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Donair Dude (Cloverdale)

103 A - 17790 56th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Donair Dude (Cloverdale) has been inspected 8 times by Fraser Health Authority since October 18, 2023. The most recent inspection, on October 9, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 3 times across 3 separate inspections, most recently on October 9, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 3 times across 3 separate inspections, most recently on April 14, 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 once on May 23, 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 January 2, 2024. 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.

8 inspections

  1. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Container of beef measured at 34.1C internal temperature.
      • Corrective Action(s): Reheat to 74C internal temperature prior to transfering to hot-holding unit to hold at 60C or higher.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): All QUATs sanitizer buckets measured at 0ppm. Sticker informed it was made an hour ago.
      • Corrective Action(s): Prepare QUAT sanitizer buckers to measure at 200ppm. When filling QUATs sanitizer buckets is to ensure the fully press the dispenser and allow it to flush for for 30 seconds prior to filling to ensure proper dispensing of chemicals.
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1/3 insert of beef on the hot holding unit measured at an internal temperature of 53.1C.
      • Corrective Action(s): Re-heat to 74C prior to loading it in to the hot holding unit.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 out of 3 sanitizer buckets measured <200ppm QUATs.
      • Corrective Action(s): Prepare QUATs sanitizer buckets to measure at 200ppm to sanitize food contact surfaces.
      • Violation Score: 5
  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Two containers of 1. Fresh cut chicken and 2. Fresh cut beef were stored on the counter for more than 2 hours. Their internal temperatures were below 60C, in the danger zone of 4-60C: chicken (43.4C); beef (38.3C). Improperly cooling potentially hazardous foods at room temperature creates an optimal environment for pathogenic microorganisms to grow and multiply and produce toxins. This could cause foodborne illness in customers
      • Corrective Actions: Staff discarded the two containers of chicken and beef. Staff also prepared a new batch of chicken and beef, to immediately place in 2-door cooler for cooling Ensure that the internal temperatures of the potentially hazardous foods remain below 4C for cold storage, or above 60C for hot-holding.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observation: 3 Quat sanitizer pails (2x for food prep area; 1x for kitchen) registered at 0ppm - which is below the required range of 200-400ppm. Sanitizer at 0ppm has no sanitizing power which can lead to the survival of pathogenic microorganisms on food contact surfaces.
      • Corrective Actions: Operator discarded the 3x pails of sanitizer and replenished with warm new sanitizer. The pails were retested at registered at 400ppm.
      • Corrective Action(s):
  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Sanitizer containers were noted with 100 PPM and 50 PPM QUAT residual.
      • 2. As per staff, in-use tongs and rice spatulas are changed out twice a day.
      • Corrective Action(s): Issues corrected during the inspection:
      • 1. Staff refilled the sanitizer containers. 400 PPM QUAT detected from the container.
      • 2. Reminded staff that all in-use utensils must be changed out for cleaning at least every 4 hours or more often when noted overly soiled.
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Can opener blade observed to have food debris.
      • Corrective Action(s): Clean and sanitize th aformentioned equipment. Can opener must be cleaned and sanitized after each use or every 2 hours which ever is lesser. If busy, can put in dishpit to be washed at a later time.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health Operating Permit no posted in a conspiculous location.
      • Corrective Action(s): Ensure to post Health Operating Permit in a conspiculous location where it can be seen by public. Corrected by: Today.
      • Violation Score: 1
  8. Routine Inspection

    0 infractions

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