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Donair Town (Burnaby)

8923 Cornerstone Mews, Burnaby · Restaurant

28 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning is required in the following areas:
      • - Old meat pieces, food debris, and grease accumulation under counter top meat cone cookers.
      • - Food debris and grease accumulation under all counter top hot holding units.
      • - Food debris and garbage accumulation under soda pop wire racking.
      • - Grease accumulation behind meat cone cookers.
      • - Floors and walls in kitchen and service area.
      • - All other surfaces and hard to reach areas.
      • Corrective Action(s): - Thoroughly clean the above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 15-Dec-2025]
      • Violation Score: 15
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning required in the following areas:
      • - Heavy grease and food debris accumulation on around, and behind donair spinners.
      • - Heavy grease accumulation on ventilation exhaust hood. *Operator cannot recall when the unit was last professionally cleaned and serviced.
      • - Grease, grime, dirt, and food debris accumulation on all surfaces around 3-compartment sink.
      • - Grease and grime accumulation on all kitchen cooler surfaces.
      • - Grease, grime, and food debris accumulation on kitchen floors and exposed walls.
      • - Grime and food debris accumulation under shelving in front service area.
      • - Grime and food debris accumulation on all surfaces in service area prep cooler.
      • Corrective Action(s): - Thoroughly clean above all noted areas and all other surfaces and hard to reach areas. Remove grease, grime, and food debris accumulation.
      • - Schedule a commercial cleaning service for ventilation exhaust hood.
      • [Correction Date: 20-June-2025]
      • Note: Operator scheduled a commercial cleaning service for ventilation exhaust hood on 17-June or 18-June at time of inspection.
      • Violation Score: 15
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Rice scoop stored in ambient temperature water between uses.
      • Corrective Action(s): - Rice scoop must be stored in ice water between uses, replace ice water when ice melts.
      • OR
      • - Rice scoop to remain dry between uses.
      • **Regardless of storage method, rice scoop must be washed and sanitized at least once every 4 hours.
      • [Correction Date: Immediately]
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Rice scoop in ambient temperature water between uses.
      • Corrective Action(s): - Store rice scoop in ice water between uses. Replace ice water when ice melts.
      • - Rice scoop must be washed and sanitized at least once every 4 hours regardless of storage method.
      • [Correction Date: Immediately]
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: - Potential pest entry point at kitchen back door. Gap between bottom of door and floor observed.
      • Corrective Action(s): - Install a doorsweep on kitchen back door to prevent potential pest entry.
      • [Correction Date: 31-Oct-2024]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning required in the following areas:
      • - Food debris, grime, and grease accumulation under and behind kitchen prep table and 3-compartment sink area.
      • - Grease and dust accumulation on exhaust ventilation hood and ceiling tiles above exhaust ventilation hood.
      • - Floor/ wall edges under and behind kitchen equipment.
      • - Grease accumulation on walls behind cooking equipment.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 14-Oct-2024]
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning required in the following areas:
      • - Floors and walls and floor/ wall edges in the kitchen.
      • - Food debris accumulation on walls and shelving around blender.
      • - Food debris and grime accumulation between coolers and freezers, and under all equipment.
      • - Grease accumulation on exhaust ventilation hood.
      • - Food debris accumulation under beverage storage rack in front area.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 26-Feb-2024]
      • Violation Score: 9
  10. Follow-Up Inspection

    0 infractions

  11. 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): - Food premises is not following BCCDC Guideline for the Safe Preparation and Serving of Donairs:
      • 1. Portions of meat sliced from the meat cone isn't undergoing a secondary cook step prior to serving.
      • 2. Partially cooked cones are kept intact for future use.
      • 3. Leftover cones after 2 days of cooking are not discarded and kept for multiple days until used up.
      • Corrective Action(s): 1. Reheat sliced meat in hot holding units:
      • - Beef (62C) - Reheat to minimum internal temperature of 71C for at least 15 seconds.
      • - Chicken (70.5C) - Reheat to minimum internal temperature of 74C for at least 15 seconds.
      • **Lamb (76.9C) and another tray of chicken (77.1C) - no further action.
      • 2. Reviewed BCCDC Guideline. At the end of business day, partially cooked cones MUST NOT be kept intact for future use. Food handlers may:
      • a) Slice the cone down to the frozen layer, wrap the frozen portion of cone, and store in the freezer until the next day. Sliced portion of meat must be fully cooked and then properly cooled. **If the leftover cone is not used up on the second day of cooking, it must be discarded at the end of the second day OR
      • b) Continue cooking and slicing process until the entire cone has been sliced. A secondary cook step must take place to ensure that the sliced portions are fully cooked. Cooked product must be cooled properly for cold or frozen storage.
      • c) Discard remaining cone.
      • 3. Discard 10 leftover cones. Leftover cones are from >2 days of cooking.
      • [Correction Date: Immediately]
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - The following areas require thorough cleaning:
      • - Grease, food debris, and grime accumulation under and behind 3-compartment sink.
      • - Food debris and grime accumulation behind, between, and under kitchen coolers and freezers.
      • - Floor/ wall edges in kitchen.
      • - Under prep cooler in front service area.
      • - Grime accumulation on and under 3-compartment sink surfaces.
      • Corrective Action(s): - Thoroughly clean the above noted areas and all other hard to reach areas.
      • [Correction Date: 21-June-2023]
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One sanitizer (bleach and water) bucket measured 0ppm.
      • Corrective Action(s): Solution was remade and sanitizer measured 100ppm.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door kept open and front door of restaurant kept open.
      • Corrective Action(s): Close back door to restaurant.
      • If door remains open, install a screen to prevent pests from entering kitchen from back door.
      • Correction: immediate.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Left hot hold unit (chicken) noted 57 C with probe thermometer.
      • Corrective Action(s): Ensure PHFs are hot held at or above 60 C. All PHFs less than 60 C for more than 2 hours is discarded.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 3 comp sink manual dishwashing - no plugs available, no sanitizing step being followed
      • Corrective Action(s): Ensure proper manual 3 comp sink - 4 step dishwashing procedure is being followed.
      • ***Have 3 sink plugs, use all 3 sink compartments
      • 1. Wash (warm soapy water)
      • 2. Rinse
      • 3. Sanitize (50-100 ppm chlorine solution) - soak for 2 minutes
      • 4. Air Dry
      • Correction date: immediately
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Left hot hold unit noted at 57 C - set at max setting - appears to max out on dial already
      • Corrective Action(s): Ensure all hot hold units are able to maintain a temperature at or above 60 C. Repair / replace hot hold unit.
      • ***Do not use the left hot hold unit to hot hold food for more than 2 hours. All food in unit for more than 2 hours must be discarded.
      • Correction date: 3 days
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Large spray bottle with clear liquid inside - no label
      • Corrective Action(s): Ensure all chemical containers are labelled with its contents.
      • Correction date: 2 days
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoopers for rice and utensils for meat are changed daily - some sit in water
      • Corrective Action(s): Ensure all scoopers and utensils not under 4 C or above 60 C are changed every 2 hours. Digital timer has been purchased to verify when 2 hours has been reached.
      • Correction date: immediately
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required:
      • 1. On top of vertical boilers - charred meat debris
      • 2. Under front prep cooler - food debris
      • 3. Back area corners (floor) / hard to reach areas - debris
      • Corrective Action(s): Ensure all areas are routinely cleaned to maintain a high level of sanitation.
      • Correction date: 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Prep cooler insert (cut veggies) stacked too high out of insert.
      • Corrective Action(s): Ensure all food in inserts are filled only 3/4 full to ensure the food is maintained at or below 4 C.
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Follow-Up Inspection

    0 infractions

  20. Follow-Up Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Operator was transferring a food container that had raw meat juices/marinade sauce into the cooler unit. Then quickly rinsed his hands with water in the middle compartment of the dishwashing sinks. He continued to handle other equipment and touch surfaces in the kitchen.
      • Corrective Action(s): ***Educated the operator to wash hands properly with soap and warm water in the handwash station after they are contaminated to prevent contaminating food and food contact surfaces.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Meat pieces were placed onto donair cone vertical spit in one compartment of dishwashing sinks. Operator rinsed his hands in the adjacent sink that had detergent/water accumulated in a tray on the sink basin. Operator explained that utensils/equipment are washed throughout the day. No direct contamination of food from dirty water/chemicals.
      • ***This is a repeated violation***
      • Corrective Action(s): Operator removed donair cone from the sink.
      • ***Food storage/preparation in the dishwashing sink is not permitted to prevent contamination of food from dirty dishwashing water/chemicals.
      • ***Discussed with operator procedures of preparing/storing donair cone on the kitchen counter top with a tray underneath the spit to catch raw meat juices.
      • ***Fail to comply may result in further enforcement actions taken***
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Wiping rags were placed on counter tops
      • 2. Exterior of food containers and kitchen cooler shelving were unclean: raw meat juices/marinade sauce observed.
      • Corrective Action(s): 1. Educated and directed operator to store wiping rags when not in use into sanitizing solution bucket (immediately).
      • ***Replenish with new sanitizing solution often or when dirty.
      • ***Recommend to use different coloured wiping rags to identify the use of the rags to prevent cross-contamination (ex. white rag for front and yellow rag for kitchen).
      • 2. Clean and sanitize exterior of food containers and kitchen cooler shelving (1 day).
      • Violation Score: 9
  21. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Bleach sanitizing solution in spray bottle too strong; >200 ppm.
      • 2. Infrequent cleaning and sanitizing of large chopping board for produce.
      • Corrective Action(s):
      • 1. Operater created a bleach sanitizing solution of 200 ppm.
      • ***To create a bleach sanitizing solution of 100-200 ppm, use 1 tsp bleach per 1 litre water. Buy chlorine test strips to measure concentration.
      • 2. Clean and sanitize the large chopping board more frequently or at least every 2 hours during operations.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Meat pieces were placed onto donair cone vertical spit in one compartment of dishwashing sink. No dishwashing was occuring. No direct contamination observed.
      • 2. Rice was being washed in a pot that was placed in the handwash basin. No direct contamination of food observed.
      • 3. Food packaging material was placed directly beside handwash station. No direct contamination of packaging material observed.
      • 4. In big chest freezer, a bag of raw meat stored directly in contact with packaged ready-to-eat freezies and pita bread. No direction contamination of food observed.
      • Corrective Action(s):
      • 1. Discussed with operator to designate one sink for food prep, and dishwashing must not be performed when the sink is being used for food prep.
      • 2. Discussed with operator to designate the left side sink for handwashing only; and the right sink for washing rice in pot.
      • Post signage "handwashing only".
      • 3. Educated operator and staff to protect food packaging material from contamination and not to place beside handwashing station.
      • 4. The bag of raw meat was relocated and stord appropriately in another freezer. Store raw meats below and separated from ready-to-eat foods.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1. Handles to fridge doors were unclean/greasy.
      • 2. Floors were greasy. Accumulation of debris/grit observed under/behind equipment, and along floor coving.
      • 3. Wiping rags were on counter tops.
      • Corrective Action(s):
      • 1. Clean and sanitize common touch surfaces more frequently (1 day).
      • 2. Remove debris/grit/grease and clean more thoroughly for indicated areas (1 week).
      • 3. ***Store wiping rags in sanitising solution when not in use to prevent microbial growth (immediately).
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: In the front servery, edges of several shelving units were exposed wood/timber where accumulation of grease/debris was observed.
      • Corrective Action(s): Seal/paint over areas of exposed wood/timber so that surfaces in the food premises is smooth, impervious, and easy-to-clean (3 weeks).
      • Violation Score: 3
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Operator only sometimes does a 2nd cook step (microwave) prior to hot holding.
      • Corrective Action(s): For all donair products, 2 cook steps required. First, the cooking on the vertical broiler. After shaving, you must also microwave (2nd cook step) before hot holding. For beef or lamb, must be at least 71 C for 15 seconds. For chicken, must be 74 C for 15 seconds. Reviewed procedures with operator at time and directed staff to reheat product in hot holding units.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Tomato slicer observed to have considerable food debris still left on. Equipment was not used today.
      • Corrective Action(s): When cleaning, ensure you wash and sanitize all parts of the slicer. Use a scrub brush when necessary. Directed staff to reclean at time.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cleaning required behind chest freezers and beneath 3 compartment sink (2 days).
      • Corrective Action(s):
      • Violation Score: 3
  24. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Back up containers of vegetables in the bottom of the prep cooler not covered.
      • Corrective Action(s): Ensure that all containers of food are protected from contamination with covers such as lids or wraps
      • Violation Score: 3
  25. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Several food equipment put away wet, food processor found to have a pool of water inside
      • Corrective Action(s): Ensure that all dishware is washed, rinsed, sanitized, then allowed to air dry COMPLETELY before being put away.
      • Violation Score: 5
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: Falafel on site is prepared at home by operator (unapproved facility)
      • Corrective Action(s): Discontinue this practice.
      • Home made foods are not permitted; source falafels from an approved supplier or remove from the menu. Facility is not permitted to deep fry foods
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: REPEAT OBSERVATION: Grease and debris build up observed on walls around the 3 compartment sink and food prep counter, as well as on door handle of the prep cooler and doors of the 3 door cooler.
      • Corrective Action(s): Ensure that the above noted areas are cleaned on a more frequent basis.
      • due: 2 days
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Food processor cylinder+blade and food processor attachment slicer found to be worn, scratched, and/or pitted.
      • Also found items to have mildew and mold build up
      • Corrective Action(s): Replace the attachments to the food processor. Attachments are food contact surfaces and must be maintained in good condition and in a sanitary manner
      • due: 1 week
      • Violation Score: 3
  26. Follow-Up Inspection

    0 infractions

  27. Routine Inspection

    0 infractions

  28. Routine Inspection

    0 infractions