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Subcity Donair

469 Bernard Ave Kelowna BC V1Y 6N8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subcity Donair has been inspected 2 times by Interior Health Authority since April 16, 2025. The most recent inspection, on September 23, 2026, recorded 2 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

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 once on September 23, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 September 23, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

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.

2 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The sliding glass door cooler was measured to be ~7.5°C - 8.5°C. Raw chicken stored in the cooler was measured to be 7.8°C and was voluntarily discarded by the operator. There were no temperature logs in the facility. Storage of potentially hazardous food (PHF) items must be held at a temperature avoiding the danger zone of 4°C to 60°C. Bacteria double in number in as little time as 20 minutes at these temperatures. **Please repair the cooler immediately and keep temperature logs for all hot-holding units and coolers in the facility. ** **Until the repairs are completed and the unit is able to consistently maintain foods at 4°C or below, food must not be stored in the sliding glass door cooler. Provide receipts or confirm with the EHO that the cooler has been serviced and in good working order. A follow-up inspection will be conducted.**
      • 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): Personal food items were observed stored with food intended for use by the facility in the walk-in freezer. Mixing personal food with food used by the facility increases the risk of contamination and accidental use in food service.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
  2. Monitoring

    0 infractions

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