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Al-Kebabish BBQ

8865 120th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Al-Kebabish BBQ has been inspected 6 times by Fraser Health Authority since June 10, 2025. The most recent inspection, on September 29, 2026, found no infractions.

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

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.

  • 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 15, 2026. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 15, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 June 10, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 June 10, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 January 13, 2026. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): BUSH Lemon Yellow IH6597 and Permicol Orange Red Powder IH7802 both labeled as for external use only and "expired" observed onsite.
      • Corrective Action(s): Discarded both containers of food colouring. Ensure only food grade food colouring fit for human consumption is used.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings observed by the back door, dishwashing area, and dry storage area.
      • Corrective Action(s): Thoroughly clean and sanitize the above areas. Contact your pest control company to assess the premise. Identify any potential entry points and seal. Place traps throughout the premises. Correct immediately.
      • Violation Score: 9
  3. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit to operate issued by Fraser Health not posted in plain view of the public.
      • Corrective Action(s): Ensure the permit to operate issued by Fraser Health is posted in plain view of the public. Call 604.918.7507 to obtain a replacement permit. Correct by January 27, 2026.
      • Violation Score: 1
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Internal food product temperatures in inserts at preparation cooler 8-11 degrees C. Lower section ambient air temperature ~12 degrees C.
      • Corrective Action(s): All cold potentially hazardous foods in inserts and lower section relocated to the walk in cooler. Ensure cold potentially hazardous foods are stored at or below 4 degrees C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - At the time of inspection both bleach sanitizer spray bottle 0ppm chlorine.
      • - At the time of inspection high temperature dishwasher reached 69 degrees C at the plate surface during the final rinse cycle. Breaker at electrical panel appears to be tripping which is not allowing the dishwasher to reach the proper temperature.
      • Corrective Action(s):
      • - Ensure during operation an approved food contact surface sanitizer solution is prepared and available for use. General sanitizer solution formula: 1 oz of regular unscented bleach to 1 gallon of water.
      • - Operator to replace/upgrade the circuit breaker immediately. In the interim, all dishes to be manually warewashed. Wash, rinse, sanitize in 100ppm bleach for 2 minutes then air dry.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection hand sink not provided with liquid soap and obstructed from use with a tray of still to be baked naan.
      • Corrective Action(s): Ensure all hand sinks are clear of obstructions and provided with liquid soap and paper towels.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Internal food product temperatures in inserts at preparation cooler 8-11 degrees C. Lower section ambient air temperature ~12 degrees C. Operator's accurate indicating thermometer also reading ~8 degrees C.
      • - At the time of inspection high temperature dishwasher reached 69 degrees C at the plate surface during the final rinse cycle. Breaker at electrical panel appears to be tripping which is not allowing the dishwasher to reach the proper temperature.
      • Corrective Action(s):
      • - Service the preparation cooler with inserts immediately. Ensure unit is capable of maintaining 4 degrees C or less.
      • - Operator to replace/upgrade the circuit breaker immediately. Ensure dishwasher is capable of reaching at least 71 degrees C at the plate surface during the final rinse cycle.
      • Violation Score: 9

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