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Columbus Lodge

8850 118A St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Columbus Lodge has been inspected 20 times by Fraser Health Authority since September 5, 2012. The most recent inspection, on August 10, 2026, found no infractions.

14 of 20 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 2 separate inspections, most recently on July 14, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 2 times across 2 separate inspections, most recently on July 14, 2025. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 January 19, 2026. For example: 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]

  • 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 January 8, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 May 10, 2024. 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.

20 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Ambient air temperature of chest freezer and 2 door freezer observed to be ~ -14 degrees C.
      • Corrective Action(s): Ensure all frozen potentially hazardous foods are stored at or below -18 degrees C. Adjust temperature setting of chest freezer and 2 door freezer or service if required. Correct by January 31, 2026.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ambient air temperature of chest freezer and 2 door freezer observed to be ~ -14 degrees C. Operator's accurate indicating thermometer in the 2 door freezer reading ~ -14 degrees C.
      • Corrective Action(s): Ensure all frozen potentially hazardous foods are stored at or below -18 degrees C. Adjust temperature setting of chest freezer and 2 door freezer or service if required. Correct by January 31, 2026.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection 0ppm bleach or quats in container with wiping cloths stored inside.
      • Corrective Action(s): Ensure a 100ppm bleach or 200ppm quats sanitizer solution is prepared and available for sanitizing food contact surfaces. General sanitizer solution formula: 1 oz of regular unscented bleach to 1 gallon of water.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Orange Force degreaser solution stored in an unabled spray bottle.
      • Corrective Action(s): Ensure all chemicals, cleaners, and similar agents are stored and labeled properly.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: At the time of inspection no staff on duty has FOODSAFE level 1 or equivalent. One staff unable to produce valid certicate while the other's has expired.
      • Corrective Action(s): Ensure in the absence of the operator at least one staff member on duty has FOODSAFE level 1 or equivalent. Send additional staff to take FOODSAFE level 1 or equivalent. Correct by May 31, 2024.
      • Violation Score: 1
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cups used to dispense dry product stored directly in dry product containers.
      • Corrective Action(s): Ensure scoops, cups, and other dipensing utensils are stored outside of dry product containers. Store in a sanitary manner at all times.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - At the time of inspection bleach sanitizer concentration in both spray bottles observed to be 0ppm. Bleach sanitizer concentration in container ~50ppm.
      • - At the time of inspection high temperature dishwasher final rinse temperature gauge reads over 180 degrees F but at the plate level only reaching 64-67 degrees C after multiple runs.
      • Corrective Action(s):
      • - Ensure during operation a 100ppm bleach santizer solution is available for sanitizing food contact surfaces and equipment. General sanitizer formula: 1 oz of regular unscented bleach to 1 gallon of water.
      • - Ensure all dishes/utensils are sanitized in the high temperature dishwasher to at or above 71 degrees C at the plate level. Instructed staff that all dishes/utensils are to be washed, rinsed, then sanitized in last sink for the 2 compartment sink at 100ppm for 2 minutes.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: At the time of inspection high temperature dishwasher final rinse temperature gauge reads over 180 degrees F but at the plate level only reaching 64-67 degrees C after multiple runs.
      • Corrective Action(s): Instructed staff that all dishes/utensils are to be washed, rinsed, then sanitized in last sink for the 2 compartment sink at 100ppm for 2 minutes. Service the high temperature dishwasher immediately. Ensure all dishes/utensils are sanitized to at least 71 degrees C in the high temperature dishwasher.
      • Violation Score: 15
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Insecticide stored and chemicals stored in a cupboard with food equipment.
      • Corrective Action(s): Store under the sink with the other chemicals.
      • Violation Score: 3
  18. Routine Inspection

    0 infractions

  19. Routine Inspection

    0 infractions

  20. Routine Inspection

    0 infractions

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