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Wang Ga Ma Restaurant

450 - 329 North Rd, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Wang Ga Ma Restaurant has been inspected 14 times by Fraser Health Authority since April 16, 2018. The most recent inspection, on February 23, 2026, found no infractions.

9 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 3 times across 3 separate inspections, most recently on February 20, 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 September 27, 2018. For example: 210 - Food not thawed in an acceptable manner [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 3 times across 3 separate inspections, most recently on February 20, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 22, 2019. For example: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(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. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: dishwasher is not reaching rinse cycle temp of 71C
      • Corrective Action(s): ensure dishwasher rinse cycle temperature at the plate is at 71C. please manually sanitize all dishes in large sink with clean water and bleach at 100ppm
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: shelving has old food debris on it
      • Corrective Action(s): please wash and sanitize all shelving
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: floor and wals need cleaning from accumulation of grease
      • Corrective Action(s): grease removal from floor and walls needed
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff wearing disposable gloves were not observed to be washing hands properly. Observed staff touching other surfaces & touching foods without washing hands in between.
      • Corrective Action(s): Gloves must be taken off when washing hands.
      • Handwashing must be done as often as you would without having gloves on (ie. before touching foods).
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed dust on fans & grime under stoves
      • Corrective Action(s): Deep cleaning is required in hard-to-reach areas as buildup of grime & food debris may attract pests.
      • CORRECTED BY: May 29, 2019
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Some wooden shelves have nails sticking out and are not easily cleanable.
      • Corrective Action(s): Either remove the wooden shelves or repair them so that 1) there are no nails sticking out 2) re-painted with waterproof paint that does not absorb moisture and is easy to clean & sanitize.
      • CORRECTED BY: May 29, 2019
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Meat slicer was not maintained in a sanitary manner.
      • Corrective Action(s): Ensure to clean and sanitize meat slicer after each use.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed two containers of sauce and two bags of raw meat left at room temperature to be thawed. This is not an acceptable thawing method.
      • Corrective Action(s): Internal temperature measured <0C. Staff noted that they had just put them out. Sauce and raw meat were moved to the cooler at the time of inspection.
      • Thawing of foods must be done in a cooler at or below 4C. Ensure to plan ahead and move frozen foods to a cooler one day in advance.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed open bags of dry goods in the dry storage area.
      • Corrective Action(s): Ensure to store dry foods in a pest proof containers with tight fitting lids.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Ambient temperature of the small line cooler was approximately 10C at the time of inspection.
      • Corrective Action(s):
      • - Move all potentially hazardous foods to working coolers
      • - Technician called at the time of inspection
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Some shelves were made of raw wood.
      • Corrective Action(s): Seal the wood to prevent accumulation of food debris and subsequent bacterial growth.
      • Violation Score: 3

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