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Crawford Manor

10010 128th St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Crawford Manor has been inspected 15 times by Fraser Health Authority since October 11, 2017. The most recent inspection, on March 17, 2026, recorded 1 infraction.

7 of 15 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: Pests, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 4 times across 4 separate inspections, most recently on March 17, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 4 times across 3 separate inspections, most recently on February 25, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 once on February 12, 2019. 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 once on January 5, 2018. For example: 208 - Foods obtained from unapproved sources [s. 11]

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.

15 inspections

  1. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Minimal activity noted with a few droppings only underneath sink in "B"
      • Corrective Action(s): Required operator to remove droppings; ensure to wet them with sanitizer prior to removing them. Ensure to perform regular cleaning for monitoring and sanitation
      • Date to be corrected by: Immediately
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Found rodent droppings in the Manor A in lower cabinets/pantries. When inquired, staff indicated that last time the area was cleaned out was approximately one month ago.
      • Corrective Action(s): Required operator to remove the droppings. Ensure to wet them with bleach sanitizer prior to removing them. Ensure to clean and sanitize the area
      • Date to be corrected by: Immediately
      • Violation Score: 9
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer bottle did not have any detectable chlorine residual at the time of inspection.
      • Corrective Action(s): Required operator to provide bleach sanitizer and have them ready at all times. The concentration should be approximately 100-200 ppm of residual chlorine. Operator provided bleach and explained the mixture ratio with water.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed numerous droppings in both sides of the kitchen and around the whole premises. One mouse caught in a trap underneath the hand washing sink at 'B' side. Operator has a pest control company contracted and receive services every 2 weeks.
      • Corrective Action(s): Required operator consult the pest control company to find entrance points and block them. Ensure to clean and sanitize daily to maintain sanitary conditions and for monitoring purposes. Remove the droppings and the dead rodent; ensure to wet them with bleach sanitizer to prevent aerosolization of viruses.
      • Date to be corrected by: Immediately
      • Violation Score: 9
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Follow-Up 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): Temperature log for the high-temperature domestic dishwasher indicated that the final rinse temperature at the plate-level is between 132.7F to 154.2F from the months of April to June of 2021. Operator informed that the high-temperature domestic dishwasher highest final rinse temperature at the plate-level that was ever reached was measured at 160F and that it rarely reaches that temperature (i.e.: 160F or higher). Domestic dishwasher has a 4 hour run cycle.
      • Corrective Action(s): Cease use of the high-temperature domestic dishwasher until it can reach a final rinse temperature of 160F or higher. Temporarily use the 2-compartment sink to clean and sanitize equipment and utensils. Wash and rinse the equipment in one compartment and sanitize in the second compartment sink. Air dry the sanitized equipment and utensils in the drying rack.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Temperature log for the high-temperature domestic dishwasher indicated that the final rinse temperature at the plate-level is between 132.7F to 154.2F from the months of April to June of 2021. Operator informed that the high-temperature domestic dishwasher highest final rinse temperature at the plate-level that was ever reached was measured at 160F and that it rarely reaches that temperature (i.e.: 160F or higher). Domestic dishwasher has a 4 hour run cycle.
      • Corrective Action(s): Service the high-temperature domestic dishwasher to measure a final rinse temperature of at least 160F (i.e.: 71C) at the plate-level. Corrected by: July 26, 2021
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats based disinfecting sanitizer used to sanitize food contact surfaces. This chemical may require rinse with portable water after used on food contact surfaces. Label was not available for view.
      • Corrective Action(s): Operator had agreed to use bleach sanitizer. Do not use the disinfecting sanitizer unless label states it is a no rinse sanitizer. Ensure bleach sanitizer concentration is mixed at 100 ppm to 200 ppm (2 mL of bleach to 1 liter of water).
      • Violation Score: 5
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 3 rodent bait boxes found in the food prep areas. 1 behind the fridge in the kitchen and 2 in the dry storage room. These need to be removed as federal law states they are not allowed to be used in areas where food is stored or prepared.
      • Corrective Action(s): Remove the bait boxes. Date to be corrected: today
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Minor amounts of rodent droppings found under the sink in the main kitchen.
      • Corrective Action(s): Please clean up these droppings and sanitize the affected area with 100ppm bleach. 5ml per 2.5L of water. Date to be corrected: today
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Holes underneath the sink around the pipes. These should be sealed to prevent rodent harborage.
      • Corrective Action(s): Please seal the holes underneath the sink. Date to be corrected: today
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Small amount of old rodent dropping noted underneath hand washing station and in the dry storage area. Clean the infested area by removing the droppings and sanitized with a 100ppm chlorine bleach solution (1tsp of regular bleach with 1 liter of water)
      • Corrective Action(s):
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: Cooked and portioned food products donated by a catering company named "The Good Doctor." Food product was not labeled with the company's address. All foods served to residents must be obtained from an approved source. The approved source must be inspected by the local health authority or federally. Records must be available for the location of the approved source. Operator is to forward the location of "The Good Doctor" to the health department.
      • Corrective Action(s):
      • Violation Score: 9
  15. Routine Inspection

    0 infractions

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