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Diya Restaurant and Sweets

13655 72nd Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Diya Restaurant and Sweets has been inspected 18 times by Fraser Health Authority since August 15, 2022. The most recent inspection, on April 23, 2026, recorded 2 infractions.

2 of 18 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 7 times across 7 separate inspections, most recently on September 25, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 5 times across 4 separate inspections, most recently on September 25, 2025. For example: 209 - Food not protected from contamination [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 2 times across 2 separate inspections, most recently on April 23, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 once on April 23, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on February 27, 2024. For example: 208 - Foods obtained from unapproved sources [s. 11]

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.

18 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mechanical dishwasher measured 0ppm bleach at start of inspection. Staff switched sanitizer and rinse aid lines. Unit measured 50ppm by end of inspection. Staff unable to provide logs proving mechanical dishwasher was functional.
      • Corrective Action(s): **Corrected during inspection** Mechanical dishwasher water measured 50ppm by end of inspection at plate surface.
      • 1. Wash and sanitize ALL equipment in kitchen before use.
      • 2. Develop and maintain daily sanitizer logs. All staff is to be trained on how to properly test for bleach concentration.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Potential rodent droppings observed above dishwasher, behind control unit.
      • Corrective Action(s): Clean above identified area and disinfect with 5000ppm bleach (1 part bleach : 9 part water). Notify pest control company of activity. Monitor area for reoccurrence.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning needed in dry storage area
      • - Flour spillage
      • - Standing water under flour shelving where cooler lines still are
      • Corrective Action(s): Clean above identified areas.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard observed to be used as a counter liner in back dry storage area. Cardboard blackened with debris.
      • Corrective Action(s): Do not use cardboard as a counter liner. It is not an easily cleanable material
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mechanical dishwasher not working properly. Sanitizer pump not functional.
      • Corrective Action(s): Contact technician to have unit seviced.
      • Violation Score:
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Sweets (with milk-based sauce/filling) observed to be stored in 2 door dispay cooler (Kool it). Temperature of products measured ~16°C.
      • Corrective Action(s): **Corrected during inspection** Products discarded when identified. Please contact refrigeration technician to have unit assessed. Do not use to store potentially hazardous foods until it can hold temperatures of 4°C (38°F) or less.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Bleach sanitizer in pails measured < 100ppm at start of inspection
      • Corrective Action(s): 1. **Corrected during inspection** Bleach sanitizer remade when identified. Please develop and maintain sanitizer logs to ensure all equipment is being sanitized properly.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Samosa Room:
      • 1. Dough roller observed to have heavy build up of old dough and flour.
      • General:
      • 2. Take out containers (small bowls) observed to be used as scoops throughout facility.
      • Corrective Action(s): 1. *REPEAT* (Since June 2025) Clean identified area to prevent contamination
      • 2. *REPEAT* (Since June 2025) Do not use single use containers as scoops. All scoops must have handles and be washed daily.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up observed in the following areas:
      • - behind, under and around deep fryer area
      • - under cooking line
      • Corrective Action(s): 1. *REPEAT* (Since June 2025) Please clean identified areas.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Table/counter corner in samosa room not level resulting in a ridge which exposes wood. This makes thiis area not easily cleanable.
      • Corrective Action(s): 1. *REPEAT* (Since Jan 2025) Please repair countertop.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 door display cooler (Kool it) observed to be holding temperatures of 16°C.
      • Corrective Action(s): Please contact refrigeration technician to have unit assessed.
      • Violation Score:
  3. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 door display cooler nearest entrance measured between 2°C - 23°C.
      • **Corrected during inspection** Internal temperatures of products measured. Upper and middle shelf products measure 23°C and 16°C respectively.
      • Products discarded as per approved food safety plan as products were potentially hazardous (High water activity).
      • - 1 tray: Rasmali
      • - 1 tray: Rasgula
      • - 1 tray: Gulab Jamun
      • - 3 tray: Chum Chum
      • Move bottom shelf products (measured 2-3°C) may be moved to a working cold holding unit.
      • Please have technician assess unit. Do not use to store potentially hazardous products until unit can hold temperatures of 4°C or less.
      • Corrective Action(s):
      • Violation Score: 5
  4. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Container of Bush Lemon Yellow observed to be stored on shelf near kitchen. Container is labelled "For External Use Only."
      • **Corrected during inspection** Discarded when identified. Staff stated no foods were made using this colouring.
      • Corrective Action(s):
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 1. Walk-in cooler measured 7°C at time of inspection
      • 2. Sweets cooler measured 9°C at time of inspection.
      • Corrective Action(s): 1-2. Please monitor to ensure unit can hold temperatures of 4°C or less.
      • If unit cannot maintain temperatures:
      • 1. Do not use unit.
      • 2. Refrigeration technician must be contacted to repair.
      • Correct issue by: July 2, 2025
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Samosa Room:
      • 1. Dough roller observed to have heavy build up of old dough and flour.
      • 2. Incense observed to be used on shelf above samosa station. Ashes from incense may contaminate work surfaces.
      • 3. Fabreeze spray containers observed to be stored with food ingredients.
      • **Corrected during inspection** Fabreeze reloacted to handwashing station during inspection.
      • 4. Cardboard container holding deep fried thread-dough. Food was in direct contact with container.
      • Kitchen:
      • 5. Take out containers (small bowl) observed to be used as a scoop in a large container of MSG.
      • **Corrected during inspection** Bowl discarded when identified by inspector. Do not use single use tools as reusable scoops. Scoops must be washable, be washed daily, and have a handle.
      • Corrective Action(s): 1, 2. Clean identified area to prevent contamination.
      • 2. Relocate alter to a different location.
      • 4. Do not store food directly in contact with cardboard. Cardboard is not a material that can be easily cleaned.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Grease build up observed in the following areas:
      • - behind, under, inside, and around deep fryer
      • - under cooking line
      • Grease in all areas above have a orange - dark brown colouration. Grease build up on floor appears to be raised, suggesting this has been building up for a while.
      • 2. Shelving in previous hot water tank room is soaked with water drainage from walk-in cooler. Stagnant water is also observed pooling in front of wooden shelving.
      • Corrective Action(s): 1-2. Clean above identified areas. Refer to approved sanitiation plan for cleaning frequency. Adjust to be cleaned more frequently as needed
      • 2. Contact plumber to have drainage properly drain into floor drain.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: *REPEAT* (Since Jan 2025) Table in samosa room not level, leading to area with exposed wood that is not easily clenable and may trap food debris. Area has been covered with duct tape. Duct tape is not a suitable material, as it can also trap food/grease, and can and has degraded over time.
      • Corrective Action(s): Please repair countertop.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Burner observed to be not fully under range hood, leading to grease and food debris build up on wall behind burner.
      • Corrective Action(s): Move burner so it is fully covered by range hood. Clean walls of grease.
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. *REPEAT* (Since June 2024) Range hood and range hood filters observedt o have heavy build up of grease. Stainless steel appeared dark brown and black in sections at time of inspection. Facility is schedule for a deep clean from professional company on January 10, 2025
      • Corrective Action(s): 1. Ensure area is maintained in a sanitary condition even after professional cleaning. Depending on severety of grease build up, more frequent services may be necessary.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. *REPEAT* (Since Oct 2024) Single-use take out containers (cups) used as scoops in samosa room ingredient bins.
      • 2. Table in samosa room not level, leading to area with exposed wood that is not easily cleanable and may trap food debris.
      • Corrective Action(s): 1. Single use containers removed when identified but bins still need scoops that have handles.
      • 2. Level out table and secure. All food contact surfaces is to be of a material that is smooth, non absorbent and easily cleanable.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 door counter cooler (Reliant) not working at time of inspection. Food products inside holding at 9°C.
      • Staff stated unit was not working and food was placed inside the unit 9:30am today.
      • Corrective Action(s): Food is to be treated as time controlled product. Maximum time allowed in cooler is 3 hours. Products are to be processed or discarded as per food safety plan by 12:30pm. Food may not be returned to cooler.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. *REPEAT* (Since June 2024) Range hood and range hood filters observed to have heavy build up of grease. Stainless steel has been coloured black and orange, with droplets of oil streaks
      • 2. *REPEAT* (Since June 2024) Heavy black-brown grease build up observed along clookline; between appliances (specifically deep fryer) and under/behind appliances.
      • Staff stated cleaning was contracted out to third party cleaning company.
      • Corrective Action(s): Clean identified areas immediately. Heavy grease build up can attract pests, contaminate food, and is a fire hazard.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Plastic transport film observed to be on dough roller in samosa room.
      • 2. Single-use take-out containers used as scoops in samosa room.
      • 3. Cardboard observed to be used as a shelf liner.
      • **Corrected during inspection** Cardboard removed when identified. Staff questioned what can be used to protect ingredients from water during cleaning. Advised them to keep shelf higher up. If a liner must be used, a liner made of a durable, smooth, and easily cleanable material is to be used.
      • Corrective Action(s): 1. Remove film and clean/sanitize immediately. All surfaces should be stainless steel.
      • 2. Scoops with handles are to be used to scoop ingredients. Scoops must be made of a material that is easily cleanable.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Wall in samosa room damaged and taped with duct tape. Operator has stated contractor will be in to assess/repair within two day.
      • 2. Cutting surfaces in kitchen observed to be heavily scored, and heavily stained (grey-black in colour).
      • Corrective Action(s): 1. Repair wall.
      • Correct by :immediately
      • 2. Resurface/repair/replace cutting surfaces. Heavy scoring suggests the board is harbouring bacteria/fungus deep in grooves that is preventing it from being cleaned/sanitized properly.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: *REPEAT* (SInce Feb 2024) Cooking elements (stock pot burners) not fully under range hood.
      • Corrective Action(s): Ensure facility is set up as per the approved floor plans.
      • Violation Score: 1
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Storage area in women's washroom observed to be heavily cluttered.
      • Corrective Action(s): Please review items and ensure items not required for the operation of your business are removed.
      • Violation Score: 1
  7. Follow-Up Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen bags of food (sauce) observed to be thawed at room temperature.
      • **Corrected during inspection** Products (still frozen) moved to cooler for thawing.
      • Proper thawing methods:
      • 1. Sealed product is tahwed under cold running water
      • 2. Product is thawed in cooler
      • Corrective Action(s):
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Deep fried snacks observed to be stored in a cardboard box.
      • Corrective Action(s): Cardboard is not a food grade material. Store foods in food-grade materials only.
      • Correct by: immediately
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bottle ranch sauce stored at room temperature. When asked, staff stated it was stored on counter for 2-3 days.
      • **Corrected during inspection** Product discarded when identiifed by inspector.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: *REPEAT* (Since Feb 2024) Mechanical dishwasher water measured 10ppm bleach at time of inspection.
      • Corrective Action(s): Technician contacted; to be servicing unit today. Follow-up inspection to ensure unit is working tomorrow.
      • Correct by: June 6, 2024.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Ingredient bins in hot water tank room observed to be uncovered in storage.
      • 2. Foods observed to be stored uncovered in walk-in cooler
      • **Corrected during inspection** Staff started covering items after identified.
      • Corrective Action(s): 1. All foods must be covered when in storage to prevent contamination. Educate staff on importance of covering products. Perform inspections of products.
      • Correct by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Build up of dark coloured slime observed behind hot water tank
      • 2. Build up of food debris/spillage observed under shelving in dry storage area
      • 3. Range hood and range hood filters observed to have heay build up of grease. Stainless steel coloured black and orange, with droplets of oil streaks.
      • 4. Heavy black-brown grease build up observed along cookline; between appliances and behind/under appliances.
      • Corrective Action(s): Clean identified areas.
      • Correct by: immediately
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. *REPEAT* (Since Feb 2024) Five 4L milk jugs observed to be holding red sauce.
      • 2. Cardboard observed to be used as liners throughout the facility. All cardboard observed to be soiled and covered in grease.
      • Corrective Action(s): 1. Milk jugs are not reusable containers and cannot be cleaned/sanitized properly. DO NOT REUSE MILK JUGS. Use food grade take-out for all take out food.
      • Correct by: immediately
      • 2. Remove soiled cardboard from facility. All kitchen surfaces should be a material that is smooth, durable, water proof and easily cleanable.
      • Correct by: immediately
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 door undercounter preparation table measured 11.9 - 12.4°C. Operator stated products were stored in cooler around 2 hours ago.
      • Corrective Action(s): All products are to be removed from unit and stored in working coolers.
      • Do not use unit until temperatures of 4°C or below can be maintained.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: *REPEAT* (Since Feb 2024) Cooking elemnts not all fully under range hood.
      • Corrective Action(s): Ensure facility is set up as per the approved floor plans.
      • Correct by: immediately
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Take out containers filled with yogurt observed to be stored at room temperature at front of house.
      • **Corrected during inspection** Containers moved to 2 door patriot display cooler when identified.
      • All milk products need to remain in refrigeration temperatures unless a food lab report has been made identifying it to be safe to store at room temperatures.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mechanical dishwasher observed to have 0ppm dispensed in water.
      • **Corrected during inspection** Facility to switch to manual warewashing method.
      • 1/2 tsp bleach : 1L water
      • Corrective Action(s):
      • Violation Score: 5
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation (CORRECTED DURING INSPECTION): Almond milk labelled for retail sales observed to be stored in 2 door display cooler (Patriot). Staff stated milk was made and bottled at restaurant.
      • **Corrected during inspection** Milk removed from display and brought to back of house for use at restaurant. Almond milk can be used, but only for immediate consumption at restaurant and cannot be labelled for retail sales.
      • Corrective Action(s):
      • Violation Score: 3
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Altar with incense observed in samosa room.
      • Corrective Action(s): Please relocate altar so incense does not contaminate room, or clean/sanitize room thoroughly before use.
      • Correct by: immediately
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Light observed from gap below back door.
      • Corrective Action(s): Properly seal door so light is not visible coming in from the outside.
      • Correct by: immediately
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Red sauce for take out order observed to be stored in six milk jugs at room temperature.
      • 2. Floor before washrooms observed to be not properly finished, making it difficult to clean.
      • 3. Proper drain plugs not available at facility.
      • Corrective Action(s): 1. Milk jugs are not reusable containers and has crevasses that cannot be cleaned/sanitized properly. Discontinue this practice. Use proper food-grade single use containers for take-out sauces.
      • Correct by: immediately
      • 2. Large gaps observed on floor. Please seal properly.
      • Correct by: immediately
      • 3. Purchase proper drain plugs for sinks.
      • Correct by: immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Granite counter of samosa room not in good repair; damaged corner currently covered with tape and paper.
      • Corrective Action(s): Repair counter so it is made of a food-grade material that is smooth, nonabsorbent and easily cleanable.
      • Correct by: immediately
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Cooking elements not all fully under range hood.
      • Corrective Action(s): Ensure all cooking elements are fully under range hood.
      • Correct by: immediately
      • Violation Score: 1
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: *REPEAT* (Since August 2023) Handwashig station by sweets obstructed by wheeled cart and shelf.
      • Previously corrected issue has reoccurred.
      • Discussion with staff on making this handwashing station the primary handwashing station for front of house. As the sink is, this is not possible.
      • Corrective Action(s): Path to handwashing station needs to be clear and unobstructed for use.
      • Correct by: January 24, 2023
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: *REPEAT* (Since Dec 14, 2022) Multiple changes observed at facility during inspection. Facility layout no longer matches approved floor plan.
      • Corrective Action(s): Send in another floor plan for approval or revert to previously approved plan.
      • Correct by: Immediately
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: *REPEAT* (Since Dec 2022) Multiple changes to facility observed. Facilty layout no longer matches approved floor plan.
      • Corrective Action(s): Submit revised floor plan, or revert to previously approved floor plan.
      • Correct by: immediatey
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. 2 door prep table (Adcraft) measured 15.5°C. Foods inside measured between 9 - 13°C.
      • **Corrected during inspection** Potentially hazardous foods removed from cooler. Potentially hazardous products stored in cooler for >2 hours are to be discarded as per approved food safety plan.
      • Do not use unit until it can maintain temperatures of 4°C or less.
      • Keep a thermometer in unit to monitor temperature.
      • Keep a temperature log to record temperatures at least 3 times a day.
      • 2. Mini fridge (Master Craft) Measured 11.0°C.
      • **Corrected during inspection** Potentially hazardous foods removed from cooler. Potentially hazardous products stored in cooler for >2 hours are to be discarded as per approved food safety plan.
      • Do not use unit until it can maintain temperatures of 4°C or less.
      • Keep a thermometer in unit to monitor temperature.
      • Keep a temperature log to record temperatures at least 3 times a day.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station by sweets obstructed by wheeled cart.
      • **Corrected during inspection** Cart relocated. Handwashing station must be accessible at all times.
      • Corrective Action(s):
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: *REPEAT* (Since Dec 14, 2022) Multiple changes to facility observed. Facility layout no longer matches approved floor plan.
      • Corrective Action(s): Revised floor plan needs to be submitted to Fraser Health.
      • Correct by: immediately
      • Violation Score: 5
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. *REPEAT* (Since March 2023) Single use bowls observed to be used as scoops.
      • 2. Food preparation observed in dry storage area.
      • Corrective Action(s): 1. Do not use handle-less items as scoops.
      • Correct by: immediately
      • 2. Food preparation can only occur in approved areas (e.g. kitchen).
      • Correct by; immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. *REPEAT* (Since March 2023) Build up of grease/water/food debris observed under 3 compartment sink. Main contribution likely due to leak of pipe. Tiling appears to be missing in this area allowing for build up.
      • 2. *REPEAT* (Since August 2022) Heavy grease build up observed on range hood filters.
      • Corrective Action(s): 1. Clean area under 3 compartment sink nearest wall/baseboard.
      • Correct by: immediately
      • 2. Staff stated vent will be cleaned by professional. Despite regular professional cleaning, vent hood filters still need to be cleaned. Clean at least weekly. Develop cleaning log to ensure this is cleaned.
      • Correct by; immediately
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Leaking observed from pipe of 3 compartment sink. Staff states plumber has done some repairs. Pipe observed to be wet at time of inspection.
      • Corrective Action(s): Contact plumber to have pipe repaired so it does not leak.
      • Correct by: immediately
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: *REPEAT* (Since Dec 2022) Multiple changes to facility observe. Facility layout no longer matches approved floor plan.
      • Corrective Action(s): Submit revised floor plan
      • Correct by: immediately
      • Violation Score: 5
  14. Follow-Up Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: *REPEAT* (Since Dec 14, 2022) Multiple changes to facility observed. Facility layout no longer matches
      • Corrective Action(s): Revised floor plan needs to be submitted to Fraser Health.
      • Correct by: immediately
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. **REPEAT** (Since Dec 2022) Heavy build up of food debris on cooking equipment
      • 2. **REPEAT** (Since Aug 2022) Heavy grease build up observed on range hood
      • 3. Build up of grease/water/food debris observed under 3 compartment sink. Main contribution likely due to leak of pipe. Tiling appears to be missing in this area allowing for build up.
      • Corrective Action(s): 1, 2: Clean identified areas immediately. These should be part of your regular cleaning schedule as per approved sanitation plans. Range hood filters stated to be cleaned every 10-15 days by staff. Range hood needs to be cleaned more frequently (weekly).
      • Correct by: immediately
      • 3. Clean area under 3 compartment sink nearest wall/baseboard.
      • Correct by: immediately
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Leaking observed from pipe of 3 compartment sink. Staff states plumber has done some repairs. Pipe observed to be wet at time of inspection.
      • Correction: Contact plumber to have pipe repaired so it does not leak.
      • Corrective Action(s): Correct by: immediately
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: *REPEAT* (Since Dec 2022) Multiple changes to facility observe. Facility layout no longer matches approved floor plan.
      • Corrective Action(s): Submit revised floor plan
      • Correct by: immediately
      • Violation Score: 1
  15. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Products using synthetic food colouring (external use only) observed.
      • - Orange Red (IH 7802)
      • - Lemon Yellow (IH 6597)
      • **Corrected during inspection** Products using colouring discarded.
      • Monitor all ingredients to ensure products are safe for human consumption.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in spray bottle measured between 0 - 100ppm QUATS at time of inspection. Manager was unable to identify when spray was mixed.
      • **Corrected during inspection** Sanitizer mixed upon inspector's request.
      • Educate staff to understand that sanitizer must be mixed fresh daily. Discard at end of day.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. Handwashing station by sweets did not have hot running water nor hand soap during inspection.
      • 2. Handwashing stations (Front of House) had cups in basin at start of inspection
      • **Corrected during inspection** Staff removed cups during inspection
      • 3. Handwashing station (Kitchen) not equipped with paper towels at start of inspection
      • **Corrected during inspection** Staff replaced empty paper towel dispenser during inspection.
      • 4. Handwashing station located behind heavily soiled curtain. Staff must handle curtain after washing hands to access main dining area and kitchen.
      • Corrective Action(s): 1. Contact plumber to assess. All handwashing stations must have running hot/cold running water, liquid soap and paper towels.
      • Correct by: March 23, 2023
      • 4. Remove curtains; curtains contaminates hands after washing.
      • Correct by: March 23, 2023
      • Violation Score: 15
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: *REPEAT* (Since Dec 14, 2022) Multiple changes to facility observed. Facility layout no longer matches approved floor plan.
      • Corrective Action(s): Revised floor plan needs to be submitted to Fraser Health.
      • Correct by: immediately
      • Violation Score: 1
      • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: Prepackaged products (Saab) observed to not have appropriate labelling.
      • Corrective Action(s): Contact supplier to determine if they are approved importers for the product. Provide documents to inspector.
      • Correct by: immediately
      • Violation Score: 3
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Multiple products observed to not be covered in storage during inspection.
      • 2. Product (mango puree) stored in opened can
      • **Corrected during inspection** Product discarded when identified.
      • 3. Deep-fried product observed to be stored directly in cardboard box
      • 4. Equipment meant for food storage observed to be stored above ceiling in boiler room.
      • 5. Single use plates / bowls observed to be stored in ingredient containers and used as scoops.
      • 6. Opened ingredient bags observed not to be stored in closed container.
      • Corrective Action(s): 1. All products should be covered when in storage to prevent contamination.
      • Correct by: immediately
      • 3. Cardboard is not an easily cleanable food contact surface. Product in box is to be discarded as per food safety plan (contaminated food). In future, use a container made of a food-grade material that is easily cleanable. If oil needs to be soaked, single use paper towels can be used
      • Correct by: immediately
      • 4. Remove and store properly within store area that is regularly cleaned. Any packaging that is opened is to be discarded as per food safety plan (contaminated equipment).
      • Correct by: immediately
      • 5. Do not use handle-less items as scoops. Do not store scoops in containers to prevent contamination of ingredient. Go through all packaging / ingredient containers to ensure items are not stored inside.
      • Correct by: immediately
      • 6. All opened food products are to be covered when stored.
      • Correct by: immediately
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. **REPEAT** (Since Dec 2022) Heavy build up of food debris on cooking equipment
      • 2. **REPEAT** (Since Aug 2022) Heavy grease build up observed on range hood
      • 3. Build up of grease/water/food debris observed under 3 compartment sink. Main contribution likely due to leak of pipe. Tiling appears to be missing in this area allowing for build up.
      • Corrective Action(s): 1, 2: Clean identified areas immediately. These should be part of your regular cleaning schedule as per approved sanitation plans. Range hood filters stated to be cleaned every 10-15 days by staff. Range hood needs to be cleaned more frequently (weekly).
      • Correct by: immediately
      • 3. Clean area under 3 compartment sink nearest wall/baseboard.
      • Correct by: immediately
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Leaking observed from pipe of 3 compartment sink. Staff states plumber has done some repairs. Pipe observed to be wet at time of inspection.
      • Corrective Action(s): Contact plumber to have pipe repaired so it does not leak.
      • Correct by: immediately
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: *REPEAT* (Since Dec 2022) Multiple changes to facility observe. Facility layout no longer matches approved floor plan.
      • Corrective Action(s): Submit revised floor plan
      • Correct by: immediately
      • Violation Score: 1
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation (CORRECTED DURING INSPECTION): *REPEAT* (Since Dec 14, 2022) Two mattresses observed in storage area (Front of House) near handwashing station, as per inspection conducted December 2022. Blankets, pillows and sheets observed in this area.
      • **Corrected during inspection** Items removed upon inspectors request.
      • Corrective Action(s):
      • Violation Score: 3
  16. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: *REPEAT* (Since Dec 14, 2022) Multiple changes to facility observed. Facility layout no lnoger matches approved floro plan.
      • Corrective Action(s): Submit revised floor plan immediately. Include any renovations that are being planned.
      • - include hand sink in sweets area
      • - include new shelving in front area (where 2 chest freezers are located)
      • Correct by: immediately
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher measured between 10-50 ppm chlorine at start of inspection.
      • **Corrected during inspection** Dishwasher measured 50 ppm chlorine by end of inspection.
      • Develop and maintain sanitizer logs for dishwasher. Measure twice a day (AM and PM); e.g. once in the morning at start of operation and once in the afternoon before dinner service.
      • Corrective Action(s):
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Multiple changes to facility observed. Facility layout no longer matches approved floor plan.
      • Examples of changes observed:
      • - New equipment (refrigeration, cooking)
      • - Bedding structure installed (near front hand washing station)
      • - Shower stall installed in public washroom (women's)
      • - Cooking equipment set up outside of range hood cover
      • Corrective Action(s): Submit revised floor plan immediately
      • Violation Score: 5
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Sweets observed to be stored on table behind pony wall in front of main entrance. Some sweets covered with plastic wrap.
      • Corrective Action(s): Sweets need to be relocated to area where public cannot access/self serve.
      • Correct by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. *REPEAT* (Since Aug 2022) Food build up observed in back storage area (closet)
      • **Corrected during inspection** Area cleaned when identified by inspector
      • 2. Heavy food build up observed on cooking equipment (grills).
      • 3. *REPEAT* (Since Aug 2022) Heavy grease build up observed on range hood; range hood overdue for vent cleaning service
      • Corrective Action(s): 2. Clean identified areas immediately. These should be part of your regular cleaning schedule as per approved sanitation plans. Follow approved sanitation plans. Develop and maintain logs to ensure all equipment is cleaned regularly.
      • Correct by: immediately
      • 3. Schedule vent cleaning service. Heavy grease build up can become a fire hazard.
      • Correct by; immediately
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Multiple changes to facility observed. Facility layout no longer matches approved floor plan.
      • Examples of changes observed:
      • - New equipment (refrigeration, cooking)
      • - Bedding structure installed (near front hand washing station)
      • - Shower stall installed in public washroom (women's)
      • - Cooking equipment set up outside of range hood cover
      • Corrective Action(s): Submit revised floor plan immediately
      • Violation Score: 5
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: 1. *REPEAT* (Since Aug 2022) 2-element burner stated not to be in use is in use at time of inspection.
      • 2. Bunk Bedding / sleeping area installed near front handwashing area. Bedding equipped with mattress, and fleece blankets. Large backpacking packs observed to be packed and stored above bed. Food stored under bottom 'bunk'. Mattresses removed when identified by inspector.
      • Corrective Action(s): 1. All equipment that can emit oil laden vapour must be located under range hood. Rearrange cooking area so all equipment is under the range hood. Currently, 1 of the 2 elements is not under the range hood. Half of another single burner unit is not under range hood.
      • Correct by: immediately
      • 2. Remove all equipment and items (backpacks, blankets) not required for the operation of your facility. Remove food from lower 'bunk' as canned and dried food is stored directly on the floor. Uninstall lower 'bunk'. Top may be used as shelving for food storage.
      • Correct by: immediately
      • Violation Score: 5
  18. Routine Inspection

    1 infraction

    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: 1 door upright freezer measured -7.2°C at time of inspection
      • Corrective Action(s): Adjust temperature and monitor unit. Unit should reach -18°C or less.
      • Correct by: immediately
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Build up of food debris in dry storage areas:
      • a. behind door of hot water tank room, and
      • b. on shelving for spice
      • 2. Build up observed in ice machine.
      • 3. Heavy grease build up observed on range hood filters. Staff stated these were cleaned weekly (every Tuesday).
      • Corrective Action(s): 1. Identified areas are to be cleaned
      • Correct by: Dec 2022
      • 2. Discard ice. Clean and sanitize ice machine before making more ice.
      • Correct by: immediately
      • 3. Clean baffles immediately. Heavy grease build up can be a fire hazard. If filters are cleaned every week, the cleaning of this equipment will need to be more frequent. Increase frequency to twice a week.
      • Correct by: immediately
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Faucet of single compartment sink next to dishwasher observed to be dripping.
      • Corrective Action(s): Fix faucet so it does not leak.
      • Correct by: Dec 2022
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Two stove burner stated to not be in use. Already disconnected.
      • Corrective Action(s): Remove all equipment unrelated to business to reduce potential pest harbourage points in facility.
      • Correct by: Dec 2022
      • Violation Score: 1

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