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Donair Affair

190 - 13660 George Jct, Surrey · Restaurant

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Secondary cook step for beef and lamb (that are initially cooked on the donair spit) is skipped. Meat is shaved with an electric meat shaver and placed directly into hot holding unit.
      • Corrective Action(s): All donair meat (that is cooked on a donair spit) must have a secondary cook step as per the food safety plan.
      • Carry out secondary cook step that is already in the hot holding unit.
      • Any changes to the food safety plan require health approval.
      • Violation Score: 5
      • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Canned black beans that were placed in hot holding unit were not reheated. Internal temperature of beans registered 19 C.
      • Corrective Action(s): Ensure all foods for hot holding are reheated or cooked to 74 C and then placed in a preheated hot holding unit.
      • Beans were discarded by staff.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff were going to use Windex for sanitizing food contact surfaces.
      • Staff skipped the sanitizing step when manual warewashing procedures were explained.
      • Corrective Action(s): Use an approved sanitizer such as bleach for sanitizing food contact surfaces.
      • When manual warewashing, follow these steps: scrape, wash with detergent, rinse with clean water and sanitize with an approved sanitizer and air dry.
      • Follow sanitation plan when sanitizing food contact surfaces and carrying out manual warewashing procedures.
      • When making a bleach solution, use 1/2 tsp of unscented household bleach per litre of water.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food (tray of meat) and produce boxes stored directly on the floor of the walk-in cooler.
      • 2. Chipping bowl used for scooping rice from.
      • Corrective Action(s): 1. Do not store food on the floor. Correct immediately.
      • 2. Do not use broken/chipped equipment for handling food. Bowl was discarded.
      • Violation Score: 9
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Beans added to menu (as part of mind protein bowl); food safety plan posted on wall does not include any procedures for beans.
      • Corrective Action(s): Update food safety plans to include food handling procedures for beans. Correct by Feb 12, 2026.
      • Violation Score: 1
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: One spray bottle labelled "sanitizing agent" had a green chemical; staff unsure what the chemical is. Over the phone, Operator stated it is "windex" . Staff were about to use this chemical on the food counter and can opener.
      • Corrective Action(s): Chemicals must be properly labelled. Do not use "windex" as a food surface sanitizer. Follow the establishment's sanitation plan.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Operator not on-site and the staff on-site did not have FOODSAFE Level 1 training or equivalent.
      • Corrective Action(s): Ensure there is at least one person with FOODSAFE Level 1 training or equivalent at all times. Correct by March 5, 2026.
      • Violation Score: 1
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Multiple boxes of canned food, take out containers, cardboard box with onions were stored directly on the floor.
      • 2. In the front prep cooler, three opened cans of pineapple, corn and beans were observed. Once metal cans are opened, all food should be immediately transferred out of cans as the chemicals may leach out of the can over time which can cause potential chemical food contamination. Staff transferred above noted food into small food grade containers during inspection.
      • Corrective Action(s): 1. To prevent the risk of food contamination, please store food at least 6 inches off the floor. DO NOT STORE any food product directly on the floor.
      • TO BE CORRECTED BY - Immediately
      • 2. Please store food products in non toxic food grade containers.
      • Violation Score: 9
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator added two menu items - Baklava and fries. No written food handling procedures were submitted to Fraser Health for approval.
      • Corrective Action(s): Prior to adding any new menu item, Fraser Health approval is required. Please submit the food safety plan and updated menu to your district EHO for review. DO NOT SERVE these menu items to public until health approval is granted by district EHO.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard liners are being used in walk in cooler to store food products on top. Cardboard is not acceptable food contact surface.
      • Corrective Action(s): Do not use cardboard liners as it can absorb moisture and can not be adequately cleaned and sanitized. Food contact surface should be made of smooth, non-absorbent and easy to clean material.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Small shelftop fryer was observed on the prep table and staff stated that it is used for cooking falafel and fries. As per staff, fryer is added recently. No ventilation hood is noted above the deep fryer.
      • Corrective Action(s): Prior to making any service/layout change, Fraser Health approval is required. Do not use fryer until Health approval is granted by the district EHO.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: During inspection, two staff were working onsite. Operator was not available. Upon inquiry, one staff stated that she has recently completed the FS course but was unable to provide any proof for verification.
      • Corrective Action(s): In Operator's absence, at least one staff on duty must have FOODSAFE Level 1 or equivalent.
      • Please keep the copy of staff FS certificates onsite for verification purpose.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 1
  5. Routine Inspection

    0 infractions