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Eggcetra Breakfast Cafe

130 - 2940 King George Blvd, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Eggcetra Breakfast Cafe has been inspected 12 times by Fraser Health Authority since January 27, 2021. The most recent inspection, on June 17, 2026, recorded 1 infraction.

7 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene 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 3 times across 3 separate inspections, most recently on June 17, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 June 17, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 18, 2022. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on December 6, 2024. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(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.

12 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 spray bottle of bleach solution for sanitizing food-contact surfaces measured 10 ppm. Additionally, many damp wiping cloths were stored on the countertop and not stored in sanitizer solution in between uses.
      • Corrective Action(s): Staff prepared fresh bleach solution at time of inspection for the spray bottle. 100 ppm chlorine residual detected. For wiping cloths, store cloths in 100 ppm to 200 ppm bleach solution in a bucket/container in between uses, such that the cloths are being sanitized in between uses.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff stated the wiping cloths stored on countertops at stations were used for wiping hands/fingers.
      • Corrective Action(s): Discontinue this practice. Ensure cloths are not being used to wipe fingers/hands, as only single-use paper towels are acceptable for hands. Hands must be properly washed with hot, soapy water, rinsed, then dried with single-use paper towel whenenever hands are soiled or need to be cleaned/washed.
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A designated hand washing sink was being used to strain poached eggs. Strainer was stored on top of/across the hand sink and hand sink was not accessible for hand washing.
      • Corrective Action(s): All designated hand washing stations must be accessible and used for hand washing only. Use the designated food preparation sink (in the corner near the back room) for straining/any other food prep.
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FoodSafe level 1 certification has expired (June 16, 2024).
      • Corrective Action(s): Operator to retake the FoodSafe level 1 course and ensure any other staff with expired certificates also retake the course.
      • Correct by: 1 month
      • Violation Score: 1
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One spray bottle of bleach water sanitizer was measured at approximately 50 ppm chlorine or less. Note: Spray bottle is larger volume than other spray bottles on site.
      • Corrective Action(s): New bleach water solution was prepared at 100 to 200 ppm chlorine. Ensure sanitizer is maintained at the required concentration (100 to 200 ppm for chlorine / bleach water) for effective sanitizing of surfaces. Discussed preparation of sanitizer with owner and staff. Poster with bleach water dilution measurements was provided during inspection.
      • Violation Score: 5
  10. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 10L container containing 5L of soup was measured at an internal temperature of 7 degrees C (Large volume / low surface area container). Soup stored in upright 1-door cooler.
      • Note: Soup prepared >24h prior, was not removed from cooler today per operator.
      • Corrective Action(s): Discarded. Discussed cooling procedures with operator. Although ice bath is used for cooling, per operator, verify internal food temperatures during cooling process to ensure food is cooled properly from an internal temperature of 60 degrees C to 20 degrees C within 2 hours, then from 20 degrees C to 4 degrees C within the next 4 hours. Discussed additional ways to help facilitate rapid cooling (e.g. shallow container, ice wand, freezer).
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Few pieces of wood lining wire racks in dry storage area are unfinished.
      • Corrective Action(s): Ensure wood is finished, or replaced, to provide a surface that is smooth, non-porous, easy to clean and suitable for the intended purpose. Exposed wood may absorb moisture over time and is not easy to clean and sanitize. Date to be corrected: March 18, 2022.
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

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