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Flyingj

1291 Cliveden Ave, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Flyingj has been inspected 17 times by Fraser Health Authority since November 29, 2012. The most recent inspection, on July 7, 2025, found no infractions.

8 of 17 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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 7 separate inspections, most recently on March 21, 2024. 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 3 times across 3 separate inspections, most recently on January 24, 2020. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 July 14, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on May 25, 2021. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 once on July 30, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Garbage storage: Large accumulation of debris.
      • Corrective Action(s): Clean storage area asap. Store all items in covered, rodent proof bins. Monitor daily.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection front area and kitchen sanitizer containers 0ppm quats. Manager stated the sanitizer dispenser system at the 2 compartment sink requires servicing and in the interim premise would be using the gravity flow dispensing system. Note: the gravity flow dispensing system requires adequate flow height, flow rate, and water temperature. The manager, after some troubleshooting has been able to get quats to sanitizer dispenser at the 2 compartment sink to dispense quats at 200ppm.
      • Corrective Action(s): Ensure during operation an approved food contact surface sanitizer solution is available for use (200ppm quats or 100ppm chlorine).
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats concentration in container in kitchen ~50ppm.
      • Corrective Action(s): Ensure during operation a 200ppm quats sanitizer solution is available for sanitizing all food contact surfaces. Reminder to store all wiping cloths in this solution when not in use.
      • Violation Score: 5
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up 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): At the time of inspection, sanitizer container solution registered 0ppm quats. Johnson Diversery bulk quats container that attaches to the sink that utilizies a gravity with flow not dispensing quats at 200ppm for manual warewashing. Note: height requirement is 10-20cm (which is not being met), also the flow must be 15-30 lpm and temperature must be less than 50 degrees C.
      • Corrective Action(s): Servicing required for this method of manual warewashing. Consider installing a wall mounted chemical dispensing system. In the interim 100ppm bleach to be prepared for use in the sanitizer container and for manual warewashing at the 2 compartment sink.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Johnson Diversery bulk quats container that attaches to the sink that utilizies a gravity with flow not dispensing quats at 200ppm for manual warewashing. Note: height requirement is 10-20cm (which is not being met), also the flow must be 15-30 lpm and temperature must be less than 50 degrees C.
      • Corrective Action(s): Servicing required for this method of manual warewashing. Consider installing a wall mounted chemical dispensing system. In the interim 100ppm bleach to be prepared for use in the sanitizer container and for manual warewashing at the 2 compartment sink.
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink in front area not in good working order. As per staff member leak at the faucet. Service request has been put in with head office.
      • Corrective Action(s): Ensure all hand wash stations are provided with hot/cold running water, liquid soap and paper towels. As there is no food processing in the front area, only dispensing pizza staff to wash hands in the kitchen.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit to operate not posted in a conspicuos location.
      • Corrective Action(s): Ensure your permit to operate issued by Fraser Health is posted in plain view of the public. Correct by July 15, 2022.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand sink in front area not in good working order. As per staff member leak at the faucet. Service request has been put in with head office.
      • Corrective Action(s): Service the hand sink in the front area. Correct immediately.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Proper sanitizer is not provided for sanitizing food contact surfaces. Sanitizer buckets are provided but measure at 0 sanitizer solution.
      • Corrective Action(s): Please ensure sanitizer solutions are provided.
      • Note: Operator provided spray bottles with chlorine solution to sanitize food contact surfaces.
      • Operator stated that the dispenser for quats will be repaired and updated be emailed to health officer as soon as possible,
      • Violation Score:
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bottles were not labelled properly.
      • Corrective Action(s): Please ensure all sanitizr bottles are labelled properly. Corrected during inspection.
  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1)Sandwiches in the front roll of the refrigerated display case were too warm 45-47F ( 7-8C). Some of these were made two days ago.
      • 2) Food items inside the freezer have thawed out and were too warm. Some were greater than 40F/4C.
      • Corrective Action(s): 1) Sandwiches have been discarded. Service the unit. Do not store sandwiches or other product requiring cold storage along the front roll. Do not rely on the temperature reading on the thermometer that has been placed in the colder part of the fridge. Put an accurate thermometer near the warmest part of the fridge (front roll), or alternately, put a container of water in this area and measure with your probe thermometer.
      • This is a repeated violation. Health order is issued. Tickets will be issued for future violations.
      • 2) Manager is aware of the problem with the freezer which occured this morning. A technician has been contacted. Items have been moved to another fridge. In the future, move items requiring cold storage into another cooler/freezer.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front sandwich cooler and freezer in the back are too warm.
      • Corrective Action(s): Service/repair units.
      • Violation Score: 9
  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temperature of the sandwiches in the display units was 7-8C (45-46F).
      • Corrective Action(s): Discard sandwiches that were too warm.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temperature of the hot dogs on the rollers were not hot (100F/38C).
      • Corrective Action(s): Temperature of the roller had been adjusted and hot dogs were being reheated. Check temperatures before putting them in the "ready" section.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Corrective Action(s): Service the sandwich display unit.
      • Violation Score: 9
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temperature of some of the sandwiches stored inside the cold display was too warm 47-51F (8-11C). They were discarded.
      • Corrective Action(s): Ensure temperature of sandwiches are 40F/4C or below. Do not rely on the thermometer on the unit which is placed at the coldest location. Place a thermometer on the bottom front corner of unit and check daily.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Temperature of the sandwich display unit is too high.
      • Corrective Action(s): Service the unit.
      • Violation Score: 9
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

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