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Donair Affair (Chilliwack)

105 - 7670 Vedder Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Donair Affair (Chilliwack) has been inspected 28 times by Fraser Health Authority since June 28, 2017. The most recent inspection, on July 31, 2026, recorded 2 infractions.

10 of 28 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, Protecting food from contamination and Handwashing and staff hygiene.

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 6 times across 6 separate inspections, most recently on July 31, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 6 times across 6 separate inspections, most recently on August 11, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3 times across 3 separate inspections, most recently on August 11, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on January 5, 2026. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 once on November 28, 2019. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

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.

28 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator described improper method for use of three compartment sink - Items sanitized, rinse then washed.
      • Corrective Action(s): Ensure that equipment/utensils are properly washed and sanitized - reviewed proper use of the three compartment sink - 1. Wash with detergent in first sink, 2. rinse in second sink, 3. then sanitized in chemical solution then air dried.
      • Correct by: Immediately.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed kitchen hand washing sink obstructed by bucket of degreaser and container in sink basin.
      • Corrective Action(s): Ensure that hand washing sinks are readily available and equipped with running hot/cold water, paper towel and liquid hand soap.
      • Correct by: Immediately.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed areas of premises not maintained in sanitary condition: 1. shelving with onions and cooking oil has food debris, 2. kitchen cooler with water on container lid and unit bottom, 3. Build up of grease on ventilation hood.
      • Corrective Action(s): Ensure that food premises is maintained in a sanitary manner - clean shelving, lids, containers, cooler unit and ventilation hood.
      • Correct by: Aug 7, 2026
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. 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): Fresh sliced donair meat secondary cook step to 74C and above was not applied at the time of inspection. Ensure all fresh sliced meat is cooked on the grill to 74C and above before service or being hot held at 60C and above. Under cooked meat can be contaminated with pathogens and cause foodborne illness.
      • Corrective Action(s): Ensure all fresh sliced meat is cooked on the grill to 74C and above before service or being hot held at 60C and above.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Operating Permit not posted. Copy of permit is missing.
      • Corrective Action(s): Ensure Health Permit is posted in visible location. Contact information to Health Protection provided to order new Health Permit. This is a repeat infraction from April 2025. Order new health permit, correction required in a month.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning in hard to clean spots required. Build up of grease and old food debris observed under bags of onions on shelves, walls of fridges and kitchen walls.
      • Corrective Action(s): Ensure to deep clean areas with grease and old food build up. Correction required in two weeks.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Rice cooker handles were missing and equipment is in poor condition. Sharp metal wires were exposed and cannot be adequately cleaned.
      • Corrective Action(s): Ensure all equipment and utensils are in good working order, durable and easy to clean. Correction required in a week.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Can opener was found with black, debris that has been dried.
      • Corrective Action(s): Clean & sanitize.
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Excessive grease accumulation observed under and underside of the table of the cookline by the grill. Grease accumulation also observed between the table and the cabinet where the hot holding unit is. Excessive grease accumulation on the piping by the wall behind the table.
      • 2. Grease/grime coating spray bottles of sanitizer/cleaners.
      • 3. Prep area floor slippery with grease.
      • Corrective Action(s): Please ensure all grease laden areas are properly degreased.
      • Please ensure all cleaning supplies are maintained in a sanitary manner so proper cleaning/sanitizing can be done.
      • To be completed by: Dec 16, 2024
      • Please email EHO pictures of the cleaned cookline, underneath/underside of the table, cabinet with the hot holding unit.
      • Violation Score: 9
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: The operator stated that partially cooked cones (that was on the spit) are being cooled down and stored for the next day at the end of the shift.
      • Corrective Action(s): The inspector requested the Food Safety Plan to ensure correct practice. However, operator could not locate the plan.
      • *The partially cookeed cones must be processed in the following way at the end of the shift:
      • →Slice the cone down to frozen layer. Store the frozen cone covered in the freezer until the next day. The sliced meats must by fully cooked and cooled down before storing.
      • →Slice the entire cone and cook the sliced meats (secondary rack step). Cool down and store, or
      • →Discard the whole cone.
      • To be corrected immediately.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The front handwashing station cold water tap was not working.
      • Corrective Action(s): To be corrected within one day.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. The front handwashing station cold water tap was not working. (Not water available when turned on). The hot water tap was working.
      • 2. The glass door cooler at the back was measured at 5.8°C (ambient air temperature), 5.6°C internal temperature of the sauce bucket).
      • Corrective Action(s): 1. Fix the handwashing sink tap (cold). Ensure both cold/hot water is available.
      • 2. Fix the cooler. Ensure the cooler can maintain an internal temperature of foods at 4°C or below.
      • To be corrected within 1 day.
      • *Do not store perishable foods in the cooler until it is fixed. Us the walk-in cooler for monitoring perishable foods.
      • Violation Score: 9
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Beans in hot holding unit measure 30C
      • Corrective Action(s): Staff stated the beans been there since the morning.
      • Instructed staff to discard beans.
      • Hot holding must be at 60C and above.
      • Please ensure a probe thermometer is available to check temperatures.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Drawer of knives and vegetable slicers observed to be dirty and grimy. Only clean equipment should be in storage.
      • Corrective Action(s): Please clean and sanitize knives and slicer. Do not store dirty equipment in drawer.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink in the back prep room observed to be obstructed at the begining of the inspection.
      • Corrective Action(s): Staff removed the obstruction once instructed.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Ventilation hood not working at time of inspection. Fans not on. Staff says that if they turn it on, all the plugs go out.
      • 2. Certain outlets not working, staff moving cooking equipment around.
      • Corrective Action(s): Please ensure ventilation hood is in good working order. Facility has grills, small frier, and 6 donair grills. Grease and fumes are constantly produced.
      • Jan 9, 2024
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Staff moving cooking equipment around due to ventilation hood issue.
      • 1. Mini fryer observed being used in the back prep room. There is no ventilation hood in this room. Frying in is this room has not been approved.
      • >>>Staff mentioned that they have added french fries to the menu in the last month.
      • 2. Rice cooker observed sitting on top of two cardboard boxes in the back prep room. Top box appears to be falling apart and unstable. Place rice cooker in appropriate counter top. Do not place cooking equipment on makeshift spaces.
      • Corrective Action(s): Do not operate a deep fryer in the back prep room as that has never been approved to be there. Do not deep fry french fries as that menu item has not been approved. Mini fryer has low capcity and without an operating ventilation hood, no deep frying.
      • Please talk to EHO about menu addition and fire department regarding adding a deep fryer to the cookline. To be corrected by: Jan 9, 2024
      • Please ensure rice cooker is properly placed in a stable counter top when in use.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Coolers and freezers lack thermometers.
      • Corrective Action(s): Please ensure all cooler and freezers have working thermometers.
      • To be corrected by: Jan 9, 2024
      • Violation Score: 1
  12. Routine Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): repeat violation for front hand wash station being blocked with clear plastic wrap
      • Corrective Action(s): ensure hand wash station is available for use as per approved floor plan
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): front hand wash station was blocked at start of inspection
      • Corrective Action(s): front hand wash station has been made available for use
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): all dry food storage containers contained scoops directly in contact with food
      • Corrective Action(s): ensure scoops are stored in a manner as to not expose food to contamination
      • Violation Score: 9
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: walk in freezer at -4*C
      • Corrective Action(s): ensure freezer is below -18*C
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: freezer is unable to maintain temperature below -18*C
      • Corrective Action(s): ensure freezer is serviced to maintain below -18*C
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): no employees with foodsafe at start of inspection
      • Corrective Action(s): foodsafe certified employee arrived after inspection was done
  15. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: front hand wash station not in working order; covered with plastic wrap
      • rear hand wash station blocked with utencils and not available for hand washing
      • Corrective Action(s): ensure hand wash stations are in working order as intended for hand washing & available to employees
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): front hand wash station not in working order; rear hand wash station not available for use
      • Corrective Action(s): ensure hand wash stations are equipped and available for use as intended
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: dry storage containers have scoops stored directly in them; lids and containers need to be cleaned
      • Corrective Action(s): store scoops in manner as to not contaminate food
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: ants observed in areas of kitchen close to entrance from front prep area
      • Corrective Action(s): ensure sanitation plan is followed to mitigate pest
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: dry storage areas observed to have built up grime and debris
      • Corrective Action(s): ensure dry storage and other areas of kitchen are routinely cleaned according to sanitation plan; pull forward containers and clean under and behind
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: ceiling tiles in disrepair and ceiling used as storage for christmas decorations
      • Corrective Action(s): ensure ceiling tiles are fixed and space is not used as storage
      • Violation Score: 1
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: various food equipment not in use or not used as intended through out facility eg. front prep area has prep cooler to house paper work, rear kitchen has stand up refrigerator not in use just sitting in kitchen
      • Corrective Action(s): remove equipment which is not in use or properly maintain or use as intended
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accumulation on wall behind grill
      • Corrective Action(s): Clean up grease thoroughly often as part of routine cleaning
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Grease build up on wall beside oven hood.
      • Corrective Action(s): Operator monitor grill directly under the hood to ensure proper ventilation of grill and clean up if needed.
      • Violation Score: 9
  19. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink blocked by bucket stored in sink and dish cloths in sink
      • Paper towel dispenser not working, paper towel not available next to hand sink
      • Corrective Action(s): Ensure hand sink is not blocked
      • Paper towel must be in a dispenser and located net to hand sink
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Grease build up observed behind donair grill, down wall and on floor
      • Corrective Action(s): Have grease cleaned, grease can attract pests
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paper towel dispenser not working
      • Corrective Action(s): Repair OR replace with a different dispenser
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Beef and lamb donair not grilled after cutting from skewer
      • Corrective Action(s): Grill meat after cutting from skewer to ensure meet reaches at least 74C
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris build up under shelving in back storage
      • Corrective Action(s): Clean under shelves and wipe down walls with splashed food.
      • Violation Score: 3
  22. Routine Inspection

    1 infraction

    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: One bucket of Taziki sauce and bag of frozen falafal mix bags has no labels (no manufactured date, location of preparation).
      • Corrective Action(s): Prepared at same location in Surrey as previously according to operator but no labels to prove. Discarded bucket of taziki sauce and frozen falafel mix.
      • For future please ensure that only labelled products are accepted at restaurant.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: No label on sanitizer spray bottle.
      • Corrective Action(s): Label bottle. REPEAT VIOLATION.
      • Violation Score: 3
  23. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paper towel dispenser empty at hand sink
      • Corrective Action(s): Ensure paper towel dispensers are kept stocked at all times for adequate hand washing
      • Violation Score: 9
  24. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Scoop for rice stored in room temperature water
      • 2. Lettuce in cooler not covered
      • 3. Cheese stored on floor
      • Corrective Action(s): 1. Store scoop in empty container. Wash/sanitize scoop every 4 hours.
      • 2. Cover lettuce.
      • 3. Store cheese off the floor.
      • Violation Score: 3
  25. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor in walk in freezer and area behind stand up freezer has grease/debris build up.
      • Corrective Action(s): Wash/sanitize these areas and all hard to reach areas throughout premise.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer bottle not labelled.
      • Corrective Action(s): Ensure ALL chemicals are labelled.
      • Violation Score: 3
  26. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: No cover for shredded lettuce in stand up cooler.
      • Corrective Action(s): Please ensure ALL foods are covered at ALL times to prevent contamination.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: No label on bleach spray bottle.
      • Corrective Action(s): REPEAT VIOLATION - please label bottle of sanitizer.
      • Violation Score: 3
  27. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Storing rice scoop in room temperature water. REPEAT VIOLATION
      • Corrective Action(s): Please store scoop as discussed - in a clean container and wash/sanitize or replace every 4 hours
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: REPEAT VIOLATION
      • Found open can of olives and pineapple stored in stand up cooler.
      • Corrective Action(s): Once can is open please transfer into food grade container.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: No label on sanitizer bottle.
      • Corrective Action(s): Please label bottle.
      • Violation Score: 3
  28. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Tahini sauce being stored in open can with saran wrap.
      • 2. Rice scoop stored in container of water which is >4C.
      • Corrective Action(s): 1. ALL foods need to be transferred into plastic/glass containers - cannot be stored in an open can.
      • 2. Rice scoop should be stored as discussed - based on info share "storage of in-use utensils" provided
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies observed in kitchen area.
      • Corrective Action(s): Please install fly traps to eliminate flies in the kitchen.
      • Violation Score: 3

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