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Flammin

110 - 10470 152nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Flammin has been inspected 4 times by Fraser Health Authority since April 28, 2026. The most recent inspection, on September 9, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 2 times across 2 separate inspections, most recently on September 8, 2026. 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 once on September 8, 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 once on April 28, 2026. 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.

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had approximately 25ppm chlorine on the dish surface during the final rinse.
      • Corrective Action(s): Ensure dishwasher is able to provide a final rinse of 50ppm chlorine on the dish surface during the final rinse to properly sanitize equipment, dishware, and utensils. Dishwasher sanitizer was primed and tested at 50ppm to 100ppm at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw sausages were stored above cheese.
      • Corrective Action(s): Ensure raw meats are stored below or separately from ready-to-eat foods to prevent potential contamination of foods.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some cockroach activity observed inside the tin cat monitoring stations. Facility is currently serviced monthly for cockroaches.
      • Corrective Action(s): Continue to use professional pest control services to prevent further cockroach infestation. Ensure facility is maintained in a clean and sanitary condition at all times.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler was at 7C to 8C.
      • Corrective Action(s): Service the cooler and ensure it can maintain 4C or less on a consistent basis to reduce the growth of pathogens and/or the formation of toxins.
      • Correction date: Sept 8, 2026
      • Violation Score: 15
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen prep cooler was at 10C.
      • Corrective Action(s): Potentially hazardous foods must be stored at or below 4C to limit the growth of pathogens and/or the formation of toxins. Food items were moved into the walk-in cooler at 4C at the time of inspection.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed wiping hands on a cloth towel.
      • Corrective Action(s): Ensure hands are wiped with single use methods to prevent potential cross contamination. Review hand hygiene practices with all staff.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A flat of raw, shelled eggs was stored on top of bread and raw burgers were stored on top of lettuce.
      • Corrective Action(s): Ensure raw meats/eggs are stored below and separately from ready-to-eat foods to prevent potential contamination of foods.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Kitchen prep cooler was at 10C.
      • Corrective Action(s): Service cooler and ensure it can maintain 4C or less on a consistent basis.
      • Violation Score: 3

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