Skip to content
Loading map…

Dario #Caffe E Gelato Italiano

1007 - 10355 152nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Dario #Caffe E Gelato Italiano has been inspected 12 times by Fraser Health Authority since April 19, 2022. The most recent inspection, on October 8, 2026, found no infractions.

8 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on October 6, 2026. 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 2 times across 2 separate inspections, most recently on January 12, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 6, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 6, 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.

12 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (e.g. dairy milk, condensed milk, cheese, yogurt, cake, and eggs) were stored above 4 degrees C in the upright cooler, which was at 8 degrees C.
      • Corrective Action(s): Cold potentially hazardous food must be stored at 4 degrees C or less to prevent potential growth of harmful bacteria and/or production of toxins. Cold potentially hazardous food above 4 degrees C for more than 2 hours or an unknown time must be discarded. Staff transferred the cold potentially hazardous food above 4 degrees C for less than 2 hours to another working cooler during the inspection.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was measured in the sanitizer spray bottle in the front service area. Chlorine sanitizer was above 200 ppm in the spray bottle in the back prep. area as the chlorine test strips were bleaching out.
      • Corrective Action(s): Ensure 100 ppm chlorine sanitizer is available, monitored with chlorine test strips, and used to sanitize food contact surfaces/food equipment. Staff refilled 100 ppm chlorine sanitizer in both sanitizer spray bottles during the inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright 2-door cooler was at 8 degrees C.
      • Corrective Action(s): Ensure the upright cooler is monitored and maintaining a refrigeration temperature of 4 degrees C or less; Correct by October 9, 2026, and prior to re-stocking the upright cooler with potentially hazardous food.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink (double-compartment sink) in the front service area lacked liquid soap and paper towels.
      • Corrective Action(s): Staff re-stocked this handsink with liquid soap and paper towels during the inspection. Operator informed he would install a wall-mounted paper towel dispenser at this handsink. Ensure handsinks are kept supplied with liquid soap, hot and cold running water, and single-use paper towels for handwashing practices, near all food handling/service areas.
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Over 200 PPM chlorine residual was detected in the sanitizer spray bottle.
      • Corrective Action(s): **Issue corrected during the inspection**
      • Existing sanitizer solution was discarded. Reviewed the amount of bleach required to make 100 - 200 PPM bleach sanitizer solution (2 tsp bleach per 1 L water). Sanitizer test strips available on-site. Newly prepared sanitizer solution was detected with 200 PPM chlorine residual.
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Milk was stored inside an under-the-counter cooler above 4 degrees C.
      • Corrective Action(s): Operator moved the milk inside another cooler at or below 4 degrees C. Ensure cold potentially hazardous food is stored at or below 4 degrees C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Staff informed the dishwasher was not in good working order. Staff informed they have been manually washing and rinsing the service utensils only without a sanitizing step.
      • .
      • 2. Surface sanitizer (chlorine sanitizer) was not setup or in use. Staff informed they have been using cleaner only in a spray bottle for the dining tables and back prep. table.
      • Corrective Action(s): 1. A high temperature dishwasher was installed during the inspection. Dishwasher final rinse temperature was at or above 71 degrees C (measured at 78 degrees C) at the plate level. Ensure all the reusable service utensils are properly cleaned and sanitized through the dishwasher prior to reusing them; Effective immediately.
      • .
      • 2. Ensure an appropriate surface sanitizer (e.g. chlorine sanitizer or Quaternary ammonium compounds sanitizer) capable of achieving a 5 log reduction of harmful bacteria or viruses is used to sanitize equipment (e.g. counter-tops, prep. surfaces, seating tables etc.). Staff setup 100 ppm chlorine sanitizer in two spray bottles during the inspection to sanitize surfaces.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cakes were uncovered inside the upright display freezer accessible to customers.
      • Corrective Action(s): Ensure food products remain protected from contamination; Correct today. It was discussed to either cover the cakes with packaging to protect them from contamination or restrict the freezer access to staff use only. Operator informed they would place a sign over the freezer today to inform customers to require staff assistance for the products inside this freezer.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Dishwasher was not in good working order according to staff. It was observed to be switched off at the time of inspection.
      • .
      • 2. Under-the-counter cooler for milk storage was at 7.2 to 9 degrees C.
      • .
      • 3. Display cooler was at 4.8 to 5.4 degrees C.
      • Corrective Action(s): 1. Operator had a new high temperature dishwasher installed during the inspection that had a smaller compartment for volume of dishware than the previous dishwasher. They informed they have loaned this dishwasher for interim use and they are planning to either repair or replace the previous dishwasher by next month. Ensure to provide a specification sheet for review and health approval prior to changing the dishwasher. Contact the area Environmental Health Officer for a follow up inspection upon installation of the new dishwasher.
      • .
      • 2. Keep the under-the-counter cooler empty of potentially hazardous food until it can be maintained at or below 4 degrees C. Milk was transferred into another cooler at or below 4 degrees C during the inspection.
      • .
      • 3. Operator adjusted the display cooler to 4 degrees C during the inspection. Ensure cold potentially hazardous food is stored at or below 4 degrees C.
      • Violation Score: 9
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website