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Day 2 Day Restaurant

102 - 2540 Shaughnessy St, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Day 2 Day Restaurant has been inspected 11 times by Fraser Health Authority since March 14, 2022. The most recent inspection, on January 29, 2026, recorded 2 infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 7 times across 6 separate inspections, most recently on January 29, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on May 21, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 January 29, 2026. For example: 209 - Food not protected from contamination [s. 12(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 March 14, 2022. 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 November 27, 2024. 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.

11 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizing step is not being applied consistently when manually-warewashing dishware, utensils & equipment.
      • Corrective Action(s): *Operator instructed to use the SK-2 sanitizer chemical as a final step when doing manual warewashing (ie. Wash-Rinse-Sanitize)
      • *Manual warewashing reference signage provided for operator to post above 3-compartment sink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meats observed being stored on upper shelves in the refrigerator near vegetables and other ready-to-eat foods.
      • Corrective Action(s): *Always store raw meats on lower shelves, separated from fresh produce and ready-to-eat foods to prevent cross-contamination of foods.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution was not prepared or being used at onset of inspection. Employees are using a general purpose cleaning solution to clean surfaces without sanitizing.
      • Corrective Action(s): Food contact surfaces must be sanitized after cleaning using a foodgrade sanitizer solution. The Signet SK-2 solution used to sanitize dishware can also be used as a general surface sanitizer on equipment such as the meat grinder, cutting boards, and countertops.
      • Employee filled one of the spray bottles with the Signet SK-2 sanitizer solution during inspection.
      • *Train all employees to use the sanitizing solution to eliminate germs on food contact surfaces throughout the day.
      • *Ensure sanitizer solution is prepared daily and used by employees.
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Minor accumulation of food debris/spillage observed in the dry storage area
      • 2) Food residue/debris observed on take-out containers under the hot-holding table
      • 3) Minor food residues noted on various surfaces in the restaurant (floors, walls, equipment handles)
      • Corrective Action(s): 1) Thoroughly clean areas/surfaces where food debris & residues are observed.
      • 2) Clean (if possible) or discard take-out containers that have food contamination on surfaces.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ice build-up on compressor unit in the small display refrigerator near the cash register.
      • Corrective Action(s): *Defrost the unit to remove all ice build-up and restore proper air circulation in the unit.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station had pans and knives in the basin.
      • *Remove the pans and knives as the handwashing station is strictly for handwashing only
      • Corrective Action(s):
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher measured 0ppm chlorine after final rinse cycle.
      • *Contact technician for repairs to ensure that the dishwasher can achieve minimum 50ppm chlorine; use the 3 compartment sink for dishwashing using the wash, rinse, sanitize method in the meantime.
      • Date to be corrected by: 2 weeks
      • Corrective Action(s):
      • Violation Score:
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No detectable chlorine concentration (0ppm) in the low-temp dishwashing machine. Chlorine sanitizer supply was recently replaced, however, the dishwashing machine doesn't appear to have a 'primer' switch for the chemical pumps to purge the tubing of air bubbles.
      • Corrective Action(s): Air bubbles were cleared by running the dishwasher for several wash & rinse cycles. Chlorine sanitizer concentration is now at 50ppm in the machine.
      • *Obtain chlorine test strips from the dishwasher supply company.
      • *Confirm chlorine concentration in the dishwashing machine on a daily basis to ensure the machine is adequately sanitizing dishware (50ppm chlorine concentration).
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Water leak detected under the 3-compartment sink.
      • Corrective Action(s): Middle drain of the 3-compartment link is leaking. Re-seal the drain to eliminate the water leak.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Hand-washing sink was obstructed with cooking equipment at time of inspection. Frying pan was left in the wash-basin, preventing convenient access for hand-washing.
      • 2) Paper towel dispenser was empty above the hand-washing sink.
      • Corrective Action(s): Operator cleared obstructions and replenished paper towels during inspection.
      • *Ensure hand-washing station is accessible and stocked with liquid soap and paper towels at all times*
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris/residues observed on surfaces in the dishwashing area and underneath the stainless steel food prep table in the kitchen.
      • Corrective Action(s): Ensure all surfaces are regularly cleaned and sanitized to remove all soil and debris.
      • *Recommend establishing a cleaning schedule for deep-cleaning of different sections of the kitchen each day of the week*
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: No detectable chlorine residual in the low-temp dishwasher
      • Corrective Action(s): -Repair dishwasher to restore sanitizer residual
      • *Chlorine residual must be >/= 50ppm inside the unit*
      • -Manually-sanitize all reusable dishware, utensils, cutting boards, pots/pans, etc. in the 3-compartment sink with the sanitizer chemical until dishwasher is restored to operational status
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottle with "Z1 sanitizer" label is being used to hold "Mr. Clean" cleaner/disinfectant chemical
      • Corrective Action(s): Re-label chemical bottles with the correct labels (ie. "Cleaner", "Sanitizer", "Degreaser", etc.) to prevent accidental misuse.
      • *3-compartment sink sanitizer product may also be used in the spray bottle as a food-grade sanitizer on food-contact surfaces (eg. cutting boards, utensils, etc.)
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in the small display cooler were above 4 degrees Celsius at time of inspection (~7 Celsius)
      • Corrective Action(s): Temperature setting was adjusted at time of inspection. Monitor the temperature of this unit to ensure that it maintains temps at 4 degrees Celsius or colder at all times.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Access to the hand-washing sink was blocked by a cart at time of inspection.
      • Corrective Action(s): Operator moved the cart to another location at time of inspection.
      • *Ensure to keep the hand-sink clear of obstructions and accessible to staff at all times.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low-temp (chlorine) Stero dishwasher is not providing adequate supply of sanitizer chemical during the rinse cycle
      • Corrective Action(s): Discontinue use of the dishwashing machine until it can be serviced by a repair technician.
      • *All dishware/utensils/etc. must be manually washed in one of the 3-compartment sinks using the wash-rinse-sanitize procedures discussed at time of inspection until dishwasher is repaired.
      • *Contact a repair/service technician to service the dishwasher and restore an adequate supply of sanitizer to the dishwashing machine. 50ppm (or higher) chlorine concentration is required to sanitize dishware in this unit.
      • Violation Score: 9

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