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Beach Grove Golf Club - Bistro

5946 12th Ave, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Beach Grove Golf Club - Bistro has been inspected 9 times by Fraser Health Authority since April 17, 2019. The most recent inspection, on May 6, 2026, found no infractions.

4 of 9 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: Food temperature control and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on April 30, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on May 2, 2023. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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.

9 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two hot dogs in new hot dog hot holding equipment are stored below 140F. Internal temperature of food is at about 100F. Equipment is set at about 100F.
      • Corrective Action(s): Always reheat hot dogs to 165 F (74C) and then hot hold at 140F (60C) or hotter until served. Temperature gauge on new equipment appears to be accurate..
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Iodine is set up at glassware washer. Final rinse water temperature is at about 99-105F which is hot but not hot enough to sanitize. Iodine concentration is at about 5ppm 12.5ppm is required to sanitize.
      • Corrective Action(s): Adjust final rinse to provide at 12.5ppm minimum to 25ppm maximum to sanitize. Consult to determine if water should be hot or colder. Provide test strips and check concentration daily. Correct immediately or in meantime, use another sanitizer to sanitize glassware (such as 100ppm chlorine).
      • Violation Score: 5
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Sandwich display cooler air temperature and food temperature measured 8C
      • Corrective Action(s): Please adjust and/or repair as necessary so that cooler maintains 4C or colder at all times. In the meantime, please keep minimal product in display cooler, and put all perishable items into upright coolers over night.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Hot dogs on roller measured at 40C. Hot food must be held at 60C or hotter
      • Corrective Action(s): Please adjust roller temperature to keep hot dogs at least 60C
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pre-cooked sausages in hot holding unit - food temperature is at 120F (on front rollers).
      • Corrective Action(s): Sausages moved to back rollers used to re-heat 60Cand front roller temperature gauge adjusted during inspection. Reheat to 165F (74C) and hot hold above 140F (60C).
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glassware is not being sanitized. 0ppm chlorine /0ppm iodine detected on glassware after final rinse. Sanitizer line is connected to a rinse agent (no sanitizer bottle connected).
      • Corrective Action(s): A full bottle of sanitizer was connected to the glassware washer sanitizer line. Still insufficient sanitizer detected (12.5ppm iodine required). Re-check and if there is no iodine, use chlorine bleach (1 tsp bleach in 1 liter water) or use main kitchen dishwasher to sanitize utensils and glassware.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): There area no paper towels at hand washing sink.
      • Corrective Action(s): Paper towels provided during inspection.
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Iodine sanitizer in glass washer machine registered at 0ppm
      • 2) Sanitizer bottle containing QUAT solution registered at 50ppm
      • Corrective Action(s): 1) Can use glass washer to wash and rinse glassware. Operator will use a 100ppm bleach solution in the sink by the glass washer machine for sanitization step (for 2 minutes). Service or repair glass washer machine such that it registers between 12.5 - 25ppm iodine in final rinse cycle
      • 2) Operator switched QUAT sanitizer solution with a 100ppm bleach solution. Update Fraser Health when glass ware washer is fixed.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The sanitizer spray bottles had water inside, or the sanitizer completely lost its efficacy.
      • Corrective Action(s): Ensure that sanitizer spray bottles are filled with 100-200 ppm chlorine solution or 200-400 ppm quat solution as this is needed to effectively destroy common pathogens on food contact surfaces. The strength should be confirmed with test strips and the solution should be changed every day or as needed.
      • Violation Score: 5
  9. Routine Inspection

    0 infractions

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