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Beach Grove Golf Club - Grill

5946 12th Ave, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Beach Grove Golf Club - Grill has been inspected 13 times by Fraser Health Authority since October 3, 2018. The most recent inspection, on April 30, 2026, found no infractions.

6 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 3 inspections in a row found no infractions. 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 4 times across 4 separate inspections, most recently on June 6, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 May 2, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 once on February 23, 2023. For example: 209 - Food not protected from contamination [s. 12(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 4 times across 4 separate inspections, most recently on November 23, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 2, 2023. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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.

13 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats in spray bottle - 200ppm - good. Quats sanitizer in bucket - 0ppm and requires changing.
      • Corrective Action(s): Sanitizer in bucket replaced during inspection.
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Commercial dishwasher has a final sanitizing rinse of 180F (shown on final rinse gauge) and verified measuring temperature inside of the machine (temperature strip changed colour) but this temperature is not consistently reached for all cycles.
      • Corrective Action(s): Verify that 180F is reached every time or sanitize utensils, plates, etc. manually in sink using 200ppm quats sanitizer as demonstrated. Service dishwasher if necessary to ensure it can wash and sanitize dishes. Keep records.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bar in dining room has hand sink with soap but no paper towels.
      • Corrective Action(s): Keep this sink accessible for use by bar staff and provide paper towels in dispenser.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning is being done.
      • Corrective Action(s): Clean under cooking equipment and in hard to reach areas on a routine basis.
      • Violation Score: 3
  6. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small volume of potentially hazardous foods (sauces, cheese) stored in the large salad prep cooler (by elevator side) are at >4C. 8 - 10C measured with thermometer and air temperature with thermometer in this cooler shows about 10C.
      • Corrective Action(s): Potentially hazardous foods (PHFs) in the salad prep cooler discarded during inspection. Store all PHFs at 4C (40F) or colder. Clean, service, or repair this cooler if needed. Check door seals.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food Safety Plan information provided previously. These are currently being updated. Reviewed temperature requirements. Some temperature records are being kept.
      • Corrective Action(s): Update food safety plans by June 1, 2023. Include salmon food safety plan. Recommend keeping daily temperature records.
      • Violation Score: 1
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Sanitation plans and written cleaning schedule are being updated.
      • Corrective Action(s): Update by June 1, 2023.
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large volume of soup is being stored at room temperature (on ice however most of food is not temperature controlled and food temperature is above 40F (about 45F) for unknown length of time). Rice stored at room temperature is at 35C for unknown length of time (either lack of quick cooling or improper hot holding). Prep cooler upper inserts below toaster (guacamole, sauces) food temperature about 10C/50F. Batter stored at room temperature.
      • Corrective Action(s): Cold potentially hazardous foods are to be stored cold (4C/40F or colder). Soup, rice, and guacamole discarded during inspection. Discard sauces and any potentially hazardous foods that have been >4C/40F for >2 hours. Time track food. Bring out food in inserts in small volumes to be used quickly. Keep fish batter in fridge or on ice.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some raw food (raw fish) store next to produce in prep cooler. Walk in cooler - some cooked food near raw food. Food is covered and in leak proof containers (good).
      • Corrective Action(s): No evidence of contamination but re-organize coolers to keep raw food separate (and beneath) ready to eat food. Keep seafood separate from other food (re allergies).
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Salmon on menu - requires food safety plan.
      • Corrective Action(s): Provide food safety plan for salmon poke.
      • Violation Score: 1
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Two spray bottles not labelled.
      • Corrective Action(s): Label spray bottles to accurately show contents.
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: More frequent cleaning in hard to reach areas required.
      • Corrective Action(s): Update your sanitation plan to include a written routine cleaning schedule.
      • Violation Score: 1
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The sanitizer spray bottle only had water inside, or the sanitizer solution had completely lost its efficacy.
      • Corrective Action(s): Sanitizer spray bottles need to contain 100-200 ppm chlorine solution or 200-400 ppm quat solution to effectively destroy common foodborne pathogens found on food contact surfaces. Ensure that the strength of the sanitizer is confirmed with teat strips, and change the solution everyday or as needed.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Repeat Violation: There is a heavy build up of food debris under food prep. tables and coolers.
      • Corrective Action(s): This is unsanitary and may lead to pest problems. Clean the food debris from the mentioned areas and ensure to stick to a proper cleaning schedule to avoid build up.
      • Correction date: 1 week.
      • Violation Score: 9
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths, used on food contact surfaces, are not being properly stored.
      • Corrective Action(s): - Use 200ppm Quats solution and make as per manufacturer's instructions
      • - Change sanitizing solutions in sinks and buckets every couple of hours
      • - Change sanitizing solutions in bottles daily
      • - Use test strips to measure the concentration of sanitizer.
      • Limit the number of cloths being used on site!
      • Violation Score:
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted behind/under dry storage room, under mechanical dishwasher, top of prep lines soiled, walk in freezer flooring soiled, etc.
      • Corrective Action(s): Provide thorough cleaning. Establish routine cleaning schedules of all "hard to reach areas" within this facility..
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen prep cooler greater than 4 C.
      • Corrective Action(s): Perishable food items not stored in prep line. No perishable food items are permitted to be stored in the refrigeration unit until it is maintained at or below 4 C.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation:
      • - Kitchen: Food/debris noted ontop of prep lines, prep lines are unorganized. Food/debris noted below/under shelving in dry storage room, below/under/behind dishwasher booster heater, etc.
      • - Bar: Debris noted behind/under equipment and along walls. Storage room: Debris noted under storage shelves. Floor drain is required to be flushed.
      • Corrective Action(s): Clean and organize facility. Pull items away from the walls - clean and organize. remove all unused items. Store all items in designated areas. Keep items off of floors.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Kitchen prep cooler not maintaining refrigeration temperatures. Drain line removed from dispensing gun.
      • Corrective Action(s): Adjust and/or service. Maintain at or below 4 C. n Replace drain line on dispensing gun holder. Drain to waste.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

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