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Butter Kitchen

F1 - 11900 Haney Pl, Maple Ridge · Restaurant

Official record from Fraser Health →

Inspection summary

Butter Kitchen has been inspected 8 times by Fraser Health Authority since July 4, 2025. The most recent inspection, on June 1, 2026, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 October 27, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 May 29, 2026. 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 January 12, 2026. 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 3 times across 3 separate inspections, most recently on June 1, 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.

8 inspections

  1. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food splatter acumulation observed on the top side of the sandwich prep cooler
      • Corrective Action(s): Ensure all inserts are removed at the end of the day to properly clean and sanitize the top side to remove all old food drebris accumulation
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Main sandwich prep cooler observed not properly cold holding as internal temperatures measured at 10 to 12 c.
      • Corrective Action(s): All potentially hazardous food items were discarded at time of inspection
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High touch surfaces ie handles observed with substantial food debris affixed. Under side lid of sandwich prep cooler observed with food debris affixed
      • Knives on the magnetic strip observed with food debris affixed.
      • Wiping cloths observed on the counter.
      • Corrective Action(s): All high touch surfaces are to be cleaned and sanitized daily. Top side of the sandwich prep cooler is to be cleaned and sanitized daily which includes the underside of the lid
      • Knives were removed to the sink for warewashing
      • Wiping cloth's when not in use must be kept submerged in a solution of sanitizer and the solution changed every 2 hours
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food splatter accumulation observed on many surfaces such as cooler doors, wall surfaces etc. Food splatter accumualtion observed on the shelving unit adjacent to the oven.
      • Corrective Action(s): Clean as discussed
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Main sandwich prep cooler not properly cold holding. Internal temperatures of products were at 10 to 12 c
      • Substanitial ice build up observed in the back room uprright freezer
      • Corrective Action(s): Contact technician to service the unit.
      • Once technician has serviced the unit, DO NOT place any food items inside until you have verified using your digital probe thermometer that is is capable of cold holding at <4c.
      • Defrost the freezer as discussed
      • Violation Score: 15
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food observed stacked on top of an insert inside the sandwich prep cooler. This was relocated at time of inspection
      • Corrective Action(s): The top side of the prep cooler only cools from the underside of the insert.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust accumulation observed on the ceiling return vent and adjacent ceiling tiles
      • Corrective Action(s): Remove dust accumulation as discussed
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Deep fryer observed on the counter outside of the exhaust canopy . This is generating grease laden vapors which are not being captured by the exhaust canopy
      • Corrective Action(s): Operator stated a new smaller grill will be installed in a very short time which will allow a commercial deep fryer to fit under the grill.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Top side of the sandwich prep cooler observed with old food debris affixed adjacent to the inserts and on the underside of the lid.
      • Handle to the microwave oven observed with food debris affixed
      • Handles to both the sandwich prep cooler and glass cooler observed with food debris affixed
      • Corrective Action(s): Handles to all high touch contact surfaces are to be cleaned and sanitzed several times a day.
      • Top side of the sanwich prep cooler and underside of the lid to be cleaned and sanitzed daily
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dirty knives observed on the clean magnetic strips. These were removed to be washed and sanitized. Employee observed removing knife, washing off debris then placing it back on the magnetic strip without sanitizing the knife.
      • Corrective Action(s): Ensure all employees are trained on how to properly wash and sanitize utensils.
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food splatter observed on the wall surface where the magnetic strips containing knives are stored
      • Bottom of sandwich prep cooler observed with food debris accumulation
      • Bottom side of back room glass cooler observed with food debris accumulation
      • Corrective Action(s): Wall surface where knives are stores is to be cleaned daily.
      • Clean bottom of sandwich prep cooler and glass cooler at least weekly or more frequently
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chlorine test stips not observed on site at time of inspection
      • Corrective Action(s): Chlorine test strips must be on site to verify bleach concentration at the 3 compartment sink
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on site at time of inspection have food safe level 1 or equivalent
      • Corrective Action(s): Ensure foodsafe coverage is in place when the owner is not on site
      • Violation Score: 1
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: New light fixture purchased and onsite but not installed
      • Replace solid shelf above the 3 compartment sink and replace with a wire rack as discussed
      • Corrective Action(s):

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