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Habibi's Donair

113-5100 Anderson Way Vernon BC V1T 9V2 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.4 / 5 (8)

Opening hours

  • Friday10 AM–8 PM
  • Monday10 AM–8 PM
  • Saturday10 AM–7 PM
  • Sunday10 AM–5 PM
  • Thursday10 AM–8 PM
  • Tuesday10 AM–8 PM
  • Wednesday10 AM–8 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Habibi's Donair has been inspected 8 times by Interior Health Authority since October 14, 2016. The most recent inspection, on February 24, 2026, recorded 1 infraction.

4 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 February 24, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 October 5, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 October 5, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 May 30, 2024. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 5, 2021. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

About this data

These results come from Interior 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.

8 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer was not intended for use in the current auto dispensing unit - mix quats sanitizer per bottle instructions to ensure proper concentrations. Issue resolved during the time of inspection.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Quats dispenser is connected to hot water and needs to be connected to cold water as hot water reduces the efficiency of the sanitizer. Issue was addressed during the time of the inspection.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Top of prep cooler temperature at 5.5°C. Corrective Action: Ensure all foods are stored at 4°C or below. Recommend keeping top cover on and closing when not busy or using individual covers for each container. Also recommend the metal inserts, which help keep the temperature lower.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Review the 3-sink method of dishwashing document (attached). Ensure all dishwashing includes the 4 steps of dishwashing(attached); wash, rinse, sanitize, and air dry. Sanitizer solution must be 200 ppm of chlorine bleach (or equivalent [200 ppm QUATs solution]). A concentration of 200 ppm chlorine bleach is 5 ml 5.25% of chlorine bleach to 1 L of water (unless otherwise directed by the manufacturer). Test or change the sanitizer solution every 2 hours to ensure proper concentration.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wiping cloths stored on counters. Corrective Action: Store and submerge wiping cloths in sanitizer solution (200 ppm chlorine bleach) for at least 30 seconds between tasks. Test or change sanitizer solution every 2 hours to ensure at proper concentration.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No written sanitation plan available. Corrective Action: Please send EHO an updated sanitation plan.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  7. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): As discussed, some thermometers require replacement. in the coolers.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  8. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • M Corbeil

    Very little meat on the donairs, not enough sauce, but the sauce was too sweet. The atmosphere would have been fine for a sit-down place, but there was no music playing. My husband got a jumbo and myself, a regular with a side; and we were both still hungry after. It’s a small business in not the best location, but with a few tweaks it could be a great place.

  • Saeida Hashemi

    "Great food, friendly staff, and excellent service. The restaurant was clean, the atmosphere was welcoming, and the meals were fresh and delicious. The prices were reasonable, and I would definitely come back. Highly recommended!"

  • Hannah P

    Had the chicken donair and it was amazing! 🌯 The chicken was really flavorful, the toppings were fresh, and the sauce was perfect. Great portion size and super satisfying. Definitely one of the better donairs I’ve had!

  • Steve Berentes

    Really good Donairs made here! Stopped in today and was very happy with the food and extremely pleased with the service. I'll be back! 😁

  • Md kowshick Ahmed

    One of my best beef donair in my life Halal food Tase 100/100 No comments Hands down. You killed it brother

  • M Corbeil

    Very little meat on the donairs, not enough sauce, but the sauce was too sweet. The atmosphere would have been fine for a sit-down place, but there was no music playing. …

  • Saeida Hashemi

    "Great food, friendly staff, and excellent service. The restaurant was clean, the atmosphere was welcoming, and the meals were fresh and delicious. The prices were reasonable, and I would definitely come back. Highly recommended!"

  • Hannah P

    Had the chicken donair and it was amazing! 🌯 The chicken was really flavorful, the toppings were fresh, and the sauce was perfect. Great portion size and super satisfying. Definitely one of the better donairs I’ve had! …

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