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Fleetwood Place Food Service

16011 83rd Ave, Surrey · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Fleetwood Place Food Service has been inspected 18 times by Fraser Health Authority since August 10, 2017. The most recent inspection, on September 14, 2026, recorded 2 infractions.

9 of 18 inspections on record found no infractions at all. In the past 12 months there were 2 inspections 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 8 times across 6 separate inspections, most recently on September 14, 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 September 4, 2025. 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 January 15, 2019. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 July 19, 2018. For example: 304 - Premises not free of pests [s. 26(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.

18 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): A bucket of sanitizer located at the cook line measured less than 100ppm quats.
      • Corrective Action(s): Sanitizer was changed and re-tested at 200ppm quats. Ensure sanitizer is maintained at safe and effective concentrations. Note: Dispenser is dispensing sanitizer at 200ppm quats; sanitizer concentration from the dispenser may potentially be increased (no more than 400ppm quats) to provide a buffer as quats concentration can decrease with the use of cloths, over time, etc.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Significant cracking observed in round plastic cambro container.
      • Corrective Action(s): Container was discarded. Ensure food equipment / utensils are checked for signs of damage and replaced as necessary.
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Used aluminum foil observed on the top shelf of the prep table.
      • Used parchment paper observed on trays.
      • Corrective Action(s): Discarded. Ensure single use items are used only once then discarded.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One can that was dented on the side and along the seal was observed in the dry storage area with other cans.
      • Corrective Action(s): Can removed. Ensure cans that are damaged (dented along seal, significantly dented, bulging, etc.) are set aside to be returned to the supplier or discarded. Damaged cans may become compromised and potentially allow for contamination/pathogen growth.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dicer was found to have onion debris on the blades and the hand piece.
      • Corrective Action(s): Ensure dicer is properly cleaned and sanitized to prevent potential contamination of foods. Dicer may need to be soaked prior to washing.
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Vegetable cutter blade was found to have dried food debris.
      • Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use to prevent potential contamination of foods. Ensure all equipment is properly presoaked to loosen built up debris. Cutting blades were washed and sanitized at the time of inspection.
      • Violation Score: 5
  13. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had a final rinse of approximately 10ppm chlorine on the dish surface. Chlorine sanitizer pail was a pale yellow.
      • Corrective Action(s): A final rinse of 50ppm is required for proper sanitizing of equipment and utensils. Sanitizer pail was replaced, dishwasher feedline was primed and chlorine was tested at 50ppm. Utensils and dishware from this morning was rewashed and sanitized.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member observe washing hands, followed by wiping hands with a reusable cloth towel.
      • Corrective Action(s): Ensure staff properly dry hands using a single use method to prevent recontamination of hands.
      • Violation Score: 5
  14. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Porridge made this morning was cooling the walk-in cooler with the top covered. Internal temperature of food was at 37C to 43C. Porridge was made this morning.
      • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. To rapidly cool foods, place foods in shallow containers and leave items partially uncovered to allow steam to escape. Also, foods can be stirred to assist in rapid cooling. Lid was taken off porridge at the time of inspection to all for rapid cooling.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops were stored inside the ingredients containers for the baking items.
      • Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Container of food in the walk-in cooler was found to have mould on the surface of the glass bottle. Mould was observed spreading to adjacent containers.
      • Corrective Action(s): Ensure food items are rotated properly and containers which are found to be mould are discarded or cleaned and sanitized to prevent mould from spreading to adjacent items. Items were removed from the cooler at the time of inspection.
      • Violation Score: 3
  15. 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 a final rinse of less than 50ppm chlorine sanitizer. Feed tube was found to have air and feed tube was not completely submerged in the bleach container.
      • Corrective Action(s): Chemical dishwasher must have a minimum of 50ppm chlorine on the dish surface to allow for proper sanitizing of equipment and utensils. Feed tube was submerged into the bleach container and dishwasher was primed and tested at 50ppm. All equipment and utensils were washed and sanitized at the time of inspection.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were found by the baking area (behind the dry ingredient containers). Facility is currently serviced by a professional pest control operator.
      • Corrective Action(s): Clean and sanitize areas affected by rodent droppings using a 1:10 bleach solution and wipe away droppings. Continue having facility serviced by professional pest control. Do not use an poisons in the kitchen. To prevent pest infestation ensure the follow are carried out: maintain facility clean and sanitary, keep the back door closed, keep foods in pest proof containers, keep foods off the floor, and remove garbage from the facility on a daily basis.
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Can of beets was found in the dry storage area with a damaged top seal.
      • Corrective Action(s): Ensure canned foods are inspection upon receiving and damaged products are not placed in the storage area. The safety of damaged canned foods cannot be guaranteed. Canned item was removed from the dry storage area at the time of inspection.
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1 Serving unit sanitizer spray bottle had no detectable sanitizer solution.
      • Corrective Action(s): Ensure Quats sanitizer is maintained at 200ppm to allow for proper sanitizing of food contact surfaces. Sanitizer concentrate feed tube was not in the solution. Sanitizer spray bottle was refilled with 200ppm Quats sanitizing solution.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Refrigerator units in 2 of the serving units were at 8C and 12C.
      • Corrective Action(s): Adjust or service or replace cooler units and ensure they are able to maintain foods at 4C or less at all times. Ensure staff at monitoring and recording temperatures on a daily basis to ensure cooler unit is functioning properly. Potentially hazardous foods relocated at the time of inspection.
      • Correction date: 1 week
      • Violation Score: 9

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