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Donair & Sub House

7634 6th St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Donair & Sub House has been inspected 14 times by Fraser Health Authority since February 27, 2019. The most recent inspection, on June 1, 2026, found no infractions.

3 of 14 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: Food temperature control, Cleaning and sanitizing 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.

  • 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 5 times across 5 separate inspections, most recently on November 25, 2025. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 May 24, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 3 times across 3 separate inspections, most recently on April 12, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on May 24, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 13, 2022. For example: 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]

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.

14 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Two containers of rice in cooler with lid closed, measured 63C.
      • 2) Donair meat cooling at room temperature with lid closed, measured 40C
      • Corrective Action(s):
      • Food must be cooled from 60-20C in 2 hours or less, and from 20-4C in 4 hours or less.
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen fries thawing at room temperature
      • Corrective Action(s): Thaw under cold running water or in cooler overnight.
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Salad insert sitting on top of ingredients in prep cooler
      • Corrective Action(s): Insert placed in prep cooler at time of inspection
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Surface sanitizer in the spray bottle measured
      • high concentration of chlorine and bleached out the
      • test strip.
      • 2. A tong observed to be stored in warm water
      • at the time of inspection
      • corrective action : 1. The operator replenished the
      • sanitizer spray bottle with 200 ppm chlorine bleach
      • sanitizer.
      • 2. The operator placed the tong in a container of
      • ice during the inspection.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Missing paper towels at the handsink inside the
      • staff washroom
      • corrective action: Staff restocked the paper
      • towel dispenser in the staff washroom during
      • the inspection
      • Corrective Action(s):
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed beside the
      • 3- door display cooler
      • corrective action : Remove the droppings. Clean
      • and sanitize affected area with bleach
      • solution. Continue to monitor for new pest
      • activities
      • Date To Be Corrected By : Today
      • Corrective Action(s):
      • Violation Score: 3
  6. 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): Chicken shaved from donair spit was put directly in fridge to cool without secondary cook step.
      • Corrective Action(s): As per last inspection, shaved meat must go through secondary cook step PRIOR to cooling, serving to customers or hot holding.
      • Violation Score: 15
  7. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Some confusion over how donair meats must be processesed.
      • Corrective Action(s):
      • Donair meats must be cooked on the spit, then go through a secondary cook step PRIOR to
      • - serving to customers,
      • - hot holding OR
      • - proper cooling (60-20C in 2 hours or less; 20-4C in 4 hours or less).
      • Do NOT shave meat, then put it directly in the cooler with a secondary cook step later on. It must be done in the above order. Put recently shaved meat through secondary cook step.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Chicken spit was not on - meat measured 45C internally. More chicken at base of spit, measuring 26C.
      • 2) Rice in hot holding unit below POS was 47C
      • Corrective Action(s):
      • 1) Discard. Donair spits must be on at all times. Do not use the bottom of the spit to hot hold meats.
      • 2) Discard. Foods must be hot held at 60C or hotter.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw eggs stored on top shelf.
      • Corrective Action(s): Eggs not required for menu. Eggs are for operator's consumption. Do not store them on top shelf in case of breakage.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Rodent bait noted underneath three door cooler in dry storage area.
      • Corrective Action(s): Do not use poisons or bait within a facility. Use only physical traps (sticky or snap)
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle had vinegar in it instead of bleach sanitizer.
      • Corrective Action(s): Solution was replaced with 200ppm bleach solution during the inspection. Bottle was labeled during the inspection. Always use a sanitizer when wiping down food contact surfaces like food counters.
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Samosas and spring rolls were stored in the upright warmer at 47 degC. The warmer thermostat was at it's highest setting. Operator mentioned that samosas are half cooked in the deep fryer, stored in the warmer and then cooked further when ordered.
      • Corrective Action(s): Samosas and spring rolls were discarded during the inspection. As discussed, you cannot "half cook" foods and then hold them in the danger zone. Samosas are received frozen. Thaw them in the cooler. Fully cook on order. OR, thaw and fully cook the samosas and spring rolls then hot hold them above 60 degC. If the upright warmer cannot maintain a minimum temperature of 60 degC, remove it from the premises and replace it with one that can maintain temperature.
      • Violation Score: 5
      • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Operator is shaving the meat off the cones and leaving it on the tray below to cook further from the heat of the donair machine. This is not an acceptable secondary cook step.
      • Corrective Action(s): Start shaving off the meat and then cooking it further in the microwave before placing it in the warmer. Before removing meat from the microwave, ensure that the chicken temperature is 74 degC and the beef/lamb is 71 degC (for at least 15 seconds).
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Improper dishwashing practices observed.
      • Corrective Action(s): As discussed, wash the dishes with soap in the 1st sink, rinse with clean water in the 2nd sink and then sanitize with bleach and water (no soap) in the 3rd sink before air drying.
      • Violation Score: 5
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • Opened cans of food stored in coolers.
      • * Corrective action: transfer food in opened cans into a food grade container. There is a potential for contamination once cans are opened.
      • Corrective Action(s):
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Bleach sanitizer spray bottle was nearly empty at time of inspection.
      • - Worker refilled bottle on site.
      • - Brown residue came out of the nozzle before bleach solution came out.
      • - Test strips indicate chlorine concentration is much greater than 200ppm. Suspect high chlorine concentration is eating away at plastic in bottle.
      • Date To Be Corrected: Immediately
      • Corrective Action(s): - Ensure sanitizer spray bottle is filled at all times to properly clean and sanitize food contact surfaces.
      • - Bleach chlorine solution should be between 100ppm to 200ppm.
      • Violation Score:
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed gap under screen door in back receiving area.
      • Date To Be Corrected: 1 month
      • Corrective Action(s): - Ensure that back door is closed to prevent entrance of pests or fill in gap under screen door using weather stripping or similar product.
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff over stuffing lettuce in front cooler. This will not keep the temperature below 4. Foods should not be stacked above the insert line as temperatures cannot be maintained below 4.
      • Corrective Action(s): Remove some lettuce so the insert is not overly stocked. Date to be corrected: today
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

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