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Chopstick Corner

100 - 2982 152nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Chopstick Corner has been inspected 13 times by Fraser Health Authority since June 23, 2020. The most recent inspection, on October 5, 2026, recorded 2 infractions.

9 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 October 5, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 October 5, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on April 3, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 June 23, 2020. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on January 27, 2023. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(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.

13 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw shell eggs stored in bar cooler at 9C.
      • Corrective Action(s): All potentially hazardous food items must be held at 4C or colder at all times. Eggs were relocated to another properly working cooler at 4C or less at time of inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Bar cooler that was also storing raw shell egss had an ambient air temperature of 8C-9C at time of inspection.
      • Corrective Action(s): Eggs were moved to another properly working cooler at time of inspection. If you wish to store potentially hazardous food items in this cooler, it must be serviced/repaired such that it is capable of consistently maintaining temperatures at 4C or colder. Operator called technician at time of inspection. Servicing scheduled for October 7th.
      • Correct by: October 7, 2026
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Designated hand washing sink in the kitchen was used to store equipment.
      • Corrective Action(s): Staff cleared the hand sink at time of inspection. Ensure to keep all designated hand washing sinks clear of any obstructions such that they are always accessible for hand washing.
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food prep sink was being used for manual dishwashing of cooking utensils/dishware, with no sanitizing step.
      • Corrective Action(s): Discontinue this practice. All dishware, utensils, pots/pans, glassware, etc. must be washed and sanitized in your commercial dishwasher. Any item that cannot go in the dishwasher must be washed, rinsed, and sanitized with bleach solution in your two-compartment dish sink. Remove dish rack, dish soap, and soap sponges from the food preparation sink. This sink is to be used for food only.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff onsite had FoodSafe level 1.
      • Corrective Action(s): When in operation, there must be at least one staff member onsite who has FoodSafe level 1.
      • Regular staff (cooks) to register for and complete FoodSafe level 1 or equivalent.
      • Correct by: 1 month
      • Violation Score: 1
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  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): Multiple food products observed inside the sliding glass-door cooler at 11C. No temperature logs were present and the cooler did not decrease in temeprature throughout the inspection.
      • 1) Marinated beef short ribs (~14C)
      • 2) Marinated chicken (~14C)
      • 3) 2 cartons of eggs
      • Corrective Action(s): Food products discarded at time of inspection, also as per facility's food safety plan. It is imperative that all potentially hazardous foods, including marinated meats, be kept at 4C or less at all times.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer concentration was >> 200 ppm at time of inspection.
      • Corrective Action(s): Sanitizer was diluted to 200 ppm and food contact surfaces were re-wiped. It is essential that you maintain sanitizer concentrations at ~100-200 ppm to avoid chemical contamination of food contact surfaces.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Hand wash station at the front-of-house blocked by Lysol and disinfectants.
      • 2. Hand wash station at back-of-house blocked by a cooler (unapproved addition to the kitchen).
      • Corrective Action(s): 1. Obstructions removed.
      • 2. Cooler has been moved so that it no longer obstructs the hand wash station. A proposed plan must be submitted in writing (i.e. new floor plan) to indicate the new location of the undercounter cooler.
      • Violation Score: 15
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: A new undercounter cooler had been installed, obstructing the hand wash sink in the kitchen.
      • Corrective Action(s): 1) Undercounter cooler to be relocated away from the kitchen until approval has been granted for an alternate arrangement.
      • Date to be corrected by: July 7, 2020
      • Cooler has been moved to the side of the kitchen away from the hand wash station.
      • 2) Submit new floor plans for the new location of the undercounter cooler.
      • Date to be corrected by: July 7, 2020
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sliding glass door cooler at a temperature of 13C at time of inspection.
      • Corrective Action(s): All perishable products inside of the sliding glass door cooler was removed at time of inspection. Do not place any potentially hazardous foods inside of the glass door cooler unless it can maintain a temperature of 4C or less, as verified through a follow-up inspection.
      • Date to be corrected by: June 25, 2020
      • Violation Score: 3

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