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Academics preKindergarten

100 - 15300 Croydon Dr, Surrey · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Academics preKindergarten has been inspected 17 times by Fraser Health Authority since October 16, 2017. The most recent inspection, on October 9, 2026, recorded 2 infractions.

9 of 17 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene 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 5 times across 3 separate inspections, most recently on April 1, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 3 times across 3 separate inspections, most recently on October 9, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 3 times across 3 separate inspections, most recently on October 9, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on January 29, 2019. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]

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.

17 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Hand sink was unaccessible as it was storing equipment (pitchers). Additionally, a sponge, dish soap, and strained pasta were found in/adjacent to the hand sink.
      • 2) Paper towel dispenser had fallen off the wall at the hand sink.
      • Corrective Action(s): 1) Your designated hand washing sink must be accessible/unobstructed at all times, and must ONLY be used for hand washing. Do not use for straining food, washing dishes, or storing equipment/utensils. Post signage if needed, stating this sink is only to be used for hand washing.
      • 2) Re-install/re-mount the paper towel dispenser. Paper towels were available by the hand sink in the meantime.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizing solution was too strong, bleaching out the test strip.
      • Corrective Action(s): Mix only 1/2 TSP of bleach per Litre of water. Staff diluted the solution at time of inspection. 200 ppm chlorine residual detected. Post signage with proper mixing instructions as needed.
      • Violation Score: 9
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Designated hand washing sink (single-compartment sink) was being used to pre-wash utensils with sponges and was not equipped with paper towels. The paper towel dispenser (located at the two-compartment sink) was empty and still has not been relocated from the two-compartment sink to be at the designated hand washing station.
      • Corrective Action(s): Staff supplied the designated hand washing sink with napkins for drying hands at time of inspection. The paper towel dispenser must be moved to be at the hand washing sink, and the hand washing sink must always be available for and only used for hand washing.
      • Correct by: April 27, 2026
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food-contact surface sanitizer (bleach solution) was too strong and bleached out the chlorine test strip.
      • Corrective Action(s): Solution was diluted at time of inspection. Ensure to mix only 1/2 -1 TSP of bleach per litre of water for a concentration of 100 - 200 ppm. Food-contact surface sanitizer must be maintained at appropriate concentrations such that food-contact surfaces are not potentially chemically contaminated.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1. Food surface sanitizer was not readily available in the kitchen. Chef stated the spray bottle was broken and it was not replaced.
      • 2. Low temperature dishwasher registered 0 ppm chlorine sanitizer at plate level. Chlorine stock bottle and detergent bottle were observed to be empty. No chemical available on site at the time.
      • Corrective Action(s): 1. Prepare food surface sanitizer in a new spray bottle. Dilute 3mL of bleach with 1 liter of water. Clean and sanitize all food contact surfaces on site.
      • 2. Facility not able to set up manual dishwashing due to issue at 2-compartment sink. Closure order issued. Correct by: Apr 2, 2025.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station was obstructed by dirty pots inside the basin. No access to hand washing available in the kitchen.
      • Corrective Action(s): Move the dirty pots to the 2 compartment sink. Hand washing station must be free of obstructions at all times
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. 2-compartment sink in the kitchen was clogged at the drainage pipe and unable to be used or set up for manual dishwashing.
      • 2. Low temperature dishwasher unable to dispense any levels of chlorine sanitizer at plate level.
      • Corrective Action(s): 1. Service / fix the 2-compartment sink to ensure grey water can be drained properly.
      • 2. Service / fix the low temperature dishwasher to ensure 50-200 ppm chlorine sanitizer is dispensed at plate level. Correct by: Apr 03, 2025.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Liquid hand soap was not available at one of the hand washing station.
      • Corrective Action(s): Staff replace the liquid hand soap dispenser with a new bag of soap. Ensure hand soap is always available for use.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: One bag of flour was stored on top of a bottle of chemical cleaner.
      • Corrective Action(s): Remove the flour away from the chemical. Do not store food and chemical at the same location. Correct by: Immediately.
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0 ppm to 10 ppm chlorine sanitizer detected from the low temperature dishwasher at the plate level. 50 ppm to 200 ppm is required for proper sanitizing of utensils
      • Corrective Action(s): Manually sanitize all utensils with 100 ppm to 200 ppm chlorine sanitizer at the 2 compartment sink. Do Not use the dishwasher for sanitizing until it is able to dispense 50 ppm to 200 ppm chlorine sanitizer.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 0 ppm to 10 ppm chlorine santizer detected from the low temperature dishwasher.
      • Corrective Action(s): Service / fix the low temperature dishwasher to ensure 50 ppm to 200 ppm chlrorine sanitizer is dispensed at the plate level. Correct by: Jun 3, 2019.
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FOODSAFE Level 1 certificate has expired.
      • Corrective Action(s): Recertify in FOODSAFE Level 1. Once recertified, send a copy of the certificate to the health inspector and keep a copy on site. Visit www.foodsafe.ca for more information.
      • Violation Score: 1
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Low temperature dishwasher dispensing 0ppm chlorine at final rinse. Sanitizer tube was not in the solution. Tube inserted correctly and primed at this time. >50ppm chlorine was achieved at plate level after final rinse. All dishware washed through the dishwasher this morning were placed back to be rewashed/sanitized.
      • 2) Sanitizer spray bottle had >>200pp chlorine. Solution diluted to 100-200ppm chlorine at this time.
      • Corrective Action(s): 1) Ensure the dishwasher chemicals are connected properly before the first load of the day. Obtain test strips from the supplier and check on a regular basis.
      • 2) Ensure to add 1/2 tsp of bleach per 1L of water to prepare correct concentration of chlorine sanitizer.
      • Violation Score: 15

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