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Lonsdale Donair Plus

105 12th St E, North Vancouver BC V7L 2J3 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.1 / 5 (8)

Opening hours

  • Friday10 AM–1 AM
  • Monday10 AM–1 AM
  • Saturday10 AM–1 AM
  • Sunday10 AM–1 AM
  • Thursday10 AM–1 AM
  • Tuesday10 AM–1 AM
  • Wednesday10 AM–1 AM

Contact details, hours and reviews from Google Maps

Inspection summary

Lonsdale Donair Plus has been inspected 23 times by Vancouver Coastal Health since July 19, 2019. The most recent inspection, on June 3, 2026, recorded 1 infraction.

11 of 23 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: 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 8 times across 7 separate inspections, most recently on June 3, 2026. For example: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes 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 8 times across 6 separate inspections, most recently on May 6, 2024. For example: Potentially hazardous food is cooked/processed in a manner that makes it safe to eat.

  • 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 2 times across 2 separate inspections, most recently on June 3, 2025. For example: Food is handled in a sanitary manner and is not subject to contamination.

  • 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 May 6, 2024. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • 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 once on August 6, 2021. For example: The premises is free of pests.

About this data

These results come from Vancouver Coastal Health, 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.

23 inspections

  1. Routine

    1 infraction

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  2. Routine

    0 infractions

  3. Routine

    2 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not protected from contamination during transportation, display, storage or preparation.
  4. Routine Follow-up

    2 infractions

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Test strips are not available to monitor sanitizer level.
  5. Routine

    3 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Test strips are not available to monitor sanitizer level.
  6. Routine Follow-up

    0 infractions

  7. Routine Follow-up

    2 infractions

    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
  8. Routine

    7 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross contamination.
    • Potentially hazardous food is cooked/processed in a manner that makes it safe to eat.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution concentration is too high.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Employees are not washing hands as often as is necessary to prevent contamination of food.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
      • Test strips are not available to monitor sanitizer level.
  9. Routine

    0 infractions

  10. Routine Follow-up

    0 infractions

  11. Routine

    2 infractions

    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  12. Routine

    0 infractions

  13. Routine

    0 infractions

  14. Routine

    0 infractions

  15. Routine Follow-up

    0 infractions

  16. Routine

    4 infractions

    • Potentially hazardous food is cooked/reheated in a manner that makes it safe to eat.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
    • The premises is free of pests.
  17. Routine

    0 infractions

  18. Request

    10 infractions

    • COVID-19 Safety Plan developed and in use
    • COVID-19 Safety Plan contains the maximum number of patron count
    • Maximum number of patrons that can be accommodated on the premises has been determined
    • Maximum number of patrons allows for 2m separation between patrons of different parties at all times
    • 2m separation maintained between patrons of different parties, except when partition in place
    • Maximum number of patrons and staff on premises is monitored at all times
    • Maximum of 6 patrons per table
    • No events over 50 people on premises
    • Operator assessed their premises and taken steps to prevent congregation of patrons near or outside their premises
    • Physical devices or markers are used to assist patrons in maintaining physical distance
  19. Routine Follow-up

    0 infractions

  20. Routine

    2 infractions

    • Potentially hazardous food is cooked/reheated in a manner that makes it safe to eat.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  21. Routine Follow-up

    0 infractions

  22. Routine Follow-up

    1 infraction

    • Potentially hazardous food is cooked/reheated in a manner that makes it safe to eat.
  23. Routine

    2 infractions

    • Potentially hazardous food is cooked/reheated in a manner that makes it safe to eat.
    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Matt

    Extremely disappointing experience. We ordered two days ago, and when we went to eat one of the sandwiches, we discovered there was absolutely no meat inside—it had literally been wrapped and served that way. We paid for a sandwich with meat and received something completely different. At this point, it honestly feels like a scam. Charging customers for something and then not providing what they paid for is completely unacceptable. I expect a full refund and would not recommend this place based on this experience.

  • Reza Sami

    Very clean restaurant—impressively clean overall. The vegetables were fresh and looked great, and the service was quick and efficient. I ordered the chicken donair, and it tasted very good. They grilled it to make it slightly crispy, which really elevated the flavour. The sauces were excellent, with a good variety to choose from. The staff were kind and welcoming, and you can tell this is a well-run business. Overall, a great spot and definitely worth visiting.

  • Rosa Guerra-Stewart

    Order 1 chicken and 1 beef, got two of the beef order… won’t be ordering from there again also took a very long time usually ther very quick but this time they were very slow and they messed up the order. Ruined our dinner for the evening Update June 28th - wanted to give it another go. Really bad again. Chicken was very dry I couldn’t even eat it it pierced my mouth the chicken was so hard. I’ve attached a photo

  • Rosha Mamdooh

    Had a really good experience at Doner Dude! The food was fresh, flavorful, and really tasty. The portions were great, and everything was served nicely. The staff were also super friendly and welcoming, which made the experience even better. Definitely recommend checking this place out! I’ll definitely be coming back.

  • Kouroshtavakkoli Tabassi

    Had a great experience at Donair Dude on 17th Street in Lonsdale! The food was delicious, fresh, and generously portioned, and the service was excellent. A special shoutout to Parham, who was incredibly friendly, welcoming, and helpful. He really made the experience even better. You can tell that the management, especially Amir, cares about both the quality of the food and the customer experience. Definitely recommend this place if you’re looking for a great donair and friendly service. I’ll definitely be coming back!

  • Matt

    Extremely disappointing experience. We ordered two days ago, and when we went to eat one of the sandwiches, we discovered there was absolutely no meat inside—it had literally been wrapped and served that way. …

  • Reza Sami

    Very clean restaurant—impressively clean overall. The vegetables were fresh and looked great, and the service was quick and efficient. …

  • Rosa Guerra-Stewart

    Order 1 chicken and 1 beef, got two of the beef order… won’t be ordering from there again also took a very long time usually ther very quick but this time they were very slow and they messed up the order. Ruined our dinner for the evening …

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