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Earl Marriott Secondary School Food Service

15751 16th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Earl Marriott Secondary School Food Service has been inspected 19 times by Fraser Health Authority since October 31, 2011. The most recent inspection, on October 14, 2026, recorded 1 infraction.

8 of 19 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 4 separate inspections, most recently on October 14, 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 6 times across 6 separate inspections, most recently on March 4, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 2 times across 2 separate inspections, most recently on September 9, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 once on September 19, 2024. 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 once on March 7, 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.

19 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One sanitizer spray bottle was measured with quats concentration of less than 50 ppm. 200-400 ppm is required to properly sanitize food contact surfaces.
      • Corrective Action(s): Staff discarded and refilled the spray bottle with 400 ppm quats sanitizer.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted on the floor at the dishwashing area.
      • Corrective Action(s): Clean up the rodent droppings from aforementioned area. Continue monitoring for rodent activities inside the facility. Correct by: today.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Spaghetti sauce was measured with an internal temperature of 45C. The hot holding unit was turn on recently and the water bath was not above 60C when the food was transferred.
      • Corrective Action(s): Reheated the sauce back to 74C or higher. Ensure hot holding unit is high than 60C before transferring any hot food to the unit.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher dispensed 0 ppm chlorine sanitizer at the plate level. Test strips available on site for staff use.
      • Corrective Action(s): Set up manual dish washing at the 2 compartment sink. Wash and sanitize all utensils and plates on site.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted under the dishwasher area.
      • Corrective Action(s): Clean up the aforementioned rodent droppings. Continue to monitor for rodent activities and follow instructions from professional pest control. Correct by: today.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap observed under the side entrance door for pest entry.
      • Corrective Action(s): Seal off under the side entrance door. Correct by: Sep 23, 2025.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher dispensed 0 ppm chlorine sanitizer at the plate level.
      • Corrective Action(s): Service / repair the dishwasher to ensure 50-200 ppm chlorine sanitizer is dispensed at the plate level.
      • Violation Score: 3
  4. 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 dispensed 0 ppm chlorine sanitizer at the plate level.
      • Corrective Action(s): Instructed staff to set up manual dishwashing at the 2 compartment sink. Dishwasher can be used to wash and rinse but the sanitizing step must be performed manually at the 2 compartment sink. Clean and sanitize all utensils and plates on site again.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): All hand washing stations in the kitchen were missing single-use paper towels for hand drying.
      • Corrective Action(s): Instructed staff to restock all hand washing stations with single-use paper towels. Hand washing stations must be properly stocked at all times to facilitate proper hand washing.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted under the dishwashing area.
      • Corrective Action(s): Clean up the rodent droppings at the dishwashing area. Continue to monitor for rodent activities and follow instructions from professional pest control. Correct by: March 12, 2025.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dispensed 0 ppm chlorine sanitizer at plate level. 50-200 ppm is required to properly sanitize food contact surfaces.
      • Corrective Action(s): Service / fix the dishwasher to ensure 50-200 ppm chlorine sanitizer is dispensed. Do not use the dishwasher for sanitizing until servcied and verfied. Purchase chlorine test strips and set up daily testing for the dishwasher. Correct by: March 14 ,2025.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A plastic bowl was left in the basin of the front kitchen hand washing station and single-use paper towels were not available for back kitchen hand washing station.
      • Corrective Action(s): Do not leave any containers and utensils in the basin of hand washing station and provide paper towels at the back kitchen hand washing station.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted at the dishwashing area.
      • Corrective Action(s): Clean up the rodent droppings and continue monitor for rodent activities. Correct by: today.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed at the dishwashing area along the wall.
      • Corrective Action(s): Clean up the rodent droppings. Continue to monitor for rodent activities and follow instructions from professional pest control. Correct by: Feb 15, 2024.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back entrance door was opened at the time of inspection.
      • Corrective Action(s): Ensure back entrance door is closed to prevent entry of pests. Alternatively, Install a screen door if back entrance door needs to be opened for air circulation.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Cold running water not provided at the 2 compartment sink, hand washing station and prep sink located along side of the wall where dishwashing area is. Both cold & hot water tap provided hot running water.
      • Corrective Action(s): Service and fix the aforementioned sink to ensure cold running water is provided. Correct by: Jun 26, 2023.
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. 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 registered 0 ppm bleach in concentration after running for 3 times.
      • Corrective Action(s): Clean and sanitize utensils and plates manually. Set up manual dishwashing at the 2 compartment sink. Dishwasher can still be used for wash and rinse.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Low temperature dishwasher unable to dispense any concentration of bleach sanitizer. Bleach stock bottle not empty.
      • 2. Garburator sink beside the dishwasher was clogged and unable to be used.
      • Corrective Action(s): 1. Service / fix the low temperature dishwasher to ensure 50 - 200 ppm bleach sanitizer is dispensed. Correct by: Dec 1, 2022.
      • 2. Service and fix the garburator sink to ensure waste can be drain properly. Correct by: Dec 6, 2022.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. 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 dispensed 0 ppm chlorine sanitizer at the plate level. It was noted the sanitizing solution bucket was not available for the dishwasher.
      • Corrective Action(s): Manager set up manual dishwashing at the 2 compartment sink with 200 ppm quats solution. Dishwasher can be used for washing and rinsing, but sanitizing must be performed manually.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher did not have a sanitizing solution bucket connected.
      • Corrective Action(s): Connect the dishwasher with sanitizing solution. Ensure the dishwasher is able to dispense 50-100 ppm chlorine sanitizer.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw eggs in crates were stored on the middle shelf inside walk-in cooler
      • Corrective Action(s): Store eggs on the bottom shelf, away from fruits and vegetables and other ready to eat items to prevent cross contamination
      • Violation Score: 3
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hash browns served from this morning were lying on counter during lunch rush. Internal temperature was at 25C.
      • Corrective Action(s): Hash browns were voluntarily discarded by the employee. Ensure that all foods that are served from the morning are either refrigerated or discarded.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizing pail behind the front counter contained approximately 50 quats (min: 200 ppm as per manufacturer's instructions)
      • Corrective Action(s): Sanitizing pail was replaced with a fresh solution. Ensure that sanitizng pails are routinely replaced or tested (e.g. every 4 hours) to monitor disinfectant levels inside the pail.
      • Violation Score: 5
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

  19. Routine Inspection

    0 infractions

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