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Fateh Bakery Studio

168 - 8120 128th St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Fateh Bakery Studio has been inspected 2 times by Fraser Health Authority since May 7, 2026. The most recent inspection, on September 15, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 once on September 15, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 once on September 15, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 May 7, 2026. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 May 7, 2026. 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.

2 inspections

  1. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cream puff molds observed in unsanitary condition, with food debris noted on the outside and inside the molds.
      • Corrective Action(s): Staff set up the three compartment sink and began washing, rinsing, sanitizing and air drying the equipment.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispenser was empty that was located at the front handwashing
      • Corrective Action(s): Staff placed a roll of paper towel such that the handwashing station was fully supplied with hot and cold running water, soap and paper towel.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door was propped open at the start of the inspection.
      • Corrective Action(s): Operator closed the back door. Ensure when door is not in use it remains closed.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Table top deep fryer observed in the facility. No adequate ventilation available for table top deep fryer.
      • Corrective Action(s): Operator to remove the deep fryer from facility when safe.
      • Correction date: Immediately
      • Violation Score: 1
  2. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Samosa and Indian veggie patties observed cooling at room temperature. Internal temperatures registered between 20-30 deg C. Operator stated the product was cooked < 2 hours ago.
      • Corrective Action(s): Operator placed the food product in the working walk-in cooler unit. When cooling ensure that food product is cooled from 60 deg C to 20 deg C within 2 hours and from 20 deg C to 4 deg C within an additional 4 hours.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Samosas and Indian veggie patties stored in display hot holding unit had temperatures ranging from 50-55 deg C. Operator stated that the food product was cooked < 2 hours ago.
      • Corrective Action(s): Samosas and Indian veggie patties were reheated to 74 deg C and placed in the hot holding unit. Ensure that hot holding unit is preheated before placed hot potentially hazardous food inside. This reheat process can only occur once. If internal temperatures drop below 60 deg C then the hot potentially hazardous foods are to be discarded.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed uncovered food product in the walk-in cooler directly below the fan.
      • Corrective Action(s): Operator covered all food product with food grade wrap or lids during the inspection.
      • Violation Score: 3

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