Skip to content
Loading map…

Fleetwood Early Learning Center - Food Service

101 & 102 - 8431 160th St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Fleetwood Early Learning Center - Food Service has been inspected 10 times by Fraser Health Authority since September 17, 2021. The most recent inspection, on August 25, 2026, found no infractions.

3 of 10 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, Protecting food from contamination and Chemicals and toxic substances.

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 4 times across 3 separate inspections, most recently on August 4, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 August 7, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on February 21, 2025. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

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.

10 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): Operator has obtained a new dishwasher; however, dishwasher is reaching only approximately 68C to 70C at the utensil surface during the final rinse.
      • Corrective Action(s): Operator has switched to using a chlorine sanitizer (100ppm) as the final rinse step in the interim until the dishwasher can be repaired or replaced as needed. Ensure all equipment and utensils that are washed through the dishwasher receive a final sanitizing step in the two-compartment sink by submerging in 100ppm chlorine (1 tablespoon regular bleach per gallon water) then allow to air dry, in order to kill or inactivate potential pathogens.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher is reaching only approximately 68C to 70C at the utensil surface during the final rinse.
      • Corrective Action(s): Have dishwasher serviced or replaced and ensure it is in good working order and capable of reaching at least 71C at the utensil surface during the final rinse (for high temperature dishwashers). Note: Operator stated that dishwasher has been serviced recently and they may be obtaining a new dishwasher. If obtaining a new dishwasher, forward dishwasher specifications to the undersigned Environmental Health Officer.
      • Violation Score: 9
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer in labeled spray bottle exceeded 200 ppm chlorine.
      • Corrective Action(s): Bleach water santiizer was re-made and measured 100 to 200 ppm chlorine. Ensure bleach water sanitizer is maintained at safe and effective concentrations for sanitizing food contact surfaces.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): - bleach water sanitizer spray bottle is unlabeled
      • - cooking oil stored in same cabinet as chemicals
      • Corrective Action(s): - bleach water sanitizer spray bottle labeled and cooking oil moved to a cabinet designated for food storage only
      • Ensure that all chemicals are properly labeled to identify their contents to help prevent accidental misuse which can result in food contamination, and ensure all chemicals are stored away from food to help protect food from potential contamination resulting from mix ups or spills.
      • Violation Score: 9
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer tested at over 200 ppm chlorine (test strip bleached out).
      • Bag of rice was left open in the cabinet located under the hand sink.
      • Corrective Action(s): Bleach water sanitizer re-made and tested at 100 ppm chlorine. Ensure sanitizer is maintained at safe and effective concentrations for sanitizing food contact surfaces, counters, cooler/freezer, etc. High concentrations of bleach may potentially lead to contamination of food.
      • Bag of rice was closed. Ensure all packages/containers are properly sealed after each use to help prevent potential contamination. Clips intended for sealing bags of food is one option to consider to remind staff to seal bags each time.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer (200 ppm chlorine) stored in an unlabeled spray bottle with a non-functional nozzle.
      • The other spray bottle on site with a functional nozzle and labeled as sanitizer was observed to be empty.
      • Corrective Action(s): Bleach water sanitizer solution transferred to labeled spray bottle with functional nozzle. Ensure sanitizer is available for use at all times.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hot water was not available at faucets (including hand sink) start of inspection. Water temperature: 23 degrees C.
      • Note: No food preparation or food service occurring during this time (lunch service finished). It was stated that dishwasher was run for several loads and floors were being mopped with hot water prior to inspection, potentially causing depletion of hot water.
      • Corrective Action(s): Hot water was available at the taps after approximately 1 hour. Ensure hot water is always available during operations for hand washing and cleaning purposes.
      • Note: Hand wash facilities must be equipped to provide hot and cold, or pre-mixed warm, running water set at a temperature of at least 38°C through a mixing valve or combination faucet (Food Retail and Food Services Code, 2016).
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): 1. Chemical spray bottle unlabeled.
      • 2. Food (packaged) and cleaning chemicals stored in same cabinet next to one another. Note: No signs of leakage/contamination.
      • Corrective Action(s): Ensure all cleaning chemicals and similar products are properly labeled and stored away from food in order to protect food from potential contamination.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty in the operator's absence has valid FOODSAFE Level 1 (or equivalent) certification. Cook's certificate is expired.
      • Corrective Action(s): Ensure at least one staff member on duty has FOODSAFE Level 1 or equivalent in the operator's absence. Date to be corrected by: July 4, 2023.
      • Note: Cook to sign up for FOODSAFE Level 1 or equivalent to become recertified.
      • Violation Score: 1
  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer (bleach solution) concentration was not detectable using test strips
      • Corrective Action(s): Prepare fresh solution by mixing 2.5mL of bleach in 1 L of water (100ppm). Prepare fresh solution every day
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in kitchen was blocked with dirty utensils and was not available for handwashing at the time of inspection
      • Corrective Action(s): Do not store any utensils or other items in the handsink. Ensure that the handsink is available for handwashing at all times for staff
      • Violation Score: 5
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw shelled eggs were stored above ready-to-eat foods.
      • Corrective Action(s): Ensure raw shelled eggs are stored below ready-to-eat foods to prevent potential contamination of foods. Raw shelled eggs were moved to the lowest shelf at the time of inspection.
      • Violation Score: 3

Nearby inspected facilities

Own this business? Add a badge to your website