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Enver Creek Secondary School Cafeteria

14505 84th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Enver Creek Secondary School Cafeteria has been inspected 17 times by Fraser Health Authority since September 27, 2017. The most recent inspection, on February 11, 2026, recorded 1 infraction.

6 of 17 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

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 6 times across 6 separate inspections, most recently on October 2, 2025. 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 5 times across 4 separate inspections, most recently on February 11, 2026. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 2 times across 2 separate inspections, most recently on February 19, 2020. 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 once on February 28, 2018. 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 May 26, 2022. 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.

17 inspections

  1. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Two colanders are in poor condition (bent/damaged). Colanders discarded.
      • Corrective Action(s): Ensure all equipment and utensils are maintained in good condition.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Small leak observed under three-compartment sink.
      • Corrective Action(s): Have leak repaired. Date to be corrected by: February 18, 2026.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - A box of shell eggs was stored above cake (covered) in the walk-in cooler.
      • - A strainer was observed to be damaged (wires damaged).
      • Corrective Action(s): - Eggs moved to lowest shelf. Ensure raw animal products are not stored above ready-to-eat foods in case of potential leakage onto food below (e.g. a cracked egg).
      • - Strainer discarded. Ensure equipment and utensils are in good condition. Note that damaged pieces may potentially break off over time.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings observed in kitchen classroom, behind the chest freezer and surrounding area.
      • Note: Kitchen area maintained in overall sanitary condition; few droppings observed in storage area in hard to reach areas of floor.
      • Corrective Action(s): Ensure areas affected by rodent droppings are properly cleaned and sanitized today.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One of three bottles of sanitizer had over 400 ppm quats.
      • Corrective Action(s): Sanitizer solution discarded. A new sanitizer solution was prepared by adding a measured quanitiy of sanitizer concentrate to approx. 1 L of water (per label directions). New solution was measured at a concentration 200 ppm quats.
      • Ensure sanitizer is maintained at safe and effective concentrations for sanitizing food contact surfaces.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed on floor and lower shelves of rolling carts in the following areas:
      • - dry storage room
      • - room adjacent to kitchen (behind chest freezer, under equipment).
      • Corrective Action(s): Ensure above-noted areas are cleaned and sanitized today. Continue to ensure that food is protected from potential contamination (rigid containers with lids in use for food storage). Ensure potential entry points are addressed.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer being dispensed from the wall-mounted dispensing unit was measured at approximately 50 to 100 ppm quats.
      • Note: Quats sanitizer available in spray bottles was measured at a higher concentration, approximately 100 to 200 ppm quats, which may indicate the dispenser dysfunction as a recent issue.
      • Corrective Action(s): A chlorine-based sanitizer was prepared at the time of inspection (100 to 200 ppm chlorine), to be used in the interim for sanitizing counters, clean-in-place equipment, and other food contact surfaces. Ensure sanitizer is maintained at safe and effective concentrations for food contact surfaces (e.g. quats: 200 or per product specifications, chlorine: 100 to 200 ppm).
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: At the time of inspection, the quats sanitizer dispenser was not providing the required concentration of quats.
      • Corrective Action(s): Have dispenser serviced so that it is in good working order and capable of supplying quats at 200 ppm or per product label for food contact surfaces. Ensure test strips that are within expiry are available for verifying sanitizer concentration. Date to be corrected by: September 27, 2024.
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine 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):
      • Dishes coming out of the dishwasher were immediately dried using a towel. This towel was observed to be constantly re-used for drying the dishes.
      • Corrective Action(s):
      • Operator educated students that the dishes must be air dried. Ensure to follow the proper procedures for both manual and mechanical dishwashing. All dishes must be air dried after sanitation.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1. Door seals for walk-in cooler and walk-in freezer observed to be unsanitary and have some mould growth.
      • 2. Cleaning needed under some of the shelves in dry storage room.
      • Corrective Action(s):
      • 1. Clean and sanitize door seals for walk-in cooler and walk-in freezer. Ensure door seals for all coolers and freezers are regularly inspected for maintenance and cleaning.
      • 2. Clean under shelves of dry storage room.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings on the floor below the dishwashing area, floor near the cooking line, floor between the prep. tables, floor below the storage rack, floor corner near the ice machine, and lower surface of oven requires cleaning and sanitizing to remove the rodent droppings. This is a repeat violation. Culinary Arts Instructor mentioned that the custodian had provided a cleaning service. Chef instructor showed the affected areas to the Vice Principal and Health and Safety Officer at the time of the inspection.
      • Corrective Action(s): Make sure the areas affected with rodent droppings are cleaned and sanitized to remove the rodent droppings; Correct by March 20, 2020. Pour 1 part bleach with 9 parts water on the affected floor areas for at least 20 minutes before wiping to remove the rodent droppings. Continue with the integrated pest control measures.
      • Violation Score: 15
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surfaces (mixing bowls) were stored over a lower surface of a table that had rodent droppings on it. Mixing bowls did not have rodent droppings present in them.
      • Corrective Action(s): Chef instructor had the mixing bowls placed through the dishwasher at the time of inspection. Make sure prepartion utensils (mixing bowls) are stored in a manner to protect them from contamination (e.g. covered, in an enclosed cabinet, or on a high shelving unit in the dry storage room).
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the following areas:
      • -Floor behind the cook line
      • -Floor below prep. tables near the cook line
      • -Lower surface of a table near the cook line
      • -Floor below the dishwashing area
      • -Floor corner next to the ice machine.
      • Note: School has a pest control program in place from Abell for the cafeteria and certain other areas of the school. Pest control report dated 2/1/2020 was available on-site. The door between the cafeteria and school is shut after the lunch service according to the Chef Instructor; this will help protect the cafeteria from the entrance of pests from the school.
      • Corrective Action(s): 1) Clean and sanitize the aforementioned areas to remove the rodent droppings; Correct today.
      • 2) Have a pest control company provide a service as soon as possible and provide the district E.H.O. a copy of the pest control report via email or fax.
      • 3) Monitor for signs of recent pest activity during every work shift and make sure any new droppings are cleaned and sanitized immediately.
      • 4) Continue covering all open dry storage items in sealed containers. Make sure preparation utensils are stored in a manner to protect them from contamination from rodent activity (e.g. inside sealed containers, enclosed cabinets, on higher shelving units in the dry storage room).
      • 5) Keep the door shut between the school and cafeteria when lunch service is complete.
      • 6) Sanitize preparation surfaces prior to use.
      • Violation Score: 9
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface of probe thermometer was being wiped with a reusable cloth towel as the student was using it to check the internal temperature of a food product.
      • Corrective Action(s): Review with students and ensure that they clean and sanitize the food contact surface of the probe thermometer (i.e. using 200 ppm QUATS sanitizer sprayed onto single use paper towels) prior to using it to check the internal temperature of food to prevent any cross-contamination issues; Correct immediately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): A sieve was partly broken on-site.
      • Corrective Action(s): Do not use the partly broken sieve for food preparation to prevent potential physical contamination of food; Correct immediately. Remove or discard the broken sieve from the food premises today. Person in charge discarded the sieve that was partly broken.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation (CORRECTED DURING INSPECTION): Thermometers were not available inside an under-counter-cooler that was being used to store food and a second cooler that is used to store chocolate milk.
      • Corrective Action(s): Ensure all refrigeration units used to store potentially hazardous food are equipped with accurate thermometers to monitor refrigeration temperatures are maintained at or below 4 degrees C and as it is a regulatory requirement; Correct today. Person in charge placed thermometers into these coolers during the inspection.
      • Violation Score: 1
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Two knives stored in the knife holder were not properly cleaned. Food debris observed on these knives.
      • Corrective action:
      • Clean and sanitize these two knives before returning them to the knife holder.
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Ice scoop was stored inside ice machine and in direct contact with ice.
      • 2. Bulk food scoops were stored inside bulk bins and in direct contact with food.
      • Corrective action:
      • Remove these scoops. Store all food scoops outside of their respective containers to avoid potential contamination.
      • Corrective Action(s):
      • Violation Score:
  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous foods (chili toppings) stored on ice and not submerged in ice water bath for lunch service.
      • Corrective Action(s): Operator placed food in ice water bath.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ensure raw eggs and raw meat are stored below ready to eat foods in walk-in cooler.
      • Corrective Action(s): Immediately
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): 7 rubber spatulas and 1 wooden spoon are worn and chipping.
      • Corrective Action(s): Operator discarded these utensils.
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Rear door from kitchen to outside open at time of inspection.
      • Corrective Action(s): Staff closed door.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Repair plumbing leak below 2-compartment sink adjacent to walk-in cooler; dripping leak contained with bucket.
      • Corrective Action(s): Immediately
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation (CORRECTED DURING INSPECTION): Right hand side display cooler missing thermometer within unit.
      • Corrective Action(s): Operator provided a thermometer during inspection.
      • Violation Score: 1

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