Skip to content
Loading map…

T&T (Coquitlam) Hot Kitchen

2740 - 2929 Barnet Hwy, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

T&T (Coquitlam) Hot Kitchen has been inspected 20 times by Fraser Health Authority since January 9, 2013. The most recent inspection, on July 15, 2026, recorded 1 infraction.

12 of 20 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 July 15, 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 2 times across 2 separate inspections, most recently on July 6, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 October 21, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on March 4, 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.

20 inspections

  1. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Hanging whole pork carcass has been moved so no other foods below it. However, other hanging meats observed hanging above trays of different meats.
      • Corrective Action(s): Ensure to have the meats hanging without any other meats below it. ONLY store pork with pork, beef with beef and poultry with poultry. Send EHO verification that the meat trays below have been moved.
      • 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: Lowboy cooler in front of the cook line area has a signficant dent that causes the door to not fully close.
      • Corrective Action(s): Ensure to fix the cooler so the door can be completely shut. Cooler currently is able to maintain 4C or below.
      • Date to be corrected by: 1 month
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Employee observed washing dishes in the food prep sink. Stainless steel trays were observed stack on top of one another still dry.
      • Corrective Action(s): Ensure that dishwashing is properly conducted in the two compartment or three compartment sink on either side of the food prep sink. The prep sink is to only be used for foods.
      • Ensure dishes are air dried before being stacked. Stacking when wet can create an environment favorable to bacteria.
      • Date to be corrected by: Immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Marinated chicken container stored below a pig carcass.
      • Corrective Action(s): Ensure no foods are stored below any carcasses and ensure to separate meats altogether. All meats (poultry, beef and pork) are to be separately stored. Do not store any ready-to-eat foods below raw meats as well.
      • Date to be corrected by: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Blood from meat observed on the ground of the walk-in cooler.
      • Corrective Action(s): Ensure to clean up any fluids immediately and keep the floor in sanitary condition. The pooling of blood can create an environment for bacteria to grow.
      • 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: Fume hoods have significant dust acculumation.
      • Corrective Action(s): Ensure to clean and sanitize the fume hood grates on a routinely basis. Operator has stated they are cleaned bimonthly, but you must increase frequency if it significantly getting dirty or there poses a risk to contaminating foods below.
      • Date to be corrected by: Today
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted mini red bean sesame balls at room temperature
      • Corrective Action(s): -Products received frozen- cooked cooled in kitchen and stored at room temp- in order to keep at room temp it must be shelfstable ( PH Or Water activity within proper range) -
      • - Max holding at room temp is 2 hrs but products to be time label and use timer to discard any left over after 2 hrs
      • ** provide a copy of FoodSafety plan for this products via email to the area inspector
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted 4 containers of cooked rice at room temp- temp registered at 23 oC been -waiting to be fried
      • Corrective Action(s): -Keep them at cooler and take out shortly before cooking
      • Discard the temp abused foods - done at time of visit
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted work table were pressured washed and water were dropping on dry bins under work table
      • Corrective Action(s): -Do not pressure wash work tables instead clean and sanitize using wiping rags and sanitizer to prevent water splashing on dry storage bin
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning and sanitation of surfaces, floor, inside walk in cooler require more attention
      • Corrective Action(s): Deep clean the kitchen including inside walk in cooler and all surfaces
      • Violation Score: 9
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): -No sanitizer was available in kitchen
      • -A rag noted beside food storage in walk in cooler
      • Corrective Action(s): -Ensure sanitizer is available in kitchen
      • -Wiping rags to be washed, rinsed and store in a bucket of sanitizer between uses.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: -Observed staff washing pots containing raw meat and the sink. Improper washing and sanitizing noted.
      • -Dishware were still wet and they were stored on top of each other
      • -Hose sprayer nozzle was stored in the sink containing meat
      • Corrective Action(s): -All dishwasher must be washed, rinsed, sanitized and air dry, train all staff with proper steps for manual dishwashing and washing , sanitizing of sinks after washing or defrosting of any raw animal origin products ( meat , chicken, fish...)
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station in front was blocked by a food cart at time of visit.
      • Corrective Action(s): - Do not block any hand wash sink, hand washing sink must be accessible to use at all time.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Frozen lamb and chicken noted defrosting under cold running water without any protection (inside both two prep sink), water was splashing all around and on dry products containers under sink, cleaning hose noted inside one of the sink- repeated violation
      • -Ribs noted drying in walk in cooler without cover and other meat products were stored under the rib drying rack.
      • -Some food products noted without proper cover in coolers
      • Corrective Action(s): - Defrosting using cold running water is to be done properly; frozen meat to be in plastic package/ or original packaging in a clean pot- NOT DIRECTLY IN SINK WITHOUT COVER - violation ticket will be on hold
      • -Discard all dry products under sink -done at time of visit.
      • -Do not leave the hose in the sink at any time - back flow issue and contamination
      • -Do not store any food products under sink
      • - Cover all food products properly
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up noted on ventilation hood above steamer , also dirt and mold noted in wall in walk in cooler wall, shelving, ceiling.
      • Corrective Action(s): Clean the noted areas.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: -Noted cardboard being used to lined the walk in cooler rack, cardboard noted moldy
      • -Noted meats in soaked cardboard boxes in walk in cooler
      • Corrective Action(s): -Do not use cardboard to line the rack. Use material that can be washed and sanitized and that does not block the air circulation
      • -Except for uncut vegetable all other foods should be stored in proper containers not cardboard boxes
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ice build up noted in walk in freezer throughout .
      • Corrective Action(s): Defrost and clean the ice build up. Ice build up will interfere with the freezer function and it is a risk for worker.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Noted garbage bags being used to cover meat/BBQ Ducks in walk in cooler - since Saturday
      • Corrective Action(s): -Possible chemical contamination - discard these items - send a copy of report
      • Do not use garbage bags to store or cover any foods- use ONLY Food grade plastic bags/or other food grade material for food
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Ponding water noted at the hot kitchen floor.
      • 2. Blood stain, food debris, and grease accumulaiton noted at the walk-in cooler
      • Corrective Action(s): 1. Clean the ponding water to prevent slipping hazard, and harbourage of pest
      • 2. Clean the blood stain, food debirs, and grease at the floor and on the shevles to prevent pest harbourage or potential cross contamination.
      • Date to be corrected: Sep 3, 2022
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

  19. Routine Inspection

    0 infractions

  20. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website