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Donair Shack

100 - 7310 120th St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Donair Shack has been inspected 11 times by Fraser Health Authority since April 15, 2024. The most recent inspection, on July 6, 2026, recorded 1 infraction.

4 of 11 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 and Handwashing and staff hygiene.

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 8 times across 6 separate inspections, most recently on April 22, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on July 6, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on October 30, 2025. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

11 inspections

  1. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1 container noted to be stored inside the hand sink at the time of inspection. Staff immediately removed the container away from the hand sink. Always ensure to keep the hand sink free of obstruction.
      • Corrective Action(s):
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Scoops and utensils for hot holding meat were found to be stored directly on top of the container lids. Staff immediately washed and sanitized the scoops and utensils, then stored them in the clean container. Always store the utensils/scoops in the clean container to prevent from contamination.
      • Corrective Action(s):
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No drain plugs available for manual dishwashing at 3 compartment sink. Operator immediately obtain a drain plug for 3 compartment sink. Re-wash and sanitize all dishware through out services.
      • Corrective Action(s):
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Dishwasher was removed, and 3 compartment sink was installed without notifing district inspector.
      • Corrective Action(s): Send a email of the most updated floor plan to your district inspector. Date to be corrected: Nov 1, 2025.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: [REPEATED VIOLATION] High-temperature dishwasher measured at maximum of 52'C at plate surface. 2-compartment sink available on site for warewashing and sanitizing. All food is served to customers in single-use containers.
      • Corrective Action(s): Repair the dishwasher to ensure it is measured at 71'C at plate surface as minimum temperature to sanitize dishware. In the meantime, use the 2 compartment sink to clean and sanitize the dishware. Date to be corrected: Jan 21, 2025
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher final rinse plate surface temperature measured at 52'C.
      • Corrective Action(s): Repair the dishwasher to ensure it is providing the final rinse plate surface to be at least 71'C as the minimum temperature to sanitize dishware.
      • Violation Score: 9
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: [REPEAT VIOLATION] High-temperature dishwasher measured at maximum of 56'C at plate surface. 2-compartment sink available on site for warewashing and sanitizing. All food is served to customers in single-use containers.
      • Corrective Action(s): Repair dishwasher to ensure it is measured at 71'C at the plate surface as minimum temperature to sanitize dishware. In meantime, use the 2-compartment sink to clean and sanitize dishes.
      • To be corrected by: tomorrow morning
      • Violation Score: 9
  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher is not functioning during inspection. Operator has contacted repair company to repair the dishwasher. 2-compartment sink is in use for manual warewashing of equipment. Bleach available on site. All food is served in a single-use containers.
      • Corrective Action(s): Repair the dishwasher to ensure it is able to sanitize dishes at a temperature of 71'C at the plate surface. Obtain a waterproof therometer to verify dishwasher temperature at least once per day. In the meantime, use the 2-compartment sink to clean and sanitize dishes.
      • To be corrected by: immediately
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High-temperature dishwasher not able to reach minimum of 71'C at plate surface. Dishwasher measured at 31'C with probe thermometer at plate surface. 2-compartment sink available on site. Single-use utensils and dishware in use. No re-usable plates or cutlery observed in use.
      • Corrective Action(s): Use the 2-compartment sink to wash and sanitize equipment and utensils using 100 ppm bleach solution and until the dishwasher has been repaired.
      • To be corrected by: immediately
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing station at front service area is NOT supplied with hot water during inspection. Operator stated that someone was contacted 2 days ago.
      • Corrective Action(s): Repair the hot water at the hand washing station to ensure hot water is available at adequate supply and pressure to wash hands properly to prevent contamination of food. In future, the hand washing station MUST ALWAYS be supplied with hot and cold running water, liquid soap and paper towel and the hand washing station must be repaired the same day / immediately.
      • To be corrected by: immediately
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • 1. High-temperature dishwasher measured at 31'C at plate surface after multiple runs. Dishwasher rinse temperature gauge reading 101'C. Operator has contacted plumber.
      • 2. Hand washing station at front service area not able to dispense hot water. Plumber has been contacted.
      • Corrective Action(s): Repair the dishwasher and hand washing station to ensure both are in good working order. The dishwasher must be repaired to ensure the final rinse temperature at the plate surface is at a minimum of 71'C. The hand washing sink must be supplied with hot water at all times.
      • To be corrected by: Apr 17, 2024
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In operator's absense, no staff on site has FOODSAFE Level 1 training or equivalent.
      • Corrective Action(s): One staff member MUST apply for FOODSAFE Level 1 equivalent training by the end of the day. Submit proof of application to the health inspector via email. The staff member must complete training as soon as possible. Submit proof of training to the health inspector via email once training is complete. One person onsite must have FOODSAFE Level 1 training or equivalent at all times.
      • To be corrected by: immediately
      • Violation Score: 1

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