Skip to content
Loading map…

Desi Dosa Madras (Coquitlam)

2098 - 1163 Pinetree Way, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Desi Dosa Madras (Coquitlam) has been inspected 11 times by Fraser Health Authority since September 13, 2022. The most recent inspection, on October 5, 2026, recorded 2 infractions.

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

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 2 separate inspections, most recently on October 5, 2026. 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 August 4, 2023. 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 September 17, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 3 times across 3 separate inspections, most recently on February 17, 2026. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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.

11 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - A large pot of dosa batter observed stored on a counter at above 4C.
      • Corrective Action(s):
      • - Staff transferred the batter to a cooler maintained at below 4C during the inspection.
      • - Ensure large quantities of batter are portioned into smaller containers and only the amount required for immediate use is removed from the cooler. This is important to minimize the risk of microbial growth.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Sanitizing step for manual dishwashing was not observed.
      • 2. Sanitizer made with bleach and dishwashing detergent observed.
      • Corrective Action(s):
      • 1&2. Staff prepared 100 ppm chlorine sanitizer at the third compartment of the 3-compartment sink during the inspection.
      • - Follow Fraser Health Three Sink Dishwashing Method placard on the wall as a reference.
      • - Correct mixing ratio: 1 tablespoon of bleach to 4 L of water at the 3-compartment sink & 1/3 capful of bleach to 1L of water in a spray bottle.
      • - Purchase chlorine test strips to monitor sanitize concentration.
      • - Do NOT mixing bleach with dishwashing detergent as it may release toxic fumes and reduce effectiveness against killing microorganisms.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Frozen chicken being thawed at room temperature.
      • Corrective Action(s):
      • - Staff transferred the frozen chicken into a cooler maintained at below 4C.
      • - Choose one of the following proper thawing methods:
      • a) in a cooler maintained at below 4C, or
      • b) under running cold water
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • 1. Water leakage observed from the faucet at the 3-compartment sink.
      • 2. The 3-compartment sink observed to be improperly leveled, with the front legs higher than the rear legs, causing the sink to be slanted and unstable.
      • Corrective Action(s):
      • 1. Repair the leakage.
      • 2. Readjust/repair/replace the sink to ensure it is level, stable, and installed at an appropriate working height. The sink must be easily accessible for all staff members to wash and sanitize dishes.
      • ***Date 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 duty has FOODSAFE Level 1 or equivalent in operator's absence.
      • Corrective Action(s):
      • - Ensure that at least one staff on duty has FOODSAFE Level 1 or equivalent.
      • ***Date to be corrected by: as soon as possible***
      • Violation Score: 1
  2. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Repeat Violation: No staff member present on-site with Foodsafe level 1 or equivalent
      • Corrective Action(s): Ensure that at least one person on-site has Foodsafe level 1 or equivalent at all times. Failure to comply with this requirement can result in issuance of a violation ticket. Staff can take the course online or in-person and in various languages.
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front under counter cooler at 8C at time of inspection. Minimal amount of perishable foods in this unit.
      • Corrective Action(s): Perishable foods moved to a working side cooler. Fix this cooler unit to ensure it can keep foods at 4C or below before putting perishable foods in it.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff are not submerging equipment to sanitize it after washing.
      • Corrective Action(s): ALL equipment must be washed, rinsed, sanitized per the poster at your 3 compartment sink. Discussed process with staff to educate.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff member present with Foodsafe level 1 in absence of owner
      • Corrective Action(s): At all times, someone present on-site must have Foodsafe level 1.
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on site has valid FOODSAFE level 1 or equivalent training.
      • Corrective Action(s): Have at least one staff member on site apply for FOODSAFE level 1 or equivalent training. Submit proof of application to the health inspector via email.
      • To be corrected by: Jan 14, 2025
      • Violation Score: 1
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors along the wall require cleaning.
      • Corrective Action(s): Remove all food debris on floors of the mentioned area on a daily basis.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bottle had soap mixed with sanitizer. A fresh solution of 200ppm chlorine was prepared at this time.
      • Corrective Action(s): Do not add soap to the sanitizer solution. Add 1/2 tsp of bleach per 1L of water as reiterated at this time.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwashing sink had miscellaneous items (i.e. a saran warp roll, rag) stored in the sink, and was blocked by garbage container. Front handwashing sink had a storage basket- hung on the partition preventing easy access to the sink. All items were removed/replaced at this time. Both sinks were adequately supplied.
      • Corrective Action(s): Ensure to have all handwashing sinks available for use at all times. Do not place items in the sink or block the sink.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): It was apparent that the back handwashing sink was not in use before/at the beginning of the inspection- refer to CODE 401. When asked, chef had advised he washed his hands at the dishwashing sink, which was not equipped with soap. Chef was asked to wash his hands using soap and warm water at this time.
      • Corrective Action(s): Ensure to have all staff wash hands properly using soap and warm water after each possible contamination and before preparing food in the morning.
      • Violation Score: 5
  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website