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Eurest Dining Services #63384

16705 Fraser Hwy, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Eurest Dining Services #63384 has been inspected 15 times by Fraser Health Authority since September 5, 2017. The most recent inspection, on October 6, 2026, recorded 1 infraction.

7 of 15 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, Food temperature control and Handwashing and staff hygiene.

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 October 6, 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 3 times across 3 separate inspections, most recently on January 22, 2019. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on May 11, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 18, 2026. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 February 22, 2018. 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.

15 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No quats detected in sanitizer bucket at the line.
      • Corrective Action(s): Solution discarded. Sanitizer bucket refilled and tested at 200ppm quats. Ensure sanitizer is maintained at safe and effective concentrations for food contact surfaces.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Multiple spray bottles containing liquid (green, and one clear) were unlabeled.
      • Corrective Action(s): Spray bottles were removed to be properly labeled. Ensure all chemical containers, spray bottles, etc. are labeled to identify their contents to help prevent accidental misuse, including potential contamination of surfaces/food.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front old prep. cooler is not in a good working order.
      • Corrective Action(s): Repair it as soon as possible.
      • Violation Score: 15
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwash station near cookline has no liquid soap and dispenser unit has been removed.
      • Corrective Action(s): Provide liquid soap at the hand wash station and ensure that the dispenser for liquid soap is installed back in place. Until the dispenser is installed, get a small pump dispenser bottle at the handsink.
      • All designated handwash stations in the premises must be available for staff at all times
      • Violation Score: 5
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Insert of cooked chicken prepared this morning was at 13C.
      • Corrective Action(s): To rapidly cool hot potentially hazardous foods, place foods in single layers. Foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. Items were placed in single layers in a shallow metal pan and transferred to the walk-in freezer.
      • Violation Score: 5
    • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation (CORRECTED DURING INSPECTION): Training student was observed on line constantly touching eyes and face.
      • Corrective Action(s): Kitchen staff must adhere to good personal hygiene. Avoid touching eyes and face - after hands become potentially contaminated, ensure proper handwashing is carried out to prevent potential cross contamination. Food Service Manager addressed issue with student at the time of inspection.
      • Violation Score: 9
  13. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Food Service Manager's FoodSafe Level 1 was issued on Sept 18, 1993 and has expired as of July 29, 2018. Other staff in the kitchen do not have FoodSafe Level 1 certificates valid past July 29, 2018.
      • Corrective Action(s): At least one person in the facility must have a valid FoodSafe Level 1 or equivalent training. Food Service Manager has registered for a classroom FoodSafe Level 1 course.
      • Violation Score: 1
  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): An insert of rice and macaroni salad placed on a bed of ice was probed at 14C. Ice was only in contact with the base of the insert.
      • Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C to prevent the growth of pathogens and or the formation of toxins. If ice is used to keep foods cold, ice must be sufficient to surround insert up to the level of the food. Water was added to the ice mixture at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A plate of baked items was placed on the top of the sneeze guard by the service line.
      • Corrective Action(s): Ensure all foods are stored in a sanitary manner and protected from potential customer contamination. Baked item was placed under a covered container at the time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris from the previous night was found under the frying area (purple onion skin, egg shells, fried chicken, french fries, etc.). Cleaning is carried out by facility cleaning staff.
      • Corrective Action(s): Ensure cleaning staff properly clean the facility each night to prevent potential pest attraction.
      • Correction date: Today
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked perogies were placed into an oven for hot holding and was probed at 45C.
      • Corrective Action(s): Hot potentially hazardous foods must be stored at or above 60C to prevent the growth of pathogens and or the formation of toxins. Perogies were reheated to greater than 74C in the oven at the time of inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Walk-in cooler was at 7C (thermostat was set above 40F/4C).
      • Corrective Action(s): Ensure foods in the walk-in cooler are maintained at 4C or less to prevent the growth of pathogens and or the formation of toxins. Thermostat was set to less than 40F at the time of inspection and air temperature dropped to 4C.
      • Violation Score: 3

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