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Gourmet Donuts and Coffee

205E - 20999 88th Ave, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Gourmet Donuts and Coffee has been inspected 20 times by Fraser Health Authority since August 25, 2017. The most recent inspection, on July 23, 2026, found no infractions.

12 of 20 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, Food temperature control and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on October 4, 2023. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 November 21, 2018. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 14, 2017. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 3 times across 3 separate inspections, most recently on October 17, 2019. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on February 20, 2026. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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.

20 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Hand washing not draining to alllow hand washing
      • Corrective Action(s): Hand sink to be functional ASAP.
      • Rear 2-compartment sink to be used to wash hands
      • Violation Score: 15
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher final disinfecting rinse below 71 Celsius, observed at 68.5Celsius, with each cycle the temperature decreased observed at 67 Celsius.
      • Corrective Action(s): Service dishwasher to ensure a final rinse at 71 Celsius or greater.
      • Reinspection required.
      • Violation Score: 15
  10. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher final disinfecting rinse to be at 71 Celsius
      • Corrective Action(s): Dishwasher was recently turned on, ensure final rinse is at 71 Celsius.
      • Service unit if 71 Celsius is not reached at the final disinfecting cycle
      • Violation Score: 9
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Several areas of the back portion of the food prep area observed dirty:
      • - Exhaust canopy very built up with grease and flour. Servicing overdue.
      • - Floor and surrounding area also observed with build up of flour and grease.
      • - area to the left of proofer built up with flour.
      • Corrective Action(s): Have exhaust system cleaned up and serviced.
      • Have staff get to cleaning hard to reach areas mentioned above.
      • Make sure to move equipment to perform the necessary cleaning.
      • **This will be reviewed at next inspection date noted on report.
      • Violation Score: 9
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Top part of prep/sandwich cooler is not keeping proper temperature 7 to 9 C. Significant amount of warm air directed from rear motor onto top clamshell lid. No back ventillation.
      • Corrective Action(s): Do not keep any potentially hazardous foods in top part of unit unless it can be maintained at less than 4 C at all times or times minimized to less than 2 hours afterwhich the food must be discarded.
      • **recommend creating a back vent through pony wall to improve heat distribution from motor.
      • Violation Score: 5
  18. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Back of kitchen floor and hard to reach areas strating to accumulate food (baking debris). Area under under counter cooler dirty and is suffering too much food debris build-up.
      • Corrective Action(s): Give a good clean up of the kitchen baking area including hard to reach places. Thoroughly clean under counters in front area.
      • Violation Score: 3
  19. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Using Lysol all purpose cleaner as surface disinfectant. These products not acceptable for food contact surfaces due to perfume additives remaining on surfaces.
      • Corrective Action(s): Use all purpose cleaners for floors and walls etc. and surface sanitizing should be completed with diluted bleach solution at 100 to 200 ppm (1/2 tsp per 500 ml water). Please properly label bottle with contents and dilution.
      • Violation Score: 3
  20. Routine Inspection

    1 infraction

    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Unused display cooler and dosmestic fridge moved into designated storage area. This has contributed to more food storage in designated working and prep areas.
      • Corrective Action(s): Remove unused items from storage area to free up space for storage purposes. This must be completed by next scheduled inspection.
      • Violation Score: 3

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