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Chubby Banh Mi

109 - 10224 152nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Chubby Banh Mi has been inspected 11 times by Fraser Health Authority since November 25, 2024. The most recent inspection, on July 29, 2026, found no infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 5 times across 5 separate inspections, most recently on July 21, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 July 16, 2026. For example: 209 - Food not protected from contamination [s. 12(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 4 times across 4 separate inspections, most recently on July 21, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 March 4, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 22, 2025. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

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. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sandwich cooler was serviced by a technician but was 12C at the top and 10C at the bottom. Operator is in the process of replacing the cooler.
      • Corrective Action(s): Do not use the cooler unit for the storage of potentially hazardous foods until the cooler is replaced and is able to maintain 4C or less on a consistent basis. Food items were moved to the upright cooler at 4C at the time of inspection.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sandwich prep cooler was at 12C (top) and 10C (bottom). Bubble tea prep cooler was also serviced and adjusted to maximum setting. Bottom is able to maintain 4C to 5C. Top was at 10C. Bubble tea cooler is also to be replaced.
      • Corrective Action(s): Bubble tea cooler bottom compartment can be used, but the top cannot be used for the storage of potentially hazardous foods.
      • Violation Score: 9
  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Staff phone was placed on a cutting table.
      • Corrective Action(s): Phones must be stored in designated areas. Do not place phones on food contact surfaces to prevent potential contamination of work areas. Cutting board was sanitized at the time of inspection.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member was using a phone with single use gloves and continued to work without changing gloves.
      • Corrective Action(s): staff must adhere to good hand hygiene/glove use practices to prevent cross contamination. Review hand hygiene/glove use with all staff.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Sauce was stored in an opened metal can.
      • Corrective Action(s): Canned foods, once opened, must be transferred to food grade containers to prevent potential contamination of foods. Foods were transferred to food grade containers at the time of inspection.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back screen door is torn.
      • Corrective Action(s): Repair or replace screen door to prevent potential entrance of pests.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Both prep coolers were 6C to 7C.
      • Corrective Action(s): adjust or service cooler and ensure it can maintain 4C or less at all times.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Neither staff had FOODSAFE Level 1 or equivalent training.
      • Corrective Action(s): In the absence of the operator, at least one staff member must have FOODSAFE Level 1 or equivalent training.
      • Violation Score: 1
  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handwash station paper towel dispenser was out of batteries.
      • Corrective Action(s): Handwash station must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing Single use paper towel roll was placed at the handwash station at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Logs of raw beef and raw eggs were stored on the shelving units directly above ready-to-eat foods.
      • 2) Bleach in the front area was too strong - bleached out test strip.
      • Corrective Action(s): 1) Organize cooler in a manner in which raw meats/eggs are stored below and/or separately from ready-to-eat foods. Cooler was reorganized at the time of inspection.
      • 2) Ensure bleach is maintained between 100ppm to 200ppm. Excessive concentrations of bleach area considered toxic. To prepared 100ppm to 200ppm bleach, add 1/2 teaspoon bleach per litre of water.
      • Violation Score: 9
  5. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mandolin slicer was found to have dried carrot debris on the blade. Staff have a screw driver to disassemble to mandolin, but it is not being used.
      • Corrective Action(s): Ensure Mandolin slicer is properly disassembled after each use to prevent cross contamination. Mandolin was disassembled and washed and sanitized at the time of inspection.
      • Violation Score: 5
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Sink was prepared with a mixture of bleach and soap.
      • 2) Mandolin slicer was found to have dried food debris under the blade.
      • Corrective Action(s): 1) Do not mix bleach and soap. Equipment, utensils, and dishware must be air dried after sanitizing. Soap is not safe for human consumption. Bleach and soap mixture was emptied at the time of inspection and 100ppm bleach sanitizer solution was prepared at the time of inspection.
      • 2) Ensure mandolin slicer is disassembled for cleaning and sanitizing after each use to prevent potential cross contamination.
      • Violation Score: 15
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle was unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Sanitizer spray bottle was labelled at the time of inspection. Check sanitizer labels daily and relabel as needed.
      • Violation Score: 3
  7. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff at the bubble tea station stated blenders and shakers are washed with soap and water after each use and only sanitized at the end of the night. This is a repeat violation.
      • Corrective Action(s): Blenders and shakers must be sanitized at least every 2 hours when in use.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A large container of frozen meat was thawing at room temperature.
      • Corrective Action(s): Frozen foods must be thawed under cold running water or in a cooler at 4C or less to prevent the growth of pathogens and/or the formation of toxins. Meat was placed in the refrigerator at the time of inspection.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Three staff present on-site at the time of inspection. All three staff stated they did not have FOODSAFE Level 1 or equivalent training. This is a reoccurring violation.
      • Corrective Action(s): In the absence of the operator, at least one staff member who is on site must have FOODSAFE Level 1 or equivalent training.
      • Violation Score: 1
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A small container of cooked meat from yesterday was at 8C. Staff stated the meat was not used today and was made the previous night. Cooler unit was at 4C.
      • Corrective Action(s): Cold potentially hazardous foods must be maintained at/or below 4C to prevent the growth of pathogens and/or the formation of toxins. Meat was discarded at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Blender and shakers are washed throughout the day and sanitized at night.
      • Corrective Action(s): Equipment must be sanitized at least every 2 hours when in use.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handwash station did not have single use paper towels.
      • Corrective Action(s): Ensure handwash stations are accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were placed at the handwash station at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bleach sanitizer was too strong in the front area - test strip bleached out.
      • Corrective Action(s): Bleach must be maintained at 100ppm to 200ppm. Concentrations in excess of 200ppm may be toxic for people. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon bleach per litre of water. Bleach was diluted to 200ppm at the time of inspection.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Three staff were present at the time of inspection and no staff had FOODSAFE Level 1 or equivalent training. This is a repeat violation.
      • Corrective Action(s): In the absence of the operator, at least one staff member on-site must have FOODSAFE Level 1 or equivalence training. Staff stated they would complete FOODSAFE Level 1 equivalence this week.
      • Violation Score: 1
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Chicken made about half an hour ago was at 24C in the prep cooler (stacked 3 layers) and beef made about half an hour ago ranged from 28C to 40C.
      • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 40C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Foods can be cooled in single layer in the cooler or freezer, prior to being transferred to a larger container for storage. Foods were placed on shallow trays at the time of inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Eggs were stored above ready-to-eat foods.
      • 2) Scoops were stored with the handle in contact with the ingredients.
      • Corrective Action(s): 1) Re-organize cooler and ensure raw meats/eggs are stored below ready-to-eat foods to prevent potential contamination of foods.
      • 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoops were relocated at the time of inspection.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottle of water was unlabelled.
      • Corrective Action(s): Ensure all spray bottles are labelled to identify their contents to prevent accidental mixing and/or misuse of contents.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Two opened cans of food were stored in the cooler.
      • 2) Raw eggs were stored above potential ready-to-eat foods.
      • Corrective Action(s): 1) Ensure canned foods are transferred to food grade containers once they are opened to prevent potential contamination of foods. Operator discarded the food items at the time of inspection.
      • 2) Ensure raw meats such are raw eggs are stored below and/or separately from potential ready-to-eat foods to prevent potential contamination of foods.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen meat was thawing at room temperature, under the 3-compartment sink.
      • Corrective Action(s): Frozen foods must be thawed under cold running water, or in a cooler at 4C or less to prevent the growth of pathogens and/or the formation of toxins. Meat was moved to the 2-door upright cooler at the time of inspection.
      • Violation Score: 1

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