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Crown Palace Banquet Hall

201 - 12025 Nordel Way, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Crown Palace Banquet Hall has been inspected 17 times by Fraser Health Authority since September 5, 2012. The most recent inspection, on May 14, 2026, recorded 2 infractions.

9 of 17 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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 6 times across 6 separate inspections, most recently on May 14, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 2 times across 2 separate inspections, most recently on May 14, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 October 7, 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 October 11, 2023. For example: 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]

  • 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 16, 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.

17 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher was not able to achieve minium 71 deg C sanitizing temperature on plate surface during final rinse cycle.
      • Corrective Action(s): High temperature dishwasher can be used to wash and rinse utensils. A compartment of the three compartment sink was set up with a 100 ppm chlorine sanitizer. Ensure that utensils sit in the sanitizing solution for minimum 2 minutes before air drying.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both bar areas were lacking paper towel in the paper towel dispensers.
      • Corrective Action(s): Staff refilled the paper towel dispensers such that the handwashing stations are fully equipped with hot and cold running water, soap and paper towel.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Scoop stored in direct contact with ice in ice machine
      • 2) Several incidents of the handle of scoops stored in contact with dry food product
      • 3) An apron stored in contact with dry channa
      • 4) Food contact surface sanitizer concentration > 200 ppm chlorine. Chlorine test strip bleached out.
      • Corrective Action(s): 1) All scoops and apron were removed from the food containers. Ensure that handles of scoops are not stored in contact with food product and scoop for ice is stored in a bucket outside in a sanitary manner.
      • 2) New food contact surface sanitizer was made with a concentration between 100 - 200 ppm chlorine.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the cabinets at the two bars.
      • Corrective Action(s): Thoroughly clean and sanitize the above mentioned areas. Monitor for activity. Continue to follow licensed pest control services
      • Correction date: Immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher was not able to achieve minimum 71 deg C sanitizing temperature on plate surface during final rinse cycle. Several cycles were conducted, maximum temperature achieved during final rinse cycle was 62 deg C.
      • Corrective Action(s): Service, repair, or adjust the dishwasher such that it can achieve minimum 71 deg C sanitizing temperature on plate surface during final rinse cycle.
      • Correction date: 1 week
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer solution was murky and registered 0 ppm chlorine.
      • Corrective Action(s): Change sanitizer solution frequently. Staff made a fresh sanitizer solution for bucket and bottle and both registered 200 ppm chlorine.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Accumulation of flies in the hallway leading up to the kitchen and in the bar area.
      • Corrective Action(s): Premises must be free of flies.
      • Clean areas with high fly activity; remove any sugar residue on equipment; remove any stagnant water; keep laundry bags closed and remove frequently.
      • Consult pest control company.
      • Correct immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed accumulation of food debris in the corners of the kitchen, underneath cooking equipment, window sills, and hard to reach areas.
      • Corrective Action(s): Clean premises so everything is in a clean condition. Increase frequency of cleaning if necessary.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer was available at the time of inspection. When inquired, staff brought out a spray bottle indicating a cleaning product that is not suitable for food contact surface. Education provided to operator that bleach should be used to create sanitize solution as soon as they come to work in the kitchen.
      • Corrective Action(s): Required operator to create two buckets of chlorine sanitizer solution using bleach that is available on site. Education provided on how to adequately make 100-200ppm of chlorine residual sanitizer at the time of inspection. Two buckets were made at the time of inspection
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed accumulation of food debris and grease build up in the corners of the kitchen, underneath cooking equipment and hard to reach areas. As per staff, cleaners come twice a day to clean the kitchen. However, the frequency does not reflect that sanitary condition of the kitchen at the time of inspection
      • Corrective Action(s): Required operator to clean and sanitize the area. Ensure scrub and remove and food debris and grease.
      • Date to be corrected by: July 10 2024
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): When inquired, chef stated that the food preparation tables are clean and sanitized with vinegar and lemon juice.
      • Corrective Action(s): Required operator to make bleach sanitizers and use them instead as vinegar and lemon juice are not suitable sanitizer in commercial kitchen settings. Staff brought out the sanitizer bottle and started to used it at the time of inspection. Sanitizer was measured at 100 ppm of residual chlorine.
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed pre-cooked frozen products being thawed at room temperature
      • Corrective Action(s): Required operator to transfer all frozen products into a cooler to ensure proper thawing procedures are being followed.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed high number of flies in two specific areas; by the hallway to the kitchen and near ice machine. Operator is aware and purchased more traps. Pest control is in place and operator is working on the issue
      • Corrective Action(s): Required operator to remove stagnant water, clean and sanitize the area noted. Ensure to enclose all dirty laundry as well.
      • Date to be corrected by: Oct 17 2023
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Several areas with high number of flies had food debris and grease accumulation. Dirty laundry was left open.
      • Corrective Action(s): Required operator clean and sanitize the area noted and cover all dirty laundry prior to pick-up.
      • Date to be corrected by: Oct 17 2023
      • Violation Score: 9
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): High-temperature dishwasher measured at 26C final rinse. Hot water tank was turned off.
      • Corrective Action(s): Service the high-temperature dishwasher to measure at 71C final rinse temperature.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink next to the storage area observed to be used to drain palaak.
      • Corrective Action(s): All handwashing sink must be solely used for handwashing only. Move palaak to preparation sink to be drained.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed built-up of debris underneath ice machine.
      • Corrective Action(s): Clean and sanitized aforementioned area. Corrected by: December 13, 2022
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handwashing sink next to the fountain drink machine observed to be missing paper towel and soap dispenser.
      • Corrective Action(s): Ensure all handwashing sink are well equipped with hot and cold running water, liquid soap, and paper towels. Reinstate paper towel and soap dispenser at the handwashing sink next to the fountain drink machine. Corrected by: December 8, 2022
      • Temporary use other kitchen handwashing sink to wash hands until handwashing sink next to the fountain drink machine is serviced..
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on-site had expired FOODSAFE Level 1 certification issued on 2008.
      • Corrective Action(s): Ensure at least one staff on-site at all times must have valid FOODSAFE LEvel 1 certification within expiration available for inspector to validate. Corrected by: December 12, 2022.
      • Violation Score: 1
  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - No sanitizer spray bottle observed during inspection.
      • - Following instruction, Chef prepared 100ppm bleach for sanitizing food contact services. In the meantime, Chef ordered Ecolab Quats sanitizer.
      • Corrective Action(s):
      • Violation Score: 15
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The soap dispenser was missing at the handwashing station at the bar.
      • Corrective Action(s): Install a soap dispenser and make it available at all times to properly wash hands.
      • Date to be corrected by: Immediately.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Working thermometer was missing in the undercounter cooler at the bar.
      • Corrective Action(s): Provide a working thermometer in the cooler noted above.
      • Date to be corrected by: One week.
      • Violation Score: 1
  15. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both handwashing stations in the kitchen were missing paper towels. One bar hand sink also missing paper towels. One paper towel dispenser in kitchen located at 2-compartment sink was supplied with paper towels.
      • Corrective Action(s): Ensure to check paper towel supplies at all designated handwashing stations and refill when necessary.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop was being stored directly in ice.
      • Corrective Action(s): Use designated scoop holder to prevent handles and hands from contaminating ice.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fish and chicken on trays were defrosting out at room temperature.
      • Corrective Action(s): Frozen food must only be defrosted the following acceptable ways:
      • - In the cooler overnight,
      • - Under cold, running water, or
      • - In the microwave as part of the cooking process
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Small amount of mouse droppings found in dry storage room
      • Corrective Action(s): Remove droppings and sanitize all affected areas with bleach solution. Check all areas daily for pest activity and clean as required. Pest control is in place and conducts visits weekly. No pest activity seen elsewhere at time of inspection.
      • Correct by: Today
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

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