Skip to content
Loading map…

Subcity Donair

103-1905 Baron Rd Kelowna BC V1X 6W2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subcity Donair has been inspected 7 times by Interior Health Authority since April 8, 2014. The most recent inspection, on April 20, 2026, recorded 1 infraction.

2 of 7 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, Protecting food from contamination and Food temperature control.

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 4 times across 4 separate inspections, most recently on April 20, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 March 6, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 March 7, 2016. For example: 1 - Are proper cooking and reheating procedures followed?

  • 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 February 11, 2020. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on March 7, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

7 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): Sanitizer was not dispensing at time of inspection at the three compartment sink dispenser, adjusted stock bottle to ensure proper feed of sanitizer and sanitizer was then being dispensed. Operator had test strips and was informed to test this to ensure its proper function Operator to resanitize all surfaces and refill any spray bottles Corrected at time of inspection
      • F2.3C Clean in place warewashing procedures 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.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): QUAT based sanitizer at 200 ppm but cloths are not stored in buckets when not in use. Ensure that cloths are stored in sanitizer bucket when not in use - this is a previous infraction in past inspection report.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ensure that all areas of the kitchen are cleaned on a daily basis, this includes the cooler and freezer
  4. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Walk in freezer floor observed unclean. Please ensure freezer floor is maintained in a good, clean and sanitary condition. Freezer packs located in walk in freezer observed unclean. Ensure freezer packs are maintained in a good, clean and sanitary condition.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Walk in freezer internal light not in working operation at time of inspection. Ensure light is repaired to permit sanitary operation and maintenance of the premise.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): *For the secondary cooking step, the internal food temperature for beef donair was measured at 64 degree C during the inspection. The meat was cooked again using the cooking conveyor oven and it was over 71 degree C. The inspector advised the operator to monitor and record the internal temperatures for the secondary cooking daily for a week and forward a copy to the inspector by next Mon. *A food probe thermometer with a thin tipped sensor is not available.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): *Prior to sanitizing the food contact surface (e.g. raw chicken preparation), washing with soapy water and rinsing with clean water must be done.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): *A chemical bottle was stored on the packaged food products and it was corrected during the inspection.
  7. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Inspector found used wiping cloth lying down on the counter by the hand wash sink. Operator put the wiping cloth into a bucket of Quats sanitizer with 200 ppm concentration during the inspection.

Nearby inspected facilities

Own this business? Add a badge to your website