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Bear Creek Villa

8233 140th St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Bear Creek Villa has been inspected 17 times by Fraser Health Authority since June 29, 2017. The most recent inspection, on September 9, 2026, found no infractions.

7 of 17 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

The last 2 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 10 times across 6 separate inspections, most recently on June 3, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 October 21, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on November 6, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 May 13, 2019. 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.

17 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel at the hand washing station next to the 2 door display cooler. Staff immediately re-stocked the paper towel at this hand washing station. Always ensure to have hot/cold running water, liquid soap, and paper towel available at all hand washing station.
      • Corrective Action(s):
      • Violation Score: 5
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Paper towel dispenser at the bar bistro area is too close to the clean cups serving for tea.
      • Corrective Action(s): Remove the paper towel dispenser away from the clean cups rack to prevent cups from potential comtamination by the splash of water.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. High temperature dishwasher final rinsing temperature at plate measured at 68.8'C.
      • 2. QUATs sanitizer spary bottle measured at 0 ppm.
      • Corrective Action(s): 1. Repair the dishwasher to ensure the final rinsing temperature for sanitation cycle can reach at least 71'C. In the mean time, use the dishwasher to wash and rinse the dishware/utensils. Then use the 2 compartment sink, fill it up with 200 ppm of QUATs sanitizer. Fully immerse all the washed and rinsed dishware/utensils in 200 ppm of QUATs sanitizer for at least 30 secs, then air dry the dishware/utensils. Date to be corrected: Immediately.
      • 2. [Corrected during inspection] Staff immediately refill the sanitizer spray bottle with 200 ppm of QUATs sanitizer. Always refill the QUATs sanitizer spary bottle daily to ensure food contact surfaces are properly sanitized.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher final rinsing temperature measured at 68.8'C.
      • Corrective Action(s): Repair the dishwasher to ensure the final rinsing temperature at plate can be measured at 71'C or above. Date to be corrected: Immediately.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Some equipment stored as clean, but has debris stuck on. .
      • **Corrected during inspection** Equipment found were washed.
      • Please review with staff importance of ensuring equipment is properly cleaned and sanitized.
      • 2. Some trays were found to be still wet and stacked as clean. This may contribute to bacterial or mould growth on equipment.
      • **Corrected during inspection** Equipment found were washed.
      • Please review with staff importance of air drying
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Food debris observed to be stuck on mechanical dishwasher
      • 2. Food debris observed under dishpit, near corner/wall
      • Corrective Action(s): 1, 2. Clean areas identiifed. Review with nighttime cleaners areas that have been missed.
      • Add areas to cleaning schedule.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Single use containers (solo) observed to be stacked (wet) and for reuse to store ingredients or preportioned ethnic foods.
      • Corrective Action(s): Do no use single use containers more than once.
      • Correct by: immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Water observed to be dripping from mechanical dishwasher
      • Corrective Action(s): Contact plumber to have unit assessed.
      • Correct by: immediately
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dining area tables cleaned with a diluted Mr. Clean cleaner only.
      • **Corrected during inspection** Informed kitchen manager that Mr. Clean when diluted does not sanitize. Sanitizer (200-400ppm QUATS or 100-200ppm Bleach) will be needed for sanitizing tables.
      • Kitchen manager to inform/educate dining room staff.
      • Corrective Action(s):
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Caulking between dishwasher rinse-side and wall heavily worn and peeling.
      • Corrective Action(s): Repair / recaulk area to prevent water from leaking / pooling under and behind dish washing area.
      • Correct by: Nov 2023
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Two handwashing stations not in operational condition.
      • 2. Light shields in food preparation and storage areas missing shields.
      • Corrective Action(s): 1. Repair both handwashing stations (entrance to kitchen nearest 2 door upright cooler, and sink nearest dishwashing area).
      • Correct by: Nov 2023
      • 2. Replace shields, purchase flourescent tube 'sheaths' (along with caps), or consider replacing tubes with LED shatterproof light bulbs.
      • Correct by: Nov 2023
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 3 bags of pancake mix observed to be open on the dry storage racks.
      • Corrective Action(s):
      • Operator immediately transferred open pancake mix to a pest proof container with a lid. Ensure any food items that are not completely used, and may be used in the future, are transferred to a pest proof container with a lid.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • "Vitality" juice machine has accumulation of debris and grime above the nozzles. This could be a result of the back splash of the juice being dispensed.
      • Corrective Action(s):
      • Clean and sanitize nozzles and area above the nozzles. Ensure to regularly clean and sanitize this area to prevent any build-up of debris, grime and/or mould. To be corrected today.
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Faucet for hand sink at coffee/juice station needs to be replaced such that the hot water tap can turn all the way to provide adequate pressure/flow.
      • Corrective Action(s): Correct by: 1 week
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: A few sanitizer spray bottles were filled with other cleaning agents.
      • Corrective Action(s): Ensure all bottles are properly labelled with contents.
      • Correct by: Immediately
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels were not available at the hand sink with the broken dispenser.
      • Corrective Action(s): Until dispenser is working properly, supply this hand sink with an additional roll of paper towels.
      • Corrected at time of inspection
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Ventilation canopy baffles (filters) require cleaning and sanitizing.
      • - Floors underneath equipment in hard to reach areas require cleaning.
      • Corrective Action(s): - Clean ventilation canopy on a weekly basis
      • - Clean floors in hard to reach areas on a weekly basis
      • Correct by: Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paper towel dispenser at one hand sink was broken.
      • Corrective Action(s): Repair or replace the dispenser.
      • Correct by: 1 week
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food residue found on meat slicer behind blade on the guard.
      • Corrective Action(s): Ensure all parts of the meat slicer are thoroughly cleaned and sanitizer after each use.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Many cutting boards are significantly scored and stained.
      • Corrective Action(s): Replace cutting boards. Food contact surfaces must be smooth so they can be properly cleaned and sanitized.
      • Correct by: 1 week
      • Violation Score: 3
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Condenser panel of ice machine had biofilm/slime accumulation
      • Corrective Action(s): Ensure ice machine is washed and sanitized according to manufacturer's instructions more frequently. Ice machine was cleaned at time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Scoops were being stored directly in dry ingredients
      • - Opened bags of dry ingredients were not stored in pest proof containers
      • Corrective Action(s): - Ensure scoops for dry ingredients are stored using designated scoops holders.
      • - Store all opened ingredients in proper containers with covers/lids.
      • Correct by: Today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ventilation canopy baffles (back of kitchen, across from hot holding unit) had significant accumulation of dust
      • Corrective Action(s): Clean baffles regularly to prevent accumulation of dust/debris.
      • Correct by: 1 week
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Boiled eggs were being cooled in a bowl inside the sanitizing compartment of the two compartment sink.
      • Corrective Action(s): The sanitizing compartment of the two compartment sink is designated for sanitizing purposes only. Ensure to properly sanitize this particular compartment if food items are stored inside.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Personal belongings (ie. bag, coffee) stored around the handwashing station.
      • Corrective Action(s): The chef removed these items. The handwashing station must be free of obstructions and made easily accessible to staff at all times.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The flow of hot water from the faucet at the front handwashing station is too weak and inadequate.
      • Corrective Action(s): Fix the noted deficiency and ensure that hot water is under adequate pressure to meet the peak demands of the food premises.
      • Date to be corrected: Immediately.
      • Violation Score: 3

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