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Cupcakes (Surrey)

1376 - 10355 152nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Cupcakes (Surrey) has been inspected 12 times by Fraser Health Authority since January 8, 2018. The most recent inspection, on June 5, 2026, found no infractions.

6 of 12 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, Protecting food from contamination and Food temperature control.

The last 2 inspections in a row found no infractions. 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 2 times on December 5, 2019. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 June 6, 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 April 13, 2021. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 December 3, 2018. For example: 304 - Premises not free of pests [s. 26(a)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 25, 2023. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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.

12 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Greater than 200 ppm chlorine sanitizer was setup in the spray bottle as the chlorine test strips were bleaching out.
      • Corrective Action(s): Store Front Manager setup 100 ppm chlorine sanitizer in the spray bottle during the inspection. Ensure 100 ppm chlorine sanitizer (1/2 teaspoon 5% household bleach per 1 L of water) is used to effectively sanitize food contact surfaces in a manner while protecting food from any potential chemical contamination.
      • Violation Score: 3
      • 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 held valid FOODSAFE Level 1 or equivalent course training.
      • Corrective Action(s): Ensure at least one staff member on duty in the Operator's absence holds valid FOODSAFE Level 1/equivalent course training. Ensure enough staff take a FOODSAFE Level 1 or equivalent course to fulfill this requirement; Correct within 1 month. Provide an update to the Environmental Health Officer upon completing the FOODSAFE Level 1 course.
      • Violation Score: 1
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: *Repeat* Operator does not have FOODSAFE Level 1 or equivalent certification at the time of inspection
      • Corrective Action(s): Ensure that the operator and in the absence of the operator, at least one staff member, hold a valid FOODSAFE Level 1 or equivalent certification
      • - Send confirmation of enrolment and successful completion of a FOODSAFE Level 1 or equivalent course to the District Health Inspector
      • - Correction date: 1 month
      • Violation Score: 1
  6. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit was not posted in a conspicuous location of the food service establishment.
      • Corrective Action(s): Permit to operate was available on-site (in the same frame behind the business license). Operator informed she would post the permit to operate in a conspicuous location of the food service establishment; Correct within 2 weeks.
      • Violation Score: 1
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator did not have her FOODSAFE Level 1/equivalent course certificate at the time of inspection. She did not appear under the FOOSAFE Level 1 registry.
      • Corrective Action(s): Ensure the Operator and at least one staff member on duty in the absence of the Operator holds valid FOODSAFE Level 1/equivalent course training; Provide an update to the Environmental Health Officer within 2 months.
      • Violation Score: 1
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Four cases of unsalted butter observed stored at room temperature at 16.9 C.
      • Corrective Action(s): Butter was moved to stand-up cooler holding 4 C or below. Ensure all potentially hazardous foods, including dairy products, are stored at 4 C or below to prevent the growth of bacteria and their toxins.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Soap dispenser at hand sink in front area not dispensing soap.
      • Corrective Action(s): Soap dispenser was replaced. Ensure all hand sinks remain free of obstructions and are stocked with soap and paper towel so staff can wash their hands.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light shield missing in prep area by mop sink.
      • Corrective Action(s): Ensure all lights are shielded to prevent possible physical contamination of food or food contact surfaces below.
      • Violation Score: 1
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dipper well is broken. Staff unable to demonstrate proper ware washing techniques (wash-rinse-sanitize) and did not know how to prepare sanitizer solution. Ice cream scoopers were stored in water that was measured to be at 19 degrees Celsius. CORRECTED DURING INSPECTION - all containers storing scoops and scoops themselves were sanitized in third compartment sink.
      • .
      • Corrective Action(s): Ensure all staff are aware that until dipper well is repaired scoops must be rinsed between uses and sanitized every two hours.
      • DO NOT store scoops in room temperature water all day as this will promote bacterial growth.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution at facility both in three compartment sink and in spray bottle.
      • .
      • Staff unable to demonstrate proper ware washing technique. (wash-rinse-sanitize). Utensils are washed without sanitizing step. Staff unable to prepare sanitizer solution.
      • .
      • QUAT spray bottle was at concentrations less than 200ppm QUAT. Staff unable to prepare solution.
      • .
      • CORRECTED DURING INSPECTION:
      • - Sink filled with 200ppm Chlorine solution by Health Inspector - fill sink 1/2 way with water and add 1/4 cup bleach
      • - QUAT spray bottle filled with 200ppm QUAT solution - 1 litre of water and 2 tablespoons of undiluted solution in jug
      • .
      • Corrective Action(s): Ensure all staff are made aware the following items:
      • - Sanitizer solution in third compartment sink must be made and in use at all times
      • - QUAT spray bottle of sanitizer solution must be changed out more frequently and at concentrations of 200ppm QUAT
      • - See instructions above or on QUAT jug
      • - Follow the instructions that are posted on the wall for manual ware washing using three compartment sink
      • .
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dipper well not in use. Sign posted "do not use". Staff informed Health Inspector the item is broken.
      • .
      • "Tuck tape" used throughout facility on various items requiring repair. These items need to be replaced. Tuck tape is not a suitable means of repair in the food service industry due to inability to properly clean and sanitize item.
      • .
      • Corrective Action(s): Repair dipper well IMMEDIATELY.
      • .
      • Remove all "Tuck Tape" repaired items.
      • .,
      • Violation Score: 9
  11. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings found. Pest control traps at facility.
      • .
      • Corrective Action(s): Discuss strategy with Pest Technician.
      • Ensure staff are cleaning floors nightly. Minimizing food debris will minimize activity.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Droppings found on floor and in lower cupboards.
      • Clean out lower front display cupboards
      • .
      • Corrective Action(s): Obtain new Styrofoam for cakepops as this was of area of rodent activity.
      • Ensure staff are moping floors, including all hard to reach areas, nightly. Minimize any attractants including food debris and spills.
      • Clear out all lower cupboards. Clean and sanitize affected areas
      • Sanitize floors. Use 200ppm Chlorine.
      • .
      • Violation Score: 9
  12. Routine Inspection

    0 infractions

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