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Hani Kebab

F3 - 11900 Haney Pl, Maple Ridge · Restaurant

Official record from Fraser Health →

Inspection summary

Hani Kebab has been inspected 10 times by Fraser Health Authority since December 1, 2023. The most recent inspection, on May 22, 2026, recorded 1 infraction.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 3 times across 3 separate inspections, most recently on May 1, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 May 22, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 April 23, 2024. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 April 23, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 January 8, 2024. 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.

10 inspections

  1. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Water pooling beside stove tops. This can create conditions for pests to breed
      • Corrective Action(s): Water was cleaned up during inspection. Please clean up any other water spills immediately in the future.
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Employee observed not properly following the 3 compartment sink method for warewashing. No sanitizing step observed.
      • Corrective Action(s): Rewash and sanitize utensils observed handled by the employee.
      • It is the employers responsibility to ensure all employees have been properly trained on how warewash
      • Violation Score: 25
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach concentration in the spray bottle initially observed to be too low. The concentration was increased at time of inspection so that 100ppm was available.
      • Corrective Action(s): Use your test strips to verify a minimum of 100ppm concentration is present
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food in hot holding units below 60c. Water in 2 units below 60c. Food was placed in about 1 hour ago. Food was relocated to stove top to properly reheat until water temperature in water bath has reached correct temperature
      • Corrective Action(s): All Potentially hazardous food items MUST be PROPERLY REHEATED before being placed into the hot holding water bath unit.
      • No food may go into the water bath unit until it is capable of properly hot holding at >60c.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw potentially hazaerdous food items observed stored above ready to eat food items in back room cooler.
      • Corrective Action(s): Place all raw potentially hazardous food on the lowest shelf
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door observed open at time of inspection
      • Corrective Action(s): Back door must be closed to prevent pest entry
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Microwave oven observed not properly cleaned
      • Corrective Action(s): As per your written food safety plan, the microwave oven is to be cleaned and sanitized daily (Inside and out).
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Bare wood shelving observed in back room area.
      • Metal pans holding skewers observed to be blocking air flow inside front upright cooler due to their large flat surface area.
      • Corrective Action(s): Paint/seal wood as discussed
      • Replace with shorter pans which will allow proper air flow inside the upright cooler
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mop sink in place but plumbing not connected yet
      • Corrective Action(s):

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