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Donair Shack

9540 120th St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Donair Shack has been inspected 3 times by Fraser Health Authority since September 4, 2025. The most recent inspection, on September 2, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on May 20, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 September 2, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 September 2, 2026. For example: 209 - Food not protected from contamination [s. 12(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 September 4, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

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.

3 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front hand washing sink - obstructed with a jug of water and paper towel dispenser was empty.
      • Corrective Action(s): Ensure all hand washing sinks are equipped with hot and cold running water, liquid soap and single-use towels at all times.
      • Do not obstruct hand sink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Peeled onions stored in a crate directly on the floor and covered with a garbage bag.
      • 2. Surface sanitizer registered over 200 ppm chlorine.
      • Corrective Action(s): 1. Do not store onions on the floor. Do not use garbage bags as a food covering or for food storage.
      • 2. When making a sanitizer solution, use 1/2 tsp of unscented household bleach per litre of water.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No drain plugs available for sink.
      • Staff were not able to describe correct manual wareashing procedures.
      • Corrective Action(s): Operator brought sink plugs for sinks.
      • Discussed proper manual warewashing procedures. Fraser Health dishwashing infographic posted.
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice and donair meat were stored in hot holding unit and the temperature recorded between 45-50C. Staff stated that both items were cooked in the morning (less than 2 hours). Staff reheated both items and placed them back in hot holding unit.
      • Corrective Action(s): Hot potentially hazardous food must be stored at or above 60C.
      • As discussed, pre-heat the hot holding unit to at least 60C prior to storing hot potentially hazardous food in it. Food must be cooked/reheated to at least 74C.
      • REMINDER - Hot holding units are intended to keep food warm not to cook/reheat it.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand wash station in the front has leakage issue and the hot water supply under the sink was turned off. Operator stated that plumber has been called and the staff is aware to turn on the knob for hot water supply during handwashing.
      • Corrective Action(s): Please address the leakage issue and ensure that both hot and cold water supply is available at the sinks.
      • TO BE CORRECTED BY - Sep 12, 2025
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - In the back kitchen, domestic stove has been replaced with counter top deep fryer (2x fryers), 1 countertop flat top grill and 1 (2 burner) flat top stove. The burner stove was not under the ventilation hood. Operator stated that he will re-arrange cooking equipment to ensure all cooking equipment are placed under kitchen hood.
      • - Chest freezer stored in the front dining area with buckets of ice cream that are scooped per order. As discussed, food handling was not approved in this area. Operator stated that it will be moved to back kitchen.
      • Corrective Action(s): Please ensure that facility is maintained as per the approved plans. Prior to making any changes, please contact your district EHO.
      • Violation Score: 5

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