Aling Mary's Filipino Restaurant

103 - 13979 104th Ave, Surrey · Restaurant

22 inspections

Routine InspectionJan 19, 2026
1 infraction
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): 1. 3 containers of cooked pork were in the hot hold units and were measured with internal temperatures of 45.4C, 51.5C and 53.1C.
  - 2. Glutinous rice dessert (fried dough balls - not hollow) were noted on a hot hold unit that was not turned on - as per staff, it was just cooked and noted at around 45.0C.
  - Corrective Action(s): 1. The three containers of pork were sent back to the kitchen for reheating during the inspection. Staff said they did heat up the food to over 60.0C prior to placing the pork in the hot hold unit. Staff suspected that the back door was left open during delivery earlier today which may have affected the hot holding temperature of the unit (note: left side of the hot hold unit were holding food at 60.0C or above but the right side, closest to their door, were holding food at under 60.0C). Going forward, they will keep the door to the back room closed whenever there is a delivery.
  - 2. Staff moved the glutinous rice dessert and fried fish (internal temperature over 60.0C) to another functioning hot hold unit. Please note that glutinous rice is considered a potentially hazardous food item and must be either held at over 60.0C or under 4.0C to deter bacterial growth/ toxin production. Going forward, staff has make these items as cook to order only.
  - Violation Score: 5
Routine InspectionAug 11, 2025
1 infraction
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): 2 containers of Sinaing na Tulingan (pickled fish) and 3 fried fish were noted under the hot lamps but with internal temperatures of less than 60.0C. No laboratory testings were available for these items to prove that these items have a pH below 4.6 which makes them safe to hold at room temperature without refrigeration.
  - Corrective Action(s): As per operator, these food has been out for less than 4 hours. Please discard these items in 4 hours if they are not sold.
  - At this time, the operator may do the following:
  - 1. Send these products out for laboratory testings for pH to show that they have a pH of less than 4.6 to make them safe to store at room temperature.
  - 2. Operator may also use time as a control to track these food items. Template must include time and temperature of when the products were brought out to hold at room temperature, what items is being controlled with time (name of items and number of item), what happens after 4 hours (sold or discarded). Please send a copy of the template to the district inspector at [email protected] for review and approval. Once approved, operator must implement the log and ensure they are kept on file for review.
  - Violation Score: 5
Routine InspectionMar 18, 2025
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Some of the ceiling tiles above (around) the oven in main kitchen area have build up of grease/oil.
  - Corrective Action(s): Please ensure that the facility is maintained in good sanitary condition at all times during facility operation.
  - TO BE CORRECTED BY - Ongoing
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Steam room door has broken handle/knob and a cloth is currently being used as a handle. Cloth was found in unsanitary condition.
  - Corrective Action(s): Please install a door knob/handle. Do not use wiping clothes as handles.
  - TO BE CORRECTED BY - April 15, 2025
  - Violation Score: 3
  - 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: 3 staff on duty at the time of inspection but they did not have a valid FOODSAFE Level 1 certificate.
  - Corrective Action(s): As discussed, please ensure that at least one staff on duty has valdi FOODSAFE Level 1 certificate or equivalent. Please schedule the staff accordingly and renew the FS certificate if it has expired.
  - TO BE CORRECTED BY - April 30, 2025
  - Violation Score: 1
Routine InspectionOct 30, 2024
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle was recorded at 0ppm chlrorine. This could result in inadequate sanitizing of food contact surfaces including prep tables. Staff prepared new sanitizer solution and concentration recorded at 200ppm.
  - Corrective Action(s): Please ensure that all food contact surfaces, dishes and equipment are properly washed and sanitized.
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Oil/grease build up observed on the wall near dishwasher. Operator stated that the cleaning company conducts deep cleaning every Friday.
  - Corrective Action(s): Please ensure that facility is maintained in good sanitary condition at all times.
  - Violation Score: 3
Routine InspectionFeb 28, 2024
0 infractions
Routine InspectionJul 26, 2023
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): No chlorine residual was detected in the bleach sanitizer spray bottle. Staff prepared new bleach solution and recorded at 200ppm.
  - Corrective Action(s): To ensure adequate sanitation of food contact surfaces such as prep table and clean in place equipment, please have an approved food grade sanitizer with adequate concentration onsite during facility operation i.e. 200ppm bleach/QUATS solution.
  - Violation Score: 5
Routine InspectionJan 17, 2023
0 infractions
Routine InspectionNov 30, 2021
1 infraction
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Spring rolls measured with probe thermometer at 40C. Discard foods. Ensure hot holding units hold potentially hazardous foods above 60C.
  - Corrective Action(s):
  - Violation Score: 5
Follow-Up InspectionNov 13, 2019
0 infractions
Routine InspectionOct 30, 2019
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Mice droppings in the following areas:
  - - on floors near the near storage room
  - - on wooden crates
  - - around the perimeter of the kitchen
  - Corrective Action(s): Clean up the droppings and properly disinfect. Discussed the proper cleaning and disinfecting of floors and equipment.
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Build up of food debris and flour in the following areas:
  - - underneath the sinks/dishwasher
  - - in the proofing room
  - - behind hard to reach areas (ie coolers, freezers)
  - Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule, especially in hard to reach areas.
  - Correct by: Today and ongoing
  - Violation Score: 3
Follow-Up InspectionMay 2, 2019
0 infractions
Routine InspectionApr 24, 2019
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Multiple hot foods measured at 35C (ie spring rolls) under the heat lamps.
  - Corrective Action(s): Store the hot foods in the steam table that is capable of maintaining temperature > 60C. Do not store any hot foods under the heat lamp that is not able to maintain temperature > 60C.
  - Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Mouse droppings observed in the following areas:
  - - on floors of the proofing room
  - - behind the cart near the back door
  - The facility is inspected by a professional pest control company on a monthly basis.
  - Corrective Action(s): Clean the mouse droppings and disinfect the areas with chlorine solution. Ensure to clean hard to reach areas (ie behind dough mixer, carts, boxes) and implement a regular cleaning schedule. Ensure to follow the recommendations by the pest control company.
  - Correct by: Today.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Heat lamp measured at only 35C.
  - Corrective Action(s): Fix the heat lamp to ensure that it measures temperature > 60C to keep hot foods hot. Do not store any hot foods under this hot holding unit in the meantime.
  - Correct by: Today.
  - Violation Score: 3
Follow-Up InspectionNov 9, 2018
0 infractions
Routine InspectionNov 7, 2018
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Multiple hot food items stored between 24C and 50C in the hot holding unit:
  - - meat spring rolls
  - - meat dishes
  - Corrective Action(s): Discard the hot food items in the hot holding unit. The operator must demonstrate that the hot holding unit is maintaining > or = 60C.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Improper 3 step manual dishwashing procedure. The operator is missing the sanitizing step and there is no drain plug to fully fill the sanitizing compartment with sanitizer.
  - Corrective Action(s): The operator must obtain a drain plug to properly wash, rinse, and sanitize using the 3 step manual dishwashing procedure. Rewash and resanitize ALL utensils, equipment, and other food contact surfaces.
  - Correct by: Immediately.
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): The only handwashing station was completely obstructed by bread carts. This is a repeat violation.
  - Corrective Action(s): - Move the bread carts and ensure that the handwashing stations are easily accessible by staff. The staff must wash hands thoroughly and as frequently as possible before food preparation.
  - - Install a paper towel dispenser at the three compartment sink and use this as an additional handwashing station for washing hands.
  - Correct by: Two days.
  - Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Mouse droppings found on the floors of the dry storage area.
  - Corrective Action(s): Clean up the droppings. Instructions on how to properly clean and disinfect the areas provided. Call a professional pest control company for assessment. Submit a copy of the latest pest control summary reports to the health inspector during the follow up inspection.
  - Correct by: Today
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Low temperature dishwasher not working.
  - Corrective Action(s): - Fix the dishwasher and ensure that it dispenses min 50ppm chlorine sanitizer at min 24C at the plate's level during the final rinse cycle OR
  - - Install a new high temperature that achieves min 71C at the plate's level during the final rinse cycle. Ensure to obtain a heat resistant thermometer to monitor the dishwasher daily.
  - Correct by: Today.
  - Violation Score: 3
Follow-Up InspectionMay 22, 2018
0 infractions
Routine InspectionMay 14, 2018
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Empty bottle and pop can were stored inside the main handwashing sink in the kitchen.
  - Corrective Action(s): The operator removed the items from the sink. Keep this sink clear of any objects. This sink is designated for handwashing only.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: The main upright cooler in the kitchen was measured at 11C. The daily temperature log indicated that the cooler was measured at 4C in the morning.
  - Corrective Action(s): Fix the cooler and ensure that the cooler maintains temperature < or = 4C at all times. Move ALL cold potentially hazardous food items inside a working cooler at < or = 4C.
  - Correct by: May 18th, 2018.
  - Violation Score:
  - 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
  - Observation (CORRECTED DURING INSPECTION): Sticky traps for fruit flies and other pests stored directly below the handwashing station.
  - Corrective Action(s): Move the sticky traps in a designated area.
  - Violation Score: 3
Follow-Up InspectionSep 18, 2017
0 infractions
Routine InspectionSep 18, 2017
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION):
  - Low temperature dishwasher sanitizing dishes with 0 ppm chlorine. No chlorine residual detected after 3 attempts.
  - Corrective Action(s):
  - Use the 3-compartment sink for manual dishwashing until you receive written approval from health inspector to use dishwasher.
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION):
  - Hand washing station in kitchen blocked by tray racks.
  - Corrective Action(s):
  - Ensure hand washing stations are easily accessible at all times. Move tray racks and ensure nothing is blocking the hand sink.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION):
  - A full tray of eggs (30 count total) were stored on the counter attached to the 3-compartment sink. The eggs were directly beside dirty dishes. Temperature of eggs measured by IR gun was 7.2 degrees Celsius.
  - Corrective Action(s):
  - Place eggs back into a cooler maintained at or below 4 degrees Celsius. The counter attached to the 3-compartment sink is used for scraping dishes, not food prep. Ensure food preparation is done on designated food prep counters.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation:
  - Low temperature dishwasher not sanitizing with an adequate concentration.
  - Corrective Action(s):
  - Repair/service dishwasher so dishes are sanitized with 50 ppm chlorine at the dish surface. To be corrected by September 19, 2017.
  - Violation Score: 3
Follow-Up InspectionDec 5, 2012
0 infractions
Follow-Up InspectionNov 29, 2012
0 infractions
Routine InspectionNov 26, 2012
0 infractions
Follow-Up InspectionSep 12, 2011
0 infractions