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Come Eat Kanadiyan

10628 King George Blvd, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Come Eat Kanadiyan has been inspected 13 times by Fraser Health Authority since September 3, 2021. The most recent inspection, on October 15, 2026, recorded 2 infractions.

3 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Food source, labelling and allergens.

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 6 times across 6 separate inspections, most recently on October 15, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 3 times across 3 separate inspections, most recently on October 15, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on June 17, 2022. For example: 208 - Foods obtained from unapproved sources [s. 11]

  • 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 once on May 10, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 October 2, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): **This is an ongoing repeated violation** Noted a hot holding cabinet holding food at less than 60.0C - internal temperature of meat skewer was at 52.3C and 3 other containers of fried food were also noted below 60.0C. No hot holding log or log using time as a control were filled out for these food products.
      • Corrective Action(s): All hot potentially hazardous food measured below 60.0C from this hot holding cabinet were reheated at the time of inspection.
      • Operator MUST retrain all staff to fill out the appropriate temperature log using time as a control for any food items that is measured at less than 60.0C. If same hot holding violation is noted in future inspections, escalated enforcement action(s) will ensue.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: **Repeated violation** An opened can of liver spread was noted in a reach-in cooler.
      • Corrective Action(s): Once canned food is opened, any unused portion must be transferred to a food grade container. Transfer the liver spread to a food-grade container.
      • Date to be corrected by: Today
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard soaked with oil was being used as a liner for large containers of oil. cardboard was being used as a liner in the upright freezer.
      • Corrective Action(s): Remove all cardboard being used as liners. All surfaces in a food premises must be imprevious to moisture and easy to clean and sanitize.
      • Date to be corrected by: Today
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some hot food (Empanadas and spring rolls) were noted with an internal temperatures of 31.0C - 33.8C in the hot hold units.As per staff, these food were heated up this morning (within two hours) before placing in the hot hold unit, however the hot hold unit was not preheated. One of the hot hold units was double panned, which may have affected heat conductivity to keep food warm.
      • Corrective Action(s): These food was returned for reheating. Reminded staff to always heat up the food to at least 74.0C and preheat the hot hold unit to at least 60.0C prior to hot holding.
      • Note: This is an ongoing violation for this facility. Last year, written standard operating practice and logs were submitted to use time as a control - this practice has been approved. Going forward, facility MUST use these logs and follow their written standard operating practice to use time as a control when hot food is being held in the right hot holding unit (closest to cash register), unless the unit is replaced. Facility must keep all logs records for review as per their Food Safety Plan. A follow-up inspection will be conducted within the next few months to ensure this practice is properly carried out by all staff members.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Three opened cans of condensed milk were noted in the cooler.
      • Corrective Action(s): Once canned food is opened, any unused portion must be transferred to a food-grade container. Do not store open food in their original can as once the can is exposed to air, metal from the can may leach out and become a chemical contamination to food.
      • Date to be corrected by: Today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Excessive buildup noted on the dish sink sprayer head.
      • Corrective Action(s): Clean and sanitize and maintain as per your Sanitation Plan.
      • Date to be corrected by: Today
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Boxes of cold dessert requiring refrigeration (e.g. rice cakes) were stored at room temperature at the start of the inspection.
      • Corrective Action(s): Temperature was noted at around 9.0C. As per operator, this was just took out from the refrigerator. Items were returned back to the refrigerator.
      • All cold potentially hazardous food MUST be stored at 4.0C or below to prevent bacterial growth and toxin production if kept at room temperature for a prolong time period. Do not store any cold food at room temperature.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Several trays of hot food was noted with an internal temperature of around 34.0C, sitting on top of a steam table.
      • Corrective Action(s): Operator reheated these food during the inspection as instructed by the district inspector.
      • Operator must either keep hot food hot at over 60.0C or submit a proposal to use time as a control for these hot food.
      • Operator MUST complete the following if proposing to use time as a control:
      • 1. Submit a written standard operating practice to use time as a control - include the following:
      • - State what items are being held at room temperature.
      • - State the temperature these food needs to be heated/ reheated to prior to storing at room temperature.
      • - State how long will these food be kept at room temperature. When will they be discarded? How will you keep track of these food items?
      • 2. Submit a template of the temperature/ time log tracker.
      • - Note how long you will be keeping the log on file.
      • Operator must submit the proposal by November 17, 2025. If the operator fails to submit a written proposal by email, then they must be committed to keeping hot food at 60.0C or above at all time. If violation is noted or operator fails to maintain their temperature log tracker then escalated enforcement actions (including but not limited to Correction Orders, tickets, compliance meeting, etc.) may ensue.
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Thick build up of grease/oil observed on the kitchen vent hood. Staff stated that the service is scheduled for this month.
      • Corrective Action(s): Service the ventilation hood and notify your district EHO.
      • TO BE CORRECTED BY - October 20, 2024
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Concentration of back spray bottle of chlorine (bleach) sanitizer = 0 ppm.
      • Corrective Action(s):
      • - Prepare a fresh sanitizer solution with a concentration of 100-200ppm chlorine (half teaspoon bleach per litre water).
      • - Re-sanitize all food contact surfaces in the back area.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • Back hand sink basin (beside 3-compartment sink) blocked with a bottle of detergent, steel wool sponge and dish washing sponge.
      • THIS IS A REPEATED VIOLATION.
      • Corrective Action(s):
      • Immediately remove items from hand sink basin. Ensure hand washing station is always easily accessible. Keep sponges and dish detergent at 3-compartment sink for manual warewashing.
      • Repeated violations may lead to further enforcement, such as a Correction or Closure Order.
      • Violation Score: 15
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation (CORRECTED DURING INSPECTION):
      • 7 frozen boxes of fish (Tilapia, Wild Spanish Mackerel) stored at room temperature. Operator informed that these boxes were just delivered.
      • Corrective Action(s):
      • Immediately transfer all frozen fish into the freezer or cooler if being thawed.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • The following areas require cleaning:
      • - Inside all coolers and freezers (including shelves and doors).
      • - Under all storage shelves, sinks, coolers, freezers and equipment.
      • - Fan covers in the walk-in cooler.
      • - Inside dishwasher (propellers).
      • - Any hard to reach areas.
      • Corrective Action(s):
      • Clean all the areas listed above. Ensure to follow your Sanitation Plan for daily and weekly cleaning. To be corrected starting today.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • Clean dishes observed to be stored in the spray sink (beside the dishwasher).
      • Corrective Action(s):
      • Do not store clean dishes in this sink as this is not a designated storage space. This sink should be used to spray dishes before placing them in the dishwasher. Re-organize shelf space to make room for storing clean dishware. To be corrected starting today.
      • Violation Score: 1
  8. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The following cooked hot potentially hazardous food were recorded below 60C in the steam table:
      • - 1x Coconut jackfruit at 46.2C
      • - 1x Taro leaves with coconut at 47.3C
      • - 1x Pork veg soup at 50.1C
      • - 1x Beef stew at 47.9C
      • - 1x Pork with coconut milk at 52.0C
      • - 1x Ban mian with veggies at 44.7C
      • - 1x Pork sausage at 40.7C
      • - 1x Baked chicken at 26.3C
      • - 1x Pork with mayo & chilli at 35.4C
      • - 1x Cooked chicken with veg at 47.6C
      • Time-temperature verification was made and food was prepared >4hours ago. Pans of above noted food products were discarded by staff during inspection.
      • Corrective Action(s): Please ensure that hot potentially hazardous food are stored at a temperature of 60C or above. Always pre-heat the hot holding unit prior to storing food in it.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash sink in the back was filled with cleaning supplies and blocked by cardbard boxes. Staff removed the cleaning supplies and ardboard boxes during inspection.
      • Corrective Action(s): Please ensure that handwash sink is accessible to staff at all times during facility operation. Do not block it,
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): In walk in cooler, raw lamb & chicken meat was stored on same shelf as raw cabbage & other ready to eat produce. Staff moved the raw meat to anothe shelving unit during inspection.
      • Corrective Action(s): To prevent the risk of cross contamination of ready to eat produce from raw meat juices/blood, it is recommended to store raw meat on bottom shelves & produce on top shelves.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of dirt/grease observed behind the cooking line and in corners/along the walls.
      • Corrective Action(s): Please conduct thorough cleaning and remove any build up from hard to reach areas.
      • TO BE CORRECTED BY - May 17, 2023
      • Violation Score: 3
  10. Follow-Up Inspection

    1 infraction

    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation (CORRECTED DURING INSPECTION): Burong isda from an unapproved source
      • Corrective Action(s): Discard foods from unapproved soures. Check foods to be from approved source such as valid permits and/or inspection reports written by governing agencies.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation (CORRECTED DURING INSPECTION): 1) Burong Isda from unapproved source
      • 2) Packaged products from another store with labels that are not approved
      • Corrective Action(s): Do not serve or sell food from unapproved source. Hold tags placed on product
      • Violation Score: 15
  12. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fried pork bones and pork dinadakan in hot holding unit measured 42C with probe thermometer.
      • Corrective Action(s): discard foods. Ensure to store potentially hazardous foods above 60C. Check to ensure this is achieved.
      • Violation Score: 5
  13. Follow-Up Inspection

    0 infractions

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