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Donair Time

8 - 45840 Yale Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Donair Time has been inspected 5 times by Fraser Health Authority since April 2, 2025. The most recent inspection, on July 9, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 once on July 8, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 once on September 20, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 April 2, 2025. 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 3 times across 3 separate inspections, most recently on July 8, 2026. For example: 312 - Items not required for food premises operation being stored on the premises [s. 18]

  • 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 September 20, 2025. 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.

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sliced Chicken in hot holding unit registered at 53.9C.
      • Corrective Action(s): Ensure that potentially hazardous food is stored/displayed at 60C or above. Note: Hot holding unit, not filled with enough water, ensure that hot holding unit is used properly and filled with sufficient amount of water to maintain food at 60C or above. Chicken in unit for greater than two hours, operator disposed of as per FSP.
      • Correct by: Immediately.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Observed surface sanitizer solutions in both spray bottles registered at 0ppm chlorine when tested.
      • 2. When describing method for 3 compartment sink use, Operator adding detergent to sanitize step.
      • Corrective Action(s): 1. Ensure a fresh chlorine solution is made daily and test concentration of sanitizer solution to ensure its at a minimum concentration of 100ppm. New sanitizer solutions made during inspection.
      • 2. Ensure that the proper 3 compartment sink method is being done, detergent not to be added during sanitize step.
      • Correct by: Immediately.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing sink missing paper towel and liquid hand soap.
      • And staff washroom missing soap and paper towel.
      • Corrective Action(s): Ensure that hand washing sinks are adequately supplied with running hot/cold water, paper towel and liquid hand soap.
      • Correct by: Immediately.
      • Violation Score: 15
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Observed items not required for food premises stored on premises and inside fridges and freezers - empty boxes, containers, old produce.
      • Corrective Action(s): Remove items not needed for food premises.
      • Correct by: July 10, 2026
      • Violation Score: 1
  3. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: no food safety and sanitation plan on site
      • Corrective Action(s): ensure they are available before the next routine inspection
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): When asked how left over cone is being handled at the end of the day, the operator stated that they cover the cone and store it back into the freezer.
      • Corrective Action(s): Operator must follow proper donair handling.
      • Observed a left over cone without protection inside the freezer.
      • At the end of the business day, partially cooked cones MUST NOT be kept intact for future use.
      • Option 1
      • -Slice the cone down to the frozen layer
      • -Wrap the frozen portion of the cone and store in freezer
      • -Cook (fully) the sliced portion and cool then store.
      • Option 2
      • -Slice the entire cone and implement secondary cook step.
      • -Then cool, and store.
      • Option 3
      • -Discard the remaining cone.
      • Violation Score: 25
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One stand-up cooler was measured at 11°C (amgien air)
      • Corrective Action(s): →Yogurt pail was measured at 11.5°C
      • →Discard all potentially hazardous foods.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed food debris, grime, dried meat juice in the following areas:
      • -inside the handwashing station
      • -inside the dishwashing sink (3-compartment)
      • -all the handles/doors of the food equipment
      • -hot holding units.
      • Corrective Action(s): Clean and sanitize. To be corrected within 3 days (September 23, 2025).
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: When asked, the operator stated that the equipment is being washed with soap and rinsed with water. No sanitizing step was being taken.
      • Corrective Action(s): All equipment that goes through dishwashing method must:
      • 1. Clean with soap
      • 2. Rinse with cleant water
      • 3. Sanitize
      • 4. Air Dray.
      • To be corrected within 3 days (September 23, 2025).
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Operator was not washing hands with soap, and drying with paper towel.
      • Corrective Action(s): Wash hands.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Observed the left over cone inside the freezer without any covers.
      • 2. Observed potentially hazardous foods being transported without any temperature control.
      • Corrective Action(s): 1. Discard.
      • 2. Ensure 4°C or below for cold foods.
      • To be corrected within 3 days (September 23, 2025).
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. One sandwich cooler was measured at 8°C (ambient air).
      • 2. One dishwasher found in disrepair.
      • Corrective Action(s): 1. Fix/repair.
      • 2. Remove if not being used or repair.
      • To be corrected within 3 days (September 23, 2025).
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: No Food Safety, Sanitation Plans on-site.
      • The operator is unable to answer questions related to the plans.
      • Corrective Action(s): Ensure the plans are being followed. To be corrected within 3 days (September 23, 2025).
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Operaotr does not have Food Safety Training.
      • Corrective Action(s): At least one staff on duty must have Food Safety training. To be corrected within 3 days (September 23, 2025).
      • Violation Score: 1
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): hand wash station water was turned off
      • Corrective Action(s): ensure hand wash station is available for use as intended during hours of operation (operator turned on during inspection)
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: high touch surfaces not wiped, have food grime on them
      • Corrective Action(s): ensure cooler doors, handles, interiors are maintained in sanitary manner
      • Violation Score: 3

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