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Mr. Greek Donair Shop

224 - 7155 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Mr. Greek Donair Shop has been inspected 26 times by Fraser Health Authority since December 13, 2017. The most recent inspection, on August 14, 2026, recorded 1 infraction.

11 of 26 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 10 times across 10 separate inspections, most recently on April 16, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 4 times across 4 separate inspections, most recently on June 2, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 3 times across 3 separate inspections, most recently on April 16, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 November 17, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 September 7, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

26 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some debris/dirt observed on floors underneath prep tables along the back wall and in the corner by the 2 compartment sink on the ground
      • Corrective Action(s): Clean floors thoroughly and ensure to remove all debris
      • Correct by: Today
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bucket of raw lamb shanks sitting in sink at room temperature.
      • Corrective Action(s): Operator to cook them immediately. Do not keep raw meats out at room temperature.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dirty dishes stored in sink next to raw lamb shanks.
      • Corrective Action(s): Do not put any dishes in the sink if you are doing meat prep. Meat prep should be done outside of regular operating hours. Put all dishes through dishwasher.
      • Correct by: immediately
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent droppings observed on floors underneath tables im back area
      • Corrective Action(s): Remove droppings and clean area thoroughly. If rodent problems persist, you will need to obtain pest control.
      • Correct by: Today
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various food items in the middle prep cooler inserts were at 15-16 deg C, staff indicated they were just prepared for morning.
      • Corrective Action(s): Move all food items to a working cooler until this cooler is repaired.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher had 0 ppm chlorine residual at time of inspection.
      • Corrective Action(s): Staff re-adjusted the tube inside the sanitizer container. Dishwasher achieved 50 ppm chlorine residual by end of inspection. You must:
      • 1) Purchase new bottle of sanitizer to have it ready
      • 2) Test your dishwasher daily with your test strips
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed:
      • -In the hole beside middle prep cooler
      • -On the floor underneath the hot holding unit
      • -Floors in the back kitchen
      • -On top of the rubber container with the dry goods in the back storage area
      • Corrective Action(s): 1) Remove droppings
      • 2) sanitize affected areas
      • 3) Send copy of recent pest control report
      • Correct by: immediately
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Hole observed beside the broken prep cooler. There are rodent droppings in this hole. Staff indicated that this hole is used for ventilation of the cooler. Install a grate or something to keep pests out that can still allow air flow.
      • Corrective Action(s): Block hole to prevent pest entry; correct by: Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Middle prep cooler not working (no foods stored in the bottom of the cooler)
      • Corrective Action(s): Repair prep cooler to maintain 4 deg C or less, do not store foods in it until it has been repaired
      • Correct by: immediately
      • Violation Score: 9
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food in hot holding unit was at 30-40 deg C
      • Corrective Action(s): Discarded meat in insert (staff member indicated it was from the previous night). Ensure only freshly cooked hot meat is placed into the hot holding unit, as it is not designed to re-heat meat items. If you have meat from the cooler that you want to re-heat, it must be re-heated to 74 deg C on the grill before being placed into the hot holding unit
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher not functioning (doesn't turn on)
      • Corrective Action(s): Staff will need to use the large 2 compartment sinks to wash/rinse/sanitize dishes. You will either need to use the 3rd sink (which is far off to the side and currently blocked by a large standup rack) or a large tub to sanitize the dishes until the dishwasher is fixed.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) hot holding unit only keeping foods at 30-40 deg C
      • 2) Dishwasher not functioning (doesn't run cycle)
      • Corrective Action(s): 1) Hot holding unit adjusted. Ensure that only freshly cooked food items are placed in the unit (not cold foods). Unit at >60 deg C
      • 2) Operator is to repair dishwasher. If you would like to change from having a dishwasher to a 3 compartment sink, please e-mail/submit a proposal. This will need to be reviewed with management as you currently have more than 10 seats (which is why your facility was required to have a dishwasher set up).
      • Correct by: Today
      • Violation Score: 15
  7. Routine Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Multiple coolers do no have thermometers inside them.
      • Corrective Action(s): As discussed with manager on site, get physical thermometers for all coolers. Do not move thermometer from one cooler to the next, and do not rely on the digital display temperature as these can be inaccurate.
      • Correct by: this week
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Probed overnight items in the 2 door reach in cooler measured to be above 4C. Probed a sauce (8.3C) and feta cheese (7.6C).
      • Corrective Action(s): All potentially hazardous foods in this cooler have been moved to another working cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher had 0ppm chlorine residual for sanitizing at start of inspection.
      • Corrective Action(s): Staff repaired the sanitizer line during the inspection; now able to dispense 100ppm chlorine.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning for food debris, grease accumulation and/or rodent droppings is required in the following areas:
      • > Cook line, under the donair cones table
      • > Stainless steel shelving under the panini press
      • > Shelving under the cashier table
      • > Under the dry storage shelves in the back room
      • Corrective Action(s): Remove droppings, clean and sanitize the premises as per your sanitation plan.
      • Date to be corrected by: 1 week
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler across from donair cones and the 2 door reach in cooler closest to dishwashing have ambient temperatures above 4C. Prep cooler measured 6.3C and the reach in cooler measured 7.6C.
      • Corrective Action(s): Service both coolers asap. They must be capable of maintaining 4C or colder at all times.
      • The prep cooler must be set to a lower temperature to compensate for surrounding heat from the donair cones. Staff are also frequently in and out of this cooler as it is heavily used.
      • Do not store potentially hazardous foods in either cooler until a follow-up inspection takes place.
      • Date to be corrected by: November 1, 2024.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Front handwashing station was unavailable at the time of the inspection.
      • Corrective Action(s): Fix the front handwashing station. Use the back handwashing station in the meantime as a temporary solution.
      • Correct by: Tomorrow afternoon.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Leak observed underneath the front handwashing station.
      • Corrective Action(s): Fix the leak.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Upright cooler unit closest to sinks measured about 10C at time of inspection.
      • Corrective Action(s): Air vent at top of unit was blocked by tall plastic containers. Air near top measured 4C. Reorganize cooler for air flow.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer at final rinse cycle.
      • Corrective Action(s): Sanitizer bottle replaced, measured 50ppm at final rinse cycle. Test strips available.
      • Violation Score: 5
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large pot of stew noted in cooler measuring 27C. Staff stated it had been made in the morning and was left to cool on the counter prior to being put in the cooler.
      • Corrective Action(s): Food must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in toppings cooler measured 6C.
      • Corrective Action(s): Move all foods to woorking coolers. Food in the inserts may be used for up to 2 hours, and then discarded; do NOT put them back in the cooler. This method is only acceptable for the remainder of today.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher sanitizer line is hooked up to a general cleaner. Label states it requires a potable water rinse after use.
      • Corrective Action(s): Discontinue use. Owner of facility called at time of inspection; owner to purchased and bring proper sanitizer to facility today. All equipment must be re-washed in the dishwasher once dishwasher is able to dispense the correct amount of sanitizer.
      • Obtain test strips to verify chlorine concentration at least once daily.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw chicken stored on top of lid of large pot of stew.
      • Corrective Action(s): Do not store raw meats on top of cooked, or ready to eat foods.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Toppings cooler measured 6C
      • Corrective Action(s): Cooler must be able to achieve and maintain 4C at all times.
      • Violation Score: 15
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Cardboard take out box had food debris within.
      • Corrective Action(s): Single-use items are SINGLE-USE ONLY. Discard box.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No FOODSAFE Level 1 (or equivalent) trained staff on site.
      • Corrective Action(s): At least one staff member must have FOODSAFE Level 1 or equivalent.
      • Violation Score: 1
  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher has not been repaired.
      • Corrective Action(s):
      • CORRECTION ORDER ISSUED
      • - contractor has informed operator that the pump must be repaired and will take approximately two business days
      • - dishwasher must be fixed by 1700 on Tuesday March 8, 2022 or a CLOSURE ORDER will be issued; manually sanitizing dishware will not be allowed on a long-term basis
      • Violation Score: 15
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Right 2-door in the kitchen was at 12.8 deg.C, Sauces in yellow squeeze bottles stored inside the cooler was at 10 deg.C, A Container of food item made in the noon was at 22 deg.C in the cooler.
      • Corrective actions:
      • Ensure only non-potentially harzardous foods such as whole vegetables are stored in the malfuntioning cooler. Switch all potentially harzardous foods from the right 2-door cooler into the working left 2-door cooler. Do not store in any new potentially harzardous food in the right 2-door cooler until the cooler was fixed and able to maintain foods at or below 4 deg.C.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) two sanitizer buckets in the front counter area were at 0ppm chlorine. (required 100 - 200ppm)
      • 2) Low temp dishwasher was having 10ppm residual chlorine at the plate level (required 50 - 100ppm) Air bubbles were noted inside the plastic tube that transfers sanitizer to the dishwasher
      • Corrective actions:
      • 1) Sanitizer in the buckets was remade and measured at 100ppm chlorine.
      • 2) Plastic tube was adjusted by the operator to remove the air bubbles. Residual chlorine at the plate level measured at 100ppm in the low temp dishwasher after the adjustment.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • food debris and dusts were accumulated under tables, counters, and equipment in the front and kitchen area.
      • Corrective action:
      • Clean up food debris and dusts noted under tables, counters, and equipment to maintain the premise in a sanitary condition and prevent potential entrance and harbourage of pests.
      • Date To Be Corrected By: 2021/08/10
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Right 2-door cooler in the kitchen was at 12.8 deg.C
      • Corrective action:
      • repair and maintain the cooler at or below 4 deg.C to ensure cold potentially harzardous foods are being stored at or below 4 deg.C to prevent potential pathogen growth
      • Date To Be Corrected By: 2021/08/04
      • Corrective Action(s):
      • Violation Score: 3
  19. Routine Inspection

    0 infractions

  20. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): One bottle of no name brand bleach was used on site for bleach buckets. Label of this product states that these cannot be used for household cleaning. Purchase proper bleach product that states it can be usd for cleaning on the label
      • Corrective Action(s): Purchase another bleach product that states it can be used for cleanin on the label. Date to be corrected: today
      • Violation Score: 5
  21. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Lamb stew in standing cooler in large metal pot at 38C. Operator was asked to divide the food into smaller containers at time of inspection to cool down the food faster. Corrected.
      • Corrective Action(s):
      • Violation Score: 5
  22. Routine Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): an opened container of mayonnaise noted at the prep table. About 10% of the content left in the container. The label states that the product must be refrigerated after opening. Mayonnaise was at room temperature.
      • Corrective Action(s): Discard mayonnaise. Follow manufacturer's instruction for storing food items. Ensure mayonnaise is stored at or below 4 deg. C.
      • Violation Score:
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Beef on the donair machine noted reheating at 35 deg. C on the surface and 40 deg. C internally. The donair machine was off; the heat was not radiating from the machine. The beef was pre-cooked ready-to-eat product. The beef was brought out from the cooler at 11:00 am. (~ 2 hrs ago)
      • Corrective Action(s): Carve the beef and cook it on the grill. Store as much as a hot holding unit can hold. Rest is to be discarded. Do not turn off the donair machine when it is reheating/cooking meat products. Maintain meats on the donair machines at or above 74 deg. C.
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Few canned products were heavily damaged by accidental drops.
      • 2) A ceramic mug and a plastic cup without a handle were used as a scoop for the dry food ingridients.
      • Corrective Action(s): 1) Discard heavily damaged canned foods. Damage on the seam can compromise the hermetic seal of the canned foods and let the contaminants enter.
      • 2) Do not use as ceramic mug or glass materials as they can break. Supply proper scoop with a handle to dispense food to limit food to hand contact.
      • Correction date: Aug 1, 2018
  24. Routine Inspection

    0 infractions

  25. Follow-Up Inspection

    0 infractions

  26. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Gauges on dishwasher still not working. Must have working gauges in order to determine if temperature for final rinse is 180 deg. C at gauge.
      • Corrective Action(s):

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