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Pita Pan Donair

2885 Shaughnessy St, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Pita Pan Donair has been inspected 16 times by Fraser Health Authority since January 7, 2020. The most recent inspection, on May 8, 2026, found no infractions.

9 of 16 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 5 times across 5 separate inspections, most recently on May 5, 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 4 times across 4 separate inspections, most recently on April 11, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 November 30, 2022. 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.

16 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two refrigerators are temperatures above 4 degrees Celsius.
      • Corrective Action(s): *Operator has already contacted a repair technician to service the units this afternoon
      • *Perishable foods may not be stored in these coolers for longer than 2 hours until units have been repaired and units are maintaining safe temperatures at 4 degrees Celsius or colder
      • *Reinspection scheduled for Friday, May 8th to confirm successful repairs to the refrigerator units.
      • Violation Score: 9
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Concentration of the chlorine bleach sanitizing solution exceeds 200ppm maximum concentration for usage on food-contact surfaces.
      • Corrective Action(s): The concentration of the sanitizer solution was reduced to 200ppm during inspection.
      • *Ensure to prepare chlorine sanitizing solutions at the correct concentration to prevent excessive chemical residues on food contact surfaces.
      • *Mix 1/2 to 1 teaspoon of bleach to 1 Litre of water (approx. volume of the spray bottle) to make a 100-200ppm concentration solution.
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 coolers are operating at temperatures above 4 degrees Celsius:
      • 1) Kelvinator commercial 2 door prep cooler (10 degrees C)
      • 2) Glass display cooler (9 degrees C)
      • 3) Under grill 2-drawer cooler (6 degrees C)
      • Corrective Action(s): 1) Contact a repair technician to inspect and repair the refrigerator. Place ice inside the lower compartment as an emergency measure to lower the ambient temperature inside the unit or transfer the foods to an alternate cooler unit until repairs can be completed.
      • 2) Thermostat adjusted during inspection. Thermometer was also relocated away from the compressor to provide a more-accurate temperature reading inside the display cabinet. Temperature is now at 4 degrees Celsius.
      • 3) Transfer foods to an alternate cooler until the temperature can be adjusted or repairs can be completed.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 coolers are not maintaining adequate temperatures for storage of potentially-hazardous foods.
      • Corrective Action(s): Contact a repair technician to inspect and repair the cooler units.
      • Violation Score: 9
  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  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: Foods stored in the prep cooler (donair ingredients & sauces), glass display cooler (baklava, etc.), and 2-drawer under-grill cooler are being held at temps of 10-12 degrees Celsius.
      • Corrective Action(s): *Transfer perishable foods to alternate cooler units
      • *A limited amound of perishable foods can remain in the malfunctioning coolers as long as they are used or discarded within 2 hrs.
      • *Contact a repair company to inspect and service the 3 malfunctioning coolers
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 3 coolers are not holding temps at adequate levels to maintain food safety. The donair prep cooler, baklava display cooler, and undercounter 2-drawer cooler are all running at temps between 10-12 degrees Celsius. Thermometers were place too close to the compressors, giving innaccurate temp readings.
      • Corrective Action(s): *Store perishable foods in alternate coolers until units can be inspected and repaired by a service technician.
      • *Thermometers were moved to more-suitable locations for monitoring temps.
      • *Ensure to check temps daily to confirm that the units are holding temps at 4 degrees Celsius (40 degrees Fahrenheit) or colder.
      • Violation Score: 9
  12. Follow-Up Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Payment overdue for operating permit for 2022/23 fiscal year.
      • Corrective Action(s): Provide payment for outstanding operating fee in the sum of $150.00 (cheques payable to "Fraser Health") within 2 business days and provide confirmation to [email protected].
      • Violation Score: 1
      • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Operating permit is not posted in the restaurant.
      • Corrective Action(s): Post the operating permit in a visible location within the restaurant.
      • If unable to locate the operating permit, a replacement permit can be ordered ($30 replacement fee).
      • Violation Score: 1
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fried foods in the display cooler (baklava, samosas, etc.) are at ~11 degrees Celsius at time of inspection.
      • Corrective Action(s): Temperature control dial adjusted. Refrigerator is now maintaining adequate temperature for food safety (ie. 4 degrees C or lower)
      • *Monitor cooler temperatures to ensure foods are being maintained at safe holding temps.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Operating permit is not posted in the premises.
      • Corrective Action(s): *Post the operating permit in a visible location in view of the public.
      • *If permit is lost/missing, order a replacement from the local Health Protection office-$30 replacement fee*
      • Violation Score: 1
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in the display cooler and under-grill/stovetop cooler are currently being held above 4 degrees Celsius (8-9 degrees Celsius).
      • Corrective Action(s): Operator instructed to transfer all potentially-hazardous foods to alternate coolers in the premises while on-site.
      • Refrain from using the affected coolers for storage of potentially-hazardous foods until they have been serviced/repaired.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -Display cooler for fried foods is not maintaining adequate temperature for safe storage of foods. Currently at 8-9 degrees Celsius.
      • -Cooler under the stovetop/grill is not maintaining adequate temperature for safe storage of foods. Currently at 9 degrees Celsius.
      • Corrective Action(s): -Transfer all potentially-hazardous (perishable) foods to alternate coolers capable of maintaining safe temperatures of 4 degrees Celsius (or lower)
      • -Refrain from usage of these units for storage of potentially-hazardous foods until they have been inspected, calibrated, and/or repaired by a repair technician.
      • -
      • Violation Score: 9
  16. Routine Inspection

    0 infractions

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