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All in one wholesale cash and carry

107 - 12815 85th Ave, Surrey · Other

Official record from Fraser Health →

Inspection summary

All in one wholesale cash and carry has been inspected 8 times by Fraser Health Authority since November 2, 2018. The most recent inspection, on January 3, 2025, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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 findings differently, so we group them by what they mean for your health. 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 and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on January 3, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on January 3, 2019. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded once on November 29, 2022. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded once on October 4, 2019. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded once on January 3, 2019. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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.

8 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food packages stored on the floor.
      • Corrective Action(s): Raise all food at least 6 inches (15 cm) off the floor.
      • Correct immediately.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted on retail shelves.
      • Pest control services are in place.
      • Corrective Action(s): Remove droppings and sanitize these areas.
      • Check for droppings daily. Premises must be free of pests.
      • Correct immediately.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Standing coolers noted with thermometers not in good working order.
      • Corrective Action(s): Operator to ensure cooler units are supplied with internal thermometers that measure ambient air temperature. Thermometers are to be visible to facilitate daily temperature logs.
      • Date to be Corrected By: 2 Days
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Multiple bags of grain and rice stored directly on the ground. However, majority are on shelves above the ground.
      • Corrective Action(s): Ensure all foods are stored above the ground (15cm) to prevent contamination, and allow for thorough cleaning of floors.
      • Date to be corrected by: Immediately
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two-compartment sink also used for hand washing was not equipped with liquid hand soap or paper towels.
      • Corrective Action(s): Corrected at time of inspection. Ensure this sink is always supplied with liquid soap and paper towels.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dry ingredient scoops were stored with handles in direct contact with food/ingredients.
      • Corrective Action(s): Store scoops such that handles do not touch the food, or store scoops in designated scoop holders.
      • Correct by: Immediately
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: New two-compartment sink has not been installed.
      • Corrective Action(s): Correction Order issued. Two-compartment sink must be large enough to properly wash and sanitize bulk bins.
      • Correct by: Friday, January 11th
      • Violation Score: 15
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Large bulk bins are still in use.
      • Corrective Action(s): Correction Order issued. Replace all large bulk bins with small bins that can be properly washed and sanitized in your new two-compartment sink.
      • Correct by: January 17th
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1) Smaller dry ingredient bins still need to be purchased
      • 2) Larger two-compartment sink still needs to be plumbed in
      • 3) Shelves with raw wood still need to be painted with a sealant.
      • Corrective Action(s): 1) All dry ingredient bins must fit in the new two-compartment sink. Bins must be able to be fully submereged.
      • 2) Install a large, stainless steel, two-compartment sink large enough to fully submerge dry ingredient bins.
      • 3) Finish raw wooden shelves with a sealant.
      • Correct items #1 & #2 by: 3 weeks.
      • **Failure to comply will result in further enforcement actions.
      • Correct item #3 by: 2 months
      • Violation Score: 9

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