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Donair Dude

258 Newport Dr, Port Moody · Restaurant

Official record from Fraser Health →

Inspection summary

Donair Dude has been inspected 4 times by Fraser Health Authority since June 4, 2024. The most recent inspection, on May 27, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Pests, Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 May 27, 2026. 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 August 21, 2025. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 once on August 21, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on April 14, 2025. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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.

4 inspections

  1. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observation: Rodent droppings observed behind donair cooking station and behind cooler in dishwashing area. Rodents can contaminate food contact surfaces.
      • Corrective Action: Spray droppings with sanitizer and clean up. Call Pest Control company.
      • Corrective Action(s):
      • Violation Score:
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Front entrance propped open during inspection. This can allow for pests to enter the premises.
      • Corrective Action: Door was closed during inspection. Please ensure the door remains closed when not in use.
      • Date to be corrected by: corrected during inspection
      • Corrective Action(s):
  2. 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): Donair product is not being cooked in oven to 74C as required and noted in FSP
      • Donair measured at 60-65C right after carving and 65C after oven
      • Corrective Action(s): Please ensure meat is cooked to 74C always. Use thermometer all day long to monitor temps.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed par cooked meats stored above veges
      • Corrective Action(s): Please ensure meats are always stored below non perishable items
      • Violation Score:
  3. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Staff explained that meats need to be cooked between 60C- 70C. Costomers can get ill from under cooked meats if temperature does not reach 74C. Temperature of meat probedat >74C.
      • Corrective action:Cooking meats to >=74C needs to be displayed in food safety plan. Ensure food saftey plan is on site.
      • Corrective Action(s):
  4. Routine Inspection

    0 infractions

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