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Fleetwood Triple O

15588 Fraser Hwy, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Fleetwood Triple O has been inspected 17 times by Fraser Health Authority since November 20, 2017. The most recent inspection, on September 1, 2026, found no infractions.

10 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

The last 4 inspections in a row found no infractions. 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 April 15, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on November 9, 2018. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 November 7, 2018. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on May 24, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on May 25, 2021. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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.

17 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One sanitizer bucket located near shake area measured 100 ppm quats.
      • Corrective Action(s): Sanitizer discarded and bucket was refilled from the dispenser. Sanitizer was re-tested and measured 200 ppm quats. Ensure sanitizer is maintained at safe and effective concentrations (e.g. 200 ppm quats) in order to sanitize food contact surfaces.
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed the following:
      • 1. Sanitizer pails throughout the premises measured at a concentration of 100ppm Quats (range: 200 - 400ppm)
      • 2. Sanitizer dispenser at the 3 compartment sink measured at 100ppm or less QUATs (range: 200 - 400ppm).
      • Sanitizer tubing appeared to have large air bubbles and gaps present.
      • Health Rationale:
      • Equipment, utensils and food contact surfaces not properly sanitized increases the risk of pathogen survival and growth and/or toxin production, leading to potential foodborne illness when food is consumed.
      • Corrective Actions:
      • Sanitizer line was disconnected, reconnected, and dispenser was ran for a few minutes at the time of inspection. The concentration verified at 200ppm QUATs. The operator replaced all sanitizer pails at the time of inspection. Verified at 200ppm QUATs.
      • Corrective Action(s):
      • Violation Score:
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed a buildup of grease and food debris behind the cook line next to the prep line inserts.
      • Health Rationale:
      • Food premises not maintained in a sanitary condition increases the risk of pest attraction and/or potential food contamination, which may lead to potential foodborne illness.
      • Corrective Actions:
      • Staff began cleaning behind the cook line at the time of inspection. Ensure the premises is maintained in a sanitary manner.
      • Corrective Action(s):
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): REPEATED VIOLATION. Less than 200 ppm QUATS sanitizer was measured in two sanitizer pails at the time of inspection. Pails are changed every 30 minutes. Pails are replenished. Ensure every sanitizer pails are at 200 ppm. Test pails using QUATS sanitizer test strips throughout the day. Further repeated violation may result in an enforcement actions (e.g., violation ticket).
      • Corrective Action(s):
      • Violation Score: 15
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Less than 200 ppm QUATS sanitizer was measured in all of the sanitizer pails at the time of inspection. Staff member mentioned that they had changed the QUATS sanitizer about an hour ago.
      • Corrective Action(s): Staff resetup 200 ppm QUATS sanitizer into the sanitizer pails during the inspection. Re-sanitize seating tables and prep. surfaces. Make sure you use QUATS test strips to check the sanitizer concentration is at 200 ppm upon filling it from the dispenser and then throughout the day. Replace the sanitizer and wiping cloth in the sanitizer pails throughout the day to maintain it at 200 ppm.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection, the handsink near the 3-compartment sink and the handsink in the staff washroom were not supplied with paper towels.
      • Corrective Action(s): Shift Manger re-stocked paper towels at the handsinks. Make sure handsinks are kept supplied with liquid soap, hot and cold running water, and paper towels to enable proper handwashing.
      • Violation Score: 5
  13. Routine Inspection

    0 infractions

  14. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station next to the dishwashing area was used to store a container of mushrooms.
      • Corrective Action(s): Remove the container of mushrooms. Do not store anything in hand washing stations. Hand washing stations must be kept clear of obstructions to allow for adequate hand washing. Date to be corrected by: Immediately
      • Violation Score: 5
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various perishable foods stored in a walk-in cooler maintaining 7-8C.
      • Corrective Action(s): Move all perishable foods to the nearby walk-in cooler at Chevron Fleetwood Town Pantry. Date to be corrected by: Immediately
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Walk-in cooler is maintaining ambient temperatures of 7-8C.
      • Corrective Action(s): Repair or adjust the walk-in cooler so it is capable of maintaining 4C or less. Date to be corrected by: November 8, 2018
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Thoroughly clean interior floors and seals of all coolers and freezers.
      • Corrective Action(s): Immediately
      • Violation Score: 3
  17. Routine Inspection

    0 infractions

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