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CEFA - Fleetwood

1 - 16050 Fraser Hwy, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

CEFA - Fleetwood has been inspected 18 times by Fraser Health Authority since September 7, 2017. The most recent inspection, on April 14, 2026, found no infractions.

8 of 18 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 7 times across 7 separate inspections, most recently on January 28, 2021. 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 5 times across 5 separate inspections, most recently on October 16, 2025. For example: 209 - Food not protected from contamination [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 once on August 3, 2021. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 July 18, 2019. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(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 once on February 13, 2018. 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.

18 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Loose rodent bait observed on floor under fridge, along with a bait box.
      • Corrective Action(s): Remove all bait from the premises as it may potentially be spread / contaminate surfaces. Date to be corrected by: Today.
      • If pest issues re-surface, have premises serviced by a licenced pest control operator. Ensure premises is assessed for potential pest entry points and they are effectively sealed.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the kitchen.
      • Corrective Action(s): Have facility serviced by professional pest control services to prevent further infestation. Pest control is required to determine and seal potential entry points. To limit further pest issues, ensure all foods are stored in pest proof containers, garbage is removed daily, and all standing water is removed. Follow all recommendations from the pest control operator.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sanitizer spray bottle leaks water.
      • Corrective Action(s): Replace the sanitizer spray bottle and ensure all equipment is in good working order.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Refrigerator thermometer was broken.
      • Corrective Action(s): Ensure refrigerators are equipped with an accurate thermometers to verify proper cold holding temperatures.
      • Violation Score: 1
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer was too strong, Bleach resulted in test strip bleaching out.
      • Corrective Action(s): Ensure bleach is maintained between 100ppm and 200ppm. Excessive concentrations of bleach may be toxic for human health. Add 1 teaspoon bleach per litre of water to create 200ppm bleach. Bleach was prepared at 200ppm at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bulk cardboard box of cereal was stored on the floor.
      • Corrective Action(s): Ensure all foods are stored off the ground and protected from potential contamination. Storing food boxes on the floor can result in potential cross contamination. Cardboard box was discarded and cereal was relocated to a shelf.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher door is currently being secured with an elastic cord.
      • Corrective Action(s): Ensure dishwasher door is serviced and is maintained in food repair. Improperly functioning dishwasher door is also a safety hazard.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer was too strong. Bleach resulted in test strip bleaching out.
      • Corrective Action(s): Ensure bleach is maintained between 100ppm and 200ppm. Excessive concentrations of bleach may be toxic for human health. Add 1 teaspoon bleach per litre of water to create 200ppm bleach. Bleach was prepared at 200ppm at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bulk cardboard box of cereal was stored on the floor.
      • Corrective Action(s): Ensure all foods are stored off the ground and protected from potential contamination. Storing food boxes on the floor can also result in potential cross contamination. Cardboard box was discarded and cereal was relocated to a shelf
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher door is currently being secured with an elastic cord.
      • Corrective Action(s): Ensure dishwasher door is serviced and is maintained in good repair. Improperly functioning dishwasher door is also a safety hazard.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cookies were stored in a cabinet directly under a drain pipe.
      • Corrective Action(s): Do not store foods under the drain pipe to prevent potential contamination from leaking water pipes. Cookies were moved at the time of inspection.
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Vegetable cutting blades were found to have dried food debris.
      • Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use. Equipment may require presoaking prior to washing. Cutter blades were washed and sanitized at the time of inspection.
      • Violation Score: 5
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chop wizard was found to have food debris from previous use.
      • Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use. Equipment may requirement presoaking prior to washing. Chop wizard was washed and sanitized at the time of inspection.
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Refrigeration thermometer is broken and requires repairs.
      • Corrective Action(s): Replace thermometer to facilitate proper temperature monitoring.
      • Violation Score: 1
  15. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer was prepared at the time of inspection.
      • Corrective Action(s): Ensure sanitizing solution is prepared and ready for use when kitchen is in operation. Food contact surfaces need to be sanitized prior to food preparation. Bleach at 200ppm was prepared at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station did not have any single use paper towels.
      • Corrective Action(s): Handwash stations must have hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection.
      • Violation Score: 5
  16. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer was greater than 400ppm. Solution bleached out the test strip.
      • Corrective Action(s): Ensure bleach is maintained at 100ppm to 200ppm to properly sanitize food contact surfaces. Excessive concentrations may be toxic for human health. Bleach sanitizing solution was prepared at 200ppm. To prepare 100 to 200ppm bleach, add 1 teaspoon of bleach per 1 liter of water.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Sour cream was past the best before date of July 26, 2018 and was found to have mould growth.
      • Corrective Action(s): Ensure foods are routinely checked for their best before dates and items which are mouldy are discarded. Sour cream was discarded at the time of inspection.
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer prepared at the time of inspection - kitchen was in operation.
      • Corrective Action(s): When kitchen is in operation, ensure bleach sanitizer at 100ppm to 200ppm is prepared to allow for proper sanitizing of food contact surfaces. Bleach at 200ppm was prepared at the time of inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Spilled liquid soap was found in the cabinet next to the dishwasher and spilled food was found in the cooler unit.
      • Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times.
      • Violation Score: 3
  18. Routine Inspection

    0 infractions

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