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Crosstown Food Market 2

2 - 6828 128th St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Crosstown Food Market 2 has been inspected 9 times by Fraser Health Authority since August 10, 2022. The most recent inspection, on November 14, 2025, recorded 1 infraction.

3 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Pests, Food temperature control 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 once on November 14, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 May 20, 2025. 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 February 24, 2025. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • 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 October 17, 2023. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 April 27, 2023. 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.

9 inspections

  1. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Heavy droppings (>50) observed in the back storage area near:
      • - Washroom
      • - Under black plastic shelving next to Kool-it cooler.
      • Corrective Action(s): Clean and disinfect area with bleach. Monitor to see if activity returns/continues. If so, contact professional pest control company to have area assessed.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 door upright display cooler (Dairy) measured ~7°C at time of inpsection.
      • **Corrected during inspection** All potentially hazardous foods relocated to working cooler.
      • Please monitor cooler to ensure temperatures of 4°C can be maintained.
      • Majority of shelving inside unit is solid, not allowing for air flow between shelving. Recommended to replace shelving with wire (or from manufacturer).
      • If temperatures of 4°C or less cannot be maintained, contact refrigeration technician to have unit serviced.
      • Corrective Action(s):
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): 1 carton of milk expired in February 19, 2025 noted to be stored in the dairy cooler. Staff immediately voluntarily discarded the expired milk into the sink. Always make sure all food stored in the facility are within the expiry date.
      • Corrective Action(s):
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In operator's absence, no staff on duty has Foodsafe level 1 or equivalent.
      • Corrective Action(s): Always to ensure to have a least 1 staff on duty that has Foodsafe level 1 or equivalent in operator's absence. Ensure to have staff to obtain Foodsafe Level 1 or equivalent on duty during operation hours. Date to be corrected: 1 month.
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATs sanitizer in spray bottle (X1) measured at >>400 ppm QUATs concentration. Operator diluted sanitizer during inspection which measured at 200 ppm QUATs concentration.
      • Corrective Action(s): Prepare sanitizer at a concentration of 200 ppm QUATs to adequately sanitize all equipment and food contact surfaces. QUATs sanitizer above 200 ppm can cause chemical contamination of surfaces and food. Obtain QUATs test strips to verify sanitizer strength daily.
      • Violation Score: 5
  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station at back food preparation area and at coffee station observed not supplied with paper towel. Staff placed paper towel at the hand washing stations during inspection.
      • Corrective Action(s): Maintain all designated hand washing stations unobstructed and adequately supplied with hot and cold running water, liquid soap and paper towels at all times to facilitate proper, frequent handwashing by food handlers and to prevent foodborne illness.
      • Violation Score: 5
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In operator's absence, staff onsite did not produce any proof of FOODSAFE Level 1 certification or equivalent.
      • Corrective Action(s): Please ensure that in operator's absence, at least one staff on duty has FOODSAFE Level 1 or equivalent. If your staff has FOODSAFE Level 1, please email the district EHO a copy of certificate by August 15, 2022.
      • Violation Score: 1

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