Cabizerra Bistro

14775 108th Ave, Surrey · Restaurant

18 inspections

1. Routine InspectionMar 30, 2026

   2 infractions

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Some solid hot food was held below 60.0C. One container of pork was recently cooked (about an hour ago) and was noted with an internal temperature of 53.1C. Another container of pork and tofu was noted with an internal temperature of 43.4C.
     • All other food in the hot hold units were at 60.0C or above.
     • Corrective Action(s): The recently cooked container of pork was reheated during the inspection. The container of pork and tofu was cooked more than 4 hours ago and was discarded by staff during the inspection.
     • Going forward, seeing this is a frequent repeated violation, this may be due to the food not being stored in the container directly touching the hot water bath underneath (due to food burning if in direct contact as per staff), all non-liquid food should use time as a control instead of the hot hold units to prevent foodborne illness to guests.
     • Operator must complete the following:
     • 1. Create a Standard Operating Procedure outlining what food will use time as a control. How will staff implement this procedure and what will be logged on the tracker and how long will the tracker be kept on file.
     • 2. Create a template for the tracker.
     • 3. Send the above document to the district inspector for approval before implementing this new procedure.
     • In the meantime, keep lids on all solid food that is being held hot in the hot hold unit. Check the temperatures often to ensure they are over 60.0C.
     • Date to be corrected by: Today
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Non-food grade container (5 gallon Home Depot containers) were being used for the storage of food.
     • Corrective Action(s): These containers are not intended for food storage and cannot be washed and sanitized over and over again - not design for this purpose. Please do not use these containers for food storage. Use only food grade containers to store food.
     • Date to be corrected by: April 1, 2026
2. Follow-Up InspectionJan 26, 2026

   0 infractions

3. Routine InspectionJan 22, 2026

   1 infraction

   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Dessert display refrigerator was noted with an internal temperature of 5.8C - unit was emptied at the time of inspection.
     • Corrective Action(s): Repair/ service the display refrigerator. Operator MUST NOT store any cold potentially hazardous food items in this unit until it is able to reach 4.0C or below. All refrigeration units must be able to hold food at 4.0C or below.
     • Date to be corrected by: Jan 24, 2026
     • Violation Score: 3
4. Routine InspectionFeb 27, 2025

   1 infraction

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): *Repeat Violation* Sisig, dinakdakan, upo, and fried fish in the display hot holding area had internal temperatures between 45-55 deg C. The food items were placed in the hot holding area less than 2 hours ago.
     • Corrective Action(s): Staff reheated the above-mentioned food products to 74 deg C and then stored them in the display hot holding area.
     • Reminder: if hot holding temperatures fall below 60 deg C, you can reheat the food product to 74 deg C and hot hold at or above 60 deg C. However, if temperatures fall below 60 deg C again, discard the hot held food product.
     • Violation Score: 5
5. Routine InspectionOct 22, 2024

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Two colanders of raw meat was held at room temperature for an undetermined amount of time. The raw meats had an internal temperature greater than 4 deg C (20.0 and 21.9 deg C).
     • Corrective Action(s): Staff discarded the raw meat.
     • Violation Score: 5
     • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Two pork dishes, fried octopus, and vegetable dish in the display hot holding area had internal temperatures between 45-55 deg C. The food items were placed in the hot holding area less than 2 hours ago.
     • Corrective Action(s): Staff reheated the above-mentioned food products to 74 deg C and then stored them in the display hot holding area.
     • Note: if hot holding temperatures fall below 60 deg C, you can reheat the food product to 74 deg C and hot hold at or above 60 deg C. However, if temperatures fall below 60 deg C again, discard the hot held food product.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): At the start of the inspection, the only handwashing station in the facility was obstructed with frozen meats being thawed under cold running water in the sink basin.
     • Corrective Action(s): Staff removed the raw meat from the sink basin and placed them in a working cooler unit that registered at or below 4 deg C.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Bags of whole onions were being stored inside non-food grade containers (garbage bags).
     • Corrective Action(s): Staff removed the bags of whole onion from the garbage bag and placed them into plastic food grade containers for storage.
     • Violation Score: 3
     • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
     • Observation: Unfinished raw wood used as storage for sanitized dishes above the dishwashing area.
     • Corrective Action(s): Replace unfinished raw wood with material that is non-absorbent, easy to clean, impervious to moisture and nontoxic.
     • Correction date: 2 weeks
     • Violation Score: 1
6. Routine InspectionFeb 5, 2024

   2 infractions

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation: Cooked pork noted with an internal temperature of 46.0C in the hot hold unit.
     • Corrective Action(s): **Issue corrected at the time of inspection** As per staff, pork was just cooked and brought out to the hot hold unit. Staff brought the pork back in to grill and bring up to 74.0C prior to placing it back in the hot hold unit.
     • Food handler must ensure that all food intended for hot holding must be heated to at least 74.0C prior to placing in a preheated hot hold unit.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Missing paper towel in the staff washroom.
     • Corrective Action(s): **Issue corrected during the inspection** Paper towel replaced in the dispenser.
     • Operator and staff must ensure that all handwash stations, including the washroom, have hot and cold running water, liquid soap and paper towel at all time to allow staff to practice proper handwashing.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: 1. > 200 PPM chlorine residual detected in two sanitizer spray bottles.
     • 2. Improper dispenser, single-use containers, were used and stored within bulk condiment containers - sugar, breadcrumb and salt.
     • 3. Raw pork were stored in an upright cooler unit above produce (broccoli).
     • Corrective Action(s): **Issues corrected at the time of inspection for #1 and #3**
     • 1. Reviewed how to obtain the proper concentration for chlorine sanitizer solution.
     • Reminded operator to mixed approximately 2 tbsp. of bleach to 1 L water to obtain 100 - 200 PPM chlorine residual.
     • After the solution was remixed, 200 PPM chlorine residual was detected in both spray bottles.
     • 2. Remove the single-use containers and use appropriate ones with handles and store in a manner where the handles do not come into contact with food.
     • 3. Operator reorganized the cooler and stored the pork below produce.
     • Violation Score: 3
7. Routine InspectionNov 15, 2022

   1 infraction

   • 304 - Premises not free of pests [s. 26(a)]
     • Observation (CORRECTED DURING INSPECTION): A small amount of rodent droppings were present on the floor next to the stand mixer.
     • Corrective Action(s): Person in charge removed the rodent droppings during the inspection. Monitor for signs of recent pest activity and continue with pest control measures: Cleaning and sanitizing all affected areas, sealing any potential entry points, re-servicing mechanical traps on a regular basis, keeping food covered between use, and keeping the food premises in a clean condition.
     • Violation Score: 3
8. Routine InspectionApr 11, 2022

   1 infraction

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): A pot was observed stored in a space between the shelving unit and wall above dustbins and boots.
     • Corrective Action(s): Ensure the pot is washed, rinsed, sanitized, and air dried and then placed in a designated storage shelf for food equipment/preparation utensils away from potential sources of contamination. Staff rewashed and sanitized the pot and placed it on a designated storage shelving unit away from sources of potential contamination.
     • Violation Score: 3
     • 210 - Food not thawed in an acceptable manner [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Several bags of raw meat were observed stored in the third compartment sink during the inspection. Staff stated it was being thawed.
     • Corrective Action(s): Proper thawing methods under cold running water, in the refrigeration unit at or below 4 degrees C, or as part of the cooking process were reviewed with staff. Staff re-located the raw meat into a refrigeration unit to thaw during the inspection.
     • Violation Score: 3
     • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
     • Observation (CORRECTED DURING INSPECTION): Both chlorine spray bottles were not labelled to identify the contents.
     • Corrective Action(s): Staff labelled the chlorine sanitizer spray bottles to identify the contents during the inspection.
     • Violation Score: 3
     • 312 - Items not required for food premises operation being stored on the premises [s. 18]
     • Observation (CORRECTED DURING INSPECTION): Vegetable chopper/cutter was observed stored on a shelf in the dry storage room and had debris present over it. Staff stated this vegetable chopper is not used at the food premises.
     • Corrective Action(s): Either disassemble, wash, rinse, sanitize, and air dry the chopper before reassembling it and storing it in a clean storage area if it could be used in the future. If the vegetable chopper is not required for business use, then remove it from the food premises; Correct today. Staff member disassembled the vegetable chopper, pre-scraped it, pre-rinsed it, and placed the blades into the diswahser to rewash, rinse, and sanitize it during the inspection.
     • Violation Score: 3
9. Routine InspectionJun 10, 2021

   1 infraction

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): 1. Scoop with no handle observed in flour bin in storage area.
     • 2. White grocery bag used to store raw fish in stand-up freezer.
     • Corrective Action(s): Scoop was removed from flour bin. To protect food from cross contamination:
     • 1. Use a scoop with a handle in dry good bins and store the scoop outside the bin in a sanitary manner.
     • 2. Use only food-grade bags to store food.
     • Violation Score: 3
10. Routine InspectionJun 22, 2020

    0 infractions

11. Routine InspectionJan 6, 2020

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Improper use of hot holding unit. Food items in hot holding unit at various temperatures. Some items in containers that were submerged into the unit properly (and therefore temperatures greater than 80 degrees Celsius observed) and some containers of food were NOT in direct contact with steam and were placed into containers therefore not allowing steam to make direct contact with food containers (these food items were at temperatures ranging from 47 to 55 degrees Celsius) - CORRECTED DURING INSPECTION - Double container removed and items reheated to 75 degrees Celsius. The hot holding unit was then turned down.
      • When asked staff explained the additional container that prevented the proper submersion of the food items was there to prevent food items from "drying out". This is the incorrect use of the the hot holding unit.
      • .
      • Corrective Action(s): Ensure a thermometer is obtained and use it to determine at which setting the hot holding unit should be set too. Hot holding unit was set to "3" and food items were measuring greater than 80 degrees Celsius. This is the cause of the food drying out.
      • .
      • Obtain thermometer.
      • Violation Score: 5
12. Routine InspectionJun 28, 2019

    1 infraction

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed to lick fingers during food preparation. CORRECTED DURING INSPECTION - Staff informed of violation and washed hands.
      • .
      • Corrective Action(s): Discuss handwashing with staff.
      • .
      • Violation Score: 5
13. Routine InspectionJan 22, 2019

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pork dish in hot holding unit at temperatures of 25 degrees Celsius. Operator cooked pork then chopped and assembled remaining ingredients and placed into hot holding unit at temperatures less than 60 degrees Celsius. CORRECTED DURING INSPECTION - item reheated in oven and placed into hot holding unit.
      • .
      • Corrective Action(s): Ensure dish is either reheated after preparation to ensure it is placed in hot holding unit at temperatures of equal to or greater than 60 degrees. The hot holding unit is not for re-heating of items.
      • OR
      • Place dish in cooler unit and re-heat individual portions in microwave as needed.
      • .
      • Do not hold dish at temperatures between 4 and 60 degrees for long periods of time.
      • .
      • Violation Score: 5
14. Routine InspectionJul 12, 2018

    0 infractions

15. Follow-Up InspectionFeb 15, 2018

    1 infraction

    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation (CORRECTED DURING INSPECTION): Pork Chicharon is from unapproved source. Destroy item immediately. Do not accept items for sale that are not from a source that is approved from a government agency.
      • .
      • Corrective Action(s):
      • Violation Score: 3
16. Routine InspectionFeb 2, 2018

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pork belly in one pan inside another pan in hot holding unit. Temperatures of 54 degrees Celsius observed. CORRECTED DURING INSPECTION. Food item removed from double pan system.
      • Upright Hot holding unit at ambient air temperatures of 50 degrees Celsius. Food items measured to be at 50-56 degrees Celsius depending upon location in unit. CORRECTED DURING INSPECTION. Hot holding unit upper shelf increased. Temperatures of 60 degrees Celsius achieved.
      • .
      • Corrective Action(s): Ensure all food items are in ONE pan inside hot holding unit. The unit is not meant to keep items hot in double pan.
      • ADDITIONALLY: Ensure lids are placed on those items which are not liquid to retain heat. Obtain clear lids if required.
      • .
      • Ensure thermometer on upper shelf is at temperatures of MINIMUM 60 degrees Celsius. Continue to check thermometer throughout the day.
      • .
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed to take garbage out of restaurant then return, go to handwashing sink, and then reach for marinade brush to handle food. CORRECTED DURING INSPECTION - staff was immediately told to wash hands prior to handling food and equipment.
      • .
      • Corrective Action(s): Ensure staff are washing hands after each contamination of hands prior to handling food.
      • .
      • Violation Score: 5
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: One package of deep fried pork skin found to be in "zipper" bag with "PC" on back . Printed out label: "JMA Iloco's Best Pork Chicharon". Item not made in facility. Item does not have corresponding receipts. Owners not available during inspection.
      • ***Photograph taken***
      • .
      • Corrective Action(s): Health Inspector believes item is potentially made in a home kitchen.
      • Item is placed "ON HOLD". Do not sell item, move item or feed item to public until such time as item's origins can be confirmed.
      • Provide Health Inspector with receipt or invoice.
      • Do not accept items from Home Kitchens or Unapproved food items
      • .
      • Violation Score: 9
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw eggs stored above ready to eat food items.
      • .
      • Corrective Action(s): Ensure all raw meat is stored beneath ready to eat food items
      • .
      • Violation Score: 3
17. Follow-Up InspectionAug 4, 2017

    0 infractions

18. Routine InspectionAug 3, 2017

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially Hazardous food items in cooler at temperatures ranging from 10-12 degrees Celsius. CORRECTED DURING INSPECTION. Broth discarded.
      • .
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Facility has only one cooler unit. Internal temperatures of food items stored in cooler at temperatures of greater than 4 degrees Celsius. Temperatures of 10-12 degrees Celsius observed.
      • .
      • Corrective Action(s): DO NOT use cooler unit for potentially hazardous food items until temperatures of less than or equal to 4 degrees Celsius are maintained.
      • Facility is to rent a cooler until facility can purchase new cooler unit or repair existing cooler unit.
      • Whole vegetables or fruit and sealed beverages not requiring refrigeration may be stored in unit.
      • All food items in hot holding unit are to be thrown away or placed into freezer unit.
      • If facility does not obtain working cooler for tomorrow facility will be closed for long weekend as facility can not operate without functioning cooler long term.
      • DO NOT thaw food on counters for tomorrow. All food items to be thawed in cooler.
      • .
      • Violation Score: 15