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Dragon Wok

102 - 9450 120th St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Dragon Wok has been inspected 2 times by Fraser Health Authority since February 20, 2026. The most recent inspection, on July 29, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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.

  • 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 once on July 29, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on July 29, 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 once on February 20, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

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.

2 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink closest to dishwashing area was obstructed by a garbage bin, hand sink near cook line was obstructed by a pail of oil.
      • Corrective Action(s): Ensure hand sinks are not obstructed and accessible at all times.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Basket used to hold fritters is broken.
      • Corrective Action(s): Replace basket with one that is in good condition.
      • Pieces from broken equipment can cause physical contamination
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site do not have FOODSAFE Level 1 or equivalent. Operator not on-site at the time of inspection.
      • Corrective Action(s): Ensure at least one person has FOODSAFE Level 1 training at all times. Correct by September 29, 2026,
      • Violation Score: 1
  2. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Internal temperature of shrimp registered 7 C; shrimp stored in a cooler with an air temperature of 7-8 C.
      • Corrective Action(s): Operator discarded shrimp and adjusted the temperature of cooler. Cooler temperature began to drop (registered 6 C at the end of the inspection).
      • Only use cooler for potentially hazardous foods when the cooler is able to maintain a temperature of 4 C or below.
      • Violation Score: 5

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