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Delta Golf Club

11550 Ladner Trunk Rd, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Delta Golf Club has been inspected 23 times by Fraser Health Authority since October 27, 2017. The most recent inspection, on September 28, 2026, found no infractions.

11 of 23 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: Cleaning and sanitizing, Food temperature control 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 5 separate inspections, most recently on May 12, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 September 14, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 3 times across 3 separate inspections, most recently on February 28, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 October 27, 2017. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on September 14, 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.

23 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot dogs in bar area hot holding unit are at 48C. Unit is set at 50C.
      • Corrective Action(s): Reheat hot dogs to 74C and then hot hold at 60C or hotter. Unit adjusted to 74C during inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glassware washer with cold water rinse and hooked to sodium hypochlorine sanitizer bottle is not providing a final sanitizing rinse (0ppm chlorine detected during inspection). Bottle is low/almost empty and there may be air in the line?
      • Corrective Action(s): New bottle of sanitizer is on order. There is to be a final sanitizing rinse of 50-100ppm chlorine. Since this is not being provided, wash glassware in the main dishwasher that does have a sanitizing rinse.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning is ok however some areas require improved cleaning.
      • Corrective Action(s): Clean the ceiling/fan covers in walk in cooler (do this safely); clean the lid door to the ice machine (inside and outside), clean cupboards in bar area.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Main commercial dishwasher has a final sanitizing rinse (no chlorine, hot water final sanitizing rinse of 71C/160F measured inside of the machine. This is in compliance, however there is no way for you to measure the final rinse water temperature as the final rinse water digital temperature gauge is not working or is inaccurate (about 22 C shown for the final rinse however 82C is required at the dishwasher manifold).
      • Corrective Action(s): Either repair the digital temperature gauge so it will accurately show the final rinse water temperature OR provide an accurate dishwasher thermometer that has a max temp memory and can be used to verify the final rinse temperature.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Quats sanitizer dispenser concentrate bottle is empty, and staff are still using dispenser to fill sani bucket
      • 2. Glasswasher sanitizer concentrate bottle is empty, and glashwasher was still in use
      • Corrective Action(s): Please change both sanitizer concentrate bottles, and ensure that someone is routinely checking whether they need to be changed. Test strips should be on site, and glasswasher / sani dispensers should be tested daily to ensure proper concentrations.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Main kitchen dishwasher gauge is not accurate, and is reading 30C on digital display during rinse cycle (although rinse cycle measured 70.5C internally).
      • Corrective Action(s): Please have dishwasher gauge serviced - digital display should be reading 82C or hotter on rinse cycle. Staff must be able to visually check that dishwasher is properly sanitizing, and should be doing this daily.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Cold water faucet at hand sink by cooking line is not working. Hot water only supplied.
      • 2. Hot water in main dishwasher reaches 71+C so appears to be sanitizing dishes. The final rinse water temperature gauge however only shows 22C.
      • 3. Glassware washer is not in use (not working).
      • Corrective Action(s): 1. Provide cold water at handsink by cooking line. In the meantime, continue to use the nearby prep area handsink to wash hands using hot and cold water. Provide update to Fraser Health when fixed.
      • 2. Check final rinse water gauge for the dishwasher. For this dishwasher, a final rinse water temperature of 82C should be shown on the final rinse water gauge. Note, the water temperature in the machine appears to be in compliance to provide a final sanitizing rinse.
      • 3. Repair glassware washer or continue to use the main kitchen dishwasher for cleaning and sanitizing glassware. When fixed, provide a final sanizing rinse of 12.5ppm iodine or as per manufacturer's specifications. Use test strips to verify.
      • Violation Score: 15
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed at the following areas:
      • - Floors along the perimeter of the kitchen
      • - Dry storage shelving
      • - Cutlery cupboards. Shredded cardboard box also observed in cutlery cupboard
      • Corrective Action(s): Clean up droppings and sanitize all affected areas. Wash all cutlery in dishwasher. Seal gaps and holes to prevent pest entry. Correct as soon as possible.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Center prep cooler is maintaining ambient temperatures of 7°C.
      • Corrective Action(s): Service this prep cooler so it is able to maintain 4°C or less. Correct as soon as possible.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): The back door was left open at the time of inspection.
      • Corrective Action(s): Employee claimed that an order was just delivered. I advised them that the door should be closed immediately to prevent pests from entering the kitchen, or install a screen door if they wish to keep it open during the summer months.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature dishwasher is not reaching 71 degrees C on plate surface during sanitizing cycle. EHO ran the dishwasher 3 times and the highest temperature reached was 63 degrees C.
      • Corrective Action(s): The employees were instructed to rinse the dishes, run it through the dishwasher, then soak the dishes in 100 ppm bleach solution for at least 30 seconds, then air dry. This is the procedure until the dishwasher is fixed.
      • Correction date: March 29, 2023.
      • Violation Score: 15
  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is an abundance of food debris and filth under the cooking station.
      • Corrective Action(s): Make sure when you are cleaning to do a more thorough job and to get the hard to reach spots closer to the back wall.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap noted under the exterior door between the kitchen and the back patio.
      • Corrective Action(s): Close the gap to keep out pest.
      • Violation Score: 3
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Sandwich prep cooler measured between 6-8C (air temperature was 6, product temperature was 7-8)
      • Corrective Action(s): Please havel unit serviced. Cooler must maintain product temperature at 4C or colder. Staff already remove all product from this cooler at night
      • Violation Score: 5
  18. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sandwich prep cooler measured 6C
      • Corrective Action(s): Please observe prep cooler and adjust or repair as necessary. Cooler must be maintained at 4C or colder. An accurate thermometer is present.
      • Violation Score: 9
  19. Routine Inspection

    0 infractions

  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Left preparation cooler inserts internal food product temperature at 12C. Bottom section internal food product temperature at 4-5C. Ice water bath stored in bottom section to help supplement cooling/cold potentially hazardous foods kept above 4C allows growth of pathogens and/or the formation of their toxins.
      • Corrective Action(s): All cold potentially hazardous foods stored above 4C for more than 4 hours were voluntarily discarded by the operator. Cold potentially hazardous foods stored between 4-20C for less than 4 hours must be moved to another functioning cooler (<4C ambient air temperature) or kept on ice at all times. No cold potentially hazardous food shall be stored in left preparation cooler until it is serviced/fixed.
      • Violation Score:
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Left preparation cooler is not in good working order. It is unable to generate ambient air temperature inside that is 4C or less. Coolers not able to store cold potentially hazardous foods at or below 4C allows growth of pathogens and or the formation of their toxins.
      • 2. Plastic knife rack near the back entrance is worn out with dust build up on top. This allows harbouring of pathogens at the knife rack and cross contamination of food from knife rack to knives to food.
      • Corrective Action(s): 1. Service/fix the left preparation cooler to ensure it is functioning properly (ambient air temperature of <4C)
      • 2. Replace the worn out knife rack with a new rack that are made from non porous, easily cleanable material. Wash and sanitize knives stored on the worn out rack and store them in a clean and easily cleanable container in the meantime.
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Roasted chicken that was reheated in the oven and then placed on the back of the stove to keep warm is 40C - 51C
      • Roasted potatoes that were also reheated in the oven for lunch service and then placed on the stove to keep warm 43C
      • Corrective Action(s): All potentially hazardous foods below 60C for greater than two hours to be discarded. All reheated foods must be kept in a proper steam table, or other hot holding unit with proper lids in place to prevent both physical and microbial contamination.
      • Food temperatures in these units are to be monitored to ensure food is maintained at a minimum of 60C at all times.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food warming on the stove not covered, cornmeal mix in back prep area in dirty container with no lid, foods in walk-in cooler not covered.
      • Corrective Action(s): All foods must be protected from both microbial and physical contamination at all times by being covered with tight fitting lids.
      • All food containers must be insect and rodent proof, clean, and have tight fitting lids.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food spills splatters in kitchen area, grease and food accumulations under, inside and on doors of deep fryers and behind cook line.
      • Slime/mould build-up on the inside walls of the dishwasher.
      • Corrective Action(s): Premises needs a thorough cleaning where food spills, grease accumulations and slime/mould accumulations.
      • Violation Score: 3

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