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Crown Kitchen & Sweets Ltd

112 - 12025 Nordel Way, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Crown Kitchen & Sweets Ltd has been inspected 4 times by Fraser Health Authority since June 3, 2025. The most recent inspection, on May 14, 2026, found no infractions.

2 of 4 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: Protecting food from contamination, Food temperature control 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.

  • 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 2 times across 2 separate inspections, most recently on December 3, 2025. For example: 209 - Food not protected from contamination [s. 12(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 December 3, 2025. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 August 5, 2025. 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.

4 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Day old rice placed in rice warmer to keep rice warm.
      • Internal temperature of rice at 16 C. Staff stated rice was placed in rice warmer about 15-20 minutes ago.
      • Corrective Action(s): Quickly reheat rice to 74 C and then keep at 60 C (if hot holding).
      • Only use rice warmer if you are able to verify that the rice is being reheated to an internal temperature 74 C in the machine.
      • Staff were instructed to remove rice from rice warmer.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Leftover tomato paste in can was not transferred to another food grade container.
      • Corrective Action(s): Always transfer leftover canned food to another container.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach sanitizer bottle was not labelled.
      • Corrective Action(s): Ensure all chemical bottles are labelled. Correct immediately.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink obstructed with a container of flour at the start of the inspection.
      • Corrective Action(s): Ensure hand sink is never obstructed and always available for washing hands.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Surface sanitizer (chlorine) registered over 1000 ppm chlorine and was in an incorrectly labelled bottle (x2).
      • 2. Washroom door kept open - washroom is in kitchen area.
      • Corrective Action(s): 1. Ensure a solution of 100-200 ppm chlorine is used to prevent chemical contamination. Label bottle properly.
      • 2. Keep washroom door closed at all times.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

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