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Neshat Donair Restaurant

2606 Shaughnessy St, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Neshat Donair Restaurant has been inspected 8 times by Fraser Health Authority since October 8, 2024. The most recent inspection, on September 15, 2026, recorded 1 infraction.

4 of 8 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 once on September 15, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 April 28, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 April 28, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on May 2, 2025. For example: 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(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.

8 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Single compartment sink in the kitchen is leaking from the faucet and underneath the sink basin.
      • Corrective Action(s): *Contact a plumber to replace the leaking faucet and seal the water leaks within 1 week.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Operating permit expired on March 31st, 2025. Annual permit fee in the sum of $150.00 has not been received.
      • Corrective Action(s): *Provide payment for 2025-26 fiscal year to Fraser Health ($150.00).
      • *Operator may apply for a refund of a portion of the permit fee through Fraser Health if the business is sold.
      • Violation Score: 1
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food Safety Plan submitted previously is incomplete.
      • Corrective Action(s): Provide 3 recipe-based food safety plans outlining the food safety procedures used when handling, preparing, and serving the foods (1 recipe plan for donair, 1 recipe plan for the rice, 1 recipe plan for kebab)
      • *Ensure the recipe plans contain the 4 required components (ie. Identify Critical Control Points, Critical Limits, Monitoring Steps, and Corrective Actions)
      • *See example on page 26 of the application booklet provided to employee at time of inspection
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning has been completed since last visit, however, overall sanitation in the premises still needs improvement.
      • Corrective Action(s): Thoroughly clean & sanitize behind & under the coolers in the back storage rooms.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Faucet for the prep sink in the kitchen is broken (hot water knob). No hot water available to the sink.
      • Corrective Action(s): *Install the replacement faucet by May 5th, 2025
      • Violation Score: 9
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Operator has not provided a written document outlining the sanitation procedures for the restaurant.
      • Corrective Action(s): *Submit a Sanitation Plan for review by May 4th, 2025 to your inspector (Email: [email protected])
      • *Ensure the sanitation plan includes a list of chemicals used in the business and a cleaning schedule
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice in the rice cooker is currently at ~40 degrees Celsius with the "Keep Warm" setting on.
      • Corrective Action(s): *Employee instructed to discard the rice
      • *Hot foods must be held at a minimum temperature of 60 degrees Celsius to prevent growth of pathogenic bacteria.
      • *The "Keep Warm" setting on the rice cooker is not suitable for using as a method of reheating the rice.
      • *Discontinue this practice immediately.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Chlorine sanitizer solution in the spray bottle exceeds maximum acceptable concentration for sanitizing food-contact surfaces.
      • Corrective Action(s): *Train employees on the correct method of preparing sanitizing solutions (ie. follow the mixture ratios on the posted sign above the 2-compartment sink)
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: High-temp dishwashing machine is not operational.
      • Corrective Action(s): Repair or replace the broken diswasher.
      • *Business must not use any reusable dishware or utensils for food-service until dishwashing machine is repaired or replaced.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No soap available at the front hand-washing station (near cash register).
      • Corrective Action(s): Extra soap dispenser was moved from the prep sink in the kitchen.
      • *Ensure all hand-washing stations are equipped with hot & cold water, liquid soap, and paper towels at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bottles of lime juice are being stored on a shelf with chemicals (dishsoap, isopropyl alcohol, etc.).
      • Corrective Action(s): *Do not store foods and chemicals together. Chemicals may introduce contamination to the foods.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food safety plan provided by operator is incomplete.
      • Corrective Action(s): *Revise and re-submit the food safety plan as previously directed by the health officer.
      • *Provide at least 3 recipe-based food safety plans for the restaurant that encompass all of the procedures used in the premises (ie. cooking, cooling, reheating, hot-holding, etc.)
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1) Numerous flies observed in the food premises, concentrated above the 2-compartment sink in the kitchen.
      • 2) Mouse droppings found on floor and lower shelves in the premises.
      • Corrective Action(s): *Contact a professional pest control company to assess and implement pest control measures in the premises.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris accumulating in hard-to-reach areas (ie. under/behind large equipment)
      • Corrective Action(s): Thoroughly clean affected areas of all food debris/residue.
      • *Ensure all surfaces are regularly cleaned to prevent accumulation of soil & debris.
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Food items found in the upright freezer stored in single-use grocery bags.
      • Corrective Action(s): *All foods must be stored in food-grade containers, suitable for their intended purpose.
      • *Do not store any foods in single-use plastic grocery bags.
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Various items being stored in the food premises which are not necessary for daily operations (eg. propane tanks)
      • Corrective Action(s): Remove all non-essential equipment from the premises to allow access for cleaning and maintenance.
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Operator has not completed a sanitation plan for the business
      • Corrective Action(s): *Provide a written sanitation plan to Fraser Health for review and approval.
      • *The Sanitation plan must include:
      • - a list of chemicals used in the business
      • - instructions on how/where the chemicals are to be used
      • - a cleaning schedule for maintaining surfaces and equipment in the business
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Operation of a food-service establishment without a valid operating permit.
      • * New owner has continued operations without applying for an operating permt. Application package provided to operator. Provide all application documents within 10 business days.
      • Corrective Action(s):

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