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De Dutch #22 (Cloverdale)

200 - 5630 176th St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

De Dutch #22 (Cloverdale) has been inspected 20 times by Fraser Health Authority since April 11, 2018. The most recent inspection, on September 23, 2026, recorded 1 infraction.

8 of 20 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 8 times across 8 separate inspections, most recently on July 8, 2024. 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 5 times across 5 separate inspections, most recently on July 8, 2024. 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 3 times across 3 separate inspections, most recently on July 20, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 July 12, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 4 separate inspections, most recently on September 23, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

20 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cobwebs, dust, debris observed at the corner junction, beside the front shelving unit in the walk-in cooler.
      • Corrective Action(s): Clean and sanitize area.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observation:
      • Vegetable slicer on storage rack had food debris on it.
      • Corrective Action:
      • Food debris can harbor pathogens that can contaminate food when the vegetable slicer is being used. The vegetable slicer was cleaned and sanitized by the operator.
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observation:
      • Sausage in undercounter prep cooler in open container.
      • Corrective Action:
      • Food items must be covered at all times to prevent contamination. Sausage was covered by the operator.
      • Corrective Action(s):
      • Violation Score:
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chopped veggies, diced deli meats observed to be stored in preparation cooler measured at 8.9C air ambient temperature.
      • Corrective Action(s): Remove inserts from the bottom undercounter cooler of the preparation cooler and store in walk-in cooler able to hold an air ambient temperature of 4C or lower. Inserts on top of preparation cooler to be put under ice.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Exhaust hood vents observed to have built-up of grease.
      • Corrective Action(s): Clean and sanitize the aformentioned areas. Exhaust hood vents should be taken out weekly for cleaning to prevent build-up of grease. Increase in frequency of exhaust hood vents may be warranted depending on daily operations. Corrected by: July 24, 2023.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Preparation cooler measured at 8.9C air ambient temperature.
      • Corrective Action(s): Service the preparation cooler to measure at 4C or lower. Corrected by: July 24, 2023.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Beverage front glass-door cooler at 5C. Thermometer in the cooler is broken.
      • Corrective Action(s): Adjust/repair the cooler. Temperature in the cavity must be <=4C.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Thermometer in the front beverage glass-door cooler is broken.
      • Corrective Action(s): Replace the thermometer in the cooler.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Open & empty container from a cleaning agent stored on the wall mounted shelf above prep. table which, front of the dishwasher. Unlabeled spray container with clear liquid stored on the same shelf.
      • Corrective Action(s): Immediately. Label all containers and store it in a safe manner. Ensure that all chemicals cleaning agents stored in the original containers or properly labeled.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front hand sink was blocked by clean dishes on a rack/stored on the top of the hand sink/.
      • Corrective Action(s): Ensure that the handsink is available all the time. Do not store any item on/in the that sink.
      • Violation Score: 5
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Food debris observed on dishes/the clean side.
      • Corrective Action(s): Immediately. Dishes must be washed again. Ensure, all dishes are properly accommodated on a dish rack.
      • This is a reaped violation. A Correction Order and/or Violation Ticket is/are next step to improve dishwashing procedures.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice-scoop is submerged in the ice bin with partially melted ice at the customer service area.
      • Corrective Action(s): Immediately. Replace ice for beverages. The ice-scoop must be stored safely (eg., away from a ice bin).
      • Violation Score: 9
  13. Follow-Up Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1. Food debris found on clean equipment beside dishwasher stored as clean. Food debris left on equipment can contaminate foods which are prepared with that equipment.
      • 2. Wet containers stacked to dry. Surfaces of equipment should be dry before stacking as damp environments promote the growth of bacteria and mould.
      • 2. Dark staining on some cutting boards (white) stored in dish washing area. Cutting boards are in a condition which makes them difficult to adequately clean and sanitize.
      • Corrective Action(s): 1. Clean equipment to remove food debris and sanitize using dishwasher with 50ppm chlorine at dish surface. Ensure all food contact equipment is maintained in a clean and sanitary condition. Stack only when equipment has air dried.
      • Correct by: immediately
      • 2. Repair/replace plastic cutting boards to ensure surfaces are smooth and easy to clean and that microbes are not able to harbor and grow and/or potentially contaminate food items.
      • Correct by: immediately
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. Handsink in server station observed to have coffee in it. Staff has stated the sink is used to empty out coffee.
      • 2. Handsink in food preparation area beside cooking equipment not easily accessible.
      • a. Fan (and wiring) are blocking access to the handsink.
      • b. Food (eggs and crutons) stored in front of hand sink.
      • Corrective Action(s): 1. Handsinks are for hand washing purposes only. Clean and sanitize sink prior to use as a hand sink. Educate all staff to empty drinks into appropriate sink in dishwashing area.
      • Correct by: immediately
      • 2. Remove fan beside handsink and any other obstructions to ensure the food handlers are able to adequately wash their hands. Food must not be stored in front of hand sink, as food may become contaminated as the food handler washes their hands.
      • Correct by: immediately
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Build up of grease observed on range hood baffles. Grease build up can potentially be an attractant to pests.
      • Range hood baffles previously indicated to be cleaned by June.
      • 2.: Grease and food build up on multiple equipment beside cook line, dish washing area, and in hard to reach areas (under or beside food prep hand sink) and on wire shelving in kitchen as well as in walk-in cooler. This can potentially be an attractant to pests or contaminate food.
      • Corrective Action(s): 1. Baffles should be cleaned as per sanitation plan or more frequently to ensure grease does not build up. Clean baffles and monitor to ensure grease does not build up.
      • Correct by: immediately
      • 2. Deep clean is needed in kitchen area. Focus on hard to reach areas behind and around all cooking equipment, and on wire shelves to remove all grease and food build-up to ensure the premises is maintained in a sanitary condition.
      • Correct by: immediately
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observation 1): Food debris found on clean equipment beside dishwasher. Meat slicer also not in sanitary condition.
      • Health rationale: Food debris left on equipment can potentially contaminate foods which are prepared with that equipment.
      • Corrective action: Clean equipment immediately to remove food debris and sanitize using dishwasher with 50ppm chlorine at dish surface. Ensure all food contact equipment is maintained in a clean and sanitary condition.
      • Observation 2): Ice machine has bottom biofilm build up.
      • Health rationale: Ice machine biofilm build up can potentially contaminate the ice.
      • Corrective action: Remove all ice and deep clean and sanitize the ice machine to remove biofilm and ensure the ice machine is maintained in a sanitary manner.
      • Date to be corrected by: 2021/04/28
      • Observation 3): Cutting boards can harbor microbes and foods prepared on the cutting boards can become potentially contaminated. The cutting boards are in a condition which makes them difficult to adequately clean and sanitize.
      • Corrective action: Repair/replace plastic cutting boards to ensure surfaces are smooth and easy to clean and that microbes are not able to harbor and grow and/or potentially contaminate food items.
      • Date to be corrected by: 2021/04/28
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Observation: Handsink in food preparation area beside cooking equipment not easily accessible. Fan (and wiring) are blocking access to the handsink.
      • Health rationale: The fan obstructs easy access to the handsink which makes it difficult for food handlers to adequately wash their hands.
      • Corrective action: Remove fan beside handsink and any other obstructions to ensure the food handlers are able to adequately wash their hands.
      • Date to be corrected by: 2021/04/28
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observation: Multiple scoops found directly in dry food storage as well as in prep cooler inside spice containers and freshly chopped vegetables.
      • Health rationale: Scoops come into contact with food handlers hands and run potentially contaminate foods if left inside the containers.
      • Corrective action: Remove scoops from containers and ensure handles are not submerged inside the food to reduce risk of contamination.
      • Date to be corrected by: 2021/04/28
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observation 1): Ventilation baffles have build up of grease. The baffles are due for cleaning in June.
      • Health rationale: Grease build up can potentially contaminate food.
      • Corrective action: Ensure baffles are cleaned as per sanitation plan and frequent enough to ensure grease does not build up.
      • Date to be corrected by: 2021/04/28
      • Observation 2): Grease build up on multiple equipment in hard to reach areas (under or beside food prep hand sink) and on wire shelving in kitchen as well as in walk-in cooler.
      • Health rationale: Grease can attract pests such as cockroaches which are carrier of disease and can contaminate food.
      • Corrective action: Deep clean all hard to reach areas behind and around all cooking equipment, and on wire shelves to remove all grease and food build-up to ensure the premises is maintained in a sanitary condition.
      • Date to be corrected by: 2021/04/28
      • Corrective Action(s):
      • Violation Score:
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Food debris observed on dishes observed on the "clean side". Staff indicate that sometimes they need to run dishes through the dishwasher more than once.
      • 2) Sanitizer in rag bucket was at 50 ppm QUATS. This is a repeat violation. Staff are not checking the concentration of the rag buckets.
      • Corrective Action(s): 1) As discussed, all debris should be removed prior to running dishes through the dishwasher. If there is food remaining on the utensil/dish, harmful bacteria could still be present.
      • 2) Remake sanitizer solution. Staff have test strips and should be checking the solution daily.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash sink by the grills has no paper towels
      • Corrective Action(s): Have paper towels in dispensers so that staff can properly wash and dry hands. Handwashing is key to preventing foodborne illness.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) clean plastic buckets used for food stored upside down on wooden shelf that is deteriorating. The wooden components can get into the bucket and potentially into the food.
      • 2) Several dirty dishes (metal bucket with old hollaindaise sauce, other containers with food debris inside) placed right next to clean knives on knife rack.
      • 3) "clean" utensils (pot lids, measuring cup) stored on tray that had food debris on it. Also stored next to, and touching, metal wool scrub.
      • Corrective Action(s): 1) Have shelf replaced
      • 2) do not store dirty dishes by the clean knives.
      • 3) do not store your clean food utensils/items on dirty surfaces.
      • Correct by: Today
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wooden storage shelf above ice box is deteriorating. The shelf is coming apart.
      • Corrective Action(s): Replace wooden shelf. Shelf surfaces must be smooth, non porous, and easy to clean
      • Correct by: this week
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various foods in prep cooler inserts were at 8-10 deg C (sliced cheeses, vegetables, etc).
      • Corrective Action(s): Discard these food items and do not keep them in the inserts over night.
      • As discussed, foods in your inserts are constantly exposed to warmer temperatures because the lid is always open during meal times and the stove is right across from the cooler. When the food gets exposed to these temperatures that are greater than 4 deg C, bacteria grows exponentially on them.
      • In order to avoid this, inserts in the prep cooler should only be filled halfway to ensure that food is turned over every 4 hours. By the end of each day, whatever is remaining in the prep inserts should be discarded, instead of re-using the food and saving it for the next day. Discussed this with cook as well as manager in charge.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in rag bucket by the front coffee area was at 50 ppm QUATS. Staff had mentioned that it was too busy during lunch to change the sanitizer out.
      • Corrective Action(s): As discussed, the sanitizer must always be at 200 ppm Quats residual concentration. Otherwise, it will not be effective and killing bacteria on your food contact surfaces. This must be made a priority when restaurant is in operation.
      • Prepare new sanitizer solution.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) There is a storage rack for extra pots, bowls, ladles/utensils that is right across from the mop sink and beside the entrance to the staff washroom.
      • 2) Sanitizer bottles are very dirty (there is brown/black buildup all around the head of the spray bottle and the nozzle). As well, the spray bottles are being hung off the rim of the garbage can.
      • Corrective Action(s): 1) Move these items (which are used to prepare food for the public) away from this area (ie. away from the mop sink and away from the staff washroom).
      • 2) Do not hang your surface sanitizer off of the garbage can (or any cleaning chemicals). Store them properly and away from the garbage.
      • Correct by: Immediately
      • Correct by: immediately
      • Violation Score: 9
  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No detectable sanitizer in the rag bucket across the coffee station.
      • Corrective Action(s): Discused with staff member that when filling sanitizer buckets, the solution may need to run for a while first as there may be water in the line. Use test strips to test concentration. Staff member refilled sanitizer, tested to be at 200 ppm Quats.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bagels (in plastic packaging) stored directly on floor of walk in freezer.
      • Corrective Action(s): Move all foods off the floor, whether they are in dry storage or in your walk in cooler/freezer.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is a large buildup of blackened grease/dirt/debris in the stoves (behind the dials, as shown to the cook). It appears to not have been cleaned in a while, as it is caked onto the interior surface.
      • Corrective Action(s): Thoroughly clean and remove all of the caked on debris. If staff are unable to properly clean the interior area of the stoves, then it will need to get professionally cleaned as it cannot be left in this unsanitary condition.
      • Correct by: This week
      • Violation Score: 3
  20. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Lid of prep cooler across cooking line is loose and can lead to loss of cold air
      • *Repair prep cooler lid. Date to be corrected by: Today
      • Corrective Action(s):

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