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Bill Reid Place

17752 Colebrook Rd, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Bill Reid Place has been inspected 13 times by Fraser Health Authority since May 2, 2018. The most recent inspection, on August 14, 2026, found no infractions.

6 of 13 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 2 times across 2 separate inspections, most recently on August 16, 2023. 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 2 times across 2 separate inspections, most recently on July 20, 2021. 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 once on March 24, 2023. For example: 203 - Food not cooled in an acceptable manner [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 2 times across 2 separate inspections, most recently on February 27, 2026. 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 September 4, 2019. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food debris and dust accumulation noted underneath stand-up cooler and freezer.
      • Corrective Action(s): Clean aformentioned area. Regularly monitor area to prevent further build-up.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine 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): Chlorine sanitizer spray bottles measured >200ppm.
      • Corrective Action(s): Prepare chlorine sanitizer spray bottles to measure between 100-200ppm chlorine.
      • Violation Score: 5
  8. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed pot of soup (approximate 10L-20L) covered to be cooled outside. Internal temperature measured at 58.6C. Staff informed that the soup will be put into the cooler once it reaches 50C internal temperature.
      • Corrective Action(s): Transfer pot of soup into shallow containers to allow to cool from 60C-20C within 2 hours and then transfer to cooler so that food is able to cool from 20C-4C within 4 hours. Alternative methods include cooling under ice bath or use of cooling wand.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed build-up of debris and food underneath shelving racks in the dry storage, stand-up coolers/freezers, and cook line.
      • Corrective Action(s): Clean and sanitize the aforementioned areas. Daily cleaning and sanitization underneath hard to reach areas should be conducted to prevent build-up of debris and possible pest harbourage.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoop with handle observed to be stored in container of food/ingredient (sugar). Handle was in the food, potentially contaminating the food. Additionally may be contaminated when staff reaches in to pick up scoop.
      • Corrective Action(s): Store scoop outside container. Scoops should be cleaned and sanitized regularly
      • Correct by: immediately
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit not posted in kitchen.
      • Corrective Action(s): As discussed, ensure operating permit is posted with valid decal/sticker.
      • Correct by: immediately
      • Violation Score: 1
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bucket of onions and potatoes stored underneath the handwashing sink. Do not store any food items here (even temporarily) as dirty water may splash onto the food.
      • Corrective Action(s): Food items were moved to the dry storage area.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door was left open at time of inspection. Two flies observed in kitchen.
      • Corrective Action(s): In order to prevent pest entry, either install a screen at the back door or keep the back door closed at all times. As discussed, if staff feel that the kitchen is becoming too hot, then a screen door will need to be put in place if they wish to keep the back door open.
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer was available at time of inspection of kitchen.
      • Corrective Action(s): As discussed with on site staff member, surface sanitizer must be available in kitchen at all times. If you are using bleach, ensure to mix 1/2 tsp bleach per 1 liter of water in a spray bottle for 100 ppm chlorine residual. If you are using a Quat sanitizer, follow manufacturer's directions for mixing. Operator to mix proper bleach solution.
      • Violation Score: 5

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