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Di Reggae Cafe

13593 King George Blvd, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Di Reggae Cafe has been inspected 22 times by Fraser Health Authority since November 10, 2011. The most recent inspection, on June 30, 2026, found no infractions.

6 of 22 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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.

  • 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 6 times across 6 separate inspections, most recently on December 11, 2025. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 3 separate inspections, most recently on June 24, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 April 8, 2025. 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 2 times across 2 separate inspections, most recently on June 24, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 October 22, 2019. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

22 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station did not have soap or paper towel by sink.
      • Corrective Action(s): Soap and paper towel was placed by the handwashing station.
      • Corrected by: June 24, 2026
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher reaching 63C on final rinse after multiple cycles.
      • Corrective Action(s): Ensure dishwasher reaches 71C or grater on final rinse.
      • Operator is aware and swapped to take out containers and single use utensils only, no dine in. Two compartment sink is set up for warewashing.
      • Corrected by: June 30, 2026
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator FOODSAFE Level 1 equivalent expired in Feb 2026.
      • Corrective Action(s): Please get FOODSAFE Level 1 or equivalent. One staff with this certificate must be at the facility at all times.
      • Correct by: July 31, 2026
      • Violation Score: 1
  3. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Holes observed in back room with freezers. Operator explains that pest contractor will be in to do repairs/inspecting the affected areas
      • Corrective Action(s): Cover, patch, or repair the affected areas to avoid pests from entering the premises
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Grease build-up in top corner areas of kitchen.
      • Corrective Action(s): Remove grease and build-up from areas and paint the affected area back to good condition
      • Violation Score: 1
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sauce's and milk products that were stored in bar cooler unit measured internal temperature between 8 - 9 degrees C. Sauces and milk items were discarded during inspection.
      • Corrective Action(s): Do not store any potentially hazardous food items in cooler units that cannot maintain 4 degrees C or less.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink was not supplied with paper towel at time of initial inspection. Operator placed a paper towel roll by hand washing area during inspection. Minor dripping noted from faucet as well.
      • Corrective Action(s): Ensure hand wash station is always supplied with hot/cold running water, liquid hand soap, and single use paper towel at all times to facilitate proper hand washing. Replace broken paper towel dispensing unit.Service hand sink such that no leak or drip occurs.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): Pest droppings noted in area by the DJ booth along the corner behind a wall. Licensed pest control services are in place. Operator cleaned up area during inspection.
      • Corrective Action(s): Continue to work with pest control services to mitigate pest entry.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Freezer units located in the back have food debris accumulated on the inside.
      • 2. Grease accumulation adhered to surfaces by the cooktop.
      • Corrective Action(s): Clean all area's mentioned above.
      • Date to be corrected by: April 15, 2025
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Bar cooler unit unable to maintain ambient temperatures of 4 degrees C or less.
      • Corrective Action(s): Ensure all refrigeration units are all able to maintain ambient air temperatures of 4 degrees C or less.
      • Date to be corrected by: April 15, 2025
      • Violation Score: 3
  6. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Improvements have been made since last inspection
      • - 10+ pest droppings observed in the hard to reach area underneath the handwashing station
      • - 10+ pest droppings observed in the front point of sale area in the bottom corner of the shelving
      • Corrective Action(s): - Clean and sanitize the above-mentioned areas. Wear personal protective equipment. Do not vacuum or aersolize the droppings.
      • - Continue with licensed pest control services. Forward future logs to the district health inspector for review.
      • Correction date: Immediate
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Improvements have been made since last inspection
      • - Some of the areas that could potentially allow pest entrance have been sealed with steel wool
      • - Some areas in kitchen and back areas require sealing.
      • Corrective Action(s): - Continue with sealing any holes or entrances for pests
      • - Corrective action: immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Improvements have been made since last inspection
      • - Grease and oil build-up noted underneath and behind main cook line and some dirt and debris build-up underneath the dishwashing area.
      • Corrective Action(s): - Continue with general sanitation and cleaning practices. Increase frequency of deep cleaning schedule for the facility. Focus on hard to reach areas.
      • - Correction Date: 1 week
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1) Rat droppings noted in the cabinet underneath the handwashing station, and in the back storage area besides the upright cooler
      • 2) Cockroaches and flies observed on multiple sticky traps around the facility
      • Corrective Action(s): Ensure that the above-mentioned areas are thoroughly cleaned and sanitized
      • - Focus on closing any points of entry, conduct a deep clean of the facility
      • - Send district health inspector pest control logs for the previous month
      • Correction Date: Immediately
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1) Observed openings in the kitchen wall
      • 2) Back door had small cracks and openings that could allow pests into facility
      • 3) Oil and food debris below all equipment in the kitchen and hard to reach areas
      • Corrective Action(s): - Operator has VOLUNTARILY closed the facility to focus on cleaning and covering any points of entry
      • - Discussed potential material that operator can use to close off entry points
      • Correction date: Immediately
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Food debris, oil and grease build up noted underneath the cooking equipment and coolers in the main kitchen
      • 2) Hood fan and area around the hood fan has large amounts of oil and grease build-up
      • 3) Pest dropping noted in the main kitchen, in cabinets, in back storage area
      • Corrective Action(s): Thoroughly clean and sanitize the above mentioned areas, focus on hard to reach areas. Pull cooking equipment out and clean and sanitize walls
      • Operator has VOLUNTARILY closed facility to work on overall sanitation of the facility
      • Correction date: Immediately
      • Violation Score: 9
  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked purple rice was noted warming in the hot hold unit at 51.8C.
      • Corrective Action(s): As per operator, the rice was cooked the previous night and reheated this morning (less than 2 hours ago) and placed in the rice cooker. Staff reheated the rice during the inspection. Rice was over 60.0C after reheating.
      • Ensure to always reheat cooled food to 74.0C prior to placing into a preheated hot hold unit.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel available at the start of the inspection. Operator purchased paper towel immediately and stocked the handwash station.
      • Corrective Action(s): Please ensure all handwash stations are stocked with liquid soap and paper towel at all time.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease buildup noted on the fume hood. Dried (old) mouse droppings noted in the cabinetry unit below the kitchen handwash station.
      • Corrective Action(s): Clean and sanitize the abovementioned areas and maintain in a sanitary condition.
      • Date to be corrected by: November 9, 2023
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Jerk Chicken, rice, soup stored on metal shelf above prep cooler between 4 and 60C
      • Corrective Action(s): Discard temperature abused foods. Review hot holding and cooling procedures.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: 1) Dishwasher not functioning according to staff. Wash cavity is filthy.
      • 2) 2nd drain plug missing
      • Corrective Action(s): Fix dishwasher and obtain 2nd drain plug
      • Violation Score: 5
  12. Follow-Up Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator to updated Food Safety Plan.
      • Corrective Action(s):
  13. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Wash hands at 2 comp sink until designated handwash sink is unclogged
      • Corrective Action(s):
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Provide adequate lighting in kitchen
      • Unclog designated hand wash sink
      • 2 comp sink hot water does not achieve 45C
      • Corrective Action(s):
      • Violation Score: 5
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food safe procedures could not be provided
      • Corrective Action(s):
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Food safe equivalency will need to be checked
      • Corrective Action(s):
      • Violation Score: 1
  14. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rice scoops stored in lukewarm water.
      • Corrective Action(s): Store rice scoops in ice water to prevent bacterial growth in the water.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Missing daily temperature log for all coolers, freezers, and hot holding units.
      • Corrective Action(s): Immediately begin daily temperature logs for all coolers, freezers, and hot holding units. This will be verified during the next routine inspection.
      • Violation Score: 3
  15. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Sizeable gap at the bottom of the back screen door. The door was kept opened at the time of the inspection.
      • Corrective Action(s): Seal the gap with rubber seal to prevent pest entry. The screen door must be kept closed.
      • Correct by: One month
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Missing surface sanitizer at the time of the inspection.
      • Corrective Action(s): The staff prepared new surface sanitizer at 100ppm chlorine concentration. You must provide a designated bin or spray bottle that is labeled as "sanitizer" or other relevant word to store surface sanitizer.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Rice scoops stored in plastic bin. Food debris observed inside the bin.
      • 2) Raw onions in mesh bag stored directly on the floor of the kitchen.
      • 3) Opened bags of flour/rice stored uncovered.
      • Corrective Action(s): 1) Store rice scoops in ice water to prevent bacterial growth.
      • 2) Store raw onions on shelving units at min 15cm off the floor.
      • 3) Store all opened dry foods in bins with tight fitting lids.
      • Correct by: Today and ongoing.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up food debris and grease in the following areas:
      • - underneath the sinks
      • - underneath/around hot holding unit
      • - behind coolers/freezers in the dry storage area
      • - cardboard being used in the kitchen that is visibly soiled in grease
      • - spills of dry food items noted in the dry storage area
      • - dirt build up on shelving units in the main kitchen
      • Corrective Action(s): Clean the areas noted above. This will be verified during the follow up inspection.
      • Correct by: Today and ongoing.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Initially there were no FOODSAFE trained staff at the time of the inspection.
      • Corrective Action(s): The operator with valid FOODSAFE trained arrived during the inspection. The operator stated that the staff will be FOODSAFE trained on June 18th. Please have the temporary certificate available for review at the time of the follow up inspection.
      • Violation Score: 1
  17. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer at the time of the inspection. The operator stated that the spray bottle is broken. The operator prepared new sanitizer at 100ppm chlorine concentration at the time of the inspection.
      • Corrective Action(s): Ensure to have adequate surface sanitizer available AT ALL times to facilitate cleaning in the kitchen and the dining area.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Missing daily temperature logs for coolers, freezers, and hot holding units.
      • Corrective Action(s): Immediately begin daily temperature logs for all coolers, freezers, and hot holding units.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of grease, dirt and food debris in the following areas:
      • - underneath the two compartment sink
      • - in and around the prep coolers
      • - underneath the main handwashing station
      • Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule in the kitchen, including hard to reach areas (ie behind prep coolers).
      • Correct by: Today and ongoing.
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Edge of cook line near dishwasher needs more cleaning to address oily residue
      • Corrective Action(s): Move equipment out and give edges a thorough wipe, mop the floor underneath to remove residue.
      • Date to be corrected by: June 20
      • Violation Score: 3
  20. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Bleach spray bottle solution contained >> 200 ppm chlorine residual.
      • Corrective Action(s): Spray bottle was emptied and refilled with a bleach solution with 200 ppm chlorine residual. Operator was instructed on the proper dilution for a 200 ppm solution (1 tsp or capful per litre of water). Excessive concentrations of chlorine above 200 ppm are not considered food-grade and may result in chemical contamination when used on food contact surfaces.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back area of kitchen has a hole in the wall.
      • Corrective Action(s): Patch up the hole in the wall to prevent entry of potential pests in the area and to maintain your facility in good structural condition.
      • Date to be corrected by: June 20, 2018
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require more cleaning:
      • 1. The edge of the cook line near the dishwasher contains a moderate amount of settled oily residue.
      • 2. Area underneath the dishpit requires some cleaning, including removal of food debris and a thorough mop of the area. Silverfish observed feeding on food debris in the corner.
      • 3. Ventilation slats have a fair amount of accumulated grease.
      • Corrective Action(s): 1,2. Wipe down aforementioned areas, sweep and mop area underneath the dishpit. Ensure that the facility remains in sanitary condition to reduce the chance of contamination and to avoid attracting potential pests.
      • 3. Remove ventilation slats. Remove grease, then wash, rinse, sanitize.
      • Date to be corrected by: June 13, 2018
      • Violation Score: 3
  21. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Ventilation hood for stove has accumulation of grease.
      • Corrective Action(s):
      • Clean ventilation hood. To be corrected by December 1, 2017.
      • Violation Score: 3
  22. Follow-Up Inspection

    0 infractions

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