Skip to content
Loading map…

Pasargad Restaurant

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

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