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Donair Affair

6415 120th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Donair Affair has been inspected 33 times by Fraser Health Authority since July 17, 2017. The most recent inspection, on March 3, 2026, recorded 1 infraction.

11 of 33 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 11 times across 11 separate inspections, most recently on March 3, 2026. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 5 times across 5 separate inspections, most recently on October 24, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 5 times across 5 separate inspections, most recently on January 16, 2025. For example: 209 - Food not protected from contamination [s. 12(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 5 times across 5 separate inspections, most recently on January 8, 2024. 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 2 times across 2 separate inspections, most recently on April 25, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

33 inspections

  1. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wall behind the hot holding equipment is stone and is not easy to clean.
      • Corrective Action(s): Provide information on how the wall can be re-surfaced so it is smooth, impervious to moisture, and easy to clean - by April 1, 2026.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Freezers - chest freezer in main kitchen - lid appears broken; chest freezer in storage room has ice build up preventing lid from closing (food remains frozen).
      • Corrective Action(s): Defrost/repair freezers so lids close properly.
      • Violation Score: 3
  2. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Improvements to cleaning noted.
      • Corrective Action(s): Continue to follow a written, routine cleaning schedule. Provide washable surface behind hot holding equipment (ie wall as discussed) Correct by January 2026. Find way to clean under the shelves that are close to floor - weekly.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two chest freezers - lids in disrepair.
      • Corrective Action(s): Ensure lids close properly and are smooth so they can be kept clean.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle labelled sanitizer has no chlorine or quats sanitizer (0ppm chlorine or quats detected). Prep sink is washed using detergent mixed with sanitizer. Chlorine sanitizer is available on site.
      • Corrective Action(s): All utensils, prep sinks, food contact surfaces to be washed (with soap and hot/warm water), rinsed (with plain water), and then sanitized and air dried. If using chlorine bleach sanitizer, use this at 100-200ppm (1 tsp bleach for 1 liter water OR 1 ounce per gallon). Verify using test strips. Do not add bleach to detergent - use separately (as above). Post instructions for staff. Change chlorine sanitizer in spray bottle daily (1/2 tsp bleach in 500mL water).
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Staff washroom - there are no paper towels at hand sink. Dispenser appears broken.
      • Corrective Action(s): Provide paper towels in dispenser at staff washroom hand sink.
      • Violation Score:
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some mouse droppings noted on floor (ie under drink shelving in main kitchen, along floor wall junctions, etc. Food appears to be in pest proof bins and is up off of floor. Pest control monitoring traps are on site.
      • Corrective Action(s): Deep clean kitchen and continue to monitor for pests (set traps along walls or as per direction of licensed pest control expert). Provide Fraser Health with latest pest control report.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning is ok but some food, grease accumulation on floor under equipment and shelves (along wall) and on wall behind hot holding equipment.
      • Corrective Action(s): Surface behind hot holding equipment (rough stone) is hard to clean. Surfaces in food prep area to be smooth and easy to clean. Clean under shelves and equipment. Follow a routine cleaning schedule.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chest freezers - one where lid is broken; another where lid is broken and insulation is on packaged food in freezer.
      • Corrective Action(s): Defrost and repair freezers so they shut properly and surfaces are smooth (not cracks and exposed insulation). Repair prep cooler with water pooling on bottom (currently only upper inserts used).
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station next to the hot-holding units did not have liquid soap at the time of inspection. The dispenser was empty.
      • Corrective Action(s): Staff re-filled the dispenser with liquid hand soap at the time of inspection.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some old mouse dropping were observed in the corner between the large chest freezer and the metal shelves in the back prep area.
      • Corrective Action(s): Clean up the mouse droppings by pulling out the chest freezer. Ensure to douse the affected area in bleach solution and wipe up droppings with paper towels. Date to be corrected by: 1 week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. The prep cooler with sauces stored in the inserts was measured an ambient temperature of 7-10C in the bottom compartment. Staff stated that due to being stored directly across from the grill, the ambient temperature is always high. There was no food items stored in the bottom compartment. Sauces are being used within 2 hours and topped up regularly with stock from the walk-in cooler. 2. The faucet for the 3 compartment sink in the back area was dripping hot water when shut off.
      • Corrective Action(s): 1. Contact a technician to fix the prep cooler so that the bottome compartment can registered an ambient temperature of 4C or below. Do not store potentially hazardous foods in this compartment until fixed. Date to be corrected by: 1 month. 2. Fix the leak at the faucet to prevent harbourage of pests due to moisture. Date to be corrected by: 1 month
      • Violation Score: 3
  5. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Dead mouse observed under the metal shelf with packaging materials (next to the walk-in cooler).
      • Corrective Action(s): Dispose the dead mouse in a sanitary manner and sanitizer the floor. Date to be corrected: Immediately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Faucet at the 2 compartment sink for food preparation in the back area is dripping.
      • Corrective Action(s): Fix the faucet so it no longer drips water. This may lead to larger water leak/flood if unattended. Water leak may also contibute to pest harbourage (sources of water for pests). Date to be corrected by: 1 month.
      • Violation Score: 3
  6. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Drop ceiling tile near the walk-in cooler is partially removed to allow ventilation from an open pipe. This can potentially allow pest to enter the premises.
      • Corrective Action(s): Ensure no openings exist from the ceiling. As per staff, pest control services stated they will continue to work on this issue. Date to be corrected by: 1 week.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Bucket of tahini stored on the dry food wire shelf. Outside of the bucket and handles are covered in tahini.
      • Corrective Action(s): Keep all food containers in sanitary conditions to prevent contamination and pest activities. Date to be corrected by: Immediately.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Utensils used for scooping hot-held rice and black beans stored at room temperature. Rice paddle was stored on top of the rice cooker. Black bean scoop stored in a small bowl but no water.
      • Corrective Action(s): Staff was directed to store rice paddle and black bean scoop in a bowel of cold water. Ensure to change the water every 30 minutes to keep the utensils cold.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Plastic bowls being used to scoop dry ingredients. This is a repeat violation. Some dry food bins have plastic single-use spoons to scoop out ingredients, but some still have plastic bowls.
      • Corrective Action(s): Use durable scoops with handles to scoop out dry ingredients. Failure to do so may result in further enforcement action. Date to be corrected by: Immediately.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings observed under wire shelves (where beverages and canned food are stored), under the 3 compartment sink, and on the floors of the freezer storage room. This has been an ongoing issue in the facility.
      • Corrective Action(s): Clean up mouse droppings by soaking affected areas with sanitizer, then wipe up with paper towels. Do not sweep up the droppings as that can be harmful for health. Call pest control services to investigate issue. Keep pest control records onsite for review. Date to be corrected by: Immediately.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bottle for surface sanitation was not labelled.
      • Corrective Action(s): Staff labelled spray bottle for sanitizer.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light is broken in the staff washroom. Paper towel dispenser for the staff washroom is also jammed.
      • Corrective Action(s): Replace light and fix paper towel dispense in the staff washroom to facilitate proper hygiene. Date to be corrected by: Immediately.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Only 1 staff onsite at the time of inspection and has no FoodSafe level 1 training. Staff reported that her colleage is on break and has FoodSafe certificate.
      • Corrective Action(s): Facility must ensure at least 1 staff must have valid FoodSafe level 1 certificate at all times (even for a few hours). Please schedule shifts in a way that allows this or get more than 1 staff to have FoodSafe training.
      • Violation Score: 1
  8. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Some holes on walls have not been sealed yet (right of three compartment sink, broken floor drain in back storage room)
      • Corrective Action(s): Seal all holes and gaps to prevent pest entry. Correct as soon as possible.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Plastic containers with no handles were used as food scoops.
      • Corrective Action(s): Use durable scoops with handles to minimize contamination to food. Correct as soon as possible.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed under wire shelving.
      • Corrective Action(s): Clean up droppings. Sanitize affected surfaces. Monitor rodent activity after cleaning. Correct as soon as possible.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Several holes present along the walls that may allow entry of rodents.
      • Corrective Action(s): Seal all holes to prevent entry of rodents and other pests. Correct as soon as possible.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Unused dirty vertical broilers are being stored in the back room. Dried food debris is on the surfaces on the vertical broiler.
      • Corrective Action(s): Clean and sanitize these vertical broilers if they are going to be stored in the back room. Otherwise, remove them from the premises. Leaving surfaces unclean with food debris can attract pests. Repeat violation - Correction order issued. Correct as soon as possible.
      • Violation Score: 9
  10. Follow-Up Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): In-use scoop for the beans was stored in container of room temperature water.
      • Corrective Action(s): Store this scoop in ice water <= 4°C, hot water ≥ 60°C, or dry. Clean and sanitize the scoop and container at least every 4 hours.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Broken vertical broilers are still being stored in the back room. Cleaning of the broilers has not been done. Deep fryer is also not in use. Surfaces of the broilers and deep fryer are caked in food debris and grease.
      • Corrective Action(s): Clean the vertical broilers and deep fryer. Remove equipment not in use from the premises. Correct as soon as possible.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler lid is broken.
      • Corrective Action(s): Repair or replace the lid to avoid cold air escaping the cooler. Ensure lid is closed when it's not busy. Correct as soon as possible.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various perishable food items (cheese, salsa, hummus, etc) at the right side prep cooler were at 6-7°C for more than 4 hours.
      • Corrective Action(s): Discard these food items.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispenser was empty in the staff washroom.
      • Corrective Action(s): Supply paper towels to this dispenser.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw whole onions were being stored in a garbage bag lined plastic bin.
      • Corrective Action(s): Do not line food containers with garbage bags. Garbage bags are not food grade and the chemicals in the plastic can contaminate food. Correct as soon as possible.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Broken vertical broilers were being stored in the back storage room. The surfaces of these broilers are caked in grease and food debris. As per staff, these broilers might be repaired in the near future.
      • Corrective Action(s): Clean these broilers to avoid attracting pests. Correct as soon as possible.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Right side prep cooler is maintaining 6-7°C.
      • Corrective Action(s): Repair this cooler so it is able to maintain 4°C or less. Keep only enough food to use within a 2 hour period. Any leftovers after the 2 hour period must be discarded. Correct as soon as possible.
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The premixed sanitizer for manual ware washing was not dispensing and sanitizer solution because the sanitizer bottle was empty.
      • Corrective Action(s): Make sure to order extra sanitizer bottles so that you do not run out. Also, make sure that employees are checking to ensure the bottle is not empty, otherwise items are not properly washed and sanitized and can lead to spread of pathogens. Use 100 ppm bleach by mixing one third of a cup into the sink compartment with water.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: This is a repeat violation. The vent hood is extremely dirty and covered with grease.
      • Corrective Action(s): When meat is being cooked below, the heat may cause the grease/dirt to melt and fall on the meat therefore contaminating it. Make sure that the vent hood is cleaned at least once per month, or as needed if it gets really dirty.
      • Correction date: 1 week.
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: There are a prep cooler and a storage cooler that are not operational being stored in the kitchen. There are also multiple donair meat cookers that are not operational being stored in the kitchen. The employee said that the owner is storing it here because it has more space than the other store.
      • Corrective Action(s): The kitchen is not a storage unit, you can not store items in the kitchen that are not being used for the daily operation of the restaurant. Remove these items and do not store anything not related to the daily operation of this restaurant.
      • Correction Date: 1 week.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: None of the employees have a valid Foodsafe Level 1 certificate.
      • Corrective Action(s): At least one employee must have their Foodsafe Level 1 certificate during all operational hours of the restaurant.
      • Correction Date: 1 month.
      • Violation Score: 1
  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The fume hood is past due for service.
      • Corrective Action(s): This is unnsanitary and may affect indoor air quality if the vents become clogged.
      • Correction Date:
      • December 7, 2022.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) The kitchen wall, above the cooler, below the electrical plugs, has a hole that has been broken into it. 2) One of the prep coolers in the front of the restaurant is not operational.
      • Corrective Action(s): 1) Fix this area as it may allow entrance of pests and may harbour dirt/pathogens since it is not a flat easily-cleanable surface. 2) Do not use this cooler until it has been fixed. Fix this prep cooler in a timely manner.
      • Correction Date:
      • December 31, 2022.
      • Violation Score: 9
  14. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The paper towel dispenser in the staff washroom is empty.
      • Corrective Action(s): Corrected.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Temperature of the undercounter make table (for sauces) was warm 8C.
      • Corrective Action(s): Service the unit so that the temperature is less than 4C.
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. 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 element of one of the donair machine was turned off. Surface temperature of the meat cone was 20C.
      • 2. Temperature of the shaved meats (beef, lamb) on the steam table was not hot enough (124F/51C).
      • Corrective Action(s): 1. Keep the element on at all times so meat can be cooked continuously without delay.
      • 2. Reheat leftover shaved meats to 165F/74C on the grill before placing in the steam table. Then keep hot at 140F/60C. Dispose of the dirty water in the steam table. The meats in the steam table were reheated as requested during the inspection.
      • Monitor reheating and steam table temperature by using a thermometer. Service the thermometer which is not working or obtain a new one. Record temperature on a log sheet.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The handsink at the front service area has been taken out of service.
      • Corrective Action(s): Repair the sink. Foodhandlers should keep nails short and unpainted even when gloves are worn.
      • Violation Score: 15
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one working today has taken a food handler course.
      • Corrective Action(s): Ensure at least one staff per shift has been FoodSafe certified. Online course learning is an option. .
      • Violation Score: 1
  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection no approved food contact surface sanitizer available for use.
      • Corrective Action(s): Staff prepared a 100ppm bleach sanitizer solution for sanitizing food contact surfaces. Reminder, general sanitizer formula: 1 oz of regular unscented bleach to 1 gallon of water.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: At the time of inspection no liquid soap available for use at the front designated hand sink.
      • Corrective Action(s): In the interim staff must wash hands at the 3 compartment sink which is provided with liquid soap and paper towels.
      • Ensure the front designated hand sink is provided with liquid soap and paper towels at all times. Correct immediately. Reminder that the use of single use gloves does not mean proper hand washing is with liquid soap and drying with single use towels is not required.
      • Note: dispose of single use gloves after use.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accumulations observed on the exhaust canopy especially around the donair spits.
      • Corrective Action(s): Thoroughly clean all aspects of the exhaust canopy. Correct by March 31, 2020.
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Garlic sauce and tzatziki sauce in inserts at the left preparation cooler internal food product temperatures ~6-8 degrees C. Ambient air tempreature of the lower section of this preparation cooler ~8-9 degrees C. Operator's accurate indicating thermometer reading ~9 degrees C.
      • Corrective Action(s): Relocated all containers of garlic sauce and tzatziki sauce to the walk in cooler. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Garlic sauce and tzatziki sauce in inserts at the left preparation cooler internal food product temperatures ~6-8 degrees C. Ambient air tempreature of the lower section of this preparation cooler ~8-9 degrees C. Operator's accurate indicating thermometer reading ~9 degrees C.
      • Corrective Action(s): Adjust the temperature setting for the left preparation cooler or service if required. Ensure coolers are capable of maintaining 4 degrees C or less at all times. Correct immediately.
      • Violation Score: 9
  22. Follow-Up Inspection

    0 infractions

  23. Follow-Up Inspection

    0 infractions

  24. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection 0ppm chlorine in the sanitizer container. One spray bottle stored in the back area bleach concentration well over 200ppm.
      • Corrective Action(s): Ensure during operation a 100ppm bleach sanitizer solution is available for use. Store all wiping cloths in this solution when not in use. General sanitizer formula: 1 oz of regular unscented bleach to 1 gallon of water.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Both chicken donair cones observed left uncovered inside the walk in cooler.
      • Corrective Action(s): Cover the chicken donair cones with food grade plastic after they have been assesmbled and placed in the walk in cooler. Ensure all food is protected from contamination. Correct immediately.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Mouse droppings obseved on top of old food processing equipment stored on the lowest shelf on the shelving unit at the storage area.
      • - Mouse droppings also observed around the hot water tank.
      • Corrective Action(s):
      • - Remove from the premise the old food processing equipment. Clean then sanitize all aspects of the lowest shelf at the storage area. Clean and sanitize underneath the shelving unit.
      • - Clean and sanitize around the hot water tank.
      • .
      • Contact a pest control company and have them conduct an assessment then follow recommendations to address rodent issue.
      • .
      • Reminder to clean all food spills quickly. Clean all hard to reach areas and underneath equipment on a frequent basis. Seal any potential entry points.
      • .
      • Followup inspection on April 10, 2019.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap observed between the door and frame for the rear exit.
      • Corrective Action(s): Install a door sweep to prevent potential pest entry into the premise. Correct by April 10, 2019.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Unlabeled spary bottle observed hanging on shelf at the back of the premise.
      • Corrective Action(s): Ensure all chemicals, cleaners, and similar agents are properly labeled identifying contents. Correct immediately.
      • Violation Score: 3
  25. Follow-Up Inspection

    0 infractions

  26. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Leak observed at drainage pipe underneath the 3rd sink of the 3 comparmtent sink used for manual warewashing.
      • - Freezer in the food preparation area next to the stainless steel table lid damaged. Insulation material exposed.
      • Corrective Action(s):
      • - Service the leak and ensure drainage pipe is in good working order. Correct by January 18, 2019.
      • - Replace the lid for the freezer or replace with new freezer unit. Correct by July 2019.
      • Violation Score: 3
  27. Follow-Up Inspection

    0 infractions

  28. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Salad made of cut cucmbers, onions, and tomatoes internal food product temperature 9-11 degrees C in insert at right preparation cooler.
      • - Feta cheese internal food product temperature 13 degrees C in insert at right preparation cooler.
      • .
      • Lower section of right preparation cooler ambient air temperature ~ 7-8 degrees C.
      • Corrective Action(s): Salad and feta cheese discarded. All cold potentially hazardous foods stored in lower section of right preparation cooler relocated to walk in cooler.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Staff washroom hand sink paper towel dispenser empty. Staff stated key to open paper towel dispenser is missing.
      • Corrective Action(s): Until the key to open the paper towel dispenser can be located place roll of paper towels by the hand sink. This is a recurring issue.
      • Violation Score: 15
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • - Paper towels not placed in a holder or stand for the front designated hand sink.
      • - Staff washroom hand sink paper towel dispenser missing key.
      • Corrective Action(s):
      • - Obtain a holder or stand for paper towels for the front designated hand sink.
      • - Locate missing key for the paper towel dispenser or obtain a holder/stand to place paper towels for the staff washroom hand sink.
      • .
      • Correct by July 27, 2018.
      • Violation Score: 3
  29. Follow-Up Inspection

    0 infractions

  30. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Equipment and utensils not sanitized for 2 minutues in 100ppm bleach solution at 3 compartment sink.
      • Corrective Action(s): Ensure all equipment, utensils, and dishes are washed, rinsed, sanitized in 100ppm bleach for 2 minutes then air dryed. This is as per your sanitation plan.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Staff washroom hand sink paper towel dispenser empty.
      • Corrective Action(s): Ensure during operation all hand sinks are provided with liquid soap and paper towels at all times.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit to operate issued by Fraser Health not posted in plain view of the public.
      • Corrective Action(s): To obtain a replacement permit contact our billing department at [email protected] or call (604) 918-7507. Correct by February 1, 2018.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accumulations observed on exhaust canopy and back stainless section behind spits and fryer.
      • Corrective Action(s): Thoroughly clean and sanitize exhaust canopy and back stainless section. Correct by January 31, 2018.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Paper towels to be placed in a dispenser or holder for the front designated hand wash station.
      • Corrective Action(s): Obtain a dispenser or place paper towels in a holder for the front designated hand wash station. Correct by January 19, 2018.
      • Violation Score: 3
  31. Follow-Up Inspection

    0 infractions

  32. Follow-Up Inspection

    0 infractions

  33. 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):
      • - Rice in rice cooker with "keep warm" setting. Internal food product temperatures 19 to 35 degrees C.
      • - Beef in hot holding unit internal food product temperature at 39 degrees C.
      • - Lamb reheated and still in microwave internal food product temperature at 48 degrees C.
      • Corrective Action(s): Ensure all potentially hazardous foods are reheated to at or above 74 degrees C for 15 seconds within 2 hours. Use the microwave or flat top grill. Obtain a probe thermometer to verify reheating and cooking temperatures.
      • .
      • Staff has reheated rice using the "cook" setting on the rice cooker. Beef and lamb reheated in the microwave to over 74 degrees for 15 seconds then placed in hot holding unit at or above 60 degrees C.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw chicken assembed cone observed stored on the floor in the walk in cooler.
      • Corrective Action(s): Ensure all food products are stored at least 6" off the floor to protect from contamination. Reminder to stored below ready to eat foods and vegetables. Correct immediately.
      • Violation Score: 3

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