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Buy-Low Foods 4810 Riverside (Bakery/Deli)

14865 108th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Buy-Low Foods 4810 Riverside (Bakery/Deli) has been inspected 5 times by Fraser Health Authority since March 15, 2023. The most recent inspection, on January 26, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Pests.

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 once on January 26, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on February 3, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 February 3, 2025. For example: 304 - Premises not free of pests [s. 26(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 15, 2023. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 November 17, 2023. 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.

5 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Sanitizer spray bottle/ container was not setup at the start of the inspection. Active food preparation was occuring.
      • 2. Step for the cleaning and sanitation of the meat slicer was reviewed. Manager did not mention a cleaning step prior to sanitation. It appears that they only spray the meat slicer with the sanitizer.
      • Corrective Action(s): **Issues corrected druing the inspection**
      • 1. A sanitizer spray bottle was filled. 200 PPM QUAT detected. Please ensure to have a sanitizer spray bottle or container setup before food preparation begins. This must be always available in case you need to clean and sanitize your work surface before and in between food preparation.
      • 2. Reviewed the cleaning procedure for meat slicer. There must always be a cleaning step to remove food soil and debris from the equipment, followed by a rinse and sanitize step. Please ensure all staff in the deli department is familiar with the cleaning and sanitation procedures.
      • Violation Score: 15
  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The soap dispenser at near the hot held soup and the two compartment sink was empty.
      • Corrective Action(s): Staff refilled the soap dispensers at the above mentioned locations such that the handwashing stations are fully equipped with hot and cold running water, soap, and paper towel.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): Rodent droppings observed on the floor corner by wall near the high temperature dishwasher and where the laundry basket is located.
      • Corrective Action(s): Staff thoroughly cleaned and sanitized the above mentioned area during the inspection.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings were observed on a hard-to-reach floor corner below a refrigeration unit and on a floor corner near the laundry basket of soiled wiping cloths in the bakery/deli department.
      • Corrective Action(s): Clean and sanitize the above-noted affected areas to remove the rodent droppings; Correct within 2 days. Monitor for signs of pest activity and continue with your pest control measures: regular cleaning and sanitizing of the food premises, protecting food from potential contamination (e.g. keeping food covered in storage areas), regular pest control program services, sealing potential entry points, reducing potential harbourage areas, and discarding any food subject to contamination.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot-held chicken was below 60 degrees C internal temperature in the hot-holding unit for less than 2 hours. Temperature of the product was last checked approximately 40 minutes ago by staff.
      • Corrective Action(s): Staff reheated the above-noted chicken to 74 degrees C and hot-held it at or above 60 degrees C. Ensure hot-held food is maintained at or above 60 degrees C (140 degrees F).
      • Violation Score: 5

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