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Tong's Gourmet House

2080 - 1163 Pinetree Way, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Tong's Gourmet House has been inspected 14 times by Fraser Health Authority since October 19, 2017. The most recent inspection, on February 23, 2026, recorded 1 infraction.

3 of 14 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene 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 4 times across 4 separate inspections, most recently on February 23, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3 times across 3 separate inspections, most recently on October 1, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 February 4, 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 1, 2025. For example: 304 - Premises not free of pests [s. 26(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 September 13, 2023. For example: 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]

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.

14 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Operator has indicated perishable food items were being stored at home temporarily.
      • Corrective Action(s): Cease storage of all perishable foods at home immediately. No perishable foods can stored outside of your food premises without approval. Home-based storage of perishable foods is prohibited under the Food Premises Regulation.
      • Violation Score: 9
  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink in kitchen was blocked at time of inspection with buckets in front of it and was not accessible.
      • Corrective Action(s): Staff removed items from in front of hand sink at time of inspection. Ensure this back hand sink is always available.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Minor pest activitiy noted in the premises
      • Corrective Action(s): A few rodent droppings noted in corner of the cooking area. No professional pest control present on-site. Obtain a pest control service for monthly service of mice and cockroaches. Date to be corrected by: Oct 8, 2025
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris build up present on food equipment around the stove area and under the cooking area
      • Corrective Action(s): Clean the cooking area to remove grease and food debris each day. Food/water/grease is a source of food for pests. Date to be corrected by: Today and ongoing
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease buildup observed inside vent
      • Corrective Action(s): Clean up the grease build up
      • Date To Be Corrected: Feb 10th
      • Violation Score: 9
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator unable to communicate proper manual dishware washing protocol
      • Corrective Action(s): 1) Scrape food
      • 2) Soap and water
      • 3) Rinse with water
      • 4) Sanitize with 50 ppm chlorine (Bleach)
      • 5) Air dry
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food stored directly on floor.
      • Corrective Action(s): Operator relocated all food stored directly on floor level
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease buildup observed inside overhead vent hood
      • Corrective Action(s): Clean and sanitize vent hood.
      • Date To Be Corrected: Feb 11th
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator unable to produce Foodsafe level 1 certification at the time of inspection
      • Corrective Action(s): Ensure to have Foodsafe level 1 certification
      • Date to Be Corrected: Feb 11th
      • Violation Score: 1
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Thick build up of ice observed in both freezers. Food temperature measured at -8'C.
      • Corrective Action(s): Ensure to have all ice removed and both units defrosted.
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station in kitchen was blocked by tools and equipment, preventing access. As per staff sink was currently not in use as it required a repair.
      • Corrective Action(s): Ensure to have the sink repaired and free of obstruction as agreed at this time. Until then, use the front handwashing sink at close proximity.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat stored on floor and above vegetables in the walk-in cooler.
      • Corrective Action(s): Ensure all foods are stored at least 6inch off the floor. Store all raw meats below and away from vegetables/ready to eat foods.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Too many items were placed on floors throughout, allowing harbouring/breeding of pests.
      • Corrective Action(s): Ensure to have all items stored above the floors as discussed at this time.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility requires a major cleaning and reorganization.
      • Corrective Action(s): Remove any items that are no longer in use. Declutter and reorganize the entire facility (front/kitchen).
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handwashing sink requires a repair.
      • Corrective Action(s): Ensure to have the sink repaired.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Handwashing sink in kitchen was blocked by other tools/equipment.
      • Corrective Action(s): Ensure to have the sink accessible at all times, as this is the only designated handwashing station in kitchen.
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Canned foods observed in walk-in cooler. Small container of raw meat stored above vegetables.
      • Corrective Action(s): Ensure to have all canned foods transferred to food grade containers once opened. Ensure to have all raw meat/seafood stored below vegetables and ready to eat foods at all times.
      • Violation Score: 9
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Small chest freezer at front operating at -7'C.
      • Corrective Action(s): Ensure to have the unit defrosted.
      • Violation Score: 1
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths are being used in the kitchen area without a sanitizer solution.
      • Corrective Action(s): Operator prepared a chlorine sanitizer solution (bleach & water) to store the wiping cloths. Ensure to use the sanitizer solution at all times with the wiping cloths to kill bacteria on food-contact surfaces.
      • Violation Score: 5
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Kitchen area appears cluttered with various items/equipment that do not appear to be used regularly
      • Corrective Action(s): Remove any items/equipment that are non-essential to the daily operations of the food premises. These items take up the storage space in the kitchen and can impede cleaning efforts.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor accumulation of soil/debris noted in hard-to-access location (ie. underneath/behind cooking equipment, large appliances, shelving, etc.)
      • Corrective Action(s): Increase cleaning frequency in hard-to-reach areas of the kitchen
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both hand-washing sinks were obstructed with equipment at time of inspection, making access very difficult.
      • Corrective Action(s): Remove obstructions from the hand-sinks to allow easy access for hand hygiene. At least one hand-sink must be accessible at all times.
      • Violation Score: 5
  14. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): Both dedicated hand-washing stations are inaccessible at time of inspection (covered/blocked with other equipment)
      • Corrective Action(s): Ensure at least one of the two hand-washing stations are accessible for hand-washing at all times. The 3-compartment sink (intended for manual warewashing activities) is not sufficient for usage as the only hand-washing station in the food premises.
      • Violation Score: 5

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