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A, Kabul Shawarma Donair

7339 Edmonds St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

A, Kabul Shawarma Donair has been inspected 10 times by Fraser Health Authority since August 23, 2022. The most recent inspection, on July 17, 2026, found no infractions.

2 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, Protecting food from contamination and Handwashing and staff hygiene.

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 January 5, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 20, 2023. 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 once on July 14, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 January 15, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 December 7, 2022. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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.

10 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front display cooler not working (at 12 deg C)
      • Corrective Action(s): Adjust or repair cooler to maintain 4 deg C or less. Do not store any potentially hazardous foods inside.
      • Correct by: Today
      • Violation Score: 9
  3. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hot water not turned on initially for handwash station in back area.
      • Corrective Action(s): Operator turned on hot water. Keep hot water on at all times
      • Violation Score: 5
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed on some floors in the kitchen area underneath shelving, and on a few shelves as shown to manager on site
      • Corrective Action(s): Remove droppings
      • Sanitize affected areas
      • Contact pest control
      • Correct by: Today
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings need to be removed as mentioned in code 304. Surfaces must be thoroughly cleaned and sanitized
      • Corrective Action(s): Clean and sanitize all affected areas as discussed
      • Correct by: today
      • Violation Score: 9
  6. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Main hand washing sink hot water knob missing.
      • Corrective Action(s): Faucet has access to hot water, but no knob. Ensure knob is fixed.
      • Date To Be Corrected: Immediately
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Multiple single use containers observed to be reused to used to store food in coolers
      • Corrective Action(s): Do not reuse single use containers obtain re-usable food grade containers.
      • Date To Be Corrected: Oct 9th
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of grease on the ventilation hood. Ventilation hood due for professional cleaning (next service date July 11, 2023).
      • Corrective Action(s): Call a professional cleaner to service the ventilation hood/exhaust system.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): RIce cooker on top of cutting board on top of mop sink.
      • Corrective Action(s): Do not have any food prep or food contact surfaces atop mop sink; this is meant for dirty water only.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Shaved chicken in hot holding unit measured 33C.
      • 2) Lamb stew in Instapot measured 50C
      • Corrective Action(s):
      • 1) Discard chicken.
      • 2) Immediately reheat to 74C before hot holding - ensure unit is set to 60C.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Eggs stored on middle shelf in cooler.
      • 2) Rice cooker on top of cutting board on mop sink.
      • Corrective Action(s):
      • 1) Store eggs on bottom shelf in case of breakage and accidental contamination.
      • 2) Do not store any food prep or food contact surfaces on mop sink.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted in the corners.
      • Corrective Action(s): Clean and sanitize kitchen area. Ensure that foods are checked for pest damage prior to use. Discard any pest contaminated foods.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Propane tanks (2) and burner noted on site. Staff stated it belonged to another owner and the facility does not use it.
      • Corrective Action(s): Any item that is not required for the restaurant should not be stored on-site. Remove burner and tanks.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer (bleach and water) measured around 50ppm from all spray bottles.
      • Corrective Action(s): New sanitizer (bleach and water) was made and measured about 100ppm.
      • Violation Score: 5

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