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Donair Affair

20834 Lougheed Hwy, Maple Ridge · Restaurant

Official record from Fraser Health →

Inspection summary

Donair Affair has been inspected 11 times by Fraser Health Authority since September 19, 2024. The most recent inspection, on September 16, 2026, recorded 1 infraction.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 3 times across 3 separate inspections, most recently on September 16, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 May 9, 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 March 23, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 May 9, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on September 16, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(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.

11 inspections

  1. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found onion peals and other food debris and grease between walk in cooler and freezer, grease build up under grill and deep fryers. Prep cooler and food containers still filthy.
      • Corrective Action(s): Continue working to on cleaning to remove all grease and food debris.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Greasy plasticboards still presnt on shelves.
      • Corrective Action(s): Remove all non-food grade materials, cardboard plastic etc. and increase cleaning.
      • Violation Score: 9
  2. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Staff advised donair meat is cut and then placed in hot holding unit or served directly to customer. Chicken donair is cut and place on gril then into hot holding unit. (grill was 54C)
      • Corrective Action(s): 1. All donair meat must be place on the grill after cutting until it reaches 74 C
      • 2. Ensure grill is maintained at a temperature of 74 C or hotter to ensure the meat can reach a temperature of 74C.
      • Need new Food Safety Plan for review.
      • CORRECT: today
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Found food in the prep cooler inserts to be above 4 C, cucumbers were 6.8 C, falafel was 9.8 C. No temperature records kept
      • Corrective Action(s): Discard foods in the insert, and have prep cooler adjusted or repaired so it can maintain 4 C or colder in the inserts at all times.
      • Correct: today
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Greasy fill on surfaces, knife for cutting meat is washed at end of day, staff advised only uses bleach on counters at end of day, Large plastic containers with food have heavy build up of food and debris
      • Corrective Action(s): All food contact surfaces, dishes and equipment must be properly washed and sanitized to remove all grease and food build.
      • CORRECT: Today
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. No sanitizer was activity available at time of inspection. Staff advised use bleach for the floors and some times at night on the counters.
      • 2. Staff advised equipment is washed with soap, sometimes soap/vinegar, rinsed then air dried.
      • Corrective Action(s): 1. All food contact surfaces must be sanitized after use or every 4 hours if in continual use.
      • 2. All food equipment (knives, bowls, inserts, etc) must be washed, rinsed and sanitized before air drying.
      • 3. New Sanitation Plan is required.
      • Rewash and sanitize all equipment and surfaces.
      • Premises is to close
      • CORRECT: Today
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hot water tap at the hand sink in the front does not work, only cold water at the sink.
      • Corrective Action(s): Have hand sink repaired so that both hot and cold water are available.
      • CORRECT: immediately
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit fee is still outstanding, outstanding health act permit fee letter issued July 28
      • Corrective Action(s): Contact Fraser Health to make payment:
      • Correct: today
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Found nest of live mice behind small freezer, all traps in premises have been snapped.
      • Corrective Action(s): Premises is to close immediately. Have live mice removed from premises. Contract a pest control company to assist with the infestation.
      • CORRECT: Immediately
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: There are holes under back door, holes in ceiling panels and gaps in walls around electrical outlet which can allow entry of mice
      • Corrective Action(s): Seal all entry points to prevent entrance of mice, including but not limited to the following:
      • - install weather strip under back door
      • - seal around piping/utility conduits in walls, and electrical panel
      • - replace all ceiling tiles that have holes are out of place
      • CORRECT: today
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy build up of grease, food and mice droppings throughout the premises especially behind and under equipment and shelving units in both the front and back.
      • Corrective Action(s): A deep and thorough cleaning is required throughout the premises to remove all food and mice droppings from floors and surfaces.
      • Premises is to close immediately
      • CORRECT: immediately
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Found greasy cardboard lining floors in walk in cooler
      • Corrective Action(s): Remove all cardboard on floors and increase cleaning frequency of floors.
      • CORRECT: today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler not able to maintain 4 C in the top portion,
      • Corrective Action(s): Have cooler repaired, or replaced so it can maintain 4 C at the busiest times of the day.
      • Correct: today
      • Violation Score: 3
  3. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot water tap in the front is still leaking
      • Corrective Action(s): Have tap repaired to prevent leaks.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Main line cooler at 15C. Staff stated they prepare all the veggies fresh in the morning then put them in the line cooler.
      • Corrective Action(s): Cooler must be able to maintain 4C or less. Most of product (except what could be used in less than 2 hours) moved to walk in cooler.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Three meat cones observed on the donair grills but the heating element was not turned on, the meat on the surface ranged from 28-30C. Leaving the meat cones out without continually cooking them allows bacteria to grow to potentially dangerous levels.
      • Corrective Action(s): When the meat is placed onto the grills, the heating element must remain on and the meat must continue to be cooked and cut off until the cone is used up. Any meat that is cooked that is not needed for an order must either be hot held or cooled properly and kept in the cooler/freezer. Staff directed to turn the elements back on during inspection and finish cooking off the meat. **This is a repeat infraction***
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Line cooler at 15C. This must maintain 4C or less. Spoke to owner on the phone and he stated he will call a repair person to come in today.
      • Corrective Action(s): Do not store more food than what can be used up in less than two hours in this cooler until it is repaired.
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach sanitizer bottle had no label on it.
      • Corrective Action(s): Label it as "bleach sanitizer" for quick and accurate identification. Due: today
      • Violation Score: 9
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    1 infraction

    • 102 - Operation of an unapproved food premises [s. 6(1)]
      • Observation (CORRECTED DURING INSPECTION): Premise under an active closure order at start of inspection. No request for inspection was received at the phone number provided on the order. Staff stated that they were opened to the public when she worked on Monday May 12, 2025 through until today.
      • Corrective Action(s): Health approval MUST be obtained and the closure order lifted before premise can resume operation. This is a daily ticketable offense.
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant grease build up on floor behind the grill in the far right corner of cooking area. This is also a pest attractant.
      • Corrective Action(s): Thoroughly clean this area, removing ALL grease and food debris. Due: May 16, 2025
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot water tap at front hand washing station is very stiff and difficult to turn on and off. To turn hot water tap on it took EHO both hands and three attempts to loosen it to turn it on. Then when tap was turned off firmly, the tap continually ran a constant steam of water.
      • Corrective Action(s): Repair or replace tap mechanism so that it is easy for staff to use and does not leak when turned off with a gentle turn. Due: May 21, 2025
      • Violation Score: 9
  8. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: -rear hand sink inactivated due to plumbing leaks, paper towels not available
      • Corrective Action(s): repair the hand sink and provide soap and hand towel supplies
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: -mouse droppings: (hundreds) observed behind the freezer, under the pop cooler, in the cleaning supplies bin
      • -large active pavement ant nest by the hot water tank
      • Corrective Action(s): -eliminate the infestations
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: numerous spring mouse traps placed in the facility, all have sprung and are not set
      • Corrective Action(s): set the traps
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -mouse droppings throughout the premise
      • -grease dripping from the exhaust hood, decal expired 2024
      • Corrective Action(s): -clean the entire premise
      • -degrease the exhaust hood to obtain an valid decal
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -rear area hand sink leaking and discharging waste water to the kitchen floor
      • -pot sink leaking, waste water discharging to a bucket
      • -rear hand sink taps frozen in place
      • Corrective Action(s): repair the plumbing as required
      • Violation Score: 15
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: employee on duty has not completed Food Safe 1 or equivalent
      • Corrective Action(s): complete the course or it's equivalent by May 16, 2025
      • Violation Score: 1
  9. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: The only staff member present during inspection did not have FoodSafe (or equivalent) training. At least one person with valid FoodSafe (or equivalent) training must be present at all times during operational hours.
      • Corrective Action(s): Have more staff trained to ensure that at least one person is present with the required training. Due: 1 month.
      • Violation Score: 1
  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: Meat serving tongs stored at room temperature in grease laden water. Discussed FHA Infoshare "Storage of in use utensils, used Google translate, food handler will wash and sanitize the tongs every 4 hours
      • Date to be corrected by: Sept 26 2024
      • Corrective Action(s):
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pavement ants observed by the rear door
      • Flies in the kitchen
      • Evidence of mice droppings
      • Eliminate the ant colony
      • Place additional mouse
      • Date to be corrected by: Sept 26 2024
      • Corrective Action(s):
      • Violation Score:
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Front and back door wide open
      • UV fly trap has a burnt out bulb and requires a complete cleaning
      • Date to be corrected by: Sept 26 2024
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings throughout the premises
      • Clean the entire food premises
      • Corrective Action(s):
      • Violation Score:

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