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CRESST South Fraser

13525 98th Ave, Surrey · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

CRESST South Fraser has been inspected 14 times by Fraser Health Authority since September 5, 2012. The most recent inspection, on December 9, 2025, found no infractions.

7 of 14 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, Chemicals and toxic substances and Handwashing and staff hygiene.

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 4 times across 4 separate inspections, most recently on March 6, 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 once on January 8, 2020. 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 February 13, 2018. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 February 13, 2018. For example: 210 - Food not thawed in an acceptable manner [s. 14(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 September 9, 2019. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

14 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle used for sanitizing food contact surfaces recorded >400ppm. This could result in potential chemical food contamination. Staff made new sanitizer solution and concentration of bleach recorded at 200ppm.
      • Corrective Action(s): Please ensure that all food contact surfaces/equipment are adequately cleaned and sanitized.
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ice build up recorded inside the two white stand up freezers. This could interfere with the cold air circulation inside the freezer and may affect the ambient temperature of freezer at which the frozen food is stored.
      • Corrective Action(s): Service/defrost both freezers and ensure that the equipment is maintained in good working order.
      • TO BE CORRECTED BY - April 5, 2024
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer/Bleach was not labeled at the time of inspection.
      • Corrective Action(s): Immediately. Label the spray surface sanitizer. All cleaning agents must be in original containers or properly labeled.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Wall-mounted dispenser with liquid soap near the corner hand sink is empty at the time of inspection.
      • Corrective Action(s): Immediately. Replace empty liquid soap plastic container. A soap must be available all the time.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: One shatterproof cover is missing as well as 2 light tubs.
      • Be inform that the issue has been addressed on May 06, 2019.
      • Corrective Action(s): Today. Replace light tubes and a cover.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottle measured greater than 200 ppm.
      • Corrective Action(s): Dilute bleach sanitizer to 100 ppm. Ensure bleach sanitizer is prepared by mixing 1/2 teaspoon (1/2 cap) of unscented household bleach per 1L water.
      • Violation Score: 5
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels missing in the paper towel dispenser at the main handwashing station.
      • Corrective Action(s): Provide paper towels in the dispenser. This dispenser must be stocked with paper towels at all times to properly dry hands after handwashing.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen prepackaged salmon fillets being thawed not fully submerged in cold water.
      • Corrective Action(s): Ensure that the salmon fillet packages are thawed in cold water fully submerged and change out the water every 30mins to maintain temperature 4C.
      • Violation Score: 1
  13. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach solution in spray bottle was too strong and bleached out the test strip.
      • Corrective Action(s): Mix only 1 tsp bleach to 1 litre of water for proper concentrations. Staff prepared fresh bleach solution in a bucket at time of inspection; 100 ppm detected. Ensure to store all wiping cloths in this bucket of solution in between uses, and change solution every 4 hours at a minimum.
      • Violation Score: 5
  14. Routine Inspection

    0 infractions

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