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Cloverdale Country Farms - Deli

5688 168th St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Cloverdale Country Farms - Deli has been inspected 22 times by Fraser Health Authority since October 16, 2012. The most recent inspection, on September 2, 2026, found no infractions.

12 of 22 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: 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 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 3 times across 3 separate inspections, most recently on August 19, 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 and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on September 21, 2022. 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 2 times across 2 separate inspections, most recently on May 21, 2021. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 August 19, 2026. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on July 5, 2019. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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.

22 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Surface sanitizer was unavailable at the time of inspection.
      • A staff member was cleaning a customer table by Mr. Clean cleaning agent.
      • Corrective Action(s): Immediately. Provide a surface sanitizer (Quat 200 ppm or/and Chlorine solution at 100 ppm).
      • All food contact surfaces must be sanitized by a food grade surface sanitizer. Do you have a Material Safety Data Sheet, which stated that Mr. Clean is food grade?
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The Deli hand-wash sink was obstructed at the time of inspection. Plastic/clear lids from insert containers were in the hand-wash sink; and a storage shelf was accommodated front of this hand-wash sink.
      • 3-compartment sink with liquid soap and single use paper towels was full of utensils and dishes.
      • Corrective Action(s): Immediately. Remove lids from the hand-wash sink as well as the storage shelf, which located front of the hand-wash sink. The hand wash-sink must be accessible all the time for staff hand washing.
      • Violation Score: 15
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Unlabeled spray container with an yellow liquid observed on the counter top near panini grills. The operator cannot identified the yellow liquid. After opening this container and smelling the liquid, the operator advised it is Mr. Clean.
      • Corrective Action(s): All chemicals and cleaning agents must be stored safely (e.g., away from food preparation areas and food items) and in original containers or labeled one.
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Working counter top BBQ with a sausage inside observed on the counter in the Deli. Ventilation hood is unavailable.
      • Corrective Action(s): Immediately. Remove the BBQ from the Deli kitchen. Discuss the issue with Fire Department.
      • Violation Score: 5
  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

    0 infractions

  10. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Very many flies noted around the deli site at the time of inspection. (Eg., Flies on wall-mounted cabinets, food contact surfaces, and walls).
      • Note: All food items covered at the time of inspection/ protected from contamination/.
      • A blue light flies trap in place and turned on.
      • Corrective Action(s):
      • Violation Score: 9
  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer tested ~10ppm at time of inspection. Staff on site stated it was made roughly 11am.
      • *Corrected during Inspection* Staff remade sanitizer; measured 100ppm. Recommended to replace every 2-3 hours, or when solution becomes cloudy.
      • Corrective Action(s):
      • Violation Score: 5
  13. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Product (samosa) in undercounter cooler beside pastry display measured to be 9.3°C at time of inspection. Staff informed inspector product was in cooler overnight.
      • 26 samosas discarded. This cooler was observed to be malfunctioning in previous routine inspection (#ALUI-BKWQST).
      • Corrective Action(s): Do not store perishable products in cooler until this unit can maintain temperatures of 4°C or less.
      • Contact refrigeration technician to have unit repaired/serviced, otherwise remove from facility.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer in bucket measured to be >200ppm; test strip slightly bleached out. Having bleach sanitizer at high concentrations will leave chemical residue after air drying, and require a second wipe with potable water.
      • *Corrected during inspection* Sanitizer diluted at time of inspection.
      • - Educated staff to mix 1/2 tsp household unscented bleach to 1L water
      • - Recommended to purchase test strips for staff to verify proper concentration is mixed as needed
      • - Recommended to label proper bleach:water mixing ratio to remind staff
      • Corrective Action(s):
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff did not change gloves nor wash hands throughout inspection despite changing tasks (serving customers to making sandwiches).
      • *Corrected during inspection* Inspector reminded staff to wash hands. Educated on when to wash hands (when from changing from 'dirty' tasks to 'clean' task), and whenever hands need to be washed.
      • Corrective Action(s):
      • Violation Score: 5
  14. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Undercounter cooler beside dessert display case was at 10 deg C. No foods stored inside and staff indicate that they do not use it to store potentially hazardous foods.
      • Corrective Action(s): As discussed, do not store any potentially hazardous foods in this cooler. If you want to do so, you will need to repair the cooler first to maintain an internal temperature of 4 deg C or less.
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: At least 30-40 flies observed in deli kitchen at time of inspection. Observed flies on sandwich making station, on the knobs of cabinet handles, on the corner of the oven, on the garbage can lid, and throughout this area.
      • Corrective Action(s): Correction order issued. Contact pest control. There are too many flies contaminating all of your food contact surfaces throughout your kitchen.
      • Correct by: immediately
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Surfaces throughout kitchen need a thorough cleaning as they are not smooth.
      • Corrective Action(s): Do a thorough deep clean in kitchen:
      • mop floors, wipe all surfaces with soap and water and then sanitizer, thoroughly clean any food utensil that has debris in it, etc.
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator has added a new refrigerated display case for sandwiches (build your own sandwich station), but did not notify the district EHO.
      • Corrective Action(s): In the future, you must contact your district EHO before installing any new equipment or adding any menu items.
      • Correct by: immediately
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Around 8-10 flies observed flying throughout deli area. The deli is open to the general store area, which is located right by the farm.
      • Corrective Action(s): Ensure to keep all foods covered and continually sanitize your surfaces with your surface sanitizer. Replace your fly sticky trap as well.
      • Correct by: immediately
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometers not available in several display cases/coolers in the deli area. The digital reading is not accurate and should not be used instead of a physical thermometer.
      • Corrective Action(s): Obtain a thermometer for all of your coolers.
      • Correct by: Today
      • Violation Score: 1
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent droppings/feces were observed in one of the undercounter cabinets where the plastic containers/single use containers (all containers were in closed plastic bags).
      • Corrective Action(s): 1) Remove feces and clean cabinet with bleach water solution (1:10 dilution, 1 tbsp bleach per 9 tbsp water).
      • 2) Operator has pest control visits twice a month but invoices do not have information regards to inspection findings. For all future inspections, ensure to get a report for pest company findings with each visit.
      • Correct by: Immediately
      • Violation Score: 3
  20. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Operator was unable to locate Fraser Health operating permit at time of inspection.
      • Corrective Action(s): Operator will need to contact the billing department for a permit replacement.
      • Correct by: Immediately
      • Violation Score: 1
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Did not observe thermometer inside the deli meat cooler. The digital gauge reading on the cooler is not accurate.
      • Corrective Action(s): Ensure to obtain thermometers for all coolers/freezers.
      • Correct by: Today
      • Violation Score: 1
  21. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large aluminum tray of lasagna was left cooling out at room temperature. Temperature measured to be at 30 deg C, staff member said it had been taken out in the morning. Inspection conducted in the afternoon.
      • Corrective Action(s): Lasagna discarded. Ensure to follow the proper cooling procedures:
      • 60 deg C --> 20 Deg C in 2 hours
      • and
      • 20 deg C --> 4 deg C in 4 hours
      • Acceptable rapid coolng methods include with ice water bath, in smaller containers in the cooler, or with an ice wand.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Asked for food safety plan for lasagna, staff could not provide it.
      • Corrective Action(s): Food safety plan for food items must be kept on site and available to staff at all times.
      • Correcy by: Immediately
      • Violation Score: 1
  22. Routine Inspection

    0 infractions

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