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Shawarma House

136 - 1301 Lougheed Hwy, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Shawarma House has been inspected 9 times by Fraser Health Authority since January 9, 2020. The most recent inspection, on March 23, 2026, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 3 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.

  • 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 August 27, 2024. 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 once on February 21, 2024. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on August 9, 2023. For example: 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(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 May 31, 2022. For example: 202 - Food not processed in a manner that makes it safe to eat [s. 14(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.

9 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Cooked lamb & beef donair meat, in the hot holding unit, was 35C. The hot holding unit temperature is set too low. Bacteria will multiply and grow at this temperature and patrons may become ill from eating the food. Staff stated the meat was less than 2 hours old.
      • Corrective Action(s):
      • Immediately discard the lamb and beef or reheat the meat to 74C on the flat grill. Increase the temperature of the hot holding unit to keep food at 60C. Purchase and keep a thermometer in the premises at all times, so staff can check the temperature of the food throughout the day. At time of the inspection, staff reheated the lamb and beef and increased the hot holding units temperature setting.
      • Violation Score: 15
  5. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • Paper material is covering the lower shelves of prep tables. The paper is not food grade, durable or cleanable. Food will accumulate on the paper and attract pests.
      • Corrective Action(s):
      • Throw away the paper at the end of the day. If you choose to use the paper to cover the shelves, it must be changed every night.
      • **Correction date: Today*
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation:
      • Expired food permit decal found as premises failed to pay the yearly health permit fees of $150 in April 2023. Hand delivered outstanding permit fees letter.
      • Corrective Action(s):
      • Immediately pay the health permit fees of $150. Failure to do so will result in the closure of the premises until the fees are paid.
      • **Correction date: Aug. 19/23**
      • Violation Score: 1
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Raw chicken and beef shawarma are being placed on the broiler at 4C. At the end of the day, any remaining raw meats on the skewer are cooled and placed in the fridge for next day use. This is unsafe as bacteria has multiplied on the raw meat as it sat on the skewer.
      • Corrective Action(s): Immediately stop the current practice of placing raw chicken and beef shawarm on the broiler at 4C. Immediately change the process to:
      • 1) Raw chicken and beef shawarma must be frozen on the skewer, and placed in the broiler and cooked from frozen. Any raw meat left on the skewer at the end of the day, shall be cooled and them placed back into the freezer for next day use. Operator agreed to change and follow this process.
      • Violation Score: 15
  9. Routine Inspection

    0 infractions

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