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Creekside Withdrawal Management Centre

13740 94A Ave, Surrey · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Creekside Withdrawal Management Centre has been inspected 20 times by Fraser Health Authority since December 10, 2012. The most recent inspection, on September 25, 2026, found no infractions.

14 of 20 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 8 inspections in a row found no infractions. 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 June 28, 2022. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 October 22, 2019. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 once on October 22, 2019. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on January 29, 2018. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 once on June 28, 2022. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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

    0 infractions

  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. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation:
      • 1. Door seals of both the walk-in cooler and walk-in freezer have mould and are unsanitary.
      • 2. Shelves and walls in the walk-in cooler have accumulation of debris, dust and mould.
      • 3. Fan grates for domestic stove ventilation have heavy accumulation of grease.
      • Corrective Action(s):
      • Clean all the areas listed above. Ensure to follow your sanitation plan for daily, weekly, monthly and seasonal cleaning.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation:
      • The Fraser Health Permit to Operate is posted on the door of dry storage cupboard inside the kitchen.
      • Corrective Action(s):
      • Post the Fraser Health Permit to Operate where the public/residents can view it easily.
      • Violation Score: 1
  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Approximately 50 butter cups were stored at room temperature. Internal food product temperature measured at 24C. On the package label it stated the product must be kept refrigerated. Staff stated they were kept at room temperature for 7 hours.
      • Corrective Action(s): Discard the aforementioned butter cups. Potentially hazardous food must be stored at a temperature of 4C or less.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1. Food debris observed on the back of the blade for the deli slicer.
      • 2. Dried stains observed on the nozzles of the ice dispenser and juice dispenser located in the dinning area.
      • Corrective Action(s): Clean and sanitize the aforementioned equipment. Ensure to follow your sanitation plan on the frequency of cleaning.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Reusable towel used as liner to air dry utensils and also used to cover a bowl of salad stored inside the walk-in cooler.
      • Corrective Action(s): Do not used reusable towel to cover or line food and utensils. Reusable towel is made from porous material and can not be properly cleaned and sanitized.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cheesecake, carrot cake, and soy milk was stored in the display cooler above 4 degrees C for less than 2 hours. Staff member stated that they checked the cooler temperature at 12 PM during which it was at or below 4 degrees C.
      • Corrective Action(s): Above noted food items were moved to the walk-in-cooler which was at or below 4 degrees C. Make sure all cold potentially hazardous food is stored/displayed inside a cooler that is maintained at or below 4 degrees C throughout the day.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Surface of meat slicer had food debris over it and was not maintained in a clean condition. Staff member stated that it was last used on Tuesday this week.
      • Corrective Action(s): Staff member cleaned and sanitized the slicer at the time of inspection. Please thoroughly wash, rinse, sanitize, and air dry all components of the slicer every 4 hours between use, between raw and ready to eat food, and after final operation each day to maintain it in a sanitary condition.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright cooler was above 4 degrees C (6 to 6.8 degrees C) at the time of inspection (for approximately 1 hour). It was at 3 degrees C earlier this morning according to the temperature log and staff member stated that they checked it during luncht time at 12 PM as well when it was below 4 degrees C. The display cooler ran a defrost cycle during the inspection, ended the defrost cycle based on the display panel, and was still above 4 degrees C.
      • Corrective Action(s): Adjust/repair/-re-service/replace the display cooler so that it maintains a temperature at or below 4 degrees C; Correct within 1 week. Do not store any potentially hazardous food (e.g. cheesecake, carrot cake, soy milk, etc.) inside this cooler until it is maintained at or below 4 degrees C; Correct immediately. Please contact the district Environmental Health Officer for a follow inspection once the display cooler is maintained at or below 4 degrees C by next week.
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: "Pass through" cooler is maintaining temperatures of 7C. No perishable foods were stored in this cooler at the time of inspection.
      • Corrective Action(s): Repair this cooler so it is able to maintain 4C. Temperature need to be able to drop to 4C quickly after heavy use (within 30 mins). Date to be completed by: October 23, 2018
      • Violation Score: 3
  18. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Thoroughly clean walk-in cooler shelving and food warmer shelving.
      • Corrective Action(s): Immediately
      • Violation Score: 3
  19. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Thoroughly clean door handles and seals of food warmer, and walk-in cooler shelving.
      • Corrective Action(s): Immediately
      • Violation Score: 9
  20. Routine Inspection

    0 infractions

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