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Crescent Gardens Food Service

1222 King George Blvd, Surrey · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Crescent Gardens Food Service has been inspected 24 times by Fraser Health Authority since December 11, 2012. The most recent inspection, on July 9, 2026, recorded 1 infraction.

8 of 24 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 7 times across 7 separate inspections, most recently on January 17, 2025. For example: 209 - Food not protected from contamination [s. 12(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 6 times across 5 separate inspections, most recently on February 3, 2026. 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 5 times across 5 separate inspections, most recently on July 9, 2026. 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 13, 2024. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on September 5, 2017. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

24 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Two inserts of chicken salad stored in the line cooler were measured with internal temperature of 22C.
      • Corrective Action(s): Aforementioned chicken was discarded. Potentially hazardous food must be maintained at 4C or less.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food surface sanitizer was not available at the line cooler and coffee station areas. Staff stated the bucket had been moved to sanitize other areas.
      • Corrective Action(s): Fill the bucket with fresh lactic acid sanitizer. Clean and sanitize aforementioned areas. Each workstation must have their own food surface sanitizer.
      • Violation Score: 5
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Deli slicer has a piece of meat debris under the blade guard.
      • Corrective Action(s): Clean and sanitize the deli slicer. Ensure to remove the blade guard when cleaning.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temperature dishwasher dispensed 0 ppm chlorine sanitizer at plate level. At least 50-200 ppm is required to properly sanitize food contact surfaces.
      • Corrective Action(s): Set up manual dishwashing at the 2 compartment sink. Clean and sanitize all plates and utensils again through the manual sanitizing compartment. You may use the dishwasher for wash and rinse only.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher dispensed 0 ppm chlorine sanitizer at plate level.
      • Corrective Action(s): Service / repair the dishwasher to ensure 50-200 ppm chlorine sanitizer is dispensed. Correct by: Feb 5, 2025.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sauces and deli meats stored in the line cooler was measured with internal temperature of 9C.
      • Corrective Action(s): Move the aforementioned foods into a functional cooler. All cold potentially hazardous food must be kept at 4C or less.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food surface sanitizer was not readily available for use at the time.
      • Corrective Action(s): Staff filled the sanitizing bucket with 704-1875 ppm lactic acid sanitizer. Clean and sanitize all food contact surfaces in the kitchen.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Line cooler was measured with internal ambient temperature of approximately 9.2C.
      • Corrective Action(s): Service / repair the line cooler to ensure an ambient air temperature of 4C or less can be maintained. Correct by: Jul 30, 2025
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Flats of raw eggs noted stored on a shelf in the walk-in cooler above produce.
      • Corrective Action(s): Rearrange the food in the walk-in cooler so that raw meat, including raw eggs, are stored on a lower shelf or away from produce/ cooked food or ready-to-eat food.
      • Date to be corrected by: Today
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Inside ice machine wall observed to have dirt build-up.
      • Corrective Action(s): Clean and sanitize aformentioned area.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low-temperature dishwasher measured at 0ppm chlorine.
      • Corrective Action(s): Service low-temperature dishwasher to measure between 50-200ppm chlorine.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): One sanitizer bottled measured at 0ppm DSBA/LACtic acid. Staff have put water in it.
      • Corrective Action(s): Ensure all chemicals are properly labelled for their intended purpose.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed food debris underneath the kitchen preparation area worktable and underneath preparation cooler on the other side of the kitchen.
      • Corrective Action(s): Clean and sanitize aformentioned area. Submit pictures once rectify to inspector via email. Corrected by: March 1, 2024.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Built-up of grease and debris observed on exhaust hood vents above cookline. Operator informed they are cleaned once a month.
      • Corrective Action(s): Clean and sanitize aformentioned items. Increase frequency of cleaning of exhaust hood vents to prevent built-up of grease and debris. This depends on volume of operation. Exhaust hood vents should be cleaned on a weekly basis. Corrected by: Today.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Can of fruit cocktail in the dry storage area observed dented. Staff removed it off the shelf to be refunded to the supplier during inspection.
      • Corrective Action(s): Do not store canned food items that are dented as foods may be potentially contaminated. Verify all food packaging upon receiving and prior to storage.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Walk-in cooler at back (in hallway behing kitchen) measured at 9.1'C with probe thermometer during time of inspection. Staff checked temperature of walk-in cooler this afternoon and it measured below 4'C. Staff stated that a large dairy order was received and stored in the cooler less than 30 minutes ago. All potentially hazardous food in the walk-in cooler were tranferred by staff during inspection to the functioning walk-in cooler and other functioning coolers measured at 4'C or lower.
      • Corrective Action(s): Transfer all potentially hazardous foods from the walk-in cooler in the hallway behind the kitchen into other functioning coolers measured at or below 4'C. Do not store any potentially hazardous foods in the walk-in cooler until it is verified to be working by the health inspector.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Box of ripe bananas observed stored directly on the floor during time of inspection. Staff placed the box of bananas on the shelf.
      • Corrective Action(s): Store all food at least 6 inches off the floor and covered at all times to prevent potential contamination of food and to promote easy cleaning of floors.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few house flies and fruit flies observed on site during inspection. Pest control company is contracted.
      • Corrective Action(s): Monitor fly population and install sticky fly traps in non-food preparation areas to remove current fly population. Contact pest control if the fly population increases. Ensure all food is kept stored covered and at least 6 inches off the floor at all times.
      • To be corrected: immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • 1. Light fixture in dry storage area in kitchen observed with no shatter-proof cover.
      • 2. Walk-in cooler in hallway behind kitchen measured at 9.1'C with probe thermometer during time of inspection. No thermometer observed placed inside the walk-in cooler during inspection. Staff placed thermometer in the walk-in cooler.
      • Corrective Action(s):
      • 1. Place a shatter-proof cover on the light in the dry storage area to prevent potential physical contamination to food. Submit a photo to the health inspector once completed.
      • 2. Repair walk-in cooler in the hallway to ensure it is measured at 4'C or lower at all times. Do not use the walk-in cooler in the back hallway to store any potentially hazardous foods until it is verified to be functioning by the health inspector.
      • To be corrected by: Aug 26, 2022
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometer missing in the new prep cooler
      • Corrective Action(s): Provide accurate thermometer in the new prep cooler and ensure that it is placed in the easy view to read temperature
      • Violation Score: 1
  13. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The exhaust canopy is observed to have dirt and grease build up
      • Corrective Action(s): - The exhaust canopy is due for professional cleaning, get the professional cleaning company for deep cleaning of the canopy
      • - Take out the baffles and run them through the dishwasher on routine basis to prevent grease and dirt accumulation
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): - No sanitizer was available in kitchen at the start of the inspection
      • - Sanitizer bucket in one of the servery was measured at 100ppm quats concentration
      • Corrective Action(s): - Fresh filled solution in bucket is measured at 200ppm quats solution
      • - Ensure that sanitizer solution is available in kitchen and serveries
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer was observed to have food debris under the blade guard
      • Corrective Action(s): - Dismantle the meat slicer, run all parts through dishwasher, clean in place other parts that cannot be run through dishwasher and air dry after every use
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some bulk bins for food storage are missing lids or lids not in place
      • Corrective Action(s): Provide proper lids for bulk bins and keep them covered to protect stored food from contamination
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruits flies are observed in the dry storage area
      • Corrective Action(s): - Flush the floor drains on regular basis, sanitize all work areas at the end of the day
      • - Keep all food items covered in the kitchen
      • Violation Score: 3
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Raw eggs in crate and in a container are stored on the same shelf as milk and other items
      • - A jug was used to scoop from oatmeal bulk bin
      • Corrective Action(s): - Store raw eggs on a separate shelf, away from ready to eat items and vegetables
      • - Use scoop with handle and ensure that the handle does not come in contact with food in bulk bin
  17. Follow-Up Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloth left on the front prep table.
      • Corrective Action(s): Store wiping cloths in a bucket with sanitizer solution maintained at 200ppm quats concentration
      • Violation Score: 5
  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Pudding and pears in syrup for lunch were held at 6C internal food temperature
      • Corrective Action(s): - Food items are cold held in ice baths which is not an effective way to maintain temperatures
      • - Food item was brought out at 11:00 am and is moved to walk-in cooler at 12:00 noon
      • - Bring out small batch of food that is used with in two hours. ANY LEFTOVERS must be discarded after two hours
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): - Sanitizer solution not avaiable near the prep stations, plating tables at the time of inspection
      • - Wiping cloths are stored on the counter
      • Corrective Action(s): - Every station must have sanitizer solution and all wiping cloths must be stored in a bucket with sanitizer solution maintained at 200ppm quats residual concentration
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer that was used in the morning for food preparation was not cleaned and sanitized after, food residue were observed under blade guards and on the blades
      • Corrective Action(s): - Equipment cleaned during inspection
      • - Ensure that you follow manual warewashing steps for clean in place equipment which includes - wash, rinse and sanitize with 200ppm quats solution. Allow the equipment to air dry
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): - Glove use was not satisfactory, employees wearing gloves were not observed wasing hands and changing gloves at the required frequency
      • - Person washing dishes touched the washed and sanitized dishes after handling dirty dishes and no handwashing was observed in between
      • Corrective Action(s): - Educated the operator about the effective glove use and effective hand washing technique
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Ready to eat cut fruits and vegetables and cooked food were stored next to whole fruits and raw foods
      • Corrective Action(s): - Organize your walk-in cooler to ensure that all ready to eat food is on separate shelf and raw meats, eggs, dairy are stored away from cooked, ready to eat foods
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food safety plan is not available on site
      • Corrective Action(s): - Have a copy of food safety plan on site for your staff to follow
      • - Provide a copy to EHO. Ensure that the plan is updated to refect the menu on site.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Floors of walk-in cooler and walk-in freezer are not maintained in sanitary conditions
      • - Hard to reach areas and shelving units in dry storage area have food debris accumulation
      • Corrective Action(s): - Clean and maintain sanitary conditions in the above mentioned areas
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two spatulas (silicon) were complelely worn out, cracked and chipped
      • Corrective Action(s): - Discarded. It cannot be effectively cleaned and sanitized
      • - Monitor all your equipment and utensils for any wear and tear and any replace as needed
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light covers are missing in dry storage area
      • Corrective Action(s): Install shatterproof light covers
      • Violation Score: 1
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Sanitation plan is not available on site.
      • Corrective Action(s): Please update your sanitation plan. The one that is available in file is outdated as it does not include sanitation procedures for all equipment now used in kitchen
      • Violation Score: 1
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation (CORRECTED DURING INSPECTION): Thermometer in the walk-in cooler was broken
      • Corrective Action(s): - Replaced with a new thermometer available on site
      • Violation Score: 1
  19. Routine Inspection

    0 infractions

  20. Routine Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Servery (third floor):
      • - There was no paper towels inside the dispenser at the main handwashing station.
      • Corrective Action(s): Provide paper towels inside the dispenser to properly dry hands after washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Main kitchen (main floor)
      • - Dry food items (ie rice, spices, oats) stored uncovered in their original packaging in the dry storage room. There are spills on the floor.
      • Corrective Action(s): Store all dry food items in pest proof containers with proper lids. Clean up the spills.
      • Date to be corrected: Immediately.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Main kitchen (main floor):
      • - There was a large hole on the walls inside the chemical/mop storage room. This was mentioned in the previous inspection report.
      • Corrective Action(s): Patch the hole and ensure the walls are in good condition.
      • Date to be corrected: One month.
      • Violation Score: 3
  22. Follow-Up Inspection

    0 infractions

  23. Follow-Up Inspection

    0 infractions

  24. Routine Inspection

    0 infractions

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