Skip to content
Loading map…

Buenos Dias Cafe

5430 10th Ave, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Buenos Dias Cafe has been inspected 16 times by Fraser Health Authority since January 11, 2018. The most recent inspection, on October 5, 2026, found no infractions.

14 of 16 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 12, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 12, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 once on September 16, 2021. 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.

16 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Sandwich prep cooler is keeping food at about 42/43F (6C).
      • Corrective Action(s): Adjust this cooler so that higher risk foods are kept at the required temperature of 40C (4C) or colder.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some ants observed near back door to kitchen. Food is in pest proof containers (good). Operator advises that pest control is already aware and has set traps.
      • Corrective Action(s): Continue with licenced pest control and prevention for ant pests.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Plastic shelves in the walk in cooler require cleaning. Floor under dry food shelves and walk in cooler shelves requires cleaning. Food spills under shelves will attract pests.
      • Corrective Action(s): Clean floor and shelves and follow your routine cleaning schedule.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Commercial dishwasher water temperature is satisfactory however there is no sanitizing rinse (water temperature <71C inside the machine and 5-10ppm chlorine detected on the plate after final rinse cycle has finished.
      • Corrective Action(s): Immediately ensure that all dishes and utensils area washed and rinsed in the dishwasher. They also must be sanitized manually using 100ppm chlorine (as detected using your test strip) or, using dishwasher as long as dishwasher can provide 50ppm chlorine as detected on the plate after the final rinse cycle has ended.
      • Violation Score: 15
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website