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Bread & Cheese Eatery

301 - 1658 Fosters Way, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Bread & Cheese Eatery has been inspected 11 times by Fraser Health Authority since March 8, 2022. The most recent inspection, on April 17, 2026, found no infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 7 times across 5 separate inspections, most recently on September 5, 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 April 9, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 April 9, 2026. 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.

11 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in 2 door prep cooler stored above 4C.
      • Corrective Action(s): Relocated to a functional cooler. All cold foods must be stored at 4C or colder.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food debris noted on meat slicer (eg. behind blade, top of plastic knob). Last used around 3 hours ago.
      • Corrective Action(s): Meat slicer to be cleaned and sanitized after each use.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Food debris, grease accumulation noted beneath equipment in cooking line.
      • 2) Food debris noted on top of dishwasher.
      • Corrective Action(s): 1) Pull out equipment and throughly clean and sanitize areas.
      • Correct by: 1 week
      • 2) Clean and sanitize area.
      • Correct by: Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Right two door prep cooler measured at 7-8C ambient temperature.
      • Corrective Action(s): Repair/adjust cooler to operate at 4C or colder. Do not store any perishables in this cooler until it can operate at 4C or colder.
      • Correct by: As soon as possible
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat Slicer not properly cleaned and disinfected. Too Many wiping cloths noted - not properly stored.
      • Corrective Action(s): Clean and disinfect the meat slicer after use. Limit the number of wiping cloths used on site. Wiping cloths are to be stored in a sanitizer at all times.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Kitchen/service handsink battery needing replacement.
      • Corrective Action(s): Replace battery asap.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer concentration in spray bottles ~400ppm. Quats dispensed from chemical dispensing station by dishwasher at ~400ppm.
      • Corrective Action(s): Dilute quats sanitizer solution to 200ppm. Verify concentration with test strips. Ensure all food contact surfaces and equipment are sanitized with 200ppm quats.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Quats sanitizer concentration in spray bottles ~400ppm. Quats dispensed from chemical dispensing station by dishwasher at ~400ppm.
      • Corrective Action(s): Dilute quats sanitizer solution to 200ppm. Verify concentration with test strips. Service the dispenser and ensure quats is dispensed at 200ppm. Correct immediately.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Main preparation cooler inserts at ~ 6-7 degrees C. Lower section ambient air temperature ~ 4-8 degrees C. Internal food product temperatures of food products in lower section ~6-8 degrees C.
      • Corrective Action(s): All cold potentially hazardous foods relocated to the walk in cooler. Note: premise is closed after 2pm.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Main preparation cooler inserts at ~ 6-7 degrees C. Lower section ambient air temperature ~ 4-8 degrees C. Internal food product temperatures of food products in lower section ~6-8 degrees C.
      • Corrective Action(s): All cold potentially hazardous foods relocated to the walk in cooler. Note: premise is closed after 2pm. Service the main preparation cooler. Ensure unit is capable of maintaining 4 degrees C or less.
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Internal food product temperatures of food products in inserts in the main preparation cooler ~7-8 degrees C. Items in lower section at 5-6 degrees C.
      • Corrective Action(s): Relocate all cold potentially hazardous foods to the walk in cooler. Ensure all cold potentially hazardous are stored at or below 4 degrees C.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Internal food product temperatures of food products in inserts in the main preparation cooler ~7-8 degrees C. Items in lower section at 5-6 degrees C. Ambient air temperature in lower section of the preparation cooler at ~ 10 degrees C.
      • Corrective Action(s): Use ice to supplement cold holding, cold potenitally hazardous foods must be stored at or below 4 degrees C. Service the preparation cooler with inserts. Ensure unit is capable of maintaining 4 degrees C or less. Service immediately.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Self serve display cooler ambient air temperature ~ 10 degrees C. As per operator packaged salad will be sold in 2 hours otherwise will be discarded.
      • Corrective Action(s): Service the self serve display cooler and ensure 4 degrees C or less if displaying any cold potentially hazardous foods. Correct by March 15, 2022.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Quats sanitizer spray bottles not labeled identifying contents.
      • Corrective Action(s): Label all chemical spray bottles identifying contents. Correct by March 15, 2022.
      • Violation Score: 3

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