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King Tut's Donair and Pizza

5691 177B St, Surrey · Restaurant

24 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: remain
      • Corrective Action(s):
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: remain
      • Corrective Action(s):
      • Violation Score: 15
  3. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Remain from the previous report.
      • Corrective Action(s): Please see previous reports - JCHY-DNCQ4P & NTSD -DNHRM6..
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Remain from previous reports.
      • Corrective Action(s): Please see the previous reports.
      • Violation Score: 15
  4. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: remain
      • Corrective Action(s): .
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Corrective Action(s):
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometer is unavailable in the cavity of the walk-in cooler at the time of inspection.
      • Corrective Action(s): Provide thermometer and maintain a temperature log.
      • Violation Score: 1
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed the following food items to be stored at 12.8C air ambient temperature in the walk-in cooler:
      • -Bucket of sour cream bulging.
      • -3 buckets of dairy products observed to growing mold and dispensing odour.
      • -7 buckets of feta
      • -4 container of dipping sauce (garlic, cheese)
      • Corrective Action(s): Discard aformentioned items.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler observed to measure at 12.8C air ambient temperature.
      • Corrective Action(s): SErvice to hold and air ambient temperature of 4C or lower. Corrected by: November 14, 2025
      • Violation Score: 9
  6. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bucket yogurt observed to be measured at 11.9C internal temperature in the convienance store drinks walk-in cooler.
      • Corrective Action(s): Discard aformentioned food. Ensure all cold potentially hazardous foods are stored at 4C or lower.
      • Violation Score: 5
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Shaved donair meat noted below 60.0C in the hot hold unit. Internal temperatures were detected for the following shaved meats: Beef at 26.0C, lamb at 41.1C and chicken at 26.1C (picture evidence collected).
      • Corrective Action(s): All food in the hot hold unit were discarded by staff during the inspection.
      • Proper hot holding was not being performed.
      • Going forward, all food handlers must ensure to follow the proper procedures for hot holding:
      • 1. Preheat the hot hold unit so that it reaches at least 60.0C.
      • 2. Meat that came from the cone must go through a secondary step and reach 74.0C before storing in the preheated hot hold unit.
      • 3. Any cooled meat from the cooler must be reheated on a grill/ microwave or any other acceptable cooking method to 74.0C before storing in the preheated hot hold unit.
      • 4. Check the temperature of the hot hold unit every 2 hours to ensure that the temperature of the food maintain at 60.0C or above.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff onsite at the time of inspection does not have a valid FOODSAFE level 1 or equivalent certificate.
      • Corrective Action(s): Operator must ensure that they schedule a food handler who has a valid FOODSAFE level 1 or equivalent certificate to be onsite at all time during food preparation and operation.
      • Operator has one month to ensure anyone who may be alone at the store has a valid certification. This will be verified in a month during the follow-up inspection. Failure to compy will result in escalated enforcement actions.
      • Date to be corrected by: 1 month
      • Violation Score: 1
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Staff informed that donair meats are cut from the cone followed by direct transfer into the hot holding unit.
      • Corrective Action(s): All donair meats must undergo secondary cook step.
      • Violation Score:
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken, lamb, beef observed on the hot-holding unit to measure between 31.9-39.8C internal temperature.
      • Corrective Action(s): Discard aformentioned items. All hot-potentially hazardous foods must be hot-held at 60C or higher.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator informed that equipment are washed with detergent only followed by rinse and air dry using 3-compartment sink. Bleach spray bottle measured greater than 200ppm.
      • Corrective Action(s): Educated operator on proper manual warewashing using 3-compartment sink. All equipment must be washed, rinsed, sanitized, and air dried. Prepare bleach spray bottle to measure between 100-200ppm.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Light fixtures observed to be not covered above the prep area. THIS IS A REPEAT VIOLATION. PICTURES TAKEN.
      • Corrective Action(s): Cover light fixtures with shatter-proof cover to prevent possible cross-contamination. Corrected by: July 27, 2023.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Built-up of food debris and packaging observed behind chest freezer and stand-up cooler in the walk-in cooler.
      • Corrective Action(s): Clean and sanitize the aformentioned area. Ensure daily cleaning around hard to reach area is conducted to prevent built-up of debris. Corrected by: July 27, 2023.
      • Violation Score:
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff on-site does not have valid FOODSAFE Level 1 certification. No staff on-site has valid FOODSAFE Level 1 certification
      • Corrective Action(s): Ensure at least one staff has valid FOODSAFE Level 1 certification on-site at all times during operations.
      • Violation Score: 1
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer was unavailable at the time of inspection.
      • Corrective Action(s): Immediately. Sanitizer (Quat at 200 ppm/Bleach at 100 ppm) must be available. Review with the owner the issue.
      • Corrected at the time of inspection.
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): - Empty plastic container stored in the kitchen hand washing sink.
      • - No paper towel in the staff/customer washroom.
      • Corrective Action(s): - Immediately. Remove the container from the hand sink (must be assessable for hand washing all the time).
      • - Provide paper towel in the staff/customer washroom.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Light fixtures are not covered above the prep. area.
      • Corrective Action(s): Cover the light fixture.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Plugs for 3 compartment sink not available at time of inspection
      • Corrective Action(s): As discussed, plugs must always be present so that staff can properly wash/rinse/sanitize all dishes in the 3 compartment sink. Staff located one plug (from the handsink) to use in the sanitizing compartment. operator will be purchasing more plugs. follow up to be conducted.
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer available at time of inspection.
      • Corrective Action(s): Staff member prepared proper bleach solution (1/2 tsp bleach per 1 liter of water) in spray bottle. Solution was at 100 ppm chlorine residual. Keep solution available at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 3 Plastic ziploc bags of raw chicken were observed in chest freezer where the precooked donair meat cones are stored (also in plastic and pre-packaged). Operator indicated that he had stored the frozen raw chicken for personal use in that chest freezer.
      • Corrective Action(s): Move raw meats out of freezer and do not store them in your cold holding units, as they are for customer food only. As discussed, raw meats are not to be cooked at your donair station for the following reasons:
      • 1) There is very limited prep space and a high risk of cross contamination if there are raw meats involved
      • 2) There is no grease trap attached to your sinks
      • Correct by: Immediately
      • Violation Score: 3
  19. Routine Inspection

    0 infractions

  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various meats in donair hot holding unit were at <60 deg C. Staff member indicated that this was leftover from the previous day.
      • Corrective Action(s): All meats in the 3 metal containers in the hot holding unit were discarded. Staff must empty out old containers of meat at the end of each night and wash/rinse/sanitize the metal containrs. Ensure water in hot holding unit is filled as high as possible (without causing overflow/spillage) so that metal containers are fully submersed in the hot water.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Outstanding permit fee has not been paid.
      • Corrective Action(s): Pay permit fee immediately per directions on the permit fee letter.
      • Correct by: ASAP
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot water knob for the faucet at the 3 compartment sink was missing. Operator is in the process of finding a replacement.
      • Corrective Action(s): Ensure all sinks are fully functional at all times.
      • Correct by: Today
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff member handling food on site does not have valid FOODSAFE level 1. Operator/owner not on site.
      • Corrective Action(s): There must always be at least one staff member on site who has FOODSAFE at all times.
      • Correct by: 2 weeks
      • Violation Score: 1
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Handle on bleach water spray sanitizer is missing.
      • Corrective Action(s): Put bleach water spray in proper container with handle so that staff are disinfecting all surfaces properly and throughout the day.
      • Correct by: immediately
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff member on site was not able to produce verification of level 1 FoodSafe certification in operator's absence.
      • Corrective Action(s): At all times during food operation, there must always be at least one person on site who has FoodSafe level 1 and can produce the certificate as verification.
      • Violation Score: 1
  24. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer was not prepared at time of inpsection.
      • Corrective Action(s): Operator prepared bleach solution (1 tsp bleach per 1 liter of water in spray bottle). Ensure to keep this in your food prep area at all times and label the bottle SANITIZER.
      • Violation Score: 5