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Best Donair

2108 - 1163 Pinetree way, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Best Donair has been inspected 21 times by Fraser Health Authority since June 25, 2018. The most recent inspection, on June 19, 2026, found no infractions.

11 of 21 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, 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.

  • 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 4 times across 3 separate inspections, most recently on September 9, 2024. 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 across 2 separate inspections, most recently on June 16, 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 2 times across 2 separate inspections, most recently on January 6, 2025. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • 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 September 9, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on May 2, 2019. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

21 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 (CORRECTED DURING INSPECTION):
      • - Internal temperature of the foods (e.g. sliced vegetables, ranch sauce, and humus) stored in a 3-door prep cooler measured at 7C.
      • Corrective Action(s):
      • - Above-mentioned foods were transferred into the cooler maintained at below 4C during the inspection.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Internal temperature of rice stored in a medium-sized stainless steel pot measured at 30C.
      • Corrective Action(s):
      • - Rice discarded during the inspection.
      • - Do not store food at room temperature.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - No surface sanitizer available on site.
      • Corrective Action(s):
      • - The operator purchased and prepared surface sanitizer during the inspection.
      • - The surface sanitizer solution was prepared at the 3-compartment sink and in a bucket. Solution tested at 100 ppm chlorine.
      • - Ensure adequate supplies of surface sanitizer are available for use at all times
      • - Prepare fresh solution at the start of each operating day.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - A fan heavily covered in dust was blowing air toward the food preparation area.
      • Corrective Action(s):
      • - Deep clean the fan today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - A 3-door prep cooler measured at 9C. The built-in thermometer at the cooler is fluctuating between 43F to 48F.
      • Corrective Action(s):
      • - Fix or replace the cooler.
      • - Do not store any food in this cooler until the cooler can achieve and maintain at 4C or below.
      • ***Date to be corrected by: 1 week***
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation:
      • - The operator does not have FOODSAFE Level 1 or equivalent.
      • Corrective Action(s):
      • - Register for the course as soon as possible and email proof of registration to the District Environmental Health Officer.
      • Violation Score: 1
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Box of onions in the dry storage area observed with mouse droppings. Operator voluntarily discarded all onions during inspection.
      • Corrective Action(s): Inspect all food on site to ensure it is not contaminated and it is fit for human consumption.
      • Violation Score: 5
      • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Staff stated that donair does not go through secondary cook step. Donair is heated on the vertical broiler and placed directly inside hot-holding units. The stove-top has been removed from the front service area. Staff stated that a new stove top is on order and should be here in 1 week. In the meantime, the double stove top in the back preparation area will be used along with a fry pan to secondary cook all meat. Staff secondary cooked all meat on site during inspection.
      • Corrective Action(s): All donair from vertical broilers must go through a second cooking step, where meats are cooked to a minimum internal temperature of 74'C before being stored in the hot-holding units.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous foods (e.g. cut vegetables, sauces, and cheese) observed stored in front display cooler which measured at 10'C. Staff placed all potentially hazardous foods into the functioning cooler at or below 4'C during inspection.
      • Corrective Action(s): All potentially hazardous foods must be stored in functioning coolers (at or below 4'C) at all times to prevent bacterial growth and/or toxin production in the danger zone and to prevent foodborne illness.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot meat in hot-holding units measured at internal temperature of 50'C. Staff reheated the meat to 74'C on the stove-top during inspection.
      • Corrective Action(s): All potentially hazardous food must be heated to a minimum of 74'C before hot-held in hot-holding units at or above 60'C at all times. Ensure hot-holding units are first PRE-HEATED before foods are stored in the units to prevent bacterial growth and/or toxin production.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station at back preparation area observed not supplied with single-use paper towel and basin is obstructed with metal equipment.
      • Corrective Action(s): Maintain all hand washing stations unobstructed and adequately supplied with hot and cold running water, liquid soap and paper towel to ensure staff are washing their hands. Do not place anything inside the basin to ensure it is accessible and unobstructed for use at all times.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Two ceiling tiles in preparation area observed broken with mouse sticky traps placed on them.
      • Corrective Action(s): Repair ceiling tiles to prevent pest entry and to ensure the facility is maintained as per approved plans.
      • To be corrected by: 1 month
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the following areas:
      • - Under and behind the dry storage racks in the preparation area
      • - In a box of onions (discarded during inspection by staff)
      • Corrective Action(s): Clean and sanitize aforementioned areas with 1:10 bleach to water solution to remove rodent droppings. Contact pest control company to visit, assess and apply traps as necessary. Submit future pest reports to the health inspector for review and verification.
      • To be corrected by: immediately
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sandwich cooler at front service area measured at 10-12'C (inserts and bottom). All potentially hazardous foods were moved to the stand-up cooler at the back.
      • Corrective Action(s): Repair the sandwich cooler to ensure it is able to maintain 4'C or lower at all times. DO NOT store any food in the sandwich cooler until it has been verified functioning by the health inspector.
      • To be corrected by: 1 week
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on site is able to provide FOODSAFE level 1 or equivalent training.
      • Corrective Action(s): At least one staff member on site must have FOODSAFE Level 1 training or equivalent at all times, and proof of training must be available on site for verification by the health inspector.
      • To be corrected by: 1 week
      • Violation Score: 1
  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 (CORRECTED DURING INSPECTION): No surface sanitizer available at the beginning of the inspection. Operator's husband had brought bleach and prepared 200ppm chlorine solution.
      • Corrective Action(s): Have all prep surfaces sanitized prior to resuming service.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed on floors by the back storage area. Traps in place.
      • Corrective Action(s): Ensure to have all droppings removed and affected areas sanitized. Keep floors clean and free of food debris.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors require cleaning. Rodent droppings observed on floor by the storage area at the back.
      • Corrective Action(s): Ensure to have all floors cleaned. Remove droppings and have affected areas sanitized using bleach as agreed at this time.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handsink faucet at the front servery requires a repair.
      • Corrective Action(s): Ensure to have the faucet repaired as agreed at this time. [CORRECT BY: Friday, Jan 19th, 2024]
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors require better and more frequent cleaning.
      • Corrective Action(s): Remove all food debris from floors/storage shelves as agreed at this time.
      • Violation Score: 9
  14. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Operator was not aware of the secondary cooking step required for donair meats. Shaved meats were being kept in warmers until served without a secondary cooking step in between. Operator agreed to use panini grill available on site for reheating the meats just prior to serving.
      • Corrective Action(s): Ensure to have shaved meats stored at >60'C in warmers --> reheated on panini grill >74'C --> served to customers at all times. Health inspector to check facility's current Food Safety Plan regarding donair meats and get back to the operator.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle labelled as 'sanitizer' had 0ppm chlorine. Bleach available on site. Operator was advised to prepare a fresh 200ppm chlorine solution at this time.
      • Corrective Action(s): Ensure to have 200ppm chlorine solution available at all times. Have all food contact surfaces sanitized before initiating any food prep in the morning, after each possible contamination and every 2 hours during operation.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station available at front was missing a liquid soap.
      • Handwashing station available in kitchen was obstructed by cleaning agents/mop bucket and not equipped with a liquid soap and paper towels. Operator claimed she used one of the 3-comp sink for handwashing.
      • Corrective Action(s): Liquid soap was placed for the front handwashing station. Operator agreed to have the kitchen handwashing station free of obstruction and properly equipped with liquid soap and paper towels at this time. Ensure all food handlers are using designated handwashing stations to wash hands at all times.
      • Violation Score: 15
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit to Operate not posted.
      • Corrective Action(s): Ensure to have Permit posted in a conspicuous location.
      • Violation Score: 1
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Prep cooler temperature at time of inspection was ~8 Celsius.
      • Corrective Action(s): Operator placed the lid on the prep cooler at time of inspection to lower temperature. Ensure that the temperature in the cooler is restored to 4 Celsius or lower within one hour. If the temperature remains elevated, transfer foods to another unit and contact a repair technician to repair the unit.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Donair meat inside the hot-holding unit is at ~56 degrees Celsius at time of inspection.
      • Corrective Action(s): Potentially hazardous foods must be held at/above 60 Celsius. Operator adjusted temperature of unit at time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer solution is not available at time of inspection.
      • Corrective Action(s): Operator mixed a fresh chlorine bleach solution at time of inspection. Ensure to always have the sanitizer chemical available for use on reusable surfaces, ware-washing, and food-contact surfaces.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towels available at the front hand-washing station. Operator indicates that the the supply just ran out.
      • Corrective Action(s): Re-stock paper towel supply at the hand-sink and ensure that they're kept supplied with soap and paper towels at all times.
      • Violation Score: 5
  17. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed bottled yogurt beverages stored underneath and directly adjacent to a tray of raw meat skewers in a cooler.
      • Corrective Action(s): Move the yogurt beverages or the meat skewers to another location to prevent risk of cross-contamination (raw meat residues/juices could transfer to other items if they touch or drip onto them). Operator agreed to reorganize/separate the raw meats and ready-to-eat foods to eliminate the risk of cross-contamination.
      • Violation Score: 9
  18. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand-soap was not available at the hand-washing stations at time of inspection. Operator indicates that they just ran out of soap and will be restocking today. Dishsoap is available in the kitchen for use until hand-soap is resupplied.
      • Corrective Action(s): Ensure hand-washing stations are supplied with hand-soap, paper towels, and hot/cold water at all times.
      • Violation Score: 15
  19. Follow-Up Inspection

    0 infractions

  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer solution was not prepared/available at time of inspection.
      • Corrective Action(s): Operator prepared a bleach/water solution at time of inspection. Ensure to have the sanitizer mixture prepared and available for use at all times.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Lid for the front prep cooler (with inserts) was not in use at time of inspection. The lid helps the cooler to maintain safe food storage temperatures.
      • Corrective Action(s): Repair or replace the lid, such that it can be used effectively to maintain the cooler temperature at or below 4 degrees Celsius.
      • Violation Score: 9

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