Skip to content
Loading map…

Donair Hub

E - 26426 56th Ave, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Donair Hub has been inspected 7 times by Fraser Health Authority since October 18, 2024. The most recent inspection, on August 20, 2026, recorded 1 infraction.

1 of 7 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, 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 3 times across 3 separate inspections, most recently on August 20, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 separate inspections, most recently on August 19, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 2 times across 2 separate inspections, most recently on August 19, 2026. 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.

7 inspections

  1. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Right side prep cooler read 7.2C as minimum temperature.
      • Corrective Action(s): Repair/replace the unit. Do not hold any potentially hazardous food inside this cooler unless it can hold temperature <4C consistently.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut vegetables and sauces inside inserts and inside the cooler at 12.9C.
      • Corrective Action(s): Discard all the food placed inside the right side preparation cooler. Do not store potentially hazardous food inside the preparation cooler until it is repaired. Operator discarded all food.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Lamb, Beef and Chicken hot held inside the hot holding units checked with a probe thermometer to be around 48-52C at various points.
      • Corrective Action(s): Discard all the food items on the hot holding units. Operator discarded the food items listed above
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATS sanitizer dispenser has been discontinued at the 3 compartment sink.
      • Corrective Action(s): Operator indicated that no long use QUATS. Bleach is available on site. Use bleach for all sanitizing purposes when warewashing. Obtain more bleach solution if this will be the main sanitizer.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Fly sticky trap placed above the grill top and close to the preparation sink. Food items placed directly below the fly trap.
      • Corrective Action(s): Do not place any fly traps or ribbons near food preparation areas, food contact areas. Discard all food placed directly below the fly traps. Operator discarded the fly ribbons and food.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Hot holding unit storing the fries measured at 45C. The bulb looks incorrect for the unit.
      • 2. Display hot holding unit measured at 52.1C.
      • 3 Hot holding units for the beef, lamb, chicken is unable to hold temperature >60C.
      • Corrective Action(s): 1. Ensure the unit has the correct heat lamp installed and can constantly hold temperatures 60C if in use
      • 2. Display unit must be able to consistently hold temperatures at >60C. Operator indicated that food is displayed but not sold. Put up a display sign if that is the case. Do not use unless temperature can be reached
      • 3. Hot holding units must be able to hold temperatures >60C.
      • Temperature checks and logs must be available for all these units to indicate that temperature checks are occuring.
      • Date to be corrected: today
      • Violation Score: 15
  3. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mold growth on the chaulking of the 3 compartment sink
      • Corrective Action(s): Remove the mold from the chaulking of the 3 compartment sink and rechaulk the area.
      • Date to be corrected by: 1 week
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Mixed Salad, cut vegetables, house made sauces in squeeze bottles placed inside inserts or inside the right side prep cooler have temperatures ranging from 11-13C. Operator indicated that the mixed salad was made less than 1 hour ago and everything else was made in the morning (more than 6 hours ago).
      • Corrective Action(s): Move the mixed salad to the working preparation cooler. discard all other items and sauces inside the squeeze bottle. Do no place any potentially hazardous food inside the preparation units. All potentially hazardous food must be stored at <4C. Operator moved mixed salad into working cooler and removed/thrown all items from the preparation cooler.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice in hot holding unit measured at 36.4C on the surface and internal temperature of 43C.
      • Corrective Action(s): All cooked food must be held at >60C at all times. Operator to throw rice away as it was made >4 hours ago. Operator removed the rice and threw it away.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATS sanitizer spray bottle has 0ppm. Operator indicates that the solution is being replaced weekly.
      • Corrective Action(s): All QUATS sanitizer spray bottles should be replaced daily and checked for concentration to ensure a concentration is >200ppm at all times. Operator replaced the spray bottle with new solution tested at >200ppm from the dispenser.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen fries sitting at room temperature. Operator indicated that they are thawing.
      • Corrective Action(s): All items must be thawed in a working cooler (<4C), under running cold water or microwaved. Operator moved the fries into a working cooler
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Right side preparation cooler is maintaining an ambiant temperature of 11.2-12.1C
      • 2. Hot holding unit holding the rice is unable to reach a temperature of >60C.
      • Corrective Action(s): Repair/replace the unit to ensure that a cooler can maintain a consistent temperature of <4C and hot holding units can hold a temperature of >60C.
      • In the meantime, do not place any potentially hazardous food for cold or hot holding in these units.
      • Date to be corrected: Today
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Operation is not operating based on the submitted Food Safety plan and Sanitation Plan
      • Corrective Action(s): Ensure all operating processes are as per approved plans. Health inspector to review plans and go over with operator.
      • Date to be corrected by: today.
      • Violation Score: 5
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (1) Foods (eg. olives) stored in open cans in the walk in cooler.
      • (2) Food stored on the ground in the dry storage area.
      • (3) Scoop handle in contact with cooked rice inside container.
      • Corrective Action(s): (1) Transfer olives into a reusable food grade container to prevent chemical contamination from potential oxidation/rusting of the can.
      • Date to be corrected by: Today
      • (2) Store foods off the floor (15 cm) to prevent from contamination and to faciliate cleaning.
      • Date to be corrected by: Today
      • (3) Scoop removed during the inspection. Ensure scoop handle does not come into contact with food to prevent food contamination.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Small gap observed on right bottom corner of back door.
      • Corrective Action(s): Replace door sweep to prevent potential pest entry.
      • Date to correct by: 1 week - March 15, 2025
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food splatter observed on the following areas:
      • - Walls and floor of walk in cooler.
      • - Exterior of food containers in walk in cooler.
      • Corrective Action(s): Clean and sanitize noted area.
      • Date to be corrected by: Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cold water line disconnected at handsink.
      • Corrective Action(s): Connect cold water line - ensure handsink is supplied with hot AND cold running water, liquid soap, and cold. Plumber will be on-site to reconnect the line.
      • Date to be corrected by: Immediately
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATS spray bottle located at front of house tested at 0ppm. Quats dispenser at 3 compartment sink tested at >200ppm. Operator replaced the single spray bottle with >200ppm iof QUATS.
      • Corrective Action(s): Ensure there is at least a sanitizer solution at front of house and one at back of house. Obtain test strips to test for correct sanitation concentrations. Solution should be replaced throughout the day depending on operational use.
      • Violation Score: 5
Own this business? Add a badge to your website