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Delta Triple O's

9628 Ladner Trunk Rd, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Delta Triple O's has been inspected 15 times by Fraser Health Authority since December 7, 2017. The most recent inspection, on December 17, 2025, found no infractions.

12 of 15 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: Food temperature control.

The last 10 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 3 times across 2 separate inspections, most recently on June 11, 2019. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on June 20, 2018. 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.

15 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Reach in cooler measured 8-9C
      • Corrective Action(s): Foods must be kept below 4C. adjust or repair cooler so that it can maintain 4C (40F) throughout the day, even if you are opening it frequently.
      • Violation Score: 5
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Sticker on vent hood indicates that it is overdue for professional cleaning since January 2016. Operator indicates that it was cleaned this January. Always have the cleaning company put a sticker on the vent hood indicating when it was cleaned; this is required by law. Submit a receipt or invoice for the most recent cleaning to my email ([email protected]) or fax. 604-507-5492
      • 2) Kitchen floor is VERY greasy and slippery. This is a safety hazard as well as a health violation. Clean thoroughly.
      • Corrective Action(s):
      • Violation Score: 9
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Pan of cooked mushrooms sitting on delivery boxes 16C.
      • Par-cooked chicken tenders and patties 26C.
      • Corrective Action(s): .
      • 1) All temperature abused foods must be discarded.
      • 2) Foods must not be left on the counter to cool without proper monitoring in place.
      • Both the Canada Food Code and White Spots own food safety manual require foods to be actively cooled to minimize food safety risk.
      • 3) Managers and staff must be trained on proper food safety and food handling procedures and must ensure that foods are kept above 60C at all times.
      • If actively cooling the food time/temperature logs must be maintained for all foods that are cooled, at all times.
      • To facilitate this monitoring of cooling foods staff should be using timers and sanitized probe thermometers to ensure foods are cooled quickly and not left on the counter. When foods reach a temperature of 60C they must be placed in the refrigerator in shallow pans (less than 2 inches), covered (with only a vent corner left open), or placed in a single layer on bakery pans to maximize cooling.
      • Violation Score: 25
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pooled raw eggs 12C
      • 4 two liter inserts of sliced tomatoes 19C - 22C
      • Insert of cooked bacon on trolley cart 12C
      • Insert of sliced Raw onions on trolley cart 16C
      • Corrective Action(s): .
      • 1) All potentially hazardous foods above 4C for greater than two hours to be discarded.
      • 2) Manager and staff must ensure that proper food handling practices are implemented and enforced.
      • Foods must not be left unattended, if employee must leave a task i.e. slicing tomatoes all sliced tomatoes must be placed in the cooler before switching tasks; if preparing more than one insert of sliced tomatoes each insert must be placed in the cooler when it is full. Do not stack full containers on the counter until all tomatoes are sliced.
      • NOTE: Do not overfill containers - fill only to the fill line.
      • 3) Managers and staff must review and receive training in safe food handling practices and must monitor to ensure that these practices are implemented and maintained.
      • Violation Score: 25
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Walk-in freezer +2C
      • Corrective Action(s): Staff who are required to work in the walk-in freezer need to be provided with an insulated jacket and gloves so that they can work in the freezer without having to leave the door open (propped open with bucket of ice cream) and allowing food to start thawing.
      • Violation Score: 1

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