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Barcelos - Impact Plaza

136 - 15280 101st Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Barcelos - Impact Plaza has been inspected 16 times by Fraser Health Authority since April 18, 2019. The most recent inspection, on June 15, 2026, found no infractions.

7 of 16 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 6 times across 6 separate inspections, most recently on May 13, 2026. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 4 times across 4 separate inspections, most recently on November 12, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 November 12, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 20, 2025. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

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.

16 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Three full inserts (3 inches) of chicken were in the under grill cooler at 28C. Chicken was recently cooked and placed in the cooler.
      • Corrective Action(s): Ensure cooked foods are cooled from 60C to room temperature within 2 hours and from room temperature to 4C within 4 hours to limit the growth of pathogens and/or the formation of toxins. Chicken was moved to the walk-in cooler at the time of inspection for rapid cooling.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken in the hold holding cabinet ranged from 51C to 54C.
      • Corrective Action(s): Hot potentially hazardous foods must be stored at/or above 60C to prevent the growth of pathogens and/or the formation of toxins. Chicken was reheated to greater than 74C and returned to the hot holding unit at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Manual slicer was found to have dried lettuce debris on the blades.
      • 2) Quats sanitizer pail was at 100ppm.
      • Corrective Action(s): 1) Ensure slicer is properly cleaned and sanitized after each use to prevent potential contamination of food. Slicer was washed and sanitized at the time of inspection.
      • 2) Ensure Quats sanitizer is maintained at 200ppm to properly sanitize food contact surfaces. Ensure staff are changing the sanitizing solution as required. Quats sanitizers were refilled with 200ppm sanitizer at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handwash station did not have single use paper towels.
      • Corrective Action(s): Ensure handwash stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were refilled at the time of inspection.
      • Violation Score: 5
  3. 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 approximately 25ppm chlorine on the dish surface. Air was observed in the dispensing line.
      • Corrective Action(s): Chemical dishwasher must be able to provide a final rinse of 50ppm chlorine on the dish surface during the final cycle to properly sanitize equipment, dishware, and utensils. Dishwasher was primed and was tested at 50ppm to 100ppm. Operator in the process of washing and sanitizing all equipment, utensils, and dishware in the kitchen.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Fly tape was placed over sinks in the kitchen area.
      • Corrective Action(s): Ensure fly tape is not placed anywhere food, equipment, and utensils are stored or where food is prepared to prevent potential contamination of foods and/or equipment. Fly tape was removed from the sink areas.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard was found to be lining surfaces.
      • Corrective Action(s): All surfaces must be smooth, non-absorbent, and easily cleanable. Dirty cardboard can attract pests.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Water spray was not labelled and some chemical spray bottle labels were faded off.
      • Corrective Action(s): Ensure all spray bottles are labelled to identify their contents. Labels must be replaced when they fall off/wear out. Items were properly labelled at the time of inspection.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken in the hot holding unit was at 47C.
      • Corrective Action(s): Hot foods must be held at/or above 60C to prevent the growth of pathogens and/or the formation of toxins. Staff reheated chicken and hot held at above 60C at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chemical dishwasher was unable to provide 50ppm chlorine on the dish surface during the final rinse cycle.
      • Corrective Action(s): Operator contacted a service technician and technician was on-site at the time of inspection to service the dishwasher. Dishwasher was found to have a final rinse of 50ppm chlorine on the dish surface.
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice in the hold holding unit was at 40C. Staff member did not verify the temperature of the rice after reheating.
      • Corrective Action(s): Hot potentially hazardous foods must be stored at or above 60C to prevent the growth of pathogens and or the formation of toxins. Rice was reheated to greater than 74C prior to storing in the hot holding unit. Ensure staff verify foods have been properly reheated to above 74C prior to hot holding.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces were lined with cardboard. Cardboard is changed every 2 weeks.
      • Corrective Action(s): Discontinue the use of cardboard to line surfaces. All surfaces must be smooth, non-absorbent, and easily cleanable to facilitate easy cleaning and to prevent the attraction of pests.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two pieces of chicken in the hot holding unit were at 51C and 56C.
      • Corrective Action(s): Hot potentially hazardous foods must be stored at or above 60C to prevent the growth of pathogens and or the formation of toxins. Chicken was reheated to 74C and hot held at 60C at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Manual slicer was found to have food debris between the blades after cleaning and sanitizing.
      • Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use to prevent potential contamination of foods. Equipment may require additional soaking if foods are dried on the blades. Slicer was washed and sanitized at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen handwash station did not have single use paper towels.
      • Corrective Action(s): Ensure handwash stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were refilled at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Raw meats were stored above ready-to-eat foods.
      • 2) Scoops were stored inside dry ingredient containers with the handle in contact with the food.
      • 3) Dented can of olives was found in the dry storage area.
      • Corrective Action(s): 1) Ensure cooler are re-organized and raw foods are stored below ready to eat foods to prevent potential contamination of foods.
      • 2) Ensuer scoops are stored in a sanitary manner to prevent the handles from potentially contaminating the ingredients. Scoops are be stored outside the container or with the handle hanging on the edge of the container.
      • 3) Ensure canned foods are inspected upon receipt. The safety of canned food items with dents along the seams cannot be verified.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottles were unlabelled.
      • Corrective Action(s): Ensure all spray bottles are labelled to identify their contents to prevent accidental mixing and or misuse of chemicals. Containers will need to be relabelled as needed.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Custard tarts were stored at room temperature. Operator argued that they are always kept at room temperature and there has been no issue with it in the past. He mentioned they were made less than 2 hours ago when asked more questions.
      • Corrective Action(s): The tarts were moved to the cooler at the time of inspection. Please provide proof that the custard tarts are shelf stable if you wish to keep them at room temperature. Custard is a potentially hazardous food (often containing eggs) that can harbour pathogen growth if stored at room temperature for extended periods of time. Ensure custard and custard products are kept cold at 4C or below, or hot at 60C or above.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Sanitizer spray bottle was measured to have QUATS at 100 ppm concentration.
      • 2) Dirty rags are used to wipe down surfaces with the sanitizer.
      • Corrective Action(s): 1) The operator refilled the bottle at the time of inspection. Ensure sanitizer is maintained at 200 ppm QUATS at all times.
      • 2) The operator put the rags in a sanitizer bucket at the time of inspection. Ensure rags are timely replaced and kept in sanitizer solution to prevent the growth of pathogens. It is recommended that single-use napkins/paper towels be used to wipe down counters if the sanitizer spray bottles are used. Do not leave dirty rags around the facility as they harbour pathogen growth.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The back hand washing sink was blocked with plugs in the basin.
      • Corrective Action(s): The plugs were removed at the time of inspection. Ensure the hand washing sinks are ALWAYS accessible for staff to wash their hands.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Plastic containers (used as scoops) were left in large buckets of sauce/creamy ingredients in the walk-in cooler.
      • 2) Chopped produce and other ingredients were left uncovered in the preparation coolers.
      • 3) Staff's personal food items were kept on food preparation counters (Tim Hortons Cups).
      • Corrective Action(s): 1) Operator removed the plastic containers that were being used as scoops and moved them to the dishwashing area. Use proper scoops for scooping out ingredients from large bins. Do not leave containers inside the ingredients as they are potentially contaminated surfaces that can cross-contaminate food and cause foodborne illness.
      • 2) Keep items inside coolers covered to prevent cross-contamination through accidental spills.
      • 2) Do not eat in the food preparation area as that can contaminate food contact surfaces or food for public consumption. Operator removed the personal food items from the food preparation counters at the time of inspection.
      • Violation Score: 9
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temp dishwasher had no detectable chlorine in final rinse.
      • Bucket changed, 50 ppm achieved.
      • Check sanitizer levels at least daily.
      • Corrective Action(s):
      • Violation Score: 15
  16. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 4 long shallow containers of cooked rice found on counter in kitchen. No time tracking, internal temperatures were 22*C to 34*C. Remember to cool or reheat quickly. Place in fridge within about 1/2 hour of cooking. If reheating, reheat quickly in oven or other fast cooking method. All rice was discarded.
      • Corrective Action(s):
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Utensils o cooking line were stored in tepid water. Use ice water or dry, sanitized container and change at least every 2 hours for clean sanitized utensils.
      • Corrective Action(s):
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wooden knife holder is ot easily cleanable. Replace.
      • Corrective Action(s):
      • Violation Score: 3

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