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Freedom Place

10342 148th St, Surrey · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Freedom Place has been inspected 18 times by Fraser Health Authority since January 11, 2013. The most recent inspection, on October 6, 2026, found no infractions.

9 of 18 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, Pests and Protecting food from contamination.

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 September 22, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 3 times across 3 separate inspections, most recently on May 13, 2019. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 once on July 17, 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 March 14, 2023. 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 3 times across 3 separate inspections, most recently on August 6, 2021. 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.

18 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): 0 ppm QUATS sanitizer was measured in one of the two sanitizer spray bottles.
      • Corrective Action(s): Ensure 150 ppm QUATS sanitizer is available in the sanitizer spray bottle to sanitize food contact surfaces in accordance with manufacturer's directions. Staff refilled 200 ppm QUATS sanitizer in the sanitizer spray bottle during the inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright 2-door cooler was not in good working order, and as a result, it was not in use.
      • Corrective Action(s): Repair or replace the 2-door upright cooler so that it is in good working order, and monitored and maintained at or below 4 degrees C; Correct within 3 weeks, and provide an update to the Environmental Health Officer. If replacing the 2-door cooler, ensure it is replaced with a commercial refrigeration unit of similar or greater capacity, and monitored and maintained at 4 degrees C or less.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Sliced vegetables were observed stored next to raw meat on the lowest shelving unit in the upright cooler.
      • Corrective Action(s): Staff re-located the sliced vegetables (bell peppers) to a higher shelving unit from the raw meat. Ensure any potential ready-to-eat food is stored separately and on higher shelving units that raw meat in the refrigeration unit to protect it from any potential contamination.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Only staff member on duty in the kitchen today informed she has taken a FOODSAFE Level 1 course in the past. Based on the FOODSAFE registry, her FOODSAFE Level 1 course training has expired.
      • Corrective Action(s): Ensure at least one staff member on duty in the food service establishment maintains valid FOODSAFE Level 1 or equivalent course training. Staff member with expired FOODSAFE Level 1 course training is to successfully complete a FOODSAFE Level 1/equivalent course; Correct within 1 month, and provide an update to the Environmental Health Officer.
      • .
      • Refer to www.FOODSAFE.ca for information on FOODSAFE Level 1 courses. Refer to the most current BCCDC Food Handlers Training Courses Equivalent to BC FOODSAFE Level 1 (updated January 10, 2024) document for list of FOODSAFE Level 1 equivalent courses.
      • Violation Score: 1
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food was stored above 4 degrees C for less than 2 hours in the upright cooler. Upright cooler in the kitchen was at approximately 9 degrees C.
      • Corrective Action(s): Ensure cold potentially hazardous food is stored at or below 4 degrees C; Correct immediately. Chef transferred cold potentially hazardous food into the under-the-counter kitchen cooler (below 4 degrees C) and domestic cooler (below 4 degrees C) in the dining room area.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright cooler was at approximately 9 degrees C.
      • Corrective Action(s): Replace, repair, adjust, or re-service the upright double-door cooler so that it is maintained at or below 4 degrees C; Correct within 1 week and contact the Environmental Health Officer for a follow up inspection. Ensure to keep the upright refrigeration unit empty of cold potentially hazardous food until it is maintained at or below 4 degrees C (40 degrees F).
      • .
      • If the upright cooler is to be replaced, ensure the replacement refrigeration unit is a commercial type of similar food storage capacity and is able to maintain refrigeration temperatures at or below 4 degrees C (40 degrees F).
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No QUAT or Chlorine sanitizer available in preparation areas.
      • Corrective Action(s): Staff was educated on the importance of having food grade sanitizer to wipe down food contact surfaces. QUAT sanitizer was obtained from dispenser in chemical room at 200 ppm. All counters and food contact surfaces were wiped with sanitizer. Ensure QUAT sanitizer is available in kitchen area at ALL times to sanitize food contact surfaces. Ensure all damp cloths are fully submerged in sanitizer to prevent bacteria growth.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Large amount of dust observed on ceiling vent above stored clean dishware.
      • 2. Corner edges of the door of reach in cooler observed with long standing debris.
      • 3. Wire rack shelving holding stored clean equipment observed with long standing build-up
      • Corrective Action(s): Clean all areas listed above to maintain the premises in sanitary condition and prevent the contamination of food.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): 1. Kitchen aid whip observed with chunks of coating missing off of the utensil.
      • 2. Robo Coop blade observed with damaged edges.
      • Corrective Action(s): Whip was removed and is to be replaced. Robo blade no longer in use. Ensure all food contact surfaces are maintained smooth, durable, non-toxic, and easy to clean to prevent contamination of food.
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 3 rodent droppings found on shelf of cleaning supply rolling rack. Facility has not had mouse infestation for several inspections.
      • Pest technician has set traps and no infestation in kitchen.
      • .
      • Corrective Action(s): Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area.
      • ..
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some ants observed in food service area (counters, cooler front and floors).
      • .
      • Corrective Action(s): Discuss with Pest Technician. Treatment to be applied outside again.
      • Same issue as last year. Ants coming in from South Exit Door.
      • .
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings found at facility. Canned food items had rodent droppings on top of cans, some food items in bags had been chewed - CORRECTED DURING INSPECTION Contaminated food items discarded during inspection, Canned goods removed to be sanitized
      • No rodents found in traps during inspection.
      • .
      • Corrective Action(s): Consult with Pest Technician.
      • Continue to trap.
      • Discard any food items found to be contaminated. Any canned or bottled goods contaminated with rodent droppings are to be sanitized.
      • Use 200 ppm chlorine solution or equivalent
      • .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Large gap exists under kitchen door
      • Gaps found under exterior doors of eating area.
      • .
      • Corrective Action(s): Install door sweep to kitchen door. Ensure sign is posted to keep door closed at all times
      • Have maintenance or technician inspect perimeter doors for gaps. Have any exterior doors sealed to prevent against pest entry.
      • .
      • Violation Score: 9
  16. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors require cleaning.
      • Corrective Action(s):
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Cockroach infestation at facility. Currently ongoing. No evidence found in kitchen today.
      • Dead cockroaches found in drawers and cupboards of eating area.
      • .
      • Corrective Action(s): Have technicians service facility twice per month.
      • Set up traps in cupboards and drawers where dead insects found
      • .
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Spills found in eating area (edges of counters)
      • .
      • Corrective Action(s): Spills must be cleaned immediately.
      • Have eating area cupboards and drawers cleaned routinely.
      • Eliminate all unnecessary items from cupboards and drawers. Excess clutter makes it difficult to monitor for insects.
      • Have Client's units serviced by Pest Technician. Client units must be treated/monitored in conjunction with kitchen. If an infestation continues in the units the kitchen will always be at risk of an infestation. Please ensure all client rooms are inspected for cockroaches.
      • .
      • Violation Score: 3
  18. Routine Inspection

    0 infractions

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