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Donair Dude (Surrey)

8C - 12830 96th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Donair Dude (Surrey) has been inspected 13 times by Fraser Health Authority since November 19, 2020. The most recent inspection, on June 11, 2026, recorded 1 infraction.

8 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 4 times across 3 separate inspections, most recently on April 2, 2024. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 June 11, 2026. 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 February 1, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

13 inspections

  1. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): The donair meat that is sliced off cones is either:
      • -placed in cooler and reheated/cooked in oven and hot held later OR
      • -cooked (secondary cook step) immediately in oven and then hot held. This is based on demand.
      • Establishment's food safety plan states food must be cooked to 74C once it is sliced from the cone.
      • Staff stated the training received from head office does not follow the written food safety plan.
      • Corrective Action(s): Portions of meat sliced from the cone must receive a second cooking step.
      • Following the secondary cooking step the sliced meat must be either:
      • -used immediately to prepare the donairs
      • -stored in a hot holding unit at 60 C
      • -cooled quickly from 60 C to 20 C in 2 hours and then 20 C to 4 C in 2 hours.
      • Follow the establishment's approved food safety plan or submit a revised food safety plan for review and approval.
      • Violation Score: 15
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed a scraper and a tong by the flat-top grill with food debris on it. When inquired operator indicated that they are cleaned 3-4 times a day as shaving of meat and secondary cook step is done often throughout the day. Education provided that the cleaning should be done more frequently and have extra sets available so they can be replaced when being washed.
      • Corrective Action(s): Required operator to clean and sanitize the tools often. Have extra tool available for use and replace them often.
      • Operator ran these tools in the high temperature dishwasher at the time of inspection
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed red tape used on the two compartment sink to stop leakage on the top lip of the sink. When inquired, operator indicatd that she is aware and is trying to get it fixed
      • Corrective Action(s): Required operator to remove tape and fix the leakage. Until then, red tape is only for temporary purposes.
      • Date to be corrected by: May 2 2024
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Pita breads were not stored 15cm above the ground. Manager immediately corrected issue.
      • Corrective Action(s): Ensure all food items and food contact surfaces are stored off the floor to avoid contamination and allow for easy cleaning
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Cardboard used to line shelving in walk-in cooler. Manager removed cardboard immediately.
      • Corrective Action(s): Ensure no cardboard is used to line areas with food or food contact surfaces as cardboard can absorb moisture and cannot be easily cleaned.
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods were stored in the following coolers above 4C:
      • -Prep cooler infront of the meat broilers
      • -Stand display cooler next to back kitchen entry
      • Manager was notified and we discussed placing all potentially hazardous foods into the walk-in cooler until the coolers are fixed.
      • Manager complied
      • Corrective Action(s):
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The following coolers are not in good working order as they are not able to hold a temperature of 4C or less:
      • -Prep cooler infront of the meat broilers
      • -Stand display cooler next to the back kitchen entry
      • Manager explains that owner will be contacted to repair/service the mentioned coolers.
      • Corrective Action(s): Ensure all coolers are able to achieve 4C or less to safely store potentially hazardous foods. Until then, continue holding them in coolers that achieve 4C or less.
      • Date to be corrected: December 23, 2021
      • Violation Score: 9
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Approved sanitizer was unavailable at the time of inspection.
      • Corrective Action(s): Immediately. Stop to use unapproved sanitizer. Provide Quat or Bleach solution to safely sanitize equipment, utensils and food contact surfaces.
      • Violation Score: 25
  13. Follow-Up Inspection

    0 infractions

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