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Subcity Donair

2-1007 Rutland Rd N Kelowna BC V1X 4Y9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subcity Donair has been inspected 10 times by Interior Health Authority since February 5, 2013. The most recent inspection, on April 13, 2026, found no infractions.

3 of 10 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 8 times across 4 separate inspections, most recently on March 12, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 3 separate inspections, most recently on December 17, 2024. 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 once on June 23, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times on May 17, 2019. For example: 1 Are proper cooking procedures followed?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on May 17, 2019. For example: 6 Are the FOODSAFE training requirements being met?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Tong used for handling donair and weighing machine observed kept near the handwashing sink, and underlying tray observed partially covering the hand sink. This may result in cross-contamination. CDI- Operator was instructed to remove the large underlying tray so that hand sink is fully accessible, and store tong in a clean container and weighing machine away from the hand sink. Can opener observed unclean and had a build up formed at it. CDI- Operator was instructed to clean the can opener, and ensure it is kept in a sanitary condition. Ensure the toaster located in front of the kitchen is cleaned daily and kept in a sanitary condition.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Expired chlorine and QUAT test strips were observed for measuring the sanitizer concentration of food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure valid chlorine and QUAT test strips are available and accessible to staff onsite.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bottle was mislabeled and QUAT sanitizer concentration was measured above 400 ppm. A concentration of 200 ppm QUAT is required to allow for adequate sanitizing of food contact surfaces. Use QUAT test strips to ensure a 200 ppm concentration is measured in the sanitizer spray bottles. Ensure sanitizer bottles are labeled accurately.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Some PHF ingredients stored in upper inserts within the front prep table refrigerator were measured at temperatures as high as 9-14deg.C (ie. dairy based dressings in squeeze bottles, etc). Please take corrective actions to ensure that PHF ingredients are being maintained at 4deg.C or less. Please also ensure that a probe style thermometer is being used to monitor temperatures of PHF stored within prep table inserts in the open upper section of the unit - 2X daily monitoring is recommended.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Some refrigerators were missing functioning thermometers inside the unit. Please provide thermometers inside all refrigeration units.
  5. 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 solution observed mixed at 400+ppm Quats as a no rinse required solution.
  6. Monitoring

    7 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): A secondary cook step for beef donair meat to ≥71deg.C was not observed at the time of inspection (per the BCCDC Guidelines for the Safe Preparation and Serving of Donairs, Shawarmas & Similar Products). Staff indicated that once shaved from the donair spit, donair meat must remain in the hot holding unit for 2 minutes which serves as the secondary cook step. As observed at the time of inspection: beef donair meat that was shaved and placed into the hot holding well, resulted in temperature measurements between 50-65 deg.C after 20 minutes in the holding unit. A measurement also taken from donair meat having subsequently passed through the conveyor oven resulted in a temperature of 50deg.C. Operator was requested to heat donair meat in the convection oven in order to achieve a secondary cook temperature of ≥71deg.C prior to hot holding. Operator also indicated that their higher capacity hot holding unit was broken and that the lower capacity unit in service may be the cause of improper temperatures during the secondary cook step..
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
    • F2.1 Does the facility have proper monitoring supplies?
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Highly concentrated quaternary ammonia solution observed in sanitizer spray bottle.
    • F2.4 Are proper freezing and thawing procedures followed?
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.6 Are the FOODSAFE training requirements being met?
  7. Monitoring

    0 infractions

  8. Monitoring

    3 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Secondary cook step of 71deg.C for donair meat not being achieved at the time of inspection.
    • 3 - Are proper cooling procedures followed?
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
  9. Monitoring

    2 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Chicken improperly reheated prior to placing in hot holding unit. Operator instructed to re-heat to ≥74deg.c prior to hot holding. Recommend that temperature of chicken is confirmed with probe style thermometer following reheating step in microwave. Proper microwave practices include covering food during reheating and mixing food during the reheating process to ensure an even heat distribution.
    • 2 - Are proper hot holding procedures followed?
      • Observation(s): Chicken within hot holding unit measured at 30°C due to improper reheating step. Chicken was reheated at the time of inspection. Other hot held item (donair meat) measured at ≥60°C and accordingly, acceptable hot holding temperature.
  10. Monitoring

    0 infractions

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