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Ferda Boyz Burgers

18394 Fraser Hwy, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Ferda Boyz Burgers has been inspected 12 times by Fraser Health Authority since October 3, 2023. The most recent inspection, on August 4, 2026, found no infractions.

6 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 January 27, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 on October 3, 2023. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(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 January 20, 2026. For example: 304 - Premises not free of pests [s. 26(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 January 25, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on February 21, 2025. For example: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]

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.

12 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cold water handle is unmovable (a faucet for 2-comp sink)..
      • Corrective Action(s): Today. Repair a cold water handle. Cold water must be available all the time. 3-compartment sink cannot be properly set up.
      • For now - use 2-compartments of sink with nearby faucet for utensils/equipment only. Take out/single use utensils for guests only.
      • Correction Order will be issued at a next inspection (if a cold water handle is broken).
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Ensure that 3-compartments of sink can be filled. Now, it is not possible to do so (one compartment cannot be filled).
      • Corrective Action(s): Today. Repair a cold water handle.
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Moderate amount of mice droppings observed in the premise (on storage shelf with card-board boxes, on the floor under equipment and sink, on a top of storage cabinet near sink).
      • Corrective Action(s): Today. Clean & sanitize all premise/equipment included. Observed domestic smashed traps and sticky mice traps in the premise at the time of inspection. Regular professional pest service is required.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris in prep. cooler/under the lid and on a top of counter near the sink; a toilet is very dirty.
      • Corrective Action(s): Clean and sanitize the premise.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cold water was unavailable at 2-compartment sink/was turned off. The operator is turned it on. However, a faucet is leaking.
      • Corrective Action(s): Please repair a faucet. Cold water must be available all the time.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dirty (with accumulation of grease and food debris) deep frier baskets observed at the time of inspection.
      • Corrective Action(s): Today. Properly clean and sanitize baskets/must be clean all the time.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Proper surface sanitizer is unavailable at the time of inspection. The operator is using "Ammonia".
      • Corrective Action(s): Immediately. Stop use "Ammonia". It is not food grade and can cause intoxication of castomers. Provide appropriate surface sanitizer (Quat 200 ppm or Bleach solution 100 ppm).
      • Note: Discuss the issue with the owner on site.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Empty plastic container from "Field Green" salad mix/Organic Biologigue stored in the washroom hand washing sink.
      • Corrective Action(s): Immediately. Remove the plastic container from sink.The hand sink must be assessable all the time.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Single use paper towels are unavailable at the staff washroom and kitchen hand washing sinks.
      • Corrective Action(s): Immediately. Supply all wall-mountain paper towel dispensers. Single use paper towels must be available for proper hand washing.
      • Note: One roll of paper towel was available but stored near front counter.
      • Violation Score: 15
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Paper towels are unavailable in the staff washroom and kitchen handwash station at the time of inspection.
      • Corrective Action(s): Immediately. Properly supply all hand wash stations. Single use paper towels and liquid hand soap must be available.
      • Violation Score: 25
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: - Surface sanitizer is unavailable at the time of inspection.
      • Corrective Action(s): - Please provide a surface sanitizer (Quat at 200 ppm or Bleach solution at 100 ppm).
      • Note: Bleach is available on site at the time of inspection.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: - Dirty wiping cloths stored in the hand sink of staff washroom.
      • Corrective Action(s): - Immediately. Remove all wiping cloths from the staff washroom sink.
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Liquid hand soap and single use paper towels are unavailable at the kitchen and staff washroom hand sinks.
      • Corrective Action(s): Immediately. Provide liquid hand sink and single use paper towels for proper hand washing.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Bag of potato stored on top of a bag with buns.
      • - Open tins containers with food in coolers (some with mold on top of food products).
      • - Dirty (with food debris) insert container with lid stored in the staff washrooms.
      • Corrective Action(s): - Please organized storage in cold units and keep all food items in a sanitary manner.
      • - All food from open tin containers must be transferred in to food grade containers. Note: Moldy food discarded.
      • - Immediately. Remove this container from the staff washroom. Clean and sanitize it & keep all food utensils in a sanitary manner.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Spray container (bottle) for a surface sanitizer is broken.
      • Corrective Action(s): - Replace/repair a container for a surface sanitizer.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Meat at 24C.
      • Corrective Action(s): Proper reheating must be in place as per your food safety plan.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Cooler temperature (the refrigerator) at 7C.
      • Corrective Action(s): Immediately. Adjust temperature of the cooler (must be =<4.0C).
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Hot holding unit at 24C at the time of inspection.
      • Internal temperature of a meat 24C.
      • Corrective Action(s): Immediately. Adjust temperature of the hot holding unit.Temperature mus be = >60C.
      • Violation Score: 25
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dirty slicer (with food debris) stored in the staff washroom at the time of inspection.
      • Corrective Action(s): Immediately. Remove the slicer from the washroom;clean and sanitize it; and keep in a sanitary manner.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Surface sanitizer is unavailable at the time of inspection.
      • Corrective Action(s): Immediately. Premix a surface sanitizer. Must be kept in a labeled spray container.
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Paper towels are unavailable at the hand washing sinks (the staff washroom and kitchen).
      • Corrective Action(s): Immediately. Provide single use paper towels for both hand washing sinks.
      • Note: Napkins is not great idea.
      • Violation Score: 25
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometer is unavailable in the refrigerator (which you added to the premise)
      • Corrective Action(s): Provide thermometer for the refrigerator.
      • Violation Score: 1

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