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Catering Visions

1 - 13375 115th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Catering Visions has been inspected 13 times by Fraser Health Authority since June 18, 2018. The most recent inspection, on June 22, 2026, found no infractions.

8 of 13 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 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.

  • 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 January 23, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times across 2 separate inspections, most recently on January 23, 2024. 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 2 times across 2 separate inspections, most recently on December 10, 2025. 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.

13 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Fume hood inserts have excessibe grease build-up. Service to be conducted March 2026
      • Corrective Action(s): Ensure inserts are removed, cleaned and sanitized. Ensure this is done as per your regular cleaning operations - when fume hood build up occurs
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Far right prep cooler registered an ambient air temperature between 9-11 deg C. Internal temperature of cold potentially hazardous foods registered 9-10 deg C. Operator indicated rush hour started an hour ago. This cooler unit is in close proximity to the cookline.
      • Corrective Action(s): Staff moved all cold potentially hazardous foods in the far right prep cooler unit into the functioning walk-in cooler
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Far right preparation cooler unit registered an ambient temperature between 9-11 deg C. Internal temperature of cold potentially hazardous foods registered between 9-10 deg C
      • Corrective Action(s): Service or repair coolers such that they can maintain an internal temperature of cold potentially hazardous foods at or below 4 deg C.
      • Correction date: 1 week
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths observed to be stored on the table at the cook line and being used to wipe cutting boards, knives, tables of food debris.
      • Corrective Action(s): Store wiping cloths in appropriate sanitizer bucket. Wiping cloths used soiled with food debris will grow and spread bacteria to other surfaces on contact and the hands of food handlers.
      • Violation Score: 5
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Build up of grease inside the upright cooler in the main kitchen.
      • 2) Build up of grease inside the sandwich prep cooler.
      • Corrective Action(s): Clean the equipment noted above.
      • Correct by: Immediately.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation (CORRECTED DURING INSPECTION): Broken thermometers inside the prep cooler.
      • Corrective Action(s): Replace with a working thermometer that can accurately measure the ambient temperature of the cooler.
      • Correct by: Today
      • Violation Score: 1
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (PHFs) stored inside walk-in cooler had an internal temperature of 7-8C.
      • Corrective Action(s): All potentially hazardous foods were placed into other coolers with an ambient temperature of 4C or less. Do not store PHFs such as meats, dairy, seafood, or cut produce in a cooler that cannot maintain 4C.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler at an ambient temperature of 9C.
      • Corrective Action(s): All potentially hazardous foods inside, including beef and sliced produce, were moved into other coolers. Adjust or maintain cooler so that it reaches and maintains an ambient temperature of 4C or less.
      • Date to be corrected by: June 20, 2018
      • Violation Score: 9

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