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Arbourside Court

13751 74th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Arbourside Court has been inspected 22 times by Fraser Health Authority since July 11, 2017. The most recent inspection, on July 23, 2026, found no infractions.

7 of 22 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 14 times across 12 separate inspections, most recently on February 6, 2026. 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 3 times across 3 separate inspections, most recently on July 18, 2023. For example: 209 - Food not protected from contamination [s. 12(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 3 times across 3 separate inspections, most recently on June 10, 2020. For example: 203 - Food not cooled in an acceptable manner [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 July 28, 2021. For example: 304 - Premises not free of pests [s. 26(a)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on February 3, 2022. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(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.

22 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. *REPEAT* (Since Aug 2025) Leak observed on pipe of 2 compartment sink nearest dishwasher. Water observed pooling under sink.
      • 2. *REPEAT* (Since Aug 2025) Water reservoir of mechanical dishwasher observed to have a rusted hole under area where chemical (detergent, rinse aid, and sanitizer) lines enter the dishwasher unit. Water is being pushed out during cleaning cycle.
      • 3. Red gasket observed to be damaged and exposed from the rotating jet-arm inside dishwasher.
      • Corrective Action(s): 1. Contact plumber to have plumbing sealed. Clean water off floor.
      • 2. Repair unit so water does not spill out during washing cycle.
      • Violation Score: 9
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mechanical dishwasher measured 0ppm chlorine residual at time of inspection despite running 4 cycles. Sanitizer chemical lines observed to be dry.
      • Corrective Action(s): **Corrected during insepction** Facility discontinued use of mechanical dishwasher until it is repaired.
      • Contact technician to have unit serviced.
      • In the meantime, all dishware is to be washed using manual warewashing method in the two compartment sink. As it is unknown when dishwasher has failed, all equipment in the kitchen is to be washed and sanitized properly (100ppm chlorine, or 200ppm QUATS) before use.
      • Please maintain a sanitizer log for the mechanical dishwasher to ensure issues like this is caught early.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Leak observed on pipe of 2 compartment sink nearest dishwasher. Water observed pooling under sink.
      • 2. Water reservoir of mechanical dishwasher observed to have a rusted hole under area where chemical (detergent, rinse aid, and sanitizer) lines enter the dishwasher unit. Water observed to be pushed out during washing cycle.
      • Corrective Action(s): 1. Contact plumber to have plumbing sealed. Clean water off floor.
      • 2. Repair unit so water does not spill out during washing cycle.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer observed to have some orange coloured rust and rough, yellow-orange build up spots.
      • **Corrected during inspection** Chef stated meat slicer not used frequently and is cleaned before and after use. After seeing spots, moved unit to dishwashing area. Dishwashing staff is to clean equipment.
      • Corrective Action(s):
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Keep all foods covered when in storage. Buckets holding peeled potatoes (under water), and peeled carrots uncovered at time of inspection.
      • 2. Slight ice build up in walk-in freezer.
      • Corrective Action(s): 1. Cover all foods when in storage.
      • Correct by: immediately
      • 2. Remove ice and clean areas. Monitor areas to ensure situation does worsen. If it does, contact refrigeration technician to have unit serviced.
      • Correct by: immediately
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Droppings observed behind Freezers in storage area (Fridge #1, Fridge #2). Bait stations observed near area.
      • Corrective Action(s): Inform pest control company of activity and follow cleaning instructions provided by technicians. Monitor area to ensure activity does not return.
      • Correct by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Drawer holding cleaned utensils observed to have build up.
      • **Corrected during inspection** Head chef instructed staff to clean when identified.
      • Please remember to clean all areas of the kitchen.
      • Corrective Action(s):
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation:
      • Cleaning is required in crevices above knobs of "Vitality" juice dispenser. This was also noted on the previous routine inspection.
      • Corrective Action(s):
      • Thoroughly clean area and deep crevices above knobs of "Vitality" juice dispenser.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Ambient temperature of prep cooler measured at 7.2 degrees Celsius. High temperature for this cooler has already been reflected on the temperature logs. No potentially hazardous foods stored in this cooler at the time of inspection.
      • Corrective Action(s):
      • Service prep cooler so temperature is maintained at or below 4 degrees Celsius (40 degrees Fahrenheit). Do not store any potentially hazardous foods in this cooler until receiving written confirmation from the Health Inspector.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Cleaning required above knobs of "Vitality" juice dispenser as there is some accumulation of dust, debris and splatter which can fall into the juice below.
      • Corrective Action(s):
      • Clean above the knobs of the juice dispenser.
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had a final rinse of less than 50ppm chlorine on the dish surface (trace amounts of chlorine)
      • Corrective Action(s): Chemical dishwasher must have a final rinse of at least 50ppm chlorine on the dish surface to allow for proper sanitizing of equipment and utensils. Chlorine sanitizer pail was changed and primed and was tested at 50ppm. Staff were rewashing all utensils from this morning.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were found in the kitchen (back storage and front area).
      • Corrective Action(s): Contact your professional pest control operator to reinspect facility and apply control measures to prevent further pest issues. Clean and sanitize all areas affected by rodent droppings and continue to monitor for pest activity.
      • Violation Score: 9
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken made either the previous night or today ranged from 8C to 13C.
      • Corrective Action(s): Potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Do not mix new and old food together and ensure foods are cooled on shallow trays to allow for rapid cooling. Chicken was discarded at the time of inspection.
      • Violation Score: 15
  16. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Light fixture in the kitchen is missing a cover.
      • Corrective Action(s): Ensure all light fixtures have shatter resistant covers to prevent potential glass breakage in the kitchen. Light cover has been ordered.
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken made today was placed in a large tray in the cooler. Chicken was probed at 30C.
      • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Chicken was placed on shallow trays at the time of inspection for rapid cooling.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Light shield is missing in the kitchen.
      • Corrective Action(s): Replace light shield and ensure all light fixtures are equipped with shatter resistant covers to prevent potential glass breakage/contamination.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Both thermometers in the walk-in cooler were broken.
      • Corrective Action(s): Ensure cooler units are equipped with accurate thermometers to verify cold holding units are maintained at or below 4C.
      • Violation Score: 1
  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Deli slicer sharpening guard was found to have dried food debris.
      • 2) Ice machine plastic plate was found to have mildew growth.
      • Corrective Action(s): 1) Ensure staff properly disassemble the deli slicer and properly clean and sanitize the slicer to prevent potential contamination of foods. Sharpening guard was cleaned and sanitized at the time of inspection.
      • 2) Ensure ice machine is cleaned and sanitized on a regular basis to prevent potential contamination of ice. Ice machined was cleaned and sanitized at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw liver was stored above salad.
      • Corrective Action(s): Ensure raw foods are stored below ready-to-eat foods to prevent potential contamination of foods. Liver was relocated to the bottom shelf at the time of inspection.
      • Violation Score: 3
  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Deli slicer sharpening guard was found to have dried food debris.
      • Corrective Action(s): Ensure deli slicer is completely disassembled for cleaning and sanitizing after each use. Slicer was cleaned and sanitized at the time of inspection.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat was thawing at room temperature - items were still partially frozen.
      • Corrective Action(s): Frozen potentially hazardous foods must be thawed in a cooler at 4C or under cold running water to prevent the growth of pathogens and or the formation of toxins. Items were transferred into the walk-in cooler at the time of inspection.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler door seals are torn and need to be replaced.
      • Corrective Action(s): Replace door seals and ensure they are maintained in good working order to prevent loss of cold refrigeration air and to prevent accumulation of food debris in the seals.
      • Correction date: 1 month
      • Violation Score: 3
  20. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler was at 6C at the time of inspection. Cooler setting was on the lowest setting "1"
      • Corrective Action(s): Cooler unit must be able to maintain potentially hazardous foods at 4C or less on a consistent basis to prevent the growth of pathogens and or the formation of toxins. Cooler unit was adjusted to the "3" setting at the time of inspection and decreased to 4C during the inspection.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Upright cooler unit thermometer read 10C. Cooler unit was at 2C.
      • Corrective Action(s): Replace thermometer with an accurate thermometer to verify proper cold holding temperatures.
      • Correction date: Today
      • Violation Score: 1
  21. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One sanitizer spray bottle had no detectable sanitizer concentration. Quats sanitizer dispenser must be depressed until the concentrate begins to flow before bottles are filled.
      • Corrective Action(s): Quats sanitizer must be at 200ppm to allow for proper sanitizing of food contact surfaces. Ensure all staff are training on proper procedures for refilling sanitizer pails/spray bottles. Sanitizer spray bottles were refilled with 200ppm Quats at the time of inspection.
      • Violation Score: 5
  22. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Deli slicer sharpening guard was found to have some food debris and ice machine was found to have some mould growth along the edge of the dispenser.
      • 2) Sanitizer spray bottles were at 0ppm Quats sanitizer.
      • Corrective Action(s): 1) Ensure deli slicer is properly disassembled for cleaning and sanitizing after each use and ice machine is properly cleaned and sanitized on a regular basis.
      • 2) Sanitizer spray bottles must be maintained at 200ppm to allow for proper sanitizing of food contact surfaces. Staff must ensure the sanitizer feed tube is properly filled with concentrate before the sanitizer containers are filled. Sanitizer spray bottles were refilled with 200ppm sanitizer at the time of inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A bag of rice in the dry storage area and box of cantaloupe in the walk-in cooler was stored on the floor.
      • Corrective Action(s): Ensure all foods are properly stored off the floor to protect foods from potential contamination. Rice was relocated at the time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mould growth was found on the shelving units in the walk-in cooler.
      • Corrective Action(s): Ensure cooler units are cleaned and sanitized on a regular basis as per your approved sanitation plan.
      • Correction date: Today
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: A red pail was filled with sanitizer and the other red pail was filled with Quats sanitizer.
      • Corrective Action(s): Ensure all chemical containers are properly labelled to prevent accidental mixing or misuse of chemicals. Once labels fall off, containers must be relabelled.
      • Violation Score: 3

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