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Cascades Casino Delta - Match

6005 BC-17A, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Cascades Casino Delta - Match has been inspected 8 times by Fraser Health Authority since October 24, 2022. The most recent inspection, on July 29, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 July 14, 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 2 times across 2 separate inspections, most recently on July 14, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 November 24, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

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.

8 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Dried food residue/debris noted on meat slicer. Slicer last used 2 days ago.
      • 2) Food debris noted on knife holder (beside 2 compartment sink)
      • Corrective Action(s): 1) Meat slicer cleaned and sanitized during inspection. **Ensure hard to reach areas are properly cleaned. Obtain small brush to facilitate cleaning. Recmomend covering slicer when not in use.**
      • 2) Knives and knife holder placed into dishwasher.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wet wiping cloths stored on shelf beside sanitizer bucket.
      • Corrective Action(s): Staff replaced cloth and replenished sanitizer bucket. Cloth stored in solution.
      • *Store cloths in sanitizer solution to prevent bacterial growth
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Handsink in hallway (beside stand up cooler) had no hot water detected.
      • 2) Paper towel not dispensing at handsink in hallway (across prep cooler)
      • Corrective Action(s): 1) Hot water was turned off. Operator turned on hot water during inspection.
      • 2) Paper towel dispenser adjusted during inspection.
      • *Ensure all handsinks are supplied with hot and cold running water, liquid soap, and paper towels for handwashing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Double stacking of inserts noted in prep coolers.
      • 2) Left prep cooler chopping board noted worn and stained.
      • 3) What appears to be glass shards and food debris underneath the rack in the glass freezer in the bar area. Glasses are placed ontop of the rack.
      • Corrective Action(s): 1) Double stacked inserts removed. *Do not double stack as the bottom container can contaminate food below.
      • 2) Operator brought out new cutting board - will be replacing current one today.
      • 3) Freezer cleaned out during inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Grease buildup on side edge of cooking line equpment.
      • 2) Food debris/residue noted on equipment storage shelves (where meat slicer is stored)
      • 3) Dried syrup/drink residue on the sides of undercounter cooler and surfaces around slushy machine (shelving legs/wall panels) in the main bar area.
      • 4) Drink nozzle holder, pipes, back ledges of the ice/sink basin in the main bar area observed to have residue on the exterior surfaces
      • 5) General surfaces (shelving and shelving legs) sticky in the smaller bar area.
      • Corrective Action(s): Thoroughly clean and sanitize above areas.
      • Correct by: July 16, 2026
      • Violation Score: 9
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Garlic butter container and garlic sbread stored at room temperature for over 2 hours. Probed at 19C.
      • Corrective Action(s): Garlic butter and garlic bread discarded. Garlic in an oxygen free environment can allow for bacterial growth and/or toxin production (clostridium botulinum). Store garlic butter in the cooler at 4C. Take out small portions to use up within 2 hours during meal rush.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) High temperature dishwasher final rinse cycle measured at 48C after multiple cycles. Rinse gauge noted at 73C.
      • 2) QUATS sanitizer pail measured <200ppm. Refilled at 3 compartment sink dispenser and still <200ppm. No quats solution noted feeding through the tube, container was empty.
      • Corrective Action(s): 1) Staff instructed to set up manual sanitizing in the 3 compartment sink - QUATs measured at 200ppm. If required, wash and sanitize all dishware/equipment/utensils in the banquet kitchen dishwasher.
      • 2) Staff replaced container. QUATS sanitizer from mounted dispenser measured at 200ppm. Pail refilled.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Two knives stored in gap between prep cooler and handsink.
      • 2) Bar ice scoop stored on top of ice.
      • Corrective Action(s): 1) Knives removed and placed into dishwashing area. Do not store knives in between equipment as there is food debris that falls into this area. Store in a sanitary manner (eg. clean container, magnetic strip).
      • 2) Staff removed ice scoop. Store in designated scoop holding area.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Grease accumulation noted on:
      • - inside top right corner of vent hood
      • - ventilation filters
      • 2) Left prep cooler cutting board stained with black residue.
      • Corrective Action(s): 1) Deep clean above noted areas.
      • Correct by: Today
      • 2) Resurface or replace cutting board.
      • Correct by: As soon as possible
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) High temperature dishwasher final rinse cycle measured at 48C after multiple cycles. Rinse gauge noted at 73C. Maintenance noted that the booster was the problem and technician will be on-site tomrrow morning for service. Ecolab was also contacted during the inspection - dishwasher technician will be on-site in a 1 hour and will hook up chlorine sanitizer until the booster is repaired.
      • 2) No hot water detected in 2 small staff washrooms,
      • Corrective Action(s): 1) Repair/service dishwasher to have a final rinse temperature of at least 71C at the dish level and 82C/180F at the manifold. Send inspector service reports.
      • Correct by: As soon as possible
      • 2) Adjust/repair handsink to have both hot and cold running water.
      • Correct by: As soon as possible
      • Violation Score: 9
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): The dipper well that the ice cream scoop is dispensed in is not on.
      • Corrective Action(s): Ensure that the dipper well is on at all operational times of the restaurant so that the scoop can adequately be cleaned.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): There is sanitizer present but during the entire duration of the inspection, employees were not seen using it to clean food contact surfaces, they only used a wet cloth to clean them.
      • Corrective Action(s): This is unsanitarty and may cause cross contamination. Ensure that employees are using the sanitizer buckets or spray bottles to clean and sanitize food contact surfaces and to prevent cross contamination.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: The "Bud room" bar was used for mixing drinks. Shelled eggs and lemons were stored in the bar fridge in that room.
      • Corrective Action(s): Only beer and wine may be served from the Bud room bar until a hand washing station is provided.
      • Violation Score: 9

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