Skip to content
Loading map…

Dad's Donair & Specialty Foods

502 - 15989 108th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Dad's Donair & Specialty Foods has been inspected 10 times by Fraser Health Authority since January 9, 2024. The most recent inspection, on July 7, 2026, recorded 2 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions 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 4 times across 4 separate inspections, most recently on July 7, 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 4 times across 4 separate inspections, most recently on July 7, 2026. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 4 times across 4 separate inspections, most recently on July 16, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on January 28, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 22, 2025. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

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

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding was at 47C.
      • Corrective Action(s): Ensure hot foods are stored at/or above 60C to prevent the growth of pathogens and /or the formation of toxins. Meat was reheated to greater than 74C and hot holding unit temperature was increased at the time of inspection.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Cardboard was lining the shelving unit in the customer area upright freezer.
      • Corrective Action(s): Discontinue the use of cardboard to line surfaces. All surfaces must be smooth, non-absorbent, and easily cleanable. Cardboard was removed at the time of inspection.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had a final rinse of 25ppm chlorine on the dish surface. Sanitizer pail was clear/yellow.
      • Corrective Action(s): Ensure bleach is maintained at 50ppm to proper sanitize equipment, utensils, and food contact surfaces. Bleach sanitizer was changed at the time of inspection and tested at 100ppm. To limit bleach from evaporation, purchase smaller containers of bleach sanitizer and cover the top.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed using phone and returned to work without handwashing.
      • Corrective Action(s): Ensure all staff adhere to good hand hygiene practices and wash hands prior to handling foods.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the facility. Pest activity has decreased since the previous inspection.
      • Corrective Action(s): Clean areas affected with rodent droppings and disinfect with a 1:10 bleach solution. Monitor for pest activity and contact pest control services as needed.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken in the hot holding unit was at 40C.
      • Corrective Action(s): Hot potentially hazardous foods must be stored at/or above 60C to prevent the growth of pathogens and/or the formation of toxins. Chicken was reheated to 74C at the time of inspection and the hot holding unit was increased.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottle was at 50ppm.
      • Corrective Action(s): Bleach sanitizer must be at 100ppm to 200ppm to properly sanitize food contact surfaces. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon of bleach per litre of water. Bleach was added to the spray bottle and tested at 200ppm at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handwash station basin was blocked with pan.
      • Corrective Action(s): Do not block handwash station to allow food handlers to properly wash their hands. Pan was moved at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat was stored above cheese.
      • Corrective Action(s): Ensure coolers are organized so that raw meats are stored below and/or separately from ready to eat foods. Raw meat was relocated at the time of inspection.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were found throughout the facility. Some wall insulation was found behind the chest freezers (used for nesting).
      • Corrective Action(s): Clean and sanitize areas affected with rodent droppings. Seal potential entry points and contact pest control services if issues do not resolve.
      • Violation Score: 9
  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small amount of chicken in the hot holding unit was at 30C. Water was placed in a pan in the hot holding unit and was at 54C.
      • Corrective Action(s): Hot potentially hazardous foods must be maintained at/or above 60C to prevent the growth of pathogens and/or the formation of toxins. Ensure there is sufficient water in the hot hold unit and the water is greater than 60C. Chicken was reheated to greater than 74C at the time of inspection.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottle was unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent the accidental mixing and/or misuse of chemicals. Check spray bottle on a regular basis and relabel as needed. Spray bottle was labelled at the time of inspection.
      • Violation Score: 3
  6. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer was too strong and resulted in the test strip bleaching out.
      • Corrective Action(s): Bleach must be maintained at 100ppm to 200ppm. Concentrations in excess of 200ppm may be toxic. Bleach was discarded and prepared at 100ppm at the time of inspection (1/2 teaspoon bleach per litre of water).
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chemical dishwasher was unable to provide a final rinse of 50ppm chlorine sanitizer on the dish surface during the final rinse.
      • Corrective Action(s): Chemical dishwasher must be able to provide a minimum of 50ppm chlorine on the dish surface during the final rinse to properly sanitize equipment, dishware, and utensils. Manual warewashing was set up at the time of inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bleach spray sanitizer was too strong and bleached out the test strip.
      • Corrective Action(s): Bleach sanitizer must be maintained between 100ppm to 200ppm. Concentrations in excess of 200ppm may be toxic. To prepared 100ppm to 200ppm bleach, add 1/2 teaspoon bleach per litre of water. Bleach was diluted to 200ppm at the time of inspection.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Facility had flies in the back kitchen area.
      • Corrective Action(s): Either keep the front bay doors closed or contact a professional pest control operator to mitigate pest issues in the facility.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chemical dishwasher was dispensing approximately 25ppm bleach sanitizer during the final rinse. Bleach sanitizer pail was switched and the dishwasher was primed - dishwasher was unable to provide 50ppm chlorine during the final rinse cycle.
      • Corrective Action(s): Chemical dishwasher must be able to provide a minimum of 50ppm chlorine on the dish surface during the final rinse. Service dishwasher and ensure it is in good working order.
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: A large bucket in the women's washroom was a mixture of Mr Clean (sodium hydroxide) and bleach.
      • Corrective Action(s): Immediately discontinue the practice of mixing chemicals together and discard this product. This may result in the production of toxic gases or other harmful chemicals.
      • Violation Score: 15
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fried chicken was stored at 42C. Operator did not fill in the tracking records to show when the food items were placed in the hot holding unit. Operator stated it was busy and did not have time to fill in the record sheet.
      • Corrective Action(s): Foods can only be stored between 4C to 60C for a maximum of 2 hours or time records are being maintained to verify the foods have not been stored at ambient temperature for more than 2 hours. Future instances where records are not maintained and foods are stored between 4C to 60C, will result in the facility no longer being able to use time as a food safety control. Chicken was made approximately 45 minutes and operator filled in the tracking record at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottle had no detectable chlorine sanitizer at the time of inspection.
      • Corrective Action(s): Bleach sanitizer must be maintained between 100ppm to 200ppm to properly sanitize food contact surfaces. Bleach at 200ppm was prepared at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Donair area handwash station did not have single use paper towels. Operator stated staff use the handwash station in the dishwasher area in the adjacent room.
      • Corrective Action(s): Handwash stations must be easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper hand washing. Paper towels were refilled at the time of inspection. Future instances where handwash stations are not accessible for staff may result in the issuance of a violation ticket.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat was stored above sauces.
      • Corrective Action(s): Re-organize cooler and ensure raw meats are stored below and/or separately from ready-to-eat foods to prevent potential contamination of foods. Raw meats were relocated to the bottom shelf of the prep cooler at the time of inspection.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator stated cloth towels are used to dry dishes and utensils after washing and sanitizing.
      • Corrective Action(s): Discontinue the practice of using cloth towels to dry dishes and utensils after washing and sanitizing to prevent recontamination of dishes and utensils. Dishes and utensils must be allowed to air dry for proper cleaning and sanitizing.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member was observe wiping hands of a cloth towel after handwashing.
      • Corrective Action(s): Staff must dry after with a single use method (paper towel or air dryer) after proper handwashing to prevent recontamination of hands.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Minor rodent infestation observed in the facility.
      • Corrective Action(s): Continue to clean and sanitize all areas affected with rodents droppings and monitor for activity. Contact pest control services if activity increases or continues.
      • Violation Score: 3

Nearby inspected facilities

Own this business? Add a badge to your website