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Alina Cafe & Eatery

105 - 22420 Dewdney Trunk Rd, Maple Ridge · Restaurant

Official record from Fraser Health →

Inspection summary

Alina Cafe & Eatery has been inspected 15 times by Fraser Health Authority since November 15, 2021. The most recent inspection, on April 21, 2026, found no infractions.

6 of 15 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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 10 times across 8 separate inspections, most recently on April 15, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times across 2 separate inspections, most recently on January 6, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 October 9, 2025. 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 April 24, 2023. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

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.

15 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed in the premises. Traps observed in place
      • Corrective Action(s): Install additional traps as discussed. Recommend installing a passive UV fly control system with glue board.
      • Violation Score: 9
  3. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One wire rack unit inside the walk in cooler observed to be rusting/flaking
      • Quat test strips observed to be expired
      • Corrective Action(s): Replace wire rack unit as discussed
      • Replaced expired Quat test strips
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Caulking observed to be mouldy at the 2 compartment sink
      • Corrective Action(s): Replace mouldy caulking as discussed
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloth Quat sanitizer concentration measured at <200ppm. Quat still being dispensed at too high a temperature. This will burn off the sanitizer quickly. New Quat solution dispensed into wiping cloth containers with a residual of 200ppm
      • Corrective Action(s): Either have plumbing updated so that the quat is dispensed at approx 75F or add quat by hand to 75F water.
      • Ensure wiping cloth solution is changed every 2 hours or more frequently depending on the organic load introduced.
      • Violation Score: 15
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloth observed being stored on the counter after use
      • Corrective Action(s): Wiping rags must be stored in a container of sanitizer when not in use. Solution is to be changed every 2 hours or as needed. There must be at least 2 containers on site. One for the front and one for the back to store wiping rags into
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Quat is being dispensed at too high a temperature. Currently the Quat is connected solely to the hot water supply. This will result in inaccurate readings of the concentration.
      • Corrective Action(s): Have plumbing updated so that Quat is dispensed at approx 75F
      • Violation Score: 9
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths observed stored on the counter when not in use. This violation was noted in my previous report on January 6. Wiping cloths placed into a sanitizer container at time of inspection
      • Corrective Action(s): Wiping cloths when not is use must be stored in a container of sanitizer (QUAT) fully submerged. Sanitizer to be changed every 2 hours or more frequently depending on how soiled the cloth get. Track the time as discussed
      • Violation Score: 15
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen PHF's observed defrosting on the counter. These were relocated to the cooler.
      • Corrective Action(s): Either thaw under refrigeration or under running cold water.
      • Violation Score: 5
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Caulking at the 2 compartment sink observed to be mouldy.
      • Corrective Action(s): Replace caulking as discussed.
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths observed stored on the counter when not in use..
      • Corrective Action(s): Wiping cloths when not in use must be stored in a container of sanitizer (Quat) fully submerged. Sanitizer to be changed every 2 hours or more frequently depending on how soiled the cloths get.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Used Knives observed stored in crack between tables. Knives once used are to be immediatley removed to be warewashed.
      • Corrective Action(s): Use a container or magnetic strip to store cleaned and sanitized knives.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Spilled product observed on floor inside the walk in cooler
      • Corrective Action(s): Clean floor
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Substantial clutter observed in vicinity of electriacl box.
      • Corrective Action(s): Take home items not required in the operation of the food premises or install additional shelving.
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quat sanitizer dispensing at approximately 100ppm. Sanitizer concentration should be at 200 ppm to achieve adequate disinfection of food surfaces. Large air gaps observed in sanitizer tubing. Bleach sanitizer to be used in the meantime.
      • Corrective Action(s):
      • Violation Score:
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sanitizer dispenser not dispensing adequate sanitizer.
      • Date to be corrected by: 1 week
      • Corrective Action(s): Have dispensing unit serviced to ensure that 200ppm quat concentration is achieved.
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food debris observed on meat slicer.
      • Corrective Action(s): Ensure staff are properly trained on how to clean and sanitize the slicer. Have written procedures in place. Use a flashlight to check the work.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Opened Tin containers observed stored in side walk in cooler with product
      • Corrective Action(s): Once tin containers are opened, place contents into a lidded washable container.
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upgrade lighting in back room area as intensity is currently too low
      • Replace caulking at 3 compartment sink
      • Place paper towels into dispensers (paper towels onsite)
      • Paint bare wood shelf as discussed
      • Corrective Action(s):

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