Skip to content
Loading map…

Xpress Donair House

645 - 22709 Lougheed Hwy, Maple Ridge · Restaurant

Official record from Fraser Health →

Inspection summary

Xpress Donair House has been inspected 9 times by Fraser Health Authority since February 22, 2024. The most recent inspection, on June 19, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 6 times across 5 separate inspections, most recently on June 17, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 3 times across 3 separate inspections, most recently on June 17, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 May 22, 2024. For example: 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(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. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Sandwich prep cooler observed not properly cold holding at 7 to 8c
      • Corrective Action(s): Do not store any perishables inside until the cooler has been repaired and I have verified that it is capable of cold holding at <4c
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sandwich prep cooler observed not preopely cold holding
      • Corrective Action(s): Contact technican to have the unit serviced.
      • Violation Score: 9
  3. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Sandwich prep cooler not colding holding at approx 8c. Cooler primarily used for vegetables. Humas relocated to adjacent fridge. Compressor fins observed to be heavily impacted with dust which was cleaned at time of inspection.
      • Corrective Action(s): Do not store perishables inside until temperature has dropped to <4c. Follow up to be conducted.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Paper towel dispenser observed to be empty adjacent to the sandwich prep station. Employee placed paper towels adjacent to the dispenser due to being not able to open the dispenser
      • Corrective Action(s):
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Middle sink of the 3 compartment sink observed not holding water. Rubber O ring observed not seated correctly
      • Corrective Action(s): Properly seat rubber o ring so that the sink holds water
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer concentation observed to be below 50ppm chlorine in final rinse. Once bleach container was changed out and dishwasher primed a final rinse concentation of approx. 100ppm was measured
      • Corrective Action(s): Test strips are on site. Ensure employees are able to read the concentrations correctly when testing sanitizer concentration. Written logs document 75ppm chlorine which is incorrect
      • Resanitize all dishware as a precaution.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One light fixture observed not working in the exhaust canopy
      • Corrective Action(s): Replace burned out light
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Knives not being used observed on magnetic strip. Debris observed affixed to these non used knives.
      • Corrective Action(s): Remove knives from the premises.
      • Violation Score: 1
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Final rinse on dishwasher initially showing 0ppm chlorine in the final rinse even though the monitoring log taken today shows 75ppm in the final rinse. Once dishwasher was primed a final rinse residual of approx 70ppm chlorine was measured in the final rinse
      • Corrective Action(s): Employee on site did not know how to measure the concentration or which test strips to use. Log appears falsified as 75ppm chlorine residual in documnted in the log on todays date. Ensure all employees are trained on how to test and prime the dishwasher to ensure a minimum of 50ppm is being dispensed into the final rinse.
      • Violation Score: 25
  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon inspection 2 of the 3 donair units were turned off.
      • Corrective Action(s): Donair units must always be on as discussed.
      • Violation Score: 15
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Premises has not paid its annual permit fee
      • Corrective Action(s): Contact billing ASAP.
      • Violation Score: 1
  9. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Middle sink in the 3 compartment sink is missing the o ring to prevent the water from draining
      • Upright paper towel dispenser at hand sink is not secure.
      • Corrective Action(s): Replace o ring
      • Replace upright paper towel dispenser with a secure towel dispenser. Owner stated he does have one on order.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Coolers are missing thermometers.
      • Corrective Action(s): Purchase thermometers as discussed
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Employee on site observed to not have food safe level 1 or equivalent. At start of inspection the owner was not on site. Owner does have a valid food safe certificate
      • Corrective Action(s): There must always be at least 1 person on site when in operation who has food safe level 1 or equivalent
      • Violation Score: 1

Nearby inspected facilities

Own this business? Add a badge to your website