Skip to content
Loading map…

Subcity Donair

13-10042 Main St Lake Country BC V4V 1P6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subcity Donair has been inspected 15 times by Interior Health Authority since July 15, 2015. The most recent inspection, on February 11, 2026, found no infractions.

7 of 15 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The last 3 inspections in a row found no infractions. 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.

  • 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 March 4, 2024. For example: 7 Are foods protected from contamination?

  • 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 once on August 3, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 once on August 20, 2020. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 April 18, 2018. For example: 5 - Are there handwashing stations available and properly supplied?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 3, 2016. For example: 11 - Does the operator have a valid operating permit or approval to operate?

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.

15 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed cooked chicken being cooled down near the sink. Risk of contamination. Discussed with operator, chicken was moved immediately.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution expired Oct 2019. Staff member stated that sanitizer test strips used to measure sanitizer concentration. Email correspondence from Operator: new sanitizer solution available (exp. Dec 2022). Infraction resolved. Cleaning and sanitizing of Donair shaver, tongs, and other equipment satisfactory.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): General Sanitation: cooler doors and under handles needing attention. Corrective Action: Do a deep clean of areas which may not be a part of your daily cleaning schedule. Add handles and doors of cooling equipment to daily cleaning to prevent from cross contamination during food preparation.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A: Gravy was observed to have a temperature of 50°C with a probe thermometer. Operator had stated the gravy had been boiling up during the lunch rush so he had turned down the heat. F1.2B: The insert that held the feta cheese was propped up out of the cooler and was observed to have a temperature of 10.3°C with a probe thermometer. Operator stated that the facility had been open for just over two hours and the feta cheese had been turned over one time in that time period. Potentially hazardous foods held between 4°C (40°F) - 60°C (140°F) for longer than two hours can allow for the multiplication of pathogens and creation of toxins, both of which could result in illness if consumed
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5D: The sanitizer solution was in an unlabelled spray bottle. CORRECTED DURING INSPECTION Unlabelled containers that contain chemicals could be mistaken for food products and potentially result in the chemical contamination of food F2.5G: Boxes containing food products were on the floor in the walk-in freezer Boxes that are stored on the ground can potentially lead to contamination of food and/or food contact surfaces. Boxes on the floor can also make it difficult to clean the floors under and around the boxes CORRECTIVE ACTIONS: • Store boxes up and off the ground
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  10. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): A detailed log book of cooler temps , hot holding temps and sanitizers is present however the log is not updated on a daily basis. Ensure the log is updated on a daily basis.
  11. Monitoring

    1 infraction

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser was empty and needed to be refilled.
  12. Monitoring

    0 infractions

  13. Monitoring

    1 infraction

    • 11 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Facility does not have a permit to display to the public. Obtain permit and display in a conspicuous location.
      • 11.1 - Operator must have a valid permit to operate or approval to operate.
  14. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Protective shields on lighting units in the food prep areas are required. Overall a very clean and very well operated facility.
  15. Monitoring

    1 infraction

    • 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): All lighting units require protective covers as detailed in the plans of the facility.

Nearby inspected facilities

Own this business? Add a badge to your website