, after each possible contamination and every 2 hours. As per progressive enforcement, failure to comply in future inspection(s) may result in issuance of a violation ticket.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rice scoops stored in stagnant water. REPEAT VIOLATION.
      • Corrective Action(s): Ensure to have scoops stored in a container and changed every 2 hours. Do not store scoops in room tempreature water as this practice would promote pathogen growth on surface.
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer solution available at the beginning of the inspection. 200ppm chlorine solution was prepared by the operator at this time. All food prep surfaces to be sanitized using this solution as advised at this time.
      • Corrective Action(s): Ensure to have 200ppm chlorine solution prepared every morning. Use the solution to have food prep surfaces sanitized BEFORE initiating any food prep in the morning, after each possible contamination and every 2 hours during operation.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rice scoops stored in stagnant water.
      • Corrective Action(s): Ensure to store rice scoop in an empty sanitized container and have it washed/sanitized every 2-4 hours. DO NOT leave rice scoops in room temperature water as it would promote pathogen growth on surface.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: A small bag of frozen raw meat placed on counter for thawing. A large bag of frozen raw meat placed in a prep sink for thawing.
      • Corrective Action(s): Ensure to follow proper thawing practice at all times: 1) placing in cooler in advance or 2) placing under cold running water. DO NOT thaw frozen food by placing at room temperature.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require cleaning:
      • - floors underneath and behind large equipment (i.e. stove, coolers, prep tables etc.)
      • - all storage shelves
      • - back storage area
      • Corrective Action(s): Ensure to have the above areas cleaned. Reorganize the back storage area so that all food items are stored away from non-food items. Remove all cardboards/egg cartons/newspapers placed in kitchen.
      • Violation Score: 9
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Stand up freezer is visibly dirty with food and debris accumulating on the bottom.
      • Ensure this area is cleaned and sanitized adequately
      • Date to be corrected by: September 23, 2021
      • Corrective Action(s):
  21. Routine Inspection

    0 infractions

  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various potentially hazardous foods (chopped vegetables, eggs, dairy) were stored in the broken stand-up cooler.
      • Corrective Action(s): Discard all potentially hazardous foods that have been greater than 4C for more than 2 hours. Move other foods to a working cooler.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ambient temperature in stand-up cooler was between 11-12C.
      • Corrective Action(s): Repair this cooler so the ambient temperature is 4C or less. Do not store any perishable foods in this cooler until repairs have been made.
      • Violation Score: 9
  24. Routine Inspection

    0 infractions

  25. Routine Inspection

    0 infractions

  26. Routine Inspection

    0 infractions

  27. Follow-Up Inspection

    0 infractions

  28. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler w/ inserts at the front of kitchen is not maintaining a satisfactory temperature for safe storage of potentially hazardous foods (~11C)
      • Corrective Action(s): All perishable foods transferred to alternate refrigerator at time of inspection. Discard any potentially hazardous foods that have been held inside this cooler for longer than 2 hrs.
      • Avoid use of this cooler for storage of potentially hazardous and perishable foods until it has been inspected and serviced by a refrigerator repair technician.
      • Violation Score: 9

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