Skip to content
Loading map…

Delight Street Eats

8939 120th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Delight Street Eats has been inspected 16 times by Fraser Health Authority since August 29, 2022. The most recent inspection, on August 11, 2026, found no infractions.

10 of 16 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, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 4 times across 4 separate inspections, most recently on January 14, 2026. For example: 203 - Food not cooled in an acceptable manner [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 3 times across 2 separate inspections, most recently on June 19, 2025. 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 3 times across 2 separate inspections, most recently on November 27, 2024. For example: 209 - Food not protected from contamination [s. 12(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 2 times across 2 separate inspections, most recently on January 14, 2026. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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.

16 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several sauces in buckets observed to be at ~ 60-65 degrees C. Staff stated these were cooked earlier in the day.
      • Corrective Action(s): Ensure all food is cooled quickly from 60 to 20 degrees C in 2 hours then from 20 degrees C to 4 degrees C in 4 hours. Use the available ice wands or ice baths. Also to facilitate cooling split into smaller portions.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Two quats sanitizer spray bottles quats concentration well over 400ppm.
      • Corrective Action(s): Reminder to follow manufacturer's dilution instructions. Ensure quats is diluted to 200ppm. Label all spray bottles to identify contents.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection hand sink hot water tap not in good working order. Staff are temporarily washing hands at the adjacent 2 compartment sink.
      • Corrective Action(s): Service the hot water tap and ensure it is in good working order. In the interim, staff to wash hands at the 2 compartment sink.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Premise is now making and offering for sale Indian sweets.
      • Corrective Action(s): Provide an updated food safety plan to reflect these new items. Submit for review an update food safety plan by January 31, 2026.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: At the time of inspection hand sink hot water tap not in good working order. Staff are temporarily washing hands at the adjacent 2 compartment sink.
      • Corrective Action(s): Service the hot water tap and ensure it is in good working order. Correct immediately.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: 4 new display cooler installed to display cakes and Indian sweets.
      • Corrective Action(s): Provide accurate indicatint thermometers in the 4 new display coolers. Correct by January 16, 2026. Reminder to monitor and record temperatures of these new coolers.
      • Violation Score: 1
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection low temperature dishwasher registering 0ppm chlorine during the final rinse cycle. Sanitizer line pump does not appear to be drawing up chlorine during the rinse cycle.
      • Corrective Action(s): Ensure all dishes, utensils, cutlery, etc. are adequately washed, rinsed, and sanitized adequately. In the interim, operator has setup the 2 compartment sink for manual warewashing.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: At the time of inspection low temperature dishwasher registering 0ppm chlorine during the final rinse cycle. Sanitizer line pump does not appear to be drawing up chlorine during the rinse cycle.
      • Corrective Action(s): Service the low temperature dishwasher immediately. Service technician called and to be onsite within 2 hours. Followup inpsection required.
      • Violation Score: 9
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up 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): Larger preparation cooler in the front service area internal food product temperatures ~6 degrees C.
      • Corrective Action(s): Relocated yogurt, sliced cheese, and cut tomatoes to the smaller preparation cooler. Ensure all cold potentially hazardous foods are 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): At the time of inspection bleach sanitizer in container and spray bottles concentration 0ppm.
      • Corrective Action(s): Ensure 100ppm bleach sanitizer solution is prepared daily and available for use for sanitizing food contact surfaces.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • - Scoops and other dispensing utensils stored directly in dry products.
      • - Opened dry products observed in the storage area.
      • Corrective Action(s):
      • - Store all scoops and other dispensing utensils outside of dry products. Store in a sanitary manner at all times.
      • - Once dry products are opened, transfer to food grade containers with tight fitting lids.
      • Correct immediately.
      • Violation Score: 3
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Walk in freezer ambient air temperature ~ -9 degrees C.
      • Corrective Action(s): Ensure all frozen potentially hazardous foods are stored at or below -18 degrees C. Service the walk in freezer. Correct by December 4, 2024.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accumulations observed on the exhaust canopy. Food debris and grease accumulations observed along the cooking line.
      • Corrective Action(s): Thoroughly clean all aspects of the exhaust canopy. Clean underneath and behind the cooking line. Correct by December 4, 2024.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Larger preparation cooler in the front service area internal food product temperatures of items in inserts ~ 6 degrees C. Lower section ambient air temperature ~ 6-7 degrees C.
      • - Walk in freezer ambient air temperature ~ -9 degrees C.
      • Corrective Action(s):
      • - Service the preparation cooler and ensure it is capable of maintaining 4 degrees C or less.
      • - Service the walk in freezer and ensure it is capable of maintaining -18 degrees C or less.
      • Correct immediately.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Designated hand sink for the front service area not provided with liquid soap and paper towels in mounted dispensers.
      • Corrective Action(s): Mount a liquid soap and paper towel dispenser at the designated hand sink in the front service area. Correct immediately.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: At the time of inspection no staff on duty had FOODSAFE level 1 or equivalent.
      • Corrective Action(s): Ensure in the absence of the operator at least one staff on duty has FOODSAFE level 1 or equivalent. Send addtional staff to take FOODSAFE level 1 or equivalent by December 31, 2024.
      • Violation Score: 1
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Container of BUSH orange red powder and lemon yellow labeled as "for external use only" and past the "expiry" date observed onsite.
      • Corrective Action(s): Staff voluntarily discarded the two containers.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Cubed paneer in insert at preparation cooler internal food product temperature 14 degrees C.
      • Soy chaap in container next to cooking line internal food product temperature 14 degrees C.
      • Raita and yogurt in ice bath at serving area of kitchen internal food product temperature 8 degrees C.
      • Corrective Action(s): Cubed paneer recently processed and soy chaap brought out for cooking relocated back to walk in cooler. Additional ice placed in ice bath for the raita and yogurt.
      • .
      • Ensure all cold potentially hazardous foods are stored at or below 4 degrees C. During busy times only bring out small quantities of cold potentially hazardous foods. Any leftover after 2 hours must be discarded. When using ice baths ensure the inserts and submerged in the ice bath.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Briyani rice in rice cooker internal food product temperature observed to be 54 degrees C.
      • Corrective Action(s): Ensure reheated rice is hot held at or above 60 degrees C. Staff reheated the briyani rice in the microwave above 74 degrees C and then placed in the rice cooker.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bar hand sinks no liquid soap provided. Staff washroom hand sink paper towel dispenser empty at time of inspection.
      • Corrective Action(s): Ensure all hand sinks are provided with liquid soap and paper towels at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • Large tub of cooked lentils observed cooling on the floor in the walk in freezer.
      • Some uncovered food products observed in the walk in cooler.
      • Scoops and other dispensing utensils observed stored directly in dry products.
      • Corrective Action(s): Do not store food products on the floor. Ensure all food products are covered to protect from contamination. Store all scoops and other dispensing utensils outside of dry products. Correct immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Food debris and grease accumulations observed underneath and behind cooking equipment.
      • - Grease accumulations observed on the exhaust canopy.
      • Corrective Action(s):
      • - Thoroughly clean underneath, behind, and in between all cooking equipment along the cooking line.
      • - Thoroughly clean all aspects of the exhaust canopy.
      • .
      • Correct by April 28, 2024.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Several spray bottles observed throughout the kitchen not labeled properly identifying contents.
      • Corrective Action(s): Ensure all spray bottles are labele identifying contents. Correct immediately.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large tub of vegetarian sauce observed cooling at room temperature, internal food product temperature ~ 45 degrees C.
      • Corrective Action(s): Ensure all food is cooled from 60 to 20 degrees C in 2 hours then from 20 to 4 degrees C in 4 hours. Staff placed a ice wand in the vegetarian sauce to facilitate cooling.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raita observed stored in insert at non refrigerated unit with limited ice in ice well.
      • Corrective Action(s): Additional ice added to allow for insert to be submerged in ice. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • Bar hand sink not provided with liquid soap.
      • Staff washroom not provided with liquid soap and paper towel dispenser empty.
      • Corrective Action(s): Ensure all designated hand sinks are provided with liquid soap and paper towels in holders/dispensers.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit to operate posted in kitchen.
      • Corrective Action(s): Ensure permit is posted in plain view of the public. Correct by September 28, 2023.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops and other dispensing utensils observed stored directly in dry product in the storage room.
      • Corrective Action(s): Ensure all scoops and other dispensing utensils are stored outside of dry products. Stored in a sanitary manner at all times. Correct immediately.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Left lower section of back door to premise damaged. Potential pest entry point.
      • Corrective Action(s): Repair the damaged section or installed a secure screen door for the back door. Correct by October 11, 2023.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection ambient air temperature of walk in cooler observed to be ~8-9 degrees C. Operator's accurate indicating thermometer placed inside also reading ~8 degrees C.
      • Internal food product temperatures of the following items observed to be:
      • Raw fish, 8 degrees C.
      • 4L milk, 9 degrees C.
      • Buttermilk, 9 degrees C.
      • Cream, 9 degrees C.
      • Yogurt, 9 degrees C.
      • Lentil soup, 9 degrees C.
      • Butter chicken sauce 9 degrees C.
      • Corrective Action(s): Above items discarded. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection, advised by operator that there is no power to the low temperature dishwasher. Servicing scheduled with an electrician.
      • Corrective Action(s): Premise is currently operating as takeout and mobile orders only from 5pm with no dine in. 3 compartment sink available for washing dishes and utensils. Operator has setup the 3 compartment sink for manual warewashing. 100ppm chlorine available for the sanitizing step.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • At the time of inspection ambient air temperature of walk in cooler observed to be ~8-9 degrees C. Operator's accurate indicating thermometer placed inside also reading ~8 degrees C.
      • .
      • At the time of inspection, advised by operator that there is no power to the low temperature dishwasher.
      • Corrective Action(s):
      • Service the walk in cooler and ensure all cold potentially hazardous foods are stored at or below 4 degrees C. Service technician onsite and has adjusted the temperature setting from 50 degrees F to 40 degrees F. Do not use walk in cooler until accurate indicating thermometer reads 40 degrees F or 4 degrees C.
      • .
      • Service the low temperature dishwasher and ensure it is in good working order. 50ppm chlorine required during the final rinse cycle. Servicing scheduled with an electrician. Correct immediately.
      • Violation Score: 9

Nearby inspected facilities

Own this business? Add a badge to your website