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Five Corner Convenience

3 - 5989 168th St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Five Corner Convenience has been inspected 12 times by Fraser Health Authority since November 30, 2012. The most recent inspection, on July 6, 2026, recorded 2 infractions.

8 of 12 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: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 July 6, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 3 times across 3 separate inspections, most recently on July 6, 2026. For example: 209 - Food not protected from contamination [s. 12(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 April 12, 2021. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

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

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dipper-well for in-use ice cream scoop was not set up properly at start of inspection (water was draining right away such that the ice cream scoop was not being stored under running water).
      • Corrective Action(s): Staff set up the dipper-well properly during inspection. Ensure the water level in the dipper-well is high enough such that the ice cream scoops are submerged under cold, running water.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizing solution for food-contact surfaces was too strong and bleached out the chlorine test strip.
      • Corrective Action(s): Ensure to mix only 1/2 tsp of bleach per litre of water for a concentration of 100 ppm. At a concentration of 100 ppm to 200 ppm, the bleach solution is safe for food. Dilute the food-contact surface sanitizer solution.
      • Correct by: Today.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): upright display cooler measured to be above 4°C.
      • *Corrected during inspection* operator removed all perishable items from cooler and put them in working cooler. Monitor and ensure unit can maintain temperatures of 4°C or less. If it cannot, contact refrigeration technician to have unit repaired.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray (bleach) concentration too high (1:1 bleach to water ratio).
      • *Corrected during inspection* Operator diluted bleach to 200ppm.
      • For future reference, mix 1/2 tsp household unscented bleach (5.2%) to 1L water.
      • Corrective Action(s):
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employee observed to serve ice cream to customer after handling cash register without washing hands, only put on new gloves.
      • *Corrected during inspection* Operator to talk with staff and reeducate importance of handwashing
      • Corrective Action(s):
      • Violation Score: 5
  8. Follow-Up 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): Ice cream scoops were sitting in the dipper well but the water was not running in the dipper well.
      • Corrective Action(s): If you are keeping ice cream scoops in the dipper well, the water must always be running. This is important to prevent buildup of ice cream on the scoops which can lead to unsanitary utensils. If you do not want to keep the dipper well running because there are not enough requests for ice cream at certain parts of the day, then the scoops must be washed/rinsed/sanitized after each use and kept dry when not in use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice cream cones are uncovered and are stacked underneath the paper towel dispenser. This is not a good location because after staff wash their hands, they will grab paper towels and water from their hands can drip onto the ice cream cones.
      • Corrective Action(s): Move ice cream cones and cover/protect them from contamination.
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Operator has changed the soft serve ice cream machine to a new one that is larger.
      • Corrective Action(s): Provide the sanitation procedures/plan for this machine, and indicate how you will be washing/rinsing/sanitizing it.
      • Correct by: Today
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Operator was not present during inspection. No one on site had valid FoodSafe.
      • Corrective Action(s): As discussed, there must always be at least one person on site at all times that has a valid FoodSafe certificate.
      • Correct by: Today
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Surface sanitizer spray had 0 ppm chlorine residual.
      • 2) Ice cream scoop was sitting in stagnant water in the dipper well (which was not turned on)
      • Corrective Action(s): 1) Staff member refilled container with bleach (1/2 tsp bleach per 1 liter of water) which tested at 100 ppm chlorine residual. Ensure to change solution weekly.
      • 2) Empty out dipper well. Wash, rinse, and sanitize scoop immediately in your two compartment sink. Dipper well should be running at all times when ice cream freezer is in operation. This prevents stagnant water from sitting in the well collecting bacteria.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice cream cones (open/unpackaged) are being stored directly on a ledge by the window behind the ice cream freezer.
      • Corrective Action(s): Ensure all food is stored/protected from contamination. Cover cones and ensure they are not directly touching a non-food contact surface.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

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