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Mediterranean Donair House

101 - 733 6th St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Mediterranean Donair House has been inspected 15 times by Fraser Health Authority since October 1, 2018. The most recent inspection, on October 1, 2026, recorded 1 infraction.

5 of 15 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, Pests and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on April 17, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on October 27, 2023. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 September 12, 2019. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 4, 2022. For example: 208 - Foods obtained from unapproved sources [s. 11]

  • 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 October 1, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(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.

15 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is a significant accumulation of materials and items in the storage room upstairs and in the dishwashing rooom, resulting in cluttered and congested conditions. Access to the 3-compartment sink is blocked; path to the refrigeration units in the storage room is narrow. There are several items stored on top of the chest freezers which block access into the units. The accumulation of items is getting worse each inspection. If this continues, a Correction Order may be issued to remove items from the premises.
      • Corrective Action(s): Organize and purge items as discussed. The area surrounding the hand sink and 3-compartment sink must be accessible at all times. Remove equipment that is not required for the operation of your business from the upstairs storage room. Move items stored on top of the chest freezers. Make more room in the storage room so that access is not as limited as it currently is.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Cooler and hot holding temperatures are not being recorded.
      • Corrective Action(s): This is a repeat infraction. It was mentioned in the last inspection report as well. You need to start checking and recording cooler temperatures and your hot holding temperatures at least once a day. Template emailed to operator.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The dishwashing room is very cluttered and disorganized.
      • Corrective Action(s): Remove items not required for your business. Store other items in the upstairs storage room. Make space in this room to access the 3-compartment sink and hand sink!
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit's not posted.
      • Corrective Action(s): Post your permit in a conspicuous location.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies noted in the kitchen.
      • Corrective Action(s): Get a fly glue trap but hang it away from the food prep area.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Single door cooler is at 9 degC. This is too warm. Move the tzatziki sauce to another cooler. Operator adjusted the thermostat during the inspection.
      • Corrective Action(s): Get the cooler serviced if adjusting the thermostat doesn't decrease the temperature to 4 degC or below.
      • Violation Score: 9
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in the inserts in the prep cooler is around 11 degC. The inside of the cooler is at 2 degC.
      • Corrective Action(s): As discussed, after lunch/dinner rush, keep inserts only half full. Do not fill to the top.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required.
      • Corrective Action(s): Sweep and mop the upstairs storage room. Organize the downstairs dish pit room. Remove all non-food items from this room.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tzatziki and cut vegetables in the prep cooler insert were around 11 degC. The inside of the cooler was at 4 degC.
      • Corrective Action(s): As discussed, only store small amounts of vegetables and tzatziki in the inserts.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: One cockroach noted in the 3-compartment sink in the back room.
      • Corrective Action(s): This room is too cluttered and it's not easy to clean under and around equipment. Declutter as discussed. Monitor for roaches and get pest control if required.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Back prep room is overcrowded again.
      • Corrective Action(s): Don't block the mop sink. Limit how much bulk items you purchase.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: 1) As per operator samosas are purchased from from Surrey Catering, but he did not have receipts.
      • 2) Operator is making his own chicken cones.
      • Corrective Action(s): 1) Keep food receipts on-site. Email me a copy of the most recent receipt for the samosas.
      • 2) You do NOT have space to prepare cones on-site. Purchase prepared chicken cones from an approved company. Keep receipts on-site.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Operator is storing excessive amount of items in upstairs storage room as well as downstairs dishwashing room. There is barely any room to move!
      • Corrective Action(s): Do not buy so much items in bulk! Clean and organize the bottom dishwashing room and the upstairs room. Remove all cluttered items from the rooms including unused insulation, and old equipment that won't be used for the business. Both sinks in the downstairs room must be easily accessible with room to move freely around the room.
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer bottles are not labeled. Windex is being stored in an unlabeled spray bottle.
      • Corrective Action(s): Store chemicals separately (not at handsink). Label all spray bottles including sanitizer bottle.
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): undercounter cooler measured 8 degrees C ambient temperature. cooler at its coldest setting, cut vegetables measured 9C.
      • prep cooler ambient temperature measured 9 degrees C. shelf stable dressing and cut vegetables on top area, bottom compartment for pop and drinks
      • Corrective Action(s): Service the cooler and ensure that it is able to maintain contents <4C
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: undercounter cooler and prep cooler unable to maintain contents <4C
      • Corrective Action(s): repair the undercounter cooler immediately
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in back storage room shelves and floor and in back up emergency fire sign.
      • Corrective Action(s): Remove droppings and clean areas thoroughly.
      • Conduct a deep clean of the facility
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: REPEAT OBSERVATION: operator has an expired FOODSAFE level 1 certification
      • Corrective Action(s): re-take FOODSAFE level 1. operator must have a valid FOODSAFE level 1 certificate
      • due: 1 month
      • Violation Score: 1
  14. Follow-Up Inspection

    0 infractions

  15. 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): Operator does not always conduct a secondary cook step. Discussed requirement to cook All meats to 74 Degrees Celsius in microwave.
      • Corrective Action(s):
      • Violation Score:
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small prep cooler unable to maintain contents at 4 Degrees Celsius
      • - donair sauce measured 12 Degrees Celsius
      • Corrected.
      • Corrective Action(s):
      • Violation Score:
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Small prep cooler unable to maintain contents < 4 Degrees Celsius.
      • Repair cooler.
      • Date To Be Corrected By Immediately
      • Corrective Action(s):
      • Violation Score:
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FOOD SAFE level 1 was expired.
      • Discussed refresher course.
      • Take refresher FOODSAFE level 1
      • Date To Be Corrected By 1 month
      • Corrective Action(s):

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