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Cedar Grove Baptist Church

10330 144th St, Surrey · Other

Official record from Fraser Health →

Inspection summary

Cedar Grove Baptist Church has been inspected 10 times by Fraser Health Authority since September 26, 2017. The most recent inspection, on July 7, 2026, recorded 1 infraction.

3 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on July 7, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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, supplies 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 September 17, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 2 times across 2 separate inspections, most recently on March 17, 2023. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded once on December 4, 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.

10 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): < 10 PPM chlorine residual detected from the sanitizer spray bottles (3 tested).
      • Corrective Action(s): All sanitizer spray bottles were discarded and refilled, 200 PPM chlorine residual detected.
      • Please remind all staff to use the correct bottle of bleach and ensure they are only adding 2 tsp of bleach per 1 L water to get 100 - 200 PPM chlorine residual of sanitizer solution.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 3 or 4 mouse droppings noted in a cabinetry unit in the dishwashing area.
      • Corrective Action(s): Sweep, clean and sanitize area noted with mouse droppings. Clean all food contact items stored in this cabinetry unit.
      • Monitor situation and work with your pest control company (monthly service).
      • Date to be corrected by: Cleaning completed by today
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One food contact surface sanitizer spray bottle registered above 200 ppm chlorine
      • Corrective Action(s): Staff created a new food contact surface sanitizer which registered at 100 ppm chlorine.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Domestic white cooler lacked a thermometer.
      • Corrective Action(s): Ensure the above-noted cooler is equipped with an accurate thermometer to monitor refrigeration temperatures during hours of operation; Correct within 2 weeks.
      • Violation Score: 1
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Residential white stand-up fridge in kitchen area holding a temperature of 10.9 C ambient temperature. Creamers held inside unit measured at 10.9 C.
      • Corrective Action(s): All food was relocated into walk-in cooler holding 4 C or below. Ensure stand-up fridge can hold 4 C or below before storing food in unit to prevent bacteria growth.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Stand-up white residential fridge in kitchen area holding an ambient temperature of 10.9 C.
      • Corrective Action(s): Temperature dial was turned to a lower temperature setting. Monitor unit to ensure it hold 4 C or below. If unit can not maintain the required temperature, have the unit repaired/replaced.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on site FoodSafe Level 1 has expired.
      • Corrective Action(s): At least one staff on shift is to hold FoodSafe Level 1. Enroll staff in FoodSafe Level 1 at FoodSafe.
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher remains nonfunctional. Parts MIGHT BE here on Monday for repairs. Email between Church Management and Dishwasher Repair Technician indicate Parts MIGHT BE arriving on Monday. Repairs will be conducted next week.
      • .
      • Corrective Action(s): Have dishwasher repaired immediately.
      • .
      • Violation Score: 15
  8. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few rodent droppings found in the following places:
      • 1) Under dishwashing area on floor
      • 2) In bottom of white cupboard next to walk in cooler
      • .
      • Corrective Action(s): Spray droppings with 200ppm Chlorine solution or equivalent. Remove droppings. Wet area with 200ppm chlorine or equivalent to disinfect.
      • .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gaps exist under multiple doors large enough to allow entry of pests into kitchen area.
      • One door found with door skirt improperly installed. Door skirt not "flush" with floor. Gap exists.
      • .
      • Corrective Action(s): Examine all doors leading into kitchen.
      • Eliminate any gaps under the doors leading into kitchen.
      • Any door skirts that were improperly installed and now have gap are to be removed and reinstalled such that gap no longer exists
      • Any door that has a gap without a door skirt requires a door skirt to be installed.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is broken.
      • Facility using single use items for most utensils, cups, plates etc.
      • Sanitizer solution found throughout.
      • Two compartment sink method is in use for sanitizing dishes that are not single use however the smaller kitchen sink, not the large pot sink, is the sink staff are using.
      • .
      • Corrective Action(s): Dishwasher to be repaired IMMEDIATELY
      • Two compartment sink method set up in large pot sink by Health Inspector. Use 1 cup/250mL of bleach in 3/4 filled sink of water and soak for 2 minutes.
      • Two compartment sink method poster provided for posting at sink area.
      • Ensure staff are using the larger pot sink for sanitizing.
      • .
      • Violation Score: 15
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

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