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Sahar Bakery

1150 - 577 Nicola Ave, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Sahar Bakery has been inspected 4 times by Fraser Health Authority since December 6, 2023. The most recent inspection, on May 6, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 May 5, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 May 5, 2026. For example: 209 - Food not protected from contamination [s. 12(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 January 10, 2025. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(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.

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Observation: 1) The front display cooler next to the cashier was at 11C. We left a probe thermometer inside the cooler to confirm and the samosa inside was probed at 11C. Inside the cooler was different kinds of samosas, feta cheese, egg cartons and humus. The feta cheese container and egg cartons were at 14C.
      • 2) The display cooler next to the soda display was at 7C and the loaves were at 8C. Inside the cooler were cake loaves, dates, carrot cake, and a nanaimo bar. Cold potenially hazardous foods need to be stored at </=4C to prevent pathogens from growing.
      • Correction: 1) The samosas were made in the morning, as well as the humus. The samosas and humus were moved to the walk-in cooler. The eggs and feta were discarded by the operator.
      • 2) The carrot cake icing was only sugar, no dairy, and the other loaves had no icing, so these products remained in the display cooler. The nanaimo bar was moved to the walk-in cooler. Call a repair person to service both coolers to ensure both coolers can maintain </=-4C. Do not use the coolers until they are fixed.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Hand sinks in the back had bowls inside of them, and one near the walk-in cooler had no soap. Hand sinks need to be clear and fully stocked so employees can wash their hands.
      • Correction: Ensure hand sinks are always available to use with hot water, soap, and paper towels.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observation: A can of black olives was open and being stored in the walk-in cooler. A metal can can rust, which could enter into the food.
      • Correction: Operator moved the olives into a jar with a lid. When metal cans are opened and not finished, move the food preoducts into a new container and discard the metal can.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Observation: Operator does not have FOODSAFE level 1 or equivalent. Their certificate has expired. (This is a repeat violation)
      • Correction: Obtain a new FOODSAFE level 1 or equivalent training certificate.
      • Date to be corrected by: 2 months
      • Corrective Action(s):
  3. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator on site not able to provide proof of valid FOODSAFE Level 1 training.
      • Corrective Action(s): Submit proof of valid FOODSAFE Level 1 training to the health inspector via email. If FOODSAFE is expired, submit proof of application for new course to the health inspector via email.
      • To be corrected by: Jan 13, 2025
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

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