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Four Seasons

14351 104th Ave, Surrey · Restaurant

16 inspections

  1. Routine 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): No sanitizer solution available during the inspection.
      • Corrective Action(s): Operator created a sanitizer spray bottle and 200 PPM chlorine residual was detected from the spray bottle. Please ensure that there is always a sanitizer solution available when the facility is open or preparing food.
      • Violation Score: 5
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: The operator's FOODSAFE level 1 certificate has expired in 2024.
      • Corrective Action(s): As per operator, you have renewed your FOODSAFE level 1 certificate - may be an equivalent course. Please submit a copy to the inspector or please renew your FOODSAFE level 1 certificate and have this readily available during the next routine inspection.
      • Date to be corrected by: August 23, 2025
      • Violation Score: 1
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot-holding unit (rice warmer) had broken today according to staff. Tofu had been heated on an induction stove-top, removed from it, and it was observed stored at room temperature inside two metal containers. Internal temperature of tofu was at approximately 60 degrees C.
      • Corrective Action(s): Repair or replace the hot-holding unit (e.g. rice warmer) in order to hot-hold the tofu at or above 60 degrees C upon cooking it; Correct within 1 week and contact the Environmental Health Officer to provide an update.
      • .
      • In the interim, ensure the following is met:
      • 1. Time-track the tofu upon removing it from temperature control to hold it at ambient temperature up to 4 hours maximum prior to discarding it, and/or
      • 2. Cool the cooked tofu quickly (i.e. from internal temperature 60 to 20 degrees C or less within 2 hours maximum and 20 to 4 degrees C or less within 4 hours maximum), refrigerate it at or below 4 degrees C, and reheat each order to at least 74 degrees C prior to serving it.
      • .
      • Operator informed over phone that she is trying to find an adequately sized hot-holding unit for the tofu and agreed to using time as an interim control measure for the tofu held at room temperature. Staff created a time-stamp for a container of tofu to be held at room temperature up to 4 hours maximum prior to discarding it and placed the second container of tofu into an ice water bath to rapidly cool it and refrigerate it.
      • Violation Score: 9
  8. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit to operate issued by Fraser Health was not posted in a conspicuous location. Decals were observed to be affixed to the business license.
      • Corrective Action(s): Ensure your permit to operate (with the current decal affixed to it) issued by Fraser Health is posted in a conspicuous location of the food service establishment; Correct within 2 months.
      • .
      • Copy of health operating permit replacement form was provided again in case you are unable to find your permit to operate (refer to the health operating permit replacement form for details).
      • Violation Score: 1
  9. Follow-Up Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit to operate was not posted in a conspicuous location.
      • Corrective Action(s): Ensure your permit to operate issued by Fraser Health is posted in a conspicuous location of the food service establishment. Affix the current decal to the permit to operate. Correct within 2 months. Copy of health operating permit replacement form was provided during the previous routine inspection in case you are unable to find your permit to operate on-site (refer to the permit replacement form for details).
      • Violation Score: 1
  10. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 8 containers of milk were observed at room temperature at the time of inspection. Milk was at approximately 30 degrees C and had been at room temperature for 1 hour according to staff.
      • Corrective Action(s): Proper cooling methods to quickly lower the internal temperature of food (ice water baths, portioning out liquid/food into shallow metal containers, using a cooling wand, stirring the liquids) were reviewed with staff. Staff then moved the milk containers into ice water baths to quickly lower the milk temperature. Ensure to quickly cool food from 60 to 20 degrees C within 2 hours and 20 to 4 degrees C within 4 hours. Two probe thermometers were available on-site.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Milk was stored above 4 degrees C in the under-the-counter cooler, which was above 4 degrees C.
      • Corrective Action(s): Staff transferred the milk to another cooler at or below 4 degrees C at the time of inspection. Ensure all cold potentially hazardous food products are stored at or below 4 degrees C.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit to operate was not posted in a conspicuous location. Decals issued by Fraser Health were placed over the business license instead of the permit to operate.
      • Corrective Action(s): Ensure your permit to operate issued by Fraser Health is posted in a conspicuous location of the food service establishment. Affix the current decal to the permit to operate. Correct within 2 months. Copy of health operating permit replacement form was provided in case you are unable to find your permit to operate on-site (please refer to the permit replacement form for details).
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Under-the-counter cooler was at approximately 8 degrees C on the right side and at 15 degrees C on the top left side.
      • Corrective Action(s): Staff adjusted the temperature of the cooler during the inspection and cooler returned to a temperature at or below 4 degrees C during the inspection (approximately 2 degrees C on the right side and 3 degrees C on the upper left side). Regularly monitor its' refrigeration temperature to ensure the cooler remains at or below 4 degrees C.
      • Violation Score: 3
  11. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine bleach solution used to sanitize food contact surfaces stored in a Lysol chemical spray bottle.
      • Corrective Action(s): Chlorine bleach solution was dumped and spray bottle placed in trash. Staff was educated on chemical cross contamination. Counter tops were cleaned with new bleach solution. Ensure bleach sanitizer is stored in a food safe container. Do not reuse chemical spray bottles to prevent chemical contamination of food and food contact surfaces.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two stirring utensils observed stored in water in insert at room temperature.
      • Corrective Action(s): Water was dumped and spoons placed in sink to be washed. Ensure all in-use utensils are stored in ice water at 4 C or stored dry and washed after each use to prevent bacteria growth.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): 200 ppm of chlorine water solution stored in a spray bottle labeled Lysol.
      • Corrective Action(s): Solution was dumped and new chlorine solution made at 200 ppm in a food safe spray bottle. Ensure all chemicals are labeled properly to prevent chemical contamination.
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Single use Lysol spray bottle was used to store chlorine bleach solution.
      • Corrective Action(s): Lysol spray bottle and the solution was discarded. Single use containers are not to be reused to prevent physical and chemical contamination. Single use chemical bottles are to be discarded after use.
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bubble tea pearls were observed at room temperature at 15.9 C.
      • Corrective Action(s): Bubble tea pearls were labeled for a two hour hold time then are to be discarded. Pearls MUST be held at 4 C or below or at 60 C or higher to prevent the growth of bacteria and their toxins. If pearls held by time at room temperature can be held for 2 hours then discarded. Provide a method of time tracking pearls at room temperature.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT: Tubs of tofu observed stored metal buckets on counter at 57.5 C and 63.5 C.
      • Corrective Action(s): Tofu at 57.5 C was placed in rice cooker and heated to 74 C. Rice cooker was not in use and stored under counter. As mentioned in previous report, a hot holding unit is needed to keep tofu at 60 C or higher. Operator MUST ensure potentially hazardous food items are maintained at 60 C or higher to prevent growth of bacteria and their toxins. Store tofu at 60 C or higher or at 4 C and below at all times. Only reheat tofu product once.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No chlorine sanitizer was available during inspection.
      • Corrective Action(s): Staff was shown how to make a 100 ppm chlorine sanitizer by using 1tsp of bleach for 1 litre of water. Ensure chlorine sanitizer is available at all times to sanitize food contact surfaces.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: REPEAT: No FoodSafe Level 1 or equivalent staff working during inspection.
      • Corrective Action(s): Ensure one person at the premises has FoodSafe Level 1 or its equivalent.
      • Violation Score: 1
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: One of the tubs of tofu is stored in a non-insulated bucket. This tub of tofu at temperatures of 47 degrees Celsius. CORRECTED DURING INSPECTION - ITEM DISCARDED.
      • .
      • Corrective Action(s): Facility does not have an electric method for keeping foods hot. Insulated containers are being used. As a result one item was removed from insulated container and not found to be at temperatures greater than 60 degrees Celsius.
      • Obtain hot holding unit. This could be a rice cooker or slow cooker on "warm" setting. Hot holding could be using one of the hot plates on "lowest" setting.
      • Operator must ensure potentially hazardous food items are maintained at temperatures of greater than 60 degrees Celsius at all times.
      • .
      • Violation Score: 15
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Lack of adequately food trained staff.
      • .
      • Corrective Action(s): Ensure at least one person at facility has FoodSafe level one training.
      • .
      • Violation Score: 1
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution during inspection - CORRECTED DURING INSPECTION - Sanitizer solution was made during inspection. Three Compartment Sink information sign provided.
      • .
      • Inside ice machine has some mould build up
      • .
      • Corrective Action(s): Post sign provided by Health Inspector
      • Ensure sanitizer solution is made DAILY - repeat violation
      • .
      • Clean inside ice machine
      • .
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Lack of adequately trained staff. Ensure at least one staff is trained with FOODSAFE.
      • Corrective Action(s):
      • Violation Score: 1
  16. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sanitizer solution missing from facility - CORRECTED DURING INSPECTION - Sanitizer made during inspection
      • .
      • Corrective Action(s): Ensure sanitizer solution is made daily.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Re-usable cloth towels for hand drying at handsinks.
      • .
      • Corrective Action(s): Remove re-usable cloth towels from facility. Only paper towels are acceptable for hand drying
      • .
      • Violation Score: 5