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Subcity Donair

2A-1155 K. L. O. Rd Kelowna BC V1Y 4X6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subcity Donair has been inspected 7 times by Interior Health Authority since July 14, 2016. The most recent inspection, on June 11, 2025, found no infractions.

2 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 4 times across 4 separate inspections, most recently on September 8, 2023. 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 once on September 8, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 July 14, 2016. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 5, 2022. For example: 1 Are proper cooking procedures followed?

  • 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 April 10, 2018. For example: 4 - 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

    0 infractions

  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep cooler measured to be 9-11C. Internal temperature of onion, green pepper, slice cheese, and feta cheese stored on inserts were measured to be 12C and prepared ~6+ hours ago, and were voluntarily discarded. All other potentially hazardous foods that were prepared <2hours ago were moved to a working cooler. Corrective Action: 1) Repair the cooler in a manner that can maintain 4C or lower. 2) Do not store any potentially hazardous food in the cooler until proper repair. 3) Operator may store small quantity of food in the inserts, but must be discarded after 2 hours.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Undiluted QUATS sanitizer was being used on food contact surfaces. Concentration measured greater than 1000 ppm. QUATS sanitizer was diluted to 300 ppm on site.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): Hot holding unit by a prep cooler measured to be max. 71C. This unit is intended to be used as a secondary cook step. The temperature of this unit has been increased at the time of the inspection.
      • F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Cooked chickens were measured at 18-22C in a cooler after 6 hours of cooling. Two containers of cooked chickens discarded.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Missing chlorine test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  6. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Front prep cooler is unable to maintain 4°C or colder during operating hours due to proximity to hot donair cook machine. Options discussed: - Reduce portions, plan to use up food in the top inserts within 2 hours of putting them in the cold table. - Change out the plastic inserts to metal. - Provide covers on the inserts when not busy. Future planning of resources to include cooler replacement (approx. 1-2 years).
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - Keep the bathroom door closed during operating hours. Sign was put up to remind staff at the time of the inspection. - Continue to organise the back areas.
  7. Monitoring

    2 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): At the 3 hour mark of cooling the cooked chicken, temperature was measured to be 31°C. Improved options for cooling procedures were discussed with Operator. Use a timer, set to 1 hour intervals to ensure that chicken is cooled properly.
      • 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Remind staff to wash hands prior to putting on gloves.
      • 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.

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