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Elements Casino - Foodies

17755 60th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Elements Casino - Foodies has been inspected 16 times by Fraser Health Authority since September 27, 2017. The most recent inspection, on August 6, 2026, found no infractions.

11 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The last 3 inspections in a row found no infractions. 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 4 times across 4 separate inspections, most recently on February 20, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 2 times across 2 separate inspections, most recently on February 20, 2025. For example: 209 - Food not protected from contamination [s. 12(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 February 5, 2019. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on September 27, 2017. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(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.

16 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature dishwasher was 65 deg C at the time of inspection.
      • Corrective Action(s): Immediately. Repair the high temperature dishwasher and contact the area EHO for reinspection.
      • Note: The manager claimed that dishes will be washed at the Dragon Lounge for now.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): All tong was in a salad.
      • Corrective Action(s): Immediately. Remove a tong from salad. All dispense equipment must be kept in a sanitary manner.
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Accumulation of food debris observed in the stainless-steel insert used to store clean knives.
      • Corrective Action(s): Clean and sanitize the aforementioned knife holder and all knives stored inside.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer in pail measured with an concentration of less than 50 ppm.
      • Corrective Action(s): Discard and refill the pail with fresh 200 ppm quats sanitizer from the dispenser. Sanitizer stored in pail must be changed every 2 hours or when the sanitizer is visibly dirty.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop observed stored inside the ice tray with the handle area in direct contact with the ice.
      • Corrective Action(s): Relocate the ice scoop to a clean container away from ice. Ice scoop must not be stored with ice reduce the risk of contaminating the ice.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of grease on the floor under the cook line.
      • Corrective Action(s): Clean the aforementioned area. Follow your sanitation plan for regular cleaning schedule. Correct by: March 6, 2020.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Iodine measured from the glass washer at 0 ppm. Iodine stock bottle was empty.
      • Corrective Action(s): Staff swtiched out the empty iodine bottle with a full bottle. Iodine concentration measured at 12.5ppm. Wash and sanitize all glasses through the glass washer before using them.
      • Violation Score: 5
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various potentially hazardous foods (sandwiches, sauces) stored in the stand-up cooler measured 7C. Food items were labelled with dates.
      • Corrective Action(s): Move food items that were prepared today to the walk-in cooler. Discard all other food.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Stand-up cooler is maintaining ambient temperatures of 7-8C.
      • Corrective Action(s): Repair this cooler so it is able to maintain ambient temperatures of 4C or less. Do not store any potentially hazardous foods in this cooler until this has been done.
      • Violation Score: 9
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Top part of prep cooler across from the grill operating >4'C. Staff had advised the door was left open during lunch rush. Temperature record from this morning said unit was operating <4'C.
      • Corrective Action(s): Ensure to monitor the unit. If temperature does not fall below 4'C during the afternoon check, adjust/service the cooler. Ensure the door is kept closed when not in use to help maintain temperature.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cooler drawers across from the grill require cleaning.
      • Corrective Action(s): Ensure to remove food debris and clean/sanitize the area on a more regular basis, as discussed at this time.
      • Violation Score: 3

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