Skip to content
Loading map…

Hashtag Donair

20009 Industrial Ave, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Hashtag Donair has been inspected 13 times by Fraser Health Authority since October 13, 2017. The most recent inspection, on April 23, 2026, recorded 1 infraction.

6 of 13 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: Food temperature control, Cleaning and sanitizing 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.

  • 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 April 23, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 2 times across 2 separate inspections, most recently on September 19, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 March 6, 2023. 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 October 25, 2019. 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 once on November 8, 2023. 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.

13 inspections

  1. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Butter chicken in hot holding units measured 49C
      • Corrective Action(s): Ensure hot holding units is turned higher to maintain temperature at 60C or hotter. Use thermometers to check temperatures regularly.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Quats sanitizing dispenser is dispensing at 400ppm, staff had to dilute for spray bottle, back spray bottle was measured to be 50ppm
      • 2) Sanitizing sink at dishwashing station had no QUATs measured, operator mentioned they have not used it yet at time of inspection
      • Corrective Action(s): 1) Ensure sanitizing bottles have the correct concentration of 200ppm of QUATs or 100ppm of chlorine
      • 2) Ensure sanitizing sink measures at 200ppm of QUATs in order to sanitize dishes properly
      • Violation Score: 15
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one on site with a valid Foodsafe Certificate. Staff members on site have recently expired certificates.
      • Corrective Action(s): Ensure one person at all times has a valid foodsafe certificate and it's available for verification. By November 20/23
      • Violation Score: 1
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One bag of onions was stored on the floor.
      • Corrective Action(s): Store bag of onions off the floor to prevent contamination.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken in hot holding unit was proved at 54C.
      • Corrective Action(s): Informed the operator to reheat the chicken to 74C and the hot hold at 60C or hotter. Ensure all foods are cooked to 74C before placing it in hot holding unit.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Observed bags of rice stored on the ground in back area
      • 2. Observed meat cone uncovered stored in the freezer.
      • Corrective Action(s): 1. Ensure to store all foods 6" above the ground to protect from contamination. Date to be corrected by: Immediately
      • 2. Ensure to cover meat cone with any food grade material to protect it from contamination. Date to be corrected by: Immediately
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Two holes in the walls observed int he washroom.
      • Corrective Action(s): Seal the holes to prevent any potential pest entry into the facility. Date to be corrected by: 2021/05/22
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Old spill under beverage cooler requires cleaning.
      • - Interior of glass door coolers in the back area require cleaning.
      • Corrective Action(s): - Ensure to clean up spills immediately to prevent attraction of pests
      • - Ensure deep cleaning (including insides of all coolers/freezers) occurs at least once a week.
      • Correct by: Today
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Sanitizer solution in two-compartment sink and in spray bottle for front service area had 0 ppm quats detected.
      • - Operator stated dishes are manually washed and then placed into sanitizer solution without a rinse step.
      • Corrective Action(s): - Ensure sanitizer solution in dishwashing sink is changed every 2-4 hours, and ensure solution in spray bottle is changed every few days. Use test strips to monitor concentration of sanitizer.
      • - For manual dishwashing, dishes must be washed in the following way: 1) Washed with hot soapy water
      • 2) Rinsed with hot clean water 3) Sanitized by submerging dishes in sanitizer solution for 2 minutes.
      • Dishes must first be rinsed before placing into sanitizer, as soap residue decreases the effectiveness of the sanitizer.
      • Violation Score: 15
  13. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website