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Canuel Caterers (Grandview Heights Secondary School)

16987 25th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Canuel Caterers (Grandview Heights Secondary School) has been inspected 9 times by Fraser Health Authority since September 12, 2022. The most recent inspection, on June 12, 2026, found no infractions.

6 of 9 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: Cleaning and sanitizing and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on December 9, 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 once on November 19, 2024. For example: 209 - Food not protected from contamination [s. 12(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.

9 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Two buckets of Quats sanitizer were measured with concentration of approximately 100 ppm. 200-400 ppm is required to properly sanitize food contact surfaces.
      • Corrective Action(s): Staff increase the concentration of aforementioned sanitizer to 200 ppm. Clean and sanitize all food contact surfaces on site.
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One bucket of quats sanitizer was measured at 100 ppm at front service area.
      • Corrective Action(s): Staff increased the concentration of the aforementioned sanitizer to 200 ppm. Clean and sanitize food contact surfaces again.
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw eggs stored on a shelf above veggies in the reach-in prep cooler and upright cooler (back of house).
      • Corrective Action(s): Raw eggs may contain Salmonella and must be treated like raw meat - they must be stored on a lower shelf and away from produce and ready-to-eat or cooked food.
      • Date to be corrected by: Immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Food in the hot hold unit (soup and chow mein) were noted at less than 60.0C - internal temperatures were noted at 56.7C and 55.1C.
      • Corrective Action(s): As per Manager, they were about to discard these food as they just finished lunch service. These food were reheated to over 74.0C prior to placing in the hot hold unit. Food in the hot hold unit is stored for less than 2 hours then discarded.
      • Reminder to ensure the hot hold unit is preheated to at least 60.0C prior to storing any reheated food in the unit. If issue continues, service the hot hold unit to ensure it can maintain at 60.0C or above.
      • Date to be corrected by: November 22, 2024
      • Violation Score: 3
  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

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