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T&T (Coquitlam) Sushi Preparation Area

2740 - 2929 Barnet Hwy, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

T&T (Coquitlam) Sushi Preparation Area has been inspected 15 times by Fraser Health Authority since December 20, 2017. The most recent inspection, on July 6, 2026, found no infractions.

11 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The last 3 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on March 4, 2025. 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 October 16, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on October 27, 2021. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

15 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted a full tray and half of sushi roll at room temp temp > 21 oC
      • Corrective Action(s): - Operator stated these are about to be discarded. Discard temp abused products immediately
      • Violation Score: 15
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation (CORRECTED DURING INSPECTION): Noted frozen fish at room temperature being defrosted
      • Corrective Action(s): -Defrosting must be done at temp of <= 4 oC - in cooler or under cold running water in package
      • Violation Score: 1
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): PHF temp in sushi table cooler was 11 - 14 o C
      • Corrective Action(s): Discard all PHF foods that been in this cooler - vegi and pickled vegi can be transferred to other cooler
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sushi table cooler temp 13 oC
      • Corrective Action(s): Repair the cooler to provide temp of < = 4 oC - send a report repair to the attention of area inspector- do not store any foods until temp is < 4 oC
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted staff are not washing cutting board and knives properly - not following the 4 steps of manual dishwashing
      • Corrective Action(s): -Proper steps of manual dishwashing must be followed : 1. wash 2. Rinse 3-Sanitize - air dry as per posted instruction
      • * lack of space for dry rack noted at sushi 2 comp sink
      • * Options :
      • 1. take them to kitchen and run them through dishwasher- if they are in continues food prep- every 2 hrs
      • if not after each food prep or changing food
      • 2. Follow the 4 steps and provide drying racks or dry them with paper towel before putting them back on shelves
      • Chose one of the above
      • Violation Score: 5
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Noted exposed food products.
      • Corrective Action(s): Discard any exposed food products due to mice issues at the department.
      • -All dry foods to be stored in rodent proof containers, all fresh foods to be kept in cooler at all time.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Noted mice in sticky trap and mice dropping in several areas including counter, work table shelving, behind equipment (pictures are taken)
      • Corrective Action(s): -Clean and sanitize all dropping.
      • Violation Score: 15
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

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