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Aaron's Steak & Pizza

17665 57th Ave, Surrey · Restaurant

14 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handwasing sink and food preparation room handwashing sink observed to lack liquid soap. Food preparation room handwashing sink hot water faucet unable to dispense hot water.
      • Corrective Action(s): Ensure all handwashing sinks are well equipped with hot and cold running water, liquid soap, and paper towels. Temporary use front hand washing sink for hand washing until food preparation room handwashing sink has been serviced.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Built-up of food debris, equipment observed in the following areas:
      • -Underneath shelving racks against the wall.
      • -Underneath the work table in the food preparation room.
      • -Exhaust hood filters at the food preparation room.
      • Corrective Action(s): Clean aformentioned areas. Corrected by: April 29, 2026.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Food preparation handwashing sink hot water faucet unable to dispense hot water.
      • Corrective Action(s): Service aformentioned equipment. Corrected by: April 29, 2026
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink observed to lack liquid soap and paper towel at the front.
      • Corrective Action(s): Ensure all handwashing sink is well equipped with hot and cold running water, liquid soap, and paper towels at all times to facilate proper hand hygiene.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Following areas observed to be in unsanitary condition:
      • -Underneath walk-in cooler shelving racks noted to have spilled gravies and moldy food.
      • -Underneath oven and stand-up cooler at the kitchen floor noted to have bilt-up of debris and containers.
      • -Underneath the undercounter cooler noted to have bilt-up of debris.
      • -Exhaust hood filters observed to have bilt-up of dust.
      • Corrective Action(s): Clean and sanitize aformentioned area.
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Observed original dry storage converted into 2 stove area, exhaust hood, food preparation table with sink. PICTURES TAKEN.
      • Corrective Action(s): Submit updated floorplan noting such changes. Corrected by: November 13, 2025.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed approxiamately 100+ takeout containers packed with dal and kulfta; approproxiamately 50 dahi and cucumber in take-out containers observed to be sitting at room temperature. Dal and Kulfta measured between 30-32C internal temperature and Dahi and cucumber measured at 5C internal temperature. Staff informed that the cook made the dal and kulfta at 9:00hrs in a 100L stock pot where is then sit to cool. After at 10:30hrs-11:00hrs staff was designated to portion from the 100L pot into take-out containers. Staff further informed that at 11:00-11:30hrs another staff will transfer them into the walk-in cooler.
      • Corrective Action(s): Transfer Dahi and cucumber into cooler able to hold an air ambient temperature of 4C or lower. Discard all portioned Dal and kulfta. Ensure that hot food are cooled from 60C-20C within 2 hours and 20C to 4C within 4 hours. Do not allow potentially hazardous foods to be stored out at room temperature.
      • Violation Score: 25
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Can opener blade, meat slicer guards, ice machine inner guard and exhaust hood filters obsefved to have built-up of food debris and/or grease.
      • Corrective Action(s): Clean aformentioned items.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed dry goods products not covered such as suger, flour, dal, etc. Orginal dried products observed in dry storage to be uncovered. Ice scoop observed to be in ice machine.
      • Corrective Action(s): Cover all food products. Do not store ice scoop in ice machine. Keep outside of ice machine.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Observed back outer screen door to be slightly opened.
      • Corrective Action(s): Ensure it is closed to prevent rodent entry.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Low-temperature dishwasher measured at 0ppm chlorine final rinse.
      • Corrective Action(s): Service low-temperature dishwasher to measure between 50-200ppm chlorine final rinse. Corrected by: May 26, 2025.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some food (4 - 5 pacakges of food) for Tiffin service was noted stored at room temperature. Temperature was noted at around 19.0C, as per staff, these food was prepared not long ago and they will be putting the food in the cooler to await for customer pickup.
      • Corrective Action(s): Food was moved to the cooler unit. Going forward, no cold or hot potentially hazardous food can be stored at room temperature after prepping or packaging. Any food noted at food temperature will be discarded.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Buildup noted in the can opener and equipment nearby.
      • Corrective Action(s): Staff started cleaning and sanitizing the aforementioned areas. Please keep sanitary after cleaning is completed.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: 2 large chicken noted thawing at room temperature.
      • Corrective Action(s): Move the frozen chicken into the cooler. Always thaw food in the cooler or store in a water impermeable container/ bag and thaw under cold water (water must be changed out every 30 mins).
      • Date to be corrected by: Immediately
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pre-portioned containers of tiffins (rice, raita, gravies) observed to be stored at room tempreature. Operator informed it was portioned 20 minutes ago and will be picked up within 2 hours for delivery.
      • The following observed to be stored in the pizza preparation cooler measured at 13.8C air ambient temperature.
      • -Container cheddar measured at 11.8C internal temperature.
      • -Roasted chicken container measured at 11.8C internal temperature.
      • -2 containers of sausage measured between 9.5-10.3C internal temperature.
      • -Container of mixed peppers measured at 11.5C internal temperature.
      • Corrective Action(s): Store all tiffin cold potentially hazardous foods in the cooler able to hold an air ambient temperature of 4C or lower until it is picked up.
      • Discard aformentioned items stored in the pizza preparation cooler.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop observed to be stored inside the ice machine.
      • Corrective Action(s): Store ice scoops outside of ice machine.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pizza preparation cooler measured at 11.8C air ambient temperature.
      • Corrective Action(s): Service the cooler to hold an air ambient temperature of 4C or lower. Corrected by: May 23, 2024.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The following potentially hazardous foods observed to be stored in the stand-up cooler measured at 10.8C air ambient temperature:
      • -One bucket rice measured at 13.4C internal temperature.
      • -One container of butter sauce measured at 10.9C internal temperature.
      • -4 containers of dahi measured between 10.9C-11.6C internal tempeature.
      • -Container of milk measured at 12.4C internal temperature.
      • -One container of panner measured at 12.8C internal temperature.
      • Corrective Action(s): Discard aformentioned items.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Built-up of food debris observed in the following areas:
      • -Can opener blade.
      • -Underneath meat slicer guard
      • -Vegetable dicer blade and top guard.
      • Corrective Action(s): Clean and sanitize aformentioned items. Can opener blade, meat slicer, and vegetable dicer must be cleaned and sanitized after each use or every 2 hours which ever is lesser.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low-temperature dishwasher measured at 0ppm chlorine final rinse.
      • Corrective Action(s): Temporary sanitize dishes using 3rd compartment sink after washing dishes through the dishwasher. 3rd compartment sink must measure between 100-200ppm chlorine. Educated staff proper manual ware washing. No dine-in. Take out only until dishwasher has been serviced.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front Handwashing sink lack paper towels.
      • Corrective Action(s): Ensure all handwashing sinks are well equipped with hot and cold running water, liquid soap, and paper towels at all times.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low-temperature dishwasher measured at 0ppm chlorine final rinse. Stand-up cooler next to the pizza prep cooler measured at 10.8C air ambient temperature.
      • Corrective Action(s): Service aformentioned equipment.
      • -Low-temperature dishwasher to measure between 50-200ppm chlorine final rinse temperature. Closure of facility will result with malfunction dishwasher if it is not serviced by: January 31, 2024.
      • -Stand-up cooler to measure at or below 4C air ambient tempeature. Corrected by: JAnuary 31, 2024
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): No valid certified FOODSAFE staff on-site at the time of inspection. 2 Staff (A.S and S.K) both without valid FOODSAFE Level 1 certification. THIS IS A REPEAT VIOLATION
      • Corrective Action(s): Manager (R.D) came on-site with valid FOODSAFE Level 1 certification at the time of inspection. Ensure at least one staff with valid FOODSAFE Level 1 certification must be on-site at all times during operation.
      • Violation Score: 1
  11. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low-temperature dishwasher measured at 0ppm chlorine final rinse tempeature.
      • Corrective Action(s): Temporarily use 3rd compartment sink at 100-200ppm chlorine to sanitize dishware after runing dishes under dishwasher for washing. Do not use the low-temperature dishwasher for sanitization until it can sanitize between 50-200ppm chlorine final rinse.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Built-up of food debris and/or grease underneath the deep fryers and oven. PICTURES TAKEN. THIS IS A REPEAT VIOLATION.
      • Corrective Action(s): Clean and sanitize the aformentioned areas. Daily and thorough cleaning must be conducted to prevent buil-up of grease and food debris. Send pictures to verify compliance. Corrected by: August 29, 2023.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Low-temperature dishwasher measured at 0ppm chlorine.
      • Corrective Action(s): Service the low-temperature dishwasher to measure between 50-200ppm final rinse chlorine. Corrected by: August 24, 2023.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site with valid FOODSAFE Level 1 certification. THIS IS A REPEAT VIOLATION.
      • Corrective Action(s): Enroll staff in FOODSAFE Level 1 course. Ensure at least 1 staff must have valid FOODSAFE LEvel 1 certification at all times during operation able to present to inspector for validation. Corrected by: September 22, 2023.
      • Violation Score: 1
  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Can opener blade, underneath guard of meat slicer, vegetable dicer observed to have built-up of food debris. Ice machine guard observed to have meldew and mold.
      • Corrective Action(s): Clean and sanitize aforementioned items. All in-use equipment must be washed and sanitized after each use or every 2 hours of continuous use.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher measured at 0ppm chorine. Chlorine sanitizer buckets measured >200ppm.
      • Corrective Action(s): Service the dishwasher to measure between 50-200ppm chlorine. Prepare chlorine sanitizer buckets to measure at 100-200ppm chlorine.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink observed to lack liquid soap.
      • Corrective Action(s): Ensure all handwashing sink are well equipped with hot and cold running water, liquid soap, and paper towels at all times to ensure proper staff hand hygiene.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed inserts in stand-up coolers and bucket of crustines on the floor to be uncovered.
      • Corrective Action(s): Cover all food to prevent possible cross-contamination. Corrected by: August 22, 2023.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Built-up of grease and food debris observed underneath the walk-in cooler shelving racks, cookline, and oven. Exhaust hood vents observed to have built-up of grease.
      • Corrective Action(s): Clean and sanitize aformentioned areas. Thorough cleaning underneath hard to reach areas must be conducted daily to prevent grease and food debris build-up. Exhaust hood vents must be cleaned weekly to prevent grease build-up. Corrected by: August 22, 2023.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed exposed wood shelving in room next to the back door.
      • Corrective Action(s): Seal exposed wood shelving unit. All surfaces must be of easily cleanable and non-porous material. Corrected by: August 11, 2023.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 stand-up freezer observed to have massive ice build-up. Shelving units in the walk-in cooler observed to to have built-up of mold. Low-temperature Dishwasher measured at 0ppm chlorine.
      • Corrective Action(s): Defrost stand-up freezer and ensure it measures at -18C or lower. Re-surface the shelving units in the walk-in cooler to remove mold and seal all surfaces in the walk-in cooler to ensure it is of easily cleanable and non-porous material. Corrected by: August 22, 2023.
      • Service low-temperature dishwasher to measure between 50-200ppm chlorine.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site observed to have valid FOODSAFE Level 1 certification.
      • Corrective Action(s): Ensure at least one staff has valid FOODSAFE Level 1 certification at all times on-site during operation. Corrected by: August 22, 2023.
      • Violation Score: 1
  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Multiple food items uncovered in the prep., glass doors, and walk-in coolers.
      • - Small dispense metal cup stored in food (cheese).
      • Corrective Action(s): - Ensure that all food items properly covered.
      • - Immediately. Remove the cup from food. Ensure that a proper dispense equipment is available.
      • Violation Score: 9
  14. Follow-Up Inspection

    0 infractions