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Canco 192 Surrey

504 - 15989 108th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Canco 192 Surrey has been inspected 13 times by Fraser Health Authority since June 28, 2023. The most recent inspection, on August 18, 2026, recorded 1 infraction.

2 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Chemicals and toxic substances.

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 4 times across 3 separate inspections, most recently on August 18, 2026. 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 3 times across 3 separate inspections, most recently on March 6, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on March 6, 2026. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 3 times across 3 separate inspections, most recently on March 26, 2025. For example: 203 - Food not cooled in an acceptable manner [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 November 15, 2023. For example: 304 - Premises not free of pests [s. 26(a)]

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.

13 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Packages of Oreo ice cream were stored directly on top of samosas in the freezer.
      • Corrective Action(s): Ensure foods are stored in a manner which prevent potential contamination. Freezer was reorganized at the time of inspection.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) No sanitizer available in the front preparation area.
      • 2) Tongs for the self service hot food area is washed and sanitized daily.
      • Corrective Action(s): 1) Ensure all food preparation areas are supplied with a food grade sanitizer to allow for food contact surfaces to be properly sanitized. Bottle of 200ppm Quats sanitizer was brought to the front area at the time of inspection.
      • 2) Tong need to be washed and sanitized every 2 hours to prevent potential cross contamination.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member observed using single use gloves to handle food. Gloves were removed and used by another staff member.
      • Corrective Action(s): Single use gloves are intended for one time use. Gloves must be discarded when they become contaminated or are removed from the hands. Review glove use practices with all staff.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bottle of oil was unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Check containers regularly and relabel as needed.
      • Violation Score: 3
  3. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Crown moulding under the 3-compartment sink was found to be mouldy and needs to be replaced.
      • Corrective Action(s): Replace drown moulding under the 3-compartment sink area. Ensure all surfaces are smooth, non-absorbent, easily cleanable and in good condition.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): 1) A can of tomato sauce was found in the prep cooler with significant mould growth. Food was stored in the opened can and the metal lid was taped onto the container.
      • 2) Staff member was observed dropping a knife on the floor, then continued to use to knife to cut a melon.
      • Corrective Action(s): 1) Ensure foods are checked regularly and are discarded if they are not used. Tomato sauce was discarded at the time of inspection.
      • 2) Staff must adhere to good sanitation practices. All equipment must be washed and sanitized if it is contaminated. Melon was discarded at the time of inspection.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Staff member was observed dropping a knife on the floor. Staff member then washed the knife and continued to cut fruits.
      • Corrective Action(s): Review with all staff cleaning and sanitation practices. Items which become contaminated/dirty must be properly sanitized prior to using for food contact. Fruit was discarded at the time of inspection and knife was sanitized with 200ppm Quats sanitizer.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Two cans of food were stored in opened metal cans.
      • 2) Tomato sauce was stored in a paint container.
      • Corrective Action(s): 1) Once canned foods are opened, the contents must be transferred to food grade containers to prevent potential contamination of foods. Both canned items were discarded at the time of inspection.
      • 2) One food grade containers are intended for food storage. Paint containers may have toxic chemicals which may potentially contaminate foods. Container of sauce was discarded at the time of inspection.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Prep cooler door seal was found to have mould growth.
      • Corrective Action(s): Clean and sanitize cooler door seal. Ensure all equipment is maintained in a clean and sanitary condition.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Water was observed pooling under the 3-compartment sink, along the wall/moulding.
      • Corrective Action(s): Determine the source of the water and ensure all equipment is in good condition. Pooling of water may result in the wall/moulding becoming mouldy.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked foods which are not sold are boxed at the end of the night ranged from 8C to 13C. Food items were boxed yesterday.
      • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Foods can be rapidly cooled in the walk-in cooler or in a freezer unit. Three boxes of food were discarded at the time of inspection.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer spray bottle had no detectable sanitizer. Solution was clear and not pink.
      • Corrective Action(s): Quats sanitizing solution must be at 200ppm to properly sanitize food contact surfaces. Quats sanitizer spray bottle was replaced with 200ppm Quats sanitizer at the time of inspection.
      • Violation Score: 5
  6. Follow-Up Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle of cleaner was unlabelled at the time of inspection. This is a repeat violation.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Containers need to be checked daily and relabelled as needed. Spray bottle was labelled at the time of inspection.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dough mixing bowl was found stored in the mop sink.
      • Corrective Action(s): Mop sink is a designated area for emptying waste water. Equipment cannot be washed or stored in the mop sink area. Bowl was removed and washed and sanitized at the time of inspection.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Potato wedge dicer was found to have food debris on the cutting components.
      • Corrective Action(s): Ensure equipment is properly disassembled and cleaned and sanitized after each use. Dicer was washed and sanitized at the time of inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler door seals were found to have mould growth.
      • Corrective Action(s): Ensure all equipment is cleaned and sanitized on a regular basis and maintained in a clean and sanitary condition. Door seals were washed and sanitized at the time of inspection.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottle of glass cleaner was unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Containers need to be relabelled as needed.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottle of glass cleaner was unlabelled.
      • Corrective Action(s): Ensure all containers are labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals. Containers need to be checked regularly and relabelled as needed.
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Plastic single use zipped seal bag which previous contained raw chicken was found stored by the taps of the 3-compartment sink.
      • Corrective Action(s): Single use items are intended to be discarded after each use - single use items cannot be properly cleaned and sanitized. Plastic bag was discarded at the time of inspection.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Spring rolls, chicken tenders, and corn dogs were less than 60C (products ranged from 50C to 59C). Operator stated the products were made approximately 1 hour ago and sell within 2 hours. Facility does not have records to show when the products were made.
      • Corrective Action(s): Hot potentially hazardous foods must be maintained at/or above 60C to prevent the growth of pathogens and/or the formation of toxins. Hot potentially hazardous foods can be stored below 60C if a time tracking system is used (manual tracking on paper or erasable boards or a timer clock system).
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Potato dicer was found to have potato debris on the hand piece.
      • Corrective Action(s): Ensure all equipment is properly washed and sanitized after each use to prevent potential cross contamination.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings (mouse and rat) were observed under the hot holding unit in the prep area. Facility is currently serviced by professional pest control on a monthly basis.
      • Corrective Action(s): Ensure facility is maintained in a condition which is free of pests. Clean and sanitize areas affected by rodent droppings and monitor for pest activity. Remove storage items under the hot holding area to allow for monitoring.
      • Violation Score: 9
  11. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were found under the handwash station in the front prep area.
      • Corrective Action(s): Clean and sanitize all areas affected with rodent droppings to assist in monitoring for pest activity. Contact pest control services to determine potential entry points to prevent further infestation. To mitigate infestation, ensure the following methods are used: determine potential entry points for pests and seal to prevent pest entry, store foods off the ground and in pest resistant containers, remove organic waste from the facility nightly, remove standing water from the facility nightly, keep doors closed, and remove vegetation from entry points.
      • Violation Score: 9
  12. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding of chicken was at 55C. Staff stated the chicken was made approximately 45 minutes ago.
      • Corrective Action(s): Hot potentially hazardous foods must be maintained at/or above 60C to prevent the growth of pathogens and/or the formation of toxins. Potentially hazardous foods can be stored below 60C for up to two hours, if time tracking records are available. Records must indicate when the hot foods were placed in the cabinet and if the hot foods were sold/discarded within 2 hours. Facility to start time tracking.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Potato dicer was found to have food debris from the previous day's use.
      • Corrective Action(s): Equipment must be properly washed and sanitized after each use to prevent potential cross contamination. Dicer was washed and sanitized at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoop was stored in the ingredient bin in the frying area.
      • Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Automatic sanitizer dispenser is not working. Operator stated a part is being ordered and will arrive next week.
      • 2) Operator does not have sink plugs which fit in the 3-compartment sink well - plugs are easily knocked off.
      • Corrective Action(s): 1) While automatic dispenser is being serviced, staff must manually prepare sanitizing solution in the 3-compartment sink for cleaning and sanitizing. Operator prepared 200ppm Quats sanitizer at the time of inspection.
      • 2) Obtain sink plugs which fit properly to allow for soaking to properly clean and sanitize equipment.
      • Violation Score: 15
  13. Follow-Up Inspection

    0 infractions

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