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Donair Affair (Port Coquitlam)

105 - 2540 Mary Hill Rd, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Donair Affair (Port Coquitlam) has been inspected 18 times by Fraser Health Authority since September 27, 2011. The most recent inspection, on December 4, 2025, found no infractions.

11 of 18 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The last 2 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on January 2, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 16, 2022. 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 September 1, 2017. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 3 times across 3 separate inspections, most recently on November 13, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on April 26, 2022. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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.

18 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor buildup of soil and grease on floors underneath the cooking line and around the perimeter of the kitchen
      • Corrective Action(s): *Thoroughly clean the floors around the perimeters to remove soil and food spills (attractants for pests).
      • *Maintain a regular cleaning schedule (eg. 1X per week) to prevent accumulation of soil and food spills.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer concentration in the spray bottle is too high for usage as a no-rinse, foodgrade sanitizer.
      • Corrective Action(s): Provided education to operator on the correct chlorine bleach concentration (100-200ppm) for usage as a food-grade sanitizer.
      • *Ensure kitchen utensils, cutting boards, containers, pots, pans, etc. are washed and sanitized with a foodgrade sanitizer.
      • *Provided FHA sign labelled "Two Sink Dishwashing Method" for reference use by operator & employees
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispenser in the kitchen was empty at onset of inspection.
      • Corrective Action(s): Operator replenished paper towel supply during inspection.
      • *Ensure all hand-sinks are supplied with soap and paper towels at all times.
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse activity observed in the food premises (droppings/feces)
      • Corrective Action(s): Continue pest control/elimination efforts through the following actions:
      • -Disinfect and remove any rodent droppings/feces found in the premises
      • -Thoroughly clean and sanitize all surfaces in the food premises on a frequent basis
      • -Obtain weekly visits from the pest control technician to monitor and reset mouse traps until pest activity is eliminated
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping rag for surfaces not being washed between uses.
      • Corrective Action(s): Ensure that wiping rags are being cleaned each use in the future. Corrected during inspection (operator informed to do this in the future)
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Basket being stored insode of handsink at time of inspection.
      • Corrective Action(s): Basket removed from handsink (corrected during inspection).
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health permit not available at time of inspection.
      • Corrective Action(s): Obtain a health permit certificate. Valid decal is present.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Box of onions being kept under dishwashing sink.
      • Corrective Action(s): Box of onions was removed during inspection and placed above the floor.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Rag is being used as part of the 'handle' for chest freezer.
      • Corrective Action(s): Rag was removed to allow for cleaning of the handle and to prevent cross-contamination.
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • The exhaust canopy has accumulated grease, this will attract pests and is a fire hazard. The service sticker indicated that it was to be cleaned in Mar. 2019.
      • Corrective Action(s):
      • Immediately call a professional company to clean the exhaust canopy, and ensure to clean the canopy as per the service sticker.
      • **Correction date: May 1/19**
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • The exhaust hood and the filters have grease accumulated on it. The service stickers indicates that it's to be cleaned in July 2018. The accumulated grease will attract pests and is a fire hazard.
      • Corrective Action(s):
      • Contact and schedule a professional company to clean the exhaust hood and filters. The filters and any accessible surface shall be cleaned every day, between the professional cleaning, to prevent build up of grease and food.
      • **Correction date: Sept. 7/18**
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • 1) The back hand washing sink has a leaking hot water supply line. The water is pooling and harboring pests.
      • 2) The large, white chest freezer has cracks in the inner part of the lid and around the inner frame of the freezer. The surface is not cleanable and pieces of plastic can drop into food.
      • Corrective Action(s):
      • 1) Repair or replace the leaking hot water supply line.
      • **Correction date: Sept. 7/18**
      • 2) Purcahse a new chest freezer and throw away the old one.
      • **Correction date: Jan. 31/19**
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. 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): Sauce in the hot holding unit measured approximately 45C.
      • Corrective Action(s): Food must be reheated to 74C before being placed in the hot holding unit (to be held at 60C or higher). Do not warm up food in the hot holding unit directly. Staff reheated the sauce at the time of inspection.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: The walk-in cooler ambient temperature measured approximately 8-10C at the time of inspection.
      • Corrective Action(s): The owner was called, who then called maintenance. If the cooler has not been repaired by 1300-1315 September 1, 2017, the food must be discarded. The time is now 1115. Inspector to return for a follow-up.
      • Violation Score: 15
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs not available for review.
      • Corrective Action(s): Record temperatures of cooling, freezing and hot holding units at least twice daily.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris noted in, but not limited to, the following areas:
      • - the ventilation hood
      • - the prep table in the back area
      • - walk-in cooler fan covers
      • - gaskets for the coolers and freezers
      • Corrective Action(s): Clean and sanitize the areas noted above
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Duct tape is used in several areas around the premises to repair equipment, such as the rice cooker and the freezer doors. Newspapers were also observed in the food prep areas of the premises.
      • Corrective Action(s): Do not use tape of any kind to repair your equipment as this is not a smooth and easily cleanable surface. Newspaper is also not an acceptable food prep surface.
      • Violation Score: 9
  18. Routine Inspection

    0 infractions

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