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Shemroon Restaurant and Bar

B106 - 1475 Prairie Ave, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Shemroon Restaurant and Bar has been inspected 4 times by Fraser Health Authority since January 20, 2025. The most recent inspection, on July 30, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on September 8, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 September 8, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 January 20, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on July 30, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(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. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) oil and debris buildup observed uneder the equipment on cook line.
      • 2) spice shelves were in unsanitary condition.
      • 3) observed accumulation of sesame seeds under the cooler in the bar area
      • 4) Exahust hood vents had buildup of grease on them.
      • Corrective Action(s): Operator to celan the above mentioned areas. Operator to ensure the hood vents are cleaned by the staff in-between the professional cleaning schedules.
      • Date to be correceted by: July 31,2026
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The front handwashing sink is taking a long time to drain. Operator said they just noticed the issue today.
      • Corrective Action(s): Operator to fix the issue and ensure the sink is draining effectively.
      • date to be corrected by: August 4, 2026
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: A stack of buckets adn 2 veggie choppers were stored under the 2-compartment sink.
      • Containers of big ladels were stored beside the burner.
      • - Operator stated they are not using the above mentioned equipmnent/utensils.
      • Corrective Action(s): Operator to move all the unused utensils/equipment out of the premises to reduce the clutter and facilitate proper cleaning.
      • Date to be corrected by: August 4, 2026
      • Violation Score: 1
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Yoghurts, salads, chopped vegetables in the front display cooler probed at 7C-9C.
      • Corrective Action(s): Operator discarded foods during the inspection. All cold potentially hazardous foods must be stored at 4C or colder.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food debris noted on a knife in storage.
      • Corrective Action(s): Operator moved knife to dishpit to be re-washed and sanitized.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Plant based glass cleaner being used as front of house sanitizer.
      • Corrective Action(s): Use bleach sanitizer solution to clean dining tables and front service area.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (1) Raw eggs stored on top shelf in prep cooler.
      • (2) Foods being stored in open cans.
      • (3) Raw meat skewers stored on top shelves above ready to eat/cooked foods in the 2 door display cooler and walk in cooler.
      • (4) Foods being stored directly on the ground in the walk in cooler, hallway, and front area.
      • Corrective Action(s): (1) Raw eggs moved to bottom shelf during inspection.
      • (2) Foods transferred into food grade containers to prevent contact with potential rusting of can.
      • (3) Re-organize coolers and store raw meats on bottom shelf to prevent cross-contamination.
      • (4) Store foods at least 15cm off the floor to prevent contamination.
      • Correct by: Today
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease accumulation noted beneath equipment in the cooking line.
      • Corrective Action(s): Deep clean floors beneath equipment.
      • Correct by: September 16, 2025
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (1) Front display cooler ambient temperature measured at 7C (top shelf) and 9C (bottom shelf).
      • (2) Sink plugs not available for manual warewashing.
      • Corrective Action(s): (1) Repair/service cooler. Do not store any potentially hazardous foods in this cooler until all areas in the cooler can maintain a temperature of 4C or colder.
      • (2) Obtain sink plugs for 2 compartment warewashing sink.
      • Correct by: As soon as possible
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator had "multi-surface" sanitizer as food contact surface sanitizer. Sanitizer measured at >>> 200 ppm. Operator prepared bleach sanitizer by mixing 1/2 teaspoon of bleach with 1L of water which measured at 200 ppm during inspection.
      • Corrective Action(s): Prepare bleach sanitizer at a concentraiton of 100-200 ppm chlorine by mixing 1/2 to 1 teaspoon of bleach with 1L of water. Do not use pre-mixed sanitizer solutions as they may not be food grade/food safe for food contact surfaces and can chemically contaminate surfaces.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat skewers and container of minced meat observed stored above and/or next to cooked/ready-to-eat foods.
      • Corrective Action(s): Store raw meat on bottom and/or seperate shelves to prevent cross-contamination.
      • To be corrected by: immediately
      • Violation Score: 3

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