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Donair Station

20285 56th Ave, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Donair Station has been inspected 7 times by Fraser Health Authority since September 1, 2023. The most recent inspection, on June 15, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The last 3 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on October 8, 2024. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 September 1, 2023. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

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. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sliced meat from the donair cone was noted holding at around 38.0C in the hot hold unit. As per operator, the meat was just taken from the refrigerator and was reheating in the hot hold unit.
      • Corrective Action(s): Operator must reheat the sliced meat to at least 74.0C over the grill/ microwave or any other approved cooking method, prior to putting in a pre-heated hot hold unit. Action was taken during the inspection.
      • This applies to ALL products intended to be reheated for hot holding.
      • Ideally, to avoid overdrying the meat when reheated, operator should discard all sliced meat at the end of the day.
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice (previously cooked) was noted warming with an internal temperature of 30.0C in the rice cooker.
      • Corrective Action(s): **Issue corrected at the time of inspection** Operator reheated the rice in the microwave.
      • This is not the proper way to store hot potentially hazardous food.
      • As per your approved Food Safety Plan and the correct way to maintain food hot, food handlers must reheat previously cooked food (microwave, oven, grill, etc) to at least 74.0C prior to placing in a preheated hot hold unit (e.g. rice cooker) to keep food warm.
      • Never use a hot holding unit (e.g. rice cooker) to reheat food to the proper temperature for hot holding. There is a chance that the food is not evenly reheated properly within the required time limit to prevent bacterial survivial and growth.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. No paper towel in the dispenser in the staff/ customer washroom. As per operator, paper towel is on order and arriving today.
      • 2. Dried up soap noted in the dispenser in the handwash station by the cooking area.
      • Corrective Action(s): **Issues corrected during the inspection** Paper towel and soap made available in the abovementioned areas.
      • Operator must ensure that ALL handwash stations must have hot and cold running water, liquid soap and paper towel at all time - no excuses or exception. If ran out, ensure to have temporary supplies available at all time.
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Bare wood noted on the wall to where the drying rack is attached.
      • Corrective Action(s): - Paint a coating over the bare wood so it is will be non-absorbant to water to allow for proper cleaning and sanitation. Date to be corrected by: 1 week
      • Violation Score: 1
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