Skip to content
Loading map…

C-Lovers Fish and Chips (South Surrey)

100 - 2655 King George Blvd, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

C-Lovers Fish and Chips (South Surrey) has been inspected 16 times by Fraser Health Authority since February 6, 2018. The most recent inspection, on September 28, 2026, recorded 1 infraction.

7 of 16 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: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 3 times across 3 separate inspections, most recently on September 26, 2024. For example: 209 - Food not protected from contamination [s. 12(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 2 times across 2 separate inspections, most recently on September 28, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 2 times across 2 separate inspections, most recently on March 24, 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 2 times across 2 separate inspections, most recently on August 18, 2022. 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 2 times across 2 separate inspections, most recently on March 13, 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.

16 inspections

  1. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Old food debris (potatoes) noted on the wall-mounted potato chipper and corners of blade. Potato chipper was last used yesterday.
      • Corrective Action(s): Ensure to completely dismantle the potato chipper after each use for thorough cleaning and sanitizing. Potato chipper taken apart for cleaning and sanitizing prior to next use.
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed under the dry food storage rack at the back kitchen. Professional pest control was in place.
      • Corrective Action(s): Clean up the aforementioned rodent droppings. Continue to monitor for rodent activities and follow recommendations from professional pest control. Correct by: March 27, 2025.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Tong for salad bowl was left inside the bowl with handle piece in direct contact with the bowl.
      • Corrective Action(s): Move the tong out and ensure the handle piece does not contact with any food containers.
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Batter and grease bulit up noted under the deep fryers.
      • Corrective Action(s): Clean the aforementioned area. Follow your sanitation plan for regular cleaning schedule. Correct by: today.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A plastic bucket with water and peas were observed in the sink at 27.5C. Staff informed that the peas had been soaking in hot water since last night to soften the peas.
      • Corrective action: The staff member discarded the peas during inspection. Ensure to follow the approved process for soaking peas by the district EHO, once the it is aproved.
      • Health rationale: cold potentially hazardous food must be stored at or below 4C to prevent food kept at the danger zone of 4C - 60C, where pathogens may grow and/or produce toxins.
      • Corrective Action(s):
      • Violation Score:
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): The ice machine was observed to have mold/mildew on the inside (plastic tray).
      • Corrective action: Staff member initiated the cleaning and sanitizing process (Discard ice and clean and sanitize the inside). Ensure to regularly clean and sanitize the machine.
      • Health rationale: Equipment must be properly cleaned and sanitized to prevent possible contamination of food which may lead to a potential food borne illness.
      • Corrective Action(s):
      • Violation Score:
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies were observed throughout the facility. Staff informed that pest program is in place on a weekly basis.
      • Corrective action: 1. Clean and sanitize food contact surfaces frequently. 2. Contact pest control company and follow the recommendation provided to mitigate the issue. Ensure to monitor the fruit fly activity and keep the back door closed fully when not used.
      • Health rationale: Fruit flies may contaminate food.
      • Date to be corrected by: 2 weeks
      • Corrective Action(s):
  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease built up observed under the deep fryer.
      • Corrective Action(s): Clean the aforementioned area and follow your sanitation plan for regular cleaning schedule. Correct by: Feb 22, 2022
      • 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 duty had a valid FOODSAFE Level 1 certificate or equivalent. Manager's FOODSAFE Level 1 expired last year.
      • Corrective Action(s): Ensure at least one staff on site has a valid FOODSAFE Level 1 or equivalent during operation. Manager on site should renew his FOODSAFE Level 1. Correct by: March 20, 2022.
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Butter packets stored at room temperature measured with an internal temperature of 24C. On the package manufacture stated the product must be stored refrigerated at or below 4C.
      • Corrective Action(s): Manager discarded the butter packets. Follow manufacture's instructions when storing food products.
      • Violation Score: 5
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wall-mounted potato cutter was observed to have food debris (potato). It was stated that potato cutter was last used yesterday.
      • Corrective Action(s): Potato cutter was cleaned, rinsed, and sanitized at time of inspection. Ensure that potato cutter is properly cleaned, rinsed, and sanitized after each use. Left over food debris (potato) may potentially attract pest activity in this area.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A small disposable styrofoam cup was observed in a container of dry food product. Styrofoam cup was torn on one edge.
      • Corrective Action(s): Styrofoam cup discarded by management at time of inspection. Ensure that disposable cups and/or scoops are not used for scooping food product as they are intended for single use only and are not intended to be washed and sanitized. Materials may degrade over time. If reusable scoops are used, ensure that scoops with purpose-built handles are stored in a manner that protects food from potential contamination from the handle (i.e. handle stored outside of food product).
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): A wiping cloth was observed hanging from a staff member's apron. It was stated by this staff member that the wiping cloth is used for drying hands.
      • Corrective Action(s): Ensure that hands are being washed properly with hot and cold running water, liquid hand soap, and single use paper towels to limit potential contamination of food and food contact surfaces. Wiping cloths that are used to dry hands may re-introduce potential contamination to hands.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Paring knife was observed being stored in a small gap in the prep cooler top. This small gap cannot be effectively accessed for proper cleaning and sanitizing and is subject to food debris potentially falling into gap.
      • Corrective Action(s): Paring knife was removed at time of inspection to be cleaned and sanitized. Ensure that knives and other utensils are stored in a manner that protects from potential contamination (e.g. on a knife strip or in a clean, dry container). Utensils may be cleaned and sanitized following each use or in the case of in-use utensils, stored in an ice bath.
      • Violation Score: 3
  16. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website