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Cafe Rosen

103 - 10422 168th St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Cafe Rosen has been inspected 17 times by Fraser Health Authority since June 7, 2021. The most recent inspection, on September 10, 2026, recorded 1 infraction.

10 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 4 times across 4 separate inspections, most recently on August 28, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 2 times across 2 separate inspections, most recently on September 10, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 17, 2026. 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 July 15, 2021. 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 once on March 14, 2022. 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.

17 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Tetra-pak drinks were stored in the staff washroom.
      • 2) Eggs were stored above ready-to-eat foods in the domestic refrigerator/freezer.
      • Corrective Action(s): 1) Do not store any foods (even if foods are in packaging) or food equipment in the washroom to prevent potential contamination of foods. Drinks were relocated at the time of inspection.
      • 2) Ensure raw foods such as raw shelled eggs are stored below and/or separately from ready-to-eat foods to prevent potential contamination of foods.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach sanitizer spray bottle was unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents and to prevent accidental mixing and/or misuse of chemicals. Check containers regularly and relabel as needed.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the counters under the coffee area and in the office.
      • Corrective Action(s): Clean areas affected with rodent droppings and sanitize with a 1:9 bleach solution. Monitor for rodent activity and contact professional pest control services as needed.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach sanitizer spray bottle was unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Check labels regularly and relabel as needed.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher had a final rinse of 60C to 63C.
      • Corrective Action(s): High temperature dishwasher must be able to maintain a final rinse of 71C on the dish surface on consecutive cycles for proper sanitizing. While dishwasher is waiting to be serviced, the dishwasher can be used to wash equipment and utensil, and the 2-compartment sink can be used to sanitize for 30 seconds. 100ppm to 200ppm bleach was prepared at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Package coffee, take-out containers, and tetra pack beverages were stored in the staff washroom.
      • Corrective Action(s): Do not store food and food containers in the washroom. All foods and food containers must be stored in a sanitary manner.
      • Correction date: Today
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher was run multiple cycles and had a final rinse temperature of 60C to 63C.
      • Corrective Action(s): Service high temperature dishwasher and ensure it can achieve a final rinse temperature of 71C on the dish surface on consecutive cycles.
      • Violation Score: 9
  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

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were found in the office area, main kitchen area, and janitorial area.
      • Corrective Action(s): Facility must be maintained in a pest free condition. Clean and sanitize all areas affected by rodent droppings with a bleach sanitizer and monitor for pest activity. Contact pest control services as needed.
      • Methods to prevent further pest issues include the following: locating and sealing potential pest entry points, store foods in pest proof containers, maintain the facility in a clean and sanitary condition, remove garbage from the facility at the end of the night, and eliminate standing water.
      • Violation Score: 9
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher had a final rinse temperature ranging from 64C to 68C.
      • Corrective Action(s): High temperature dishwasher must be able to reach a minimum of 71C on the dish surface to properly sanitize equipment and utensils. While dishwasher is being serviced, manual sanitizing can be carried out in the 2-compartment sink (soak for 30 seconds). Change the solution twice daily. Bleach at 100ppm was prepared at the time of inspection. Sanitize all equipment and dishware in the facility.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dispenser portion of ice machine was found to have bacterial biofilm growth.
      • Corrective Action(s): Ensure ice machine is cleaned and sanitized on a regular basis to prevent potential contamination of ice.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher was unable reach a final rinse temperature of 71C on the dish surface.
      • Corrective Action(s): Service dishwasher to ensure it can provide a minimum final rinse temperature of 71C to properly sanitize equipment and utensils.
      • Violation Score: 9
  14. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Coffee milk steaming attachment was not sanitized between uses.
      • Corrective Action(s): Ensure milk steaming attachment is sanitized after each use to prevent potential cross contamination. Attachment was sanitized with 200ppm bleach sanitizer at the time of inspection.
      • Violation Score: 5
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Milk and cream stored inside the undercounter preparation cooler had internal temperatures ranging between 8C - 11C. The operator informed that these items were moved there before the rush hour (less than 2 hours ago). They were originally stored in the other cooler.
      • Corrective Action(s): The milk cartons and cream bottle was moved back to the other cooler. Ensure cold potentially hazardous foods are stored at 4C or less to prevent the growth of pathogens which can lead to foodborne illness.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The water tray of the ice machine had build up of mold/mildew.
      • Corrective Action(s): Stop the use of the ice machine. Thoroughly clean and sanitize the ice machine including the water tray to ensure food safety. Date to be corrected by: July 19, 2021.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The bleach spray bottle near the ware washing sink contained a very strong chlorine residual solution. The inspector's test strips were bleached out.
      • Corrective Action(s): The operator diluted the solution to achieve 200 ppm chlorine residual. Ensure test strips are used to measure the strength of the sanitizer. Too strong of a solution can chemically contaminate food and food contact surfaces.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Undercounter preparation cooler had an ambient temperature of 9 degrees Celsius.
      • Corrective Action(s): Do not store potentially hazardous foods inside the cooler until it can maintain 4C or less. Have the cooler repaired. Date to be corrected by: July 19, 2021.
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

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