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Pasargad Restaurant

20, 21 & 22 - 2565 Barnet Hwy, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Pasargad Restaurant has been inspected 19 times by Fraser Health Authority since May 22, 2018. The most recent inspection, on March 10, 2025, found no infractions.

10 of 19 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 7 times across 7 separate inspections, most recently on March 10, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 on February 6, 2019. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 February 27, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 September 16, 2019. 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 once on March 10, 2025. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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.

19 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: -Noted wiping rags on counter, no bucket of sanitizer noted.
      • Corrective Action(s): -Keep all wiping rags in a bucket of sanitizer at all time between uses -
      • -No chorine test strips noted- provide chlorine test strip to monitor the concentration of sanitizer daily
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temp dishwasher did not reach proper temp after 5 run using Max holding thermometer or thermo lable.
      • Corrective Action(s): -Repair dishwasher to provide min temp of 71 oC at plate or 82 oC in machine-
      • - No log sheet on site to prove proper temp
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No paper towel and liquid soap at hand washing sink in the bar
      • Corrective Action(s): -Provide liquid soap and paper towel at the hand washing sink
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: - No record of temp monitoring noted in the facility - staff are not aware of it.
      • Corrective Action(s): - Monitor temp of all coolers ( min twice per day) , temp of dishwasher ( min once per day) and sanitizer level in spray bottle and bucket at least once per day and record the results in a log sheet- Keep log sheet on site.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: All surfaces are greasy - counters and shelving units
      • Corrective Action(s): - Clean and sanitize all surfaces
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottle of sanitizer is not labeled
      • Corrective Action(s): -Label the sanitizer bottle: sanitizer or bleach solution
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Noted missing /and broken thermometers for coolers
      • Corrective Action(s): Provide accurate thermometers for all coolers and display them near the door
      • Violation Score: 1
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer spray bottle had soap mixed into the solution. A fresh 200ppm chlorine solution was prepared at this time.
      • Corrective Action(s): Ensure to add 1/2 tsp of chlorine per 1L of water to prepare the correct concentration of sanitizer. Do not mix the solution with soap.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink available in kitchen did not have cold water at adequate pressure.
      • Handwashing sink available in dishwashing area did not have liquid soap.
      • Staff was advised to refill the liquid soap at this time.
      • Corrective Action(s): Ensure all handwashing sinks are adequately supplied with liquid soap, paper towels and hot/cold running water AT ALL TIMES.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed on floors under prep cooler. Traps in place. Food stored in pest proof containers.
      • Corrective Action(s): Ensure to have all droppings removed and affected areas sanitized using bleach EVERY MORNING. All prep surfaces must be sanitized before initiating any food prep for the day.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cold water faucet/pipe at the kitchen handwashing sink requires a repair.
      • Corrective Action(s): Ensure to have the above repaired.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No Foodsafe level 1 staff available on site.
      • Corrective Action(s): Ensure to have the staff Foodsafe level 1 certified and notify the health inspector.
      • Violation Score: 1
  6. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop stored directly above the ice machine. Staff had washed the scoop and placed in a clean container at this time.
      • Corrective Action(s): Ensure to have the ice scoop stored in a designated container and never directly above the machine.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle had a broken nozzle. It was apparent that the food prep surfaces had not been sanitized today prior to the inspection. Staff had prepared 200ppm solution in a bucket and was advised to have all food prep surfaces sanitized using the solution at this time.
      • Corrective Action(s): Ensure to have all food prep surfaces sanitized prior to initiating any food prep in the morning, after each possible contamination and every 2 hours during operation. This is a REPEAT violation. Failure to comply in future inspections may result in issuance of violation ticket(s).
      • Violation Score: 15
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The interior of ice machine (i.e. upper part) requires a proper cleaning.
      • Corrective Action(s): Ensure to have the unit drained/manually scrubbed/sanitized as discussed at this time. [CORRECT BY: Friday, Feb 10, 2023]
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) No surface sanitizer available on site. A spray bottle labelled as Windex had pure bleach. 200ppm chlorine solutions were prepared in two different spray bottles (one for the bar/one for the kitchen) at this time.
      • 2) Glasswasher had 0ppm chlorine measured after final rinse. It was observed that the chlorine sanitizer bottle was empty and replaced to a new bottle a this time. After priming the tube, the minimum level of chlorine (50ppm) was achieved after final rinse.
      • Corrective Action(s): Ensure to have 200ppm chlorine available at all times during operation. Ensure to have the bottles labelled as 'sanitizer'.
      • Ensure to monitor the glasswasher sanitizer bottle on a regular basis. Any glasses washed throughout the glasswasher in the past two days must be rewashed through the dishwasher as advised at this time.
      • Violation Score: 15
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No Foodsafe certified staff working on site.
      • Corrective Action(s): Ensure to have at least one Foodsafe certified staff working on site at all times. Have the newly hired staff registered for the course and notify the health inspector.
      • Violation Score: 1
  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Glasswasher saniitzer bucket : is finished- operator advised upon visit , it is on order..
      • Corrective Action(s): Use the dishwasher in kichen for glasses till the sanitizer is provided and the glasswasher dispense enough sanitizer (at least 50 ppm)
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: -No sanitizer is detected in spray bottle (windex?? ) for dining area.
      • -Mold noted around ice dispensing of the ice machine
      • Corrective Action(s): -Use proper sanitizer (1 oz of bleach in 1 gallon of water = 100 ppm chlorine) and wipe all dining table/counters- done at time of visit
      • - Drain the ice machine and clean and sanitize inside the machine around the ice dispensing spots.
      • Violation Score: 15
  14. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer for the glasswasher had run out. Operator prepared 200 ppm bleach sanitizer in a bottle to feed the glasswasher. In this configuration, the concentration of the dispensed sanitizer measured 0 ppm.
      • Corrective Action(s): Rewash all glasses in the kitchen dishwasher. Use the kitchen dishwasher for all glasses until you receive new sanitizer for the glasswasher.
      • Violation Score: 5
  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cans of pop were stored underneath raw meat in the walk-in cooler.
      • Corrective Action(s): Move these away to another shelf or above the raw meat. Ensure all food is properly organized to avoid potential contamination.
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Noted several cold potentially hazardous foods at >4 oC in walk in cooler- Improper cooling noted. Kashek bademjan, mirza gahsemi and baghala polo all made last night and cooled by putting in walk in cooler without proper cooling.
      • Corrective Action(s): Keep all cold foods at <4 oC at all time. Proper cooling to be done by using shallow metal pan, ice wand, ice bath.
      • Violation Score: 15
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen meat noted being thawed at room temperature.
      • Corrective Action(s): Thaw frozen potentially hazardous foods in cooler temp <4 oC or under cold running water in original package.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Operator off site and noone with FoodSafe training on site.
      • Corrective Action(s): Have enough staff with proper FS tranining available on site. Register staff for upcoming FS level 1 training and send a copy of
      • Violation Score: 1
  18. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • - Dried ingredients stored in a Rona bucket
      • - Dried, covered ingredients stored in a crawlspace
      • Corrective Action(s):
      • - Use only food grade containers
      • - Move foods to approved storage areas; please ensure that they are raised at least 15cm/6in off the floor
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

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