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Ellas Grill

1 - 2948 272nd St, Aldergrove · Restaurant

Official record from Fraser Health →

Inspection summary

Ellas Grill has been inspected 9 times by Fraser Health Authority since November 17, 2023. The most recent inspection, on March 2, 2026, recorded 2 infractions.

4 of 9 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: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 4 times across 4 separate inspections, most recently on March 2, 2026. 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 3 times across 3 separate inspections, most recently on March 2, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 November 17, 2023. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on January 14, 2025. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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.

9 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator did not have bleach sanitizer available during the beginning of inspection. When operator made a bottle of bleach sanitizer, the concentration was too strong.
      • Corrective Action(s): Ensure bleach sanitizer is available at all times during operating hours. Use 1/2 teaspoon of bleach into 1L of water as guidance for 100ppm of chlorine. EHO educated operator on making bleach sanitizer. Operator made new solution measured at 100ppm
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Clean utensils sitting in a container of water at ambient temperature inbetween the grill and donair rotator.
      • 2. Buckets of cut potatoes and a bucket of sauce sitting in the walk in cooler uncovered.
      • Corrective Action(s): 1. Never place clean utensils submerged in water at ambient temperature. If wanting to continue the practice, place all utensils in ice water to ensure no potential growth of pathogens.
      • 2.Cover all containers storing food items.
      • Operator added ice to the containers and covered all food items in the walk in cooler.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Steel bristle brush used to clean the grill top looks worn out.
      • Corrective Action(s): Discard the worn out steel bristle brush and obtain new brush for cleaning the grill. Operator discarded the steel bristle brush.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Back flow valve near the dishwasher and back flow valve behind the ice machine are both leaking when water is turned on. 2. Both preparation cooler are not working. Left side preparation cooler is turned off (report that coolant is leaking). Right side preparation cooler is only able to reach a minimum ambiant temperature of 13.8C.
      • Corrective Action(s): 1. Repair/replace the back flow valves and ensure no leaks are present
      • 2. Repair/replace the preparation cooler to ensure it can consistently hold temperatures at <4C.
      • Date to be corrected: immediately
      • Violation Score: 15
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Hot water tank has no power supplied to the unit. No hot water being supplied to any plumbing fixures in the facility
      • Corrective Action(s): Repair/Replace the unit to ensure the hot water tank is able to supply hot water to all plumbing fixtures in the facility.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwashing station at the front of house and main kitchen area do not supply hot water at the taps. Hot water tank had no power supplied to the tank during time of inspection.
      • Corrective Action(s): Repair/Replace hot water tank to ensure it can provide hot water to all plumbing fixures.
      • Date to be corrected: Today.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Potatoes are being peeled on the ground as large pile of potato peels are seen in the dry storage area.
      • Corrective Action(s): Stop the practice of peeling potatoes and/or any food preparation in the dry storage area. All food preparation should be done in the preparation sink and on the preparation tables which would be sanitized on a regular basis.
      • Date to be corrected: Today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of debris/grease in the following areas:
      • 1. On the inside racks of the stand up freezer located in the dry storage area
      • 2. Inside the under compartment of the preparation cooler and on the door seals of the unit
      • 3. Behind the oven, stove unit and deep fryer unit. Fan hood also has build up of grease/debris
      • Corrective Action(s): Clean and sanitize the following area listed above.
      • Date to be corrected by: 2 days.
      • Violation Score: 9
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher is not pulling up chlorine sanitizer. 0ppm measured.
      • Chlorine sanitizer seems thicker than usual (12% chlorine, clear liquid)
      • Corrective Action(s): 1. Check with manufacturer and chemical supplier to ensure this is the correct chemical for this dishwasher.
      • 2. Fix dishwasher to ensure it measures at minimum 50-100ppm Chlorine on plate surface.
      • In meantime, fill up the 2 compartment sink with water and bleach (available on site), 100ppm chlorine to sanitize dishes in sink.
      • Use test strips available.
      • Date to be corrected by: Immediately.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Select bread is stored in black garbage bags.
      • Corrective Action(s): Store bread in food grade bags only.
      • Discard any bread that has been stored directly in garbage bags (chemical contamination).
      • Date to be corrected by: Immediately.
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat on rotating spit is not being cooked with second grill step. Operator observes whether this appears cooked or raw and then makes the decision to do secondary cook step
      • Corrective Action(s): All meats cut from this spit must be processed with a seconary cook step e.g. on grill/pan/microwave to ensure meat is thoroughly cooked.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No bleach was made during the inspection. Active food prep and raw food prep.
      • Raw meats are stored in the second storage compartment of the line cooler. Fresh salad and ready to eat items are stored in the first compartment. These two are both open and items are assembled on the line cooler counter in front.
      • No sanitizer, food residue on the counter.
      • Corrective Action(s): Sanitizer 100-200ppm Chlorine made during the inspection.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher is not pulling up sanitizer. Tube is dry or has large air bubble.
      • Sanitizer is in supply.
      • Corrective Action(s): Fix dishwasher to ensure it pulls up sanitizer (Quats must be 200ppm; chlorine must be 50-100ppm)
      • Discussed alternative method of sanitizing dishes.
      • Operator to wash dishes in the dishwasher and then soak in bleach solution in the 2 compartment sinks. Tested to be 100ppm chlorine.
      • Date to be corrected by: Immediately.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Operator was skewering raw meats on a prep counter. Cooked potatoes and rice were sitting under the open counter, uncovered, cooling.
      • 2. Pasta, cooling, sitting in large bins, uncovered.
      • 3. Fresh squid in water in a pail in the dish pit while staff is washing dirty dishes.
      • Dirty dishes are piled on counter just above.
      • 4. Outdoor storage of frozen seafood and meats and prepared mossaka. Chest freezer lid is rusting.
      • No locks on this freezer. It is covered by a tarp or sagging wood frame; other chest freezer is uncovered.
      • Corrective Action(s): Cover all food items to protect from contamination. (Corrected during Inspection)
      • Ensure that food that is being prepared or soaking/defrosting is stored in a hygenic manner, protected from contamination and away from dirty dishes. (Corrected)
      • Operator pulled squid away from dirty dishes and other food items were covered during the inspection, thank you. (Corrected)
      • Freezer needs to be stored in a protected manner, either in a shelter, indoors or other location that is covered.
      • Date to be completed by: 1 month.
      • Violation Score: 9

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