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A-OK Cafe

2025 - 10355 152nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

A-OK Cafe has been inspected 6 times by Fraser Health Authority since June 25, 2025. The most recent inspection, on September 9, 2026, recorded 2 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 3 times across 2 separate inspections, most recently on October 23, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 9, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 9, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 June 25, 2025. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

About this data

These results come from Fraser 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.

6 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sliced strawberries were observed stored at ambient temperature behind the sneeze-guard display, without time-tracking or temperature control measures in place.
      • Corrective Action(s): Ensure potentially hazardous food (including sliced fruit) is either temperature controlled at 4 degrees C or less, or time-tracked via a written method up to 4 hour maximum at ambient temperature upon removal of safe temperature control, after which leftovers must be discarded. Manager created a time-stamp for the strawberry slices up to 2 hours maximum, after which the leftovers will be discarded.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A disposable cup was observed stored inside the food container containing unpackaged shelf stable ready-to-eat dry food ingredient.
      • Corrective Action(s): Ensure disposable cups are not reused, and cups/scoops used to scoop out the dry ingredients are not stored in contact with the food ingredients to protect the food from any potential contamination. Manager discarded the cup during the inspection.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher was not in good working order according to the Manager since yesterday, and a technician had been contacted yesterday.
      • Corrective Action(s): Only single-service disposable utensils were being provided to customers. Manual ware-washing procedure was reviewed for preparation utensils/food equipment. Technician re-serviced the low temperature dishwasher during the inspection. Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm (measured at 100 ppm) at the utensil level. Chlorine test strips were available.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sink and surface cleaner sanitizer concentration was less than 272 ppm DDBSA and less than 704 ppm lactic acid in the labelled sanitizer spray bottle, sanitizer pail, and from the dispenser.
      • Corrective Action(s): As per manufacturer's label directions, sink and surface cleaner sanitizer concentration is required to be between 272 to 700 ppm DDBSA and between 704 to 1875 ppm lactic acid to sanitize food contact surfaces. As an interim measure until Manager can have a technician re-service the sink and surface cleaner sanitizer dispenser, Manager switched back to using 200 ppm QUATS in the sanitizer spray bottle and sanitizer pail.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sink and surface cleaner sanitizer dispenser was not in good working order. Sink and surface cleaner sanitizer was below the manufacturer's recommended concentration for food contact surfaces: 272 to 700 ppm DDBSA and 704 to 1875 ppm lactic acid. Manager informed he would like to use sink and surface cleaner sanitizer as a food contact surface for A-OK cafe.
      • Corrective Action(s): Re-service the dispenser so that sink and surface cleaner sanitizer is dispensed at 272 to 700 ppm DDBSA and 704 to 1875 ppm lactic acid; Correct by October 28, 2025 and provide an update to the Environmental Health Officer. Manager had sink and surface cleaner sanitizer test strips on-site. In the interim, ensure to use either 200 ppm QUATS or 100 ppm chlorine sanitizer as a sanitizer for food contact surfaces/food equipment (including the steaming attachment of the coffee machine). In the future, ensure to apply for and obtain health approval prior to switching to a different type of sanitizer for food contact surfaces/food equipment.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher final rinse chlorine sanitizer residual was at 0 ppm upon several runs at the time of inspection. Manager informed that dishwasher had been pulled out by a plumber for work completed on the 2-compartment sink earlier this morning, which may have affected the line connection to the dishwasher.
      • Corrective Action(s): Ensure the dishwasher final rinse chlorine sanitizer is at least 50 ppm at the utensil level. Manager drained the dishwasher and re-connected the line to the sanitizer. Dishwasher final rinse chlorine sanitizer was at 100 ppm at the utensil level (minimal required: 50 ppm); dishwasher met this sanitizing standard consistently over three consecutive cycles checked. Chlorine test strips were available for monitoring the dishwasher final rinse sanitizer residual. Note: Manager informed the dishwasher was meeting the sanitizing standard yesterday, and they had just began ware-washing after the inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Under-the-counter 2-door cooler was above 4 degrees C (right side was at 7.4 degrees C, and left side was at 6 degrees C).
      • Corrective Action(s): Manager transferred four cartons of milk and cream from this cooler into other refrigeration units to store it at 4 degrees C or less. Adjust, repair, or re-service the 2-door under-the-counter cooler so that maintains a temperature at 4 degrees C or less; Correct by June 29, 2025. In the interim, keep this cooler empty of any potentially hazardous food to prevent growth of any potential harmful bacteria and/or toxins, until this cooler is maintained at 4 degrees C or less.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): QUATS sanitizer spray bottle was not labelled to identify the contents.
      • Corrective Action(s): Manager labelled the QUATS sanitizer spray bottle as "sanitizer" during the inspection. Ensure all sanitizing agents are labelled to identify the contents.
      • Violation Score: 3

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