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Chatime GTC

1269 - 10355 152nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Chatime GTC has been inspected 11 times by Fraser Health Authority since March 12, 2024. The most recent inspection, on September 25, 2026, found no infractions.

6 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on May 9, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 January 16, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 April 27, 2026. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 April 27, 2026. 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.

11 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked pudding was observed being cooled on a prep. table at room temperature. Staff informed they leave the pudding at room temperature for about 2 hours before transferring it into the refrigeration unit.
      • Corrective Action(s): Acceptable cooling methods (e.g. ice water bath, using cooling wands, frequent stirring, and portioning the food into shallow quantities) were reviewed. Staff placed both containers of pudding into an ice water bath to rapidly cool down the internal temperature.
      • .
      • Monitor and ensure potentially hazardous food cools rapidly from 60 to 20 degrees C or less internal temperature within 2 hours maximum, and 20 to 4 degrees C or less internal temperature within 4 hours maximum. Probe thermometer was available to monitor the internal temperature of food undergoing the cooling process. Do not cool food at room temperature.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food equipment (a nespresso machine, blender, mini oven, and food container) were observed on the front counter area, which lacks an appropriate sneeze-guard barrier to protect food from potential contamination (e.g. potential coughing/sneezing by customers).
      • Corrective Action(s): Ensure food is protected from potential contamination; Correct immediately. As an interim measure, staff re-located the food equipment from the front counter area to the back area of the food service establishment (Corrected).
      • .
      • Install an appropriate sneeze-guard barrier (made of easy to clean, durable, smooth, nontoxic, and impervious to moisture materials) at the front counter to protect food from potential contamination; Correct within 1 month and provide an update to the Environmental Health Officer. Staff called the Manager, who informed she would order a sneeze-guard barrier today.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Food equipment (a nespresso machine, blender, mini oven, and food container) were observed on the front counter area, which lacks an appropriate sneeze-guard barrier to protect food from potential contamination (e.g. potential coughing/sneezing by customers).
      • Corrective Action(s): Install an appropriate sneeze-guard barrier (made of easy to clean, durable, smooth, nontoxic, and impervious to moisture materials) at the front counter to protect food from potential contamination; Correct within 1 month and provide an update to the Environmental Health Officer. Provide the Environmental Health Officer with the equipment specification sheet of the proposed sneeze-guard barrier for review and health approval.
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. No designated and conveniently located handwashing station was available within the front service area.
      • .
      • 2. Liquid soap dispenser was not in good working order at the handsink next to the three compartment sink.
      • .
      • 3. A bar of soap was observed in the staff washroom.
      • Corrective Action(s): 1. Ensure liquid soap and paper towels are available at the designated handwashing sink in the front service area; Correct immediately. Manager informed she would stock liquid soap and paper towels at the countertop near the handsink in the front service area today. Install wall-mounted liquid soap and paper towel dispensers at the designated handsink in the front service area; Correct within 2 weeks, and contact the Environmental Health Officer for a follow up inspection.
      • .
      • 2. Repair or replace the wall-mounted dispenser to enable liquid soap to be accessible at the handsink next to the 3-compartment sink; Correct within 1 week. In the interim, ensure liquid soap is available at this handsink via an alternate dispenser type bottle; Correct immediately.
      • .
      • 3. Staff removed the bar of soap from the handsink in the washroom. Liquid soap was available in the wall-mounted dispenser. Ensure staff/food handlers use liquid soap to properly wash their hands.
      • Violation Score: 25
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): *Repeat Violation* Concentration of food contact sanitizer pail with wiping cloth registered <100 ppm QUATs
      • Corrective Action(s): - Staff replenished the pails and the spray bottle with fresh food contact surface sanitizer solution which registered at 200 ppm QUAT
      • - QUAT test strips were available on site. Demonstrated on how to use the QUAT test strip to staff. Recommended checking concentration of QUAT sanitizer every 2 hours and replace when necessary.
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Concentration of two pails and spray bottles containing food contact surface sanitizer solution registered <100 ppm QUATs
      • Corrective Action(s): Staff replenished the pails and the spray bottle with fresh food contact surface sanitizer solution which registered at 200 ppm QUAT
      • Violation Score: 5
  10. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The paper towel dispenser at the back handwashing station near the ice machine was empty at the start of the inspection.
      • Corrective Action(s): Staff had refilled the dispenser with paper towel during the inspection.
      • Violation Score: 5
  11. Follow-Up Inspection

    0 infractions

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