Donair Affair
39 - 20821 Fraser Hwy, Langley · Restaurant
27 inspections
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Prep cooler inserts measured 8-9C for top layers, lids not closed. When mixed, bottom vegatables are at 4C or below.
- Corrective Action(s): Ensure prep cooler cover/lids are closed to maintain cooler at or below 4C. Monitor temperatures regularly.
- Violation Score: 5
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Beans measured at 52.6C and gravy measured at 56.4C. Staff turned hot holding units down because gravy gets too hot and beans get dry.
- Corrective Action(s): Ensure hot holding units maintain foods at or above 60C at all times. Discard food that are below 60C for over 2 hours.
- Violation Score: 5
- 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
- Observation: Alterations made to the food premises without approval by a health officer. Added deep dryer unit, undercounter cooler, walkin cooler, and new prep cooler.
- Corrective Action(s): Submit floor plans to area health inspection with the equipment specifications. To be completed by: April 1st, 2026. Failure to do so will result in enforcement actions.
- Violation Score: 5
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Counter top deep fryer is placed in the back prep area and is used for deep frying. It is right next to cutting board for prepping food. Smoke and grease laden vapors in back area
- Corrective Action(s): Remove the deep fryer and discontinue the use.Submit your plans for proper deep fryer. If you wish to you a deep fryer, get a ventless deep fryer or place it under the exhaust canopy as per fire department requirements.
- Violation Score: 15
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
- Observation (CORRECTED DURING INSPECTION): The beef donair meat cut from the donair cone from the machine was transferred to hot holding unit without any secondary cook step
- Corrective Action(s): All meat - beef or chicken - once cut/shaved from the cone must be cooked on grill to internal temperature of 74C before being placed in hot holding unit at greater than 60C.
- Violation Score: 5
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation (CORRECTED DURING INSPECTION): Countertop deep fryer is used to make fries and is placed in the back area
- Corrective Action(s): Remove the deep fryer and discontinue the use. If you wish to you a deep fryer, get a ventless deep fryer or place it under the exhaust canopy as per fire department requirements.
- Violation Score: 9
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation (CORRECTED DURING INSPECTION): SAnitizer solution with bleach and degreaser bottle were nont labelled
- Corrective Action(s): Properly label all chemical bottles
- Violation Score: 3
- 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): The handsink in the front is missing paper towel in the dispenser. The handsink is also not draining properly and is backing up
- Corrective Action(s): Replace apper towel in the dispenser and ensure that the drain pipe is flushed and drained properly to prevent back up
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Sanitizer solution in bucket or for warewashing not available at the time of inspection
- Corrective Action(s): Sanitizer solution prepared in a bucket for food contact surfaces and in two compartment sink for warewashing. Concentration measured to be at 100ppm chlorine concentration
- Violation Score: 5
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: The counter top deep fryer is in use in back prep area, there is no exhaust canopy or venitation hood to exhaust the fumes or grease laden vapor. Lots of fumes were observed at the time of inspection.
- Corrective Action(s): Immediately stop using the deep fryer in back area as this poses a fire and safety risk. If you wish to use deep fryer in future, submit plans for approval for addition of deep fryer along with appropriate exhaust system.
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Three compartment sink for warewashing is leaking and sanitizer dispenser is not functional.
- Corrective Action(s): Repair the leak and fix the sanitizer dispenser at the three compartment sink. Until the sink is repaired, use two compartment sink for manual warewashing using bleach solution as sanitizer
- Violation Score: 9
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer in spary bottle has 0ppm chlorine concentration. Staff on site did not know how to prepare sanitizer solution
- Corrective Action(s): Prepared fresh solution on site by mixing one teaspoon bleach in one litre of water to make100ppm chlorine solution. Make fresh solution every day, sanitize all food contact surfaces with 100ppm chlorine solution
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Staff on site do not know how to prepare 100ppm chlorine solution for manual warewashing. The dispenser at three comparment sink for the sanitizer solution is not working
- Corrective Action(s): Repair the automatic dispenser for sanitizer solution. Until such times, wash all dishware at three compartment sink by mixing one tablespoon bleach solution into one gallon of water to make 100ppm chlorine solution
- Violation Score: 15
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Handwashing station at the front was blocked with the lid for countertop deep fryer
- Corrective Action(s): Do not store any items in the handsink and it shouldn't be blocked. Handsinks must be easily accessible at all times
- Violation Score: 5
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: Staff on site did not have FOODSAFE level or equivalent training
- Corrective Action(s): Ensure that at least one staff on site must have the training.
- Violation Score: 1
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Routine Inspection
1 infraction
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: No staff member on site with a valid Foodsafe certificate
- Corrective Action(s): Ensure 1 person at all times has a valid Foodsafe certificate by Feb 10/23
- Violation Score: 1
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Follow-Up Inspection
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Drill mixer used for sauce has corrosion. Small corrosion noted in rinse sink.
- Corrective Action(s): Remove corrosion on the surface prior to it being cleaned and sanitized and used for food preparation.
- Date to be corrected by: November 14, 2022
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Worker at the time was not aware of sanitizing step required for ware washing. Bleach available on site and sanitizing instructions were provided to the worker.
- Corrective Action(s): Ensure all food equipment being cleaned is washed, rinsed, and then sanitized with 100 ppm bleach solution.
- Date to be corrected by: Immediately
- Violation Score: 15
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: Spray bottle unlabelled. Unsure what chemical agent is being stored.
- Corrective Action(s): Ensure all spray bottles with chemicals are properly labelled with chemical agent.
- Date to be corrected by: November 14, 2022
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Three compartment sink had other equipment being stored. 2-compartment sink for food preparation was being used for ware-washing.
- Corrective Action(s): Ensure sinks are used appropriately as intended. 2-compartment sink strictly used for food preparation and 3-compartment sink used for proper ware-washing. Clean and sanitize sinks before switching back to the intended processes.
- Date to be corrected by: Immediately
- Violation Score: 3
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: Workers did not have any FOODSAFE training at the time of inspection.
- Corrective Action(s): Ensure at-least one person in, the absence of the primary operator, has some FOODSAFE training.
- Date to be corrected by: November 14, 2022
- Violation Score: 1
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Observation: Noticed drainage issues in the mop sink due to clogged drain. Mop sink can not be used at this time.
- Corrective Action(s): Repair the clogged drain immediately so that the mop/janitorial sink is in good working order. In the meantime, mop bucket can be dumped in the toilet. (Immediately)
- Violation Score: 15
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Routine Inspection
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Door for the prep cooler is broken
- Corrective Action(s): Replace or repair immediately - Date to be corrected by: immediately
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Follow-Up Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Operator switched to sanibucket for food contact surface sanitizing. Bucket measured at 10 ppm. Must be maintained at 100 to 200 ppm.
- Corrective Action(s): Operator changed water during inspection. Measured at 200 ppm. Good.
- **Make sure bucket is changed every hour due to small liquid volume, cloth organic load itself and rinsing process prior to re-insertion into bucket.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Paper towel dispenser not working properly and requiring excessive handling. Alternate paper towels provided, but this promotes cross contamination.
- Corrective Action(s): Fix or replace paper towel dispenser within 1 week. Send picture of completed work.
- Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Mop sink plugged and full of stagnant water. 3-compartment sink drain leaking and not in use due to leak. Proper ware washing and general floor sanitation may be affected. Operator stated plumber due to attend to fix today. Operator stated 2-compartment sink in use for ware washing until repairs completed.
- Corrective Action(s): A) Immediately fix drain to 3 compartment sink and get back in operation. Provided 2-compartment sink dishwashing sign to operator for temporary purposes.
- B)Ensure mop sink is not plugged and draining properly.
- Send pictures of completed work of A & B within 1 week of inspection date.
- Violation Score: 9
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food spills and dry food debris noticed underneath the dry storage shelves.
- Corrective Action(s): Clean all food debris from underneath the dry storage shelves. Ensure that bottom shelf is at least 6 inches off the floor to allow for easy cleaning. ( April 14, 2019)
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Heavy build up of grease noticed in the fume hood grease filters above the chicken rotisserie and grill.
- Corrective Action(s): The fume hood filters must be cleaned and degreased every week to remove grease build up ( Immediately)
- Violation Score: 9
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation (CORRECTED DURING INSPECTION): Full strength concentrate of Super San sanitizer was found in a spray bottle. The concentrate in spray bottle was discarded during the inspection.
- Corrective Action(s): You must dilute the Super San quats sanitizer concentrate according to manufacturer's instructions before using to sanitize food contact surfaces. Quats sanitizer must be at 200 ppm and test paper must be available onsite to test quats on a daily basis.
- Alternately, you may use 100 ppm chlorine bleach solution for spray sanitizing food contact surfaces.
- All staff must be trained on how to dilute and use the cleaners and sanitizers. THIS IS A REPEAT VIOLATION. A VIOLATION TICKET MAY BE ISSUED FOR ANY FUTUIRE VIOLATION.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): An open can of crusehd pine apples were found stored in the cooler.
- Corrective Action(s): Acidic foods must be trasnferred to either plastic or stainless steel containers after cans are opened.
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Sliding door cooler (produce cooler) registered 7 degrees C at the time of inspection
- Corrective Action(s): Repair or adjust the cooler so that it maintains 4 C or below at all times. (Immediately)
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Heavy accumulation of grease noticed on the fume hood filters especially on the right hand side. Required professional cleaning
- and servicing has not been done since October 2016.
- Corrective Action(s): The fume hood must be cleaned and professionally serviced immediately. Ensure the filters are taken out to clean/degrease at least every two weeks.
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Sanitizing methods inadequate. Once again, the empoyee onsite failed to demonstrate acceptable utensil sanitizing procedures.
- Corrective Action(s): At the time of inspection a demonstration was done on preparing 100 ppm chlorine bleach solution for making sanitizer solution in the third sink. Ensure the followng method is used for washing/sanitizing of all utensils and food trays/pans/tongs etc.
- Wash in first compartment in hot soapy water, rinse in the second compartment, sanitize by soaking rinsed items in 100 ppm
- chlorine solution for at least 2 mintues followed by air drying.
- Violation Score: 15
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: Degreaser in the spray bottles is not labelled.
- Corrective Action(s): Ensure all chemicals/cleaning agents and sanitizers in spray bottles are accurately labelled (Immediately)
- Violation Score: 3
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]