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Xpress Donair House

104 - 2970 Glen Dr, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Xpress Donair House has been inspected 17 times by Fraser Health Authority since December 20, 2018. The most recent inspection, on May 30, 2026, found no infractions.

9 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests 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 4 times across 4 separate inspections, most recently on May 10, 2026. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 3 times across 3 separate inspections, most recently on August 23, 2023. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 May 10, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on March 11, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 17, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

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.

17 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): No grill used for secondary cook step observed during the start of inspection. Observed 1 insert of cooked chicken, 1 insert of cooked lamb and 1 insert of cooked beef in the hot holding unit next to the rotating donairs. Staff on site informed that the meat did not go through a secondary cook step.
      • Corrective Action(s): - Ensure meat goes through a secondary cook step prior to storing it in the hot holding unit.
      • - Ensure a grill is present at all times during food preparation.
      • - Staff discarded the uncooked food immediately during the inspection.
      • To be corrected by: Immediately.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed utensils stored in the handwashing sink during the start of inspection.
      • Corrective Action(s): Ensure handwashing station is accessible to staff at all time.
      • - Do not store any utensils in the handwashing sink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: a. Obsrerved unopened buckets of pickles,dressing sauce, boxes of single use containers, napkins stored in the washroom.
      • b. Observed unopened bags of basmati rice stored on the floor near 2-door coolers at the front of the house.
      • Corrective Action(s): a. Do not store food items and dry items such as containers and napkins in the washroom.
      • b. Ensure food is stored at least 6 inches off the floor.
      • To be corrected by: Today
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed rodent droppings on the floor in the kitchen (under the counter used for hot holding rice (next to 3-compartment sink)).
      • Corrective Action(s): - Please call pest control for service and keep pest control reports on site.
      • - To be corrected by: 1 week
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed back door and front door opened during the time of inspection. This may allow pests entry.
      • Corrective Action(s): - Ensure back and front door is kept closed or install pest screen
      • - To be corrected by: 2 weeks.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): -Utensils noted in hand washing sink in front at time of visit
      • -No liquid soap at hand washing station in front
      • -No paper towel at sink in staff washroom
      • Corrective Action(s): - Hand washing sink must be used ONLY for hand washing -Nothing to store or wash - don't block
      • - Install a liquid soap dispenser at the hand washing sink
      • -Ensure enough supply of paper towel and liquid soap at all hand sink at all time
      • Violation Score: 15
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Secondary cooking is missing
      • Corrective Action(s): -Stop serving donair till secondary cooking is set up - correction order is issued
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: -Temp of samosa and macaroni salad was noted 8- 11 oC in inserts in the front- and lamb shank in a large pot in upright cooler 13 oC ( been there more then 2 hrs and lamb shank was cooked last night ????
      • Corrective Action(s): - Discard all temp abused products
      • *** no cooking equipment in the back no ventilation
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No surface sanitizer was available at time of visit
      • - 3 compartment sinks were not set up - all three had dirty dishware in them
      • Corrective Action(s): -Surface sanitizer must be available at all time during food handling to sanitize surfaces
      • - 3 comp sink to be organized -don't put dirty dishware in all sinks - wash- rinse- sanitize sanitize sink to have sanitizer in it
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): -Cooking utensil noted in hand washing sink at time of visit
      • -No soap and paper towel at hand washing sink
      • Corrective Action(s): - Hand washing sink must be used ONLY for hand washing by food handler
      • - Liquid soap and paper towel in wall mounted dispenser are required for the hand washing sink
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler in front - top insert are not keeping temp below 4 oC - it is around 8-14 oC
      • Corrective Action(s): -Repeated violaiton
      • -Fix it
      • - Do not use the top inserts for PHF foods Or have !/3 of inserts and supplement with ice use it for < 2 hrs with using timer
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping still noted inside some cabinets and under shelving in dry storage rooms- not near foods
      • Corrective Action(s): Keep pest control service- clean and monitor any activities
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing sink in the front is broken.
      • Corrective Action(s): - Repair the hand washing sink in the front.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Containers/buckets of sealed margarine noted in washroom.
      • Corrective Action(s): Remove all of them NO food or food related stuff to be in washroom
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: -Rodent dropping noted in some areas.
      • Corrective Action(s): Clean and continue monitoring.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -Sink is broken
      • -Top part of the cooler is not cold enough
      • Corrective Action(s): -Repair the sink
      • -Ensure to have 1/2 of the inserts to keep it cold
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer available at time of visit.
      • Corrective Action(s): -Ensure to have sanitizer on site at all time.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No paper towel is available in washroom , no liquid soap at front hand washing sink.
      • Corrective Action(s): Enough supply of liquid soap and paper towel to be provided at all hand washing sinks.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping noted in several areas.
      • Corrective Action(s): Increase the frequency of cleaning and pest control.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Some hole are noted in storage area.
      • Corrective Action(s): Seal any point of entry
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display cooler temp 10-14 oC
      • Corrective Action(s): Fix it in the meantime just store 1/3 of insert for all products and use it for max 2 hrs.
      • Provide a timer.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one with FS training available on site at time of visit.
      • Corrective Action(s): -At least one person with FS training must be on site at all time.
      • Violation Score: 1
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temp of macaroni salad and samosa was 14 oC and 11 oC in prep cooler ( top parts)
      • Corrective Action(s): Discard temp abused products with temp >4 oC for >2 hrs
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer was available, staff mentioned that she normally make it at night.
      • Corrective Action(s): Surface sanitizer to be available at all time, wiping rags to be stored in sanitizer at all time ( 1 oz of bleach in 1 gallon of water) demonstrated.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No liquid soap and paper towel at hand washing sink.
      • Corrective Action(s): Provide liquid soap and paper tower dispenser at the designate hand washing sink.
      • -Designated hand wash sink is very close to cooking equipment- either move them or install a splash guard both sides.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping noted in several areas under all equipment, storage rooms , cabinets , shelving.
      • Corrective Action(s): Clean and disinfect all areas with dropping. call for pest control for a full assessment of the facility.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning issues noted in storage room, inside cabinets and under equipment.
      • Corrective Action(s): Clean noted areas.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler temp between 9 oC to 11 oC - Staff was not aware of defrost cycle time.
      • Corrective Action(s): Monitor in 1 hr if temp still elevated repair to maintain temp of 4 oC or less
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Far left cooler was over 4C containing mainly non-potentially hazardous. One item of potentially hazardous food was moved into the adjacent cooler that was working.
      • Operator called maintenance worker to come in and fix cooler.
      • Corrective Action(s): Ensure cooling unit can maintain a temperature of belo 4C at all times.
      • Follow-up will be done in the coming days to verify cooler being fixed.
      • Follow-up date: Aug. 16, 2021
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station lacking liquid soap and paper towels. Operator went to the store during inspection to get liquid soap and paper towels.
      • Corrective Action(s):
      • Violation Score: 5
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

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