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NeNe Chicken

3343 Coast Meridian Rd, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

NeNe Chicken has been inspected 10 times by Fraser Health Authority since September 9, 2022. The most recent inspection, on October 5, 2026, recorded 1 infraction.

6 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control 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 once on October 5, 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 June 18, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 once on November 27, 2023. 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 December 21, 2022. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 November 27, 2023. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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.

10 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Raw chicken observed stored on a shelf above burger buns in a cooler.
      • 2. Surface sanitizer measured at above 200 ppm chlorine. The solution bleached out the chlorine test strips.
      • Corrective Action(s):
      • 1. Staff relocated the raw chicken to a shelf below the burger buns during the inspection.
      • - Ensure raw meat are stored below ready-to-eat foods at all times to prevent contamination.
      • 2. Staff prepared the new bleach sanitizer solution during the inspection. The solution measured at 100 ppm chlorine.
      • - Correct mixing ratio: 1/3 capful of bleach to 1 L of water.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - 2x condiment coolers (black and small display) measured at above 4C (10C & 8C).
      • Corrective Action(s):
      • - Staff transferred condiments (e.g. spicy mayonnaise and cut radishes) into a cooler maintained at below 4C during the inspection.
      • - Repair/replace the coolers. Coolers must achieve and maintain at 4C or below at all times.
      • - Do not store any perishable food items in these coolers until they are repaired.
      • ***Date to be corrected by: today***
      • Violation Score: 9
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sauces in the warming unit are being held at ~45 degrees Celsius (Repeat infraction)
      • Corrective Action(s): Adjusted temperature of the warming unit at time of visit. Temperatures are now being held at safe levels (ie. 60 degrees Celsius or higher).
      • *Ensure to maintain the warming unit at a minimum temperature of 60C/140F when in use. Sauces must be held hot (60C or higher) or cold (4 degrees C or colder).
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle had 0ppm chlorine measured. When asked, staff was not aware of the proper use of the sanitizer solution. All prep surfaces were sanitized using 200ppm chlorine solution at this time.
      • Corrective Action(s): Ensure 200ppm chlorine is available for use at all times. Have all prep surfaces sanitized using the solution before initiating any food prep in the morning, after each possible contamination and every 2 hours during operation.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No Foodsafe level 1 certified staff on site at the time of the inspection.
      • Corrective Action(s): Ensure at least one Foodsafe level 1 certified staff is on site at all times.
      • Violation Score: 1
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed on the floors in the back dry storage area, showed this to owner on site
      • Corrective Action(s): 1) remove droppings
      • 2) Sanitize affected areas
      • 3) If problem persists, contact pest control immediately
      • Correct by: Today
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

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