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Fresh Street Market #8 - Deli

101 - 15127 Hwy 10, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Fresh Street Market #8 - Deli has been inspected 21 times by Fraser Health Authority since February 20, 2018. The most recent inspection, on June 9, 2026, found no infractions.

13 of 21 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: Food temperature control, Cleaning and sanitizing and Pests.

The last 5 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.

  • 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 February 2, 2023. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on June 21, 2021. 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 once on August 12, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 10, 2023. 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.

21 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: In addition to mouse activity in the store, significant fly activity in this department was also noted.
      • Corrective Action(s): Contact pest control company to install fly lights in each department and ensure fly lights are located such that dead flies will not fall into food/clean equipment.
      • Correct by: August 16, 2024
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: High-temperature dishwasher in the Deli Department has been removed without consultation with Fraser Health.
      • Corrective Action(s): Re-install a high-temperature dishwasher in this department. In the meantime, Deli has been sharing the dishwasher in the adjacent Bakery deparment.
      • Correct by: 1 month
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Deep cleaning required in corners/under hard-to-reach areas, such as under and behind racks, rotisserie oven, etc.
      • Corrective Action(s): Ensure thorough cleaning in hard-to-reach areas is done at least once a week.
      • Scrape off any dirt/food debris that has become stuck to floors overtime.
      • Correct by: 1 week.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot-held butter chicken, saag paneer, and chana masala were measured to be at around 50C.
      • Corrective Action(s): Staff adjusted temperature setting for the hot-holding unit at time of inspection. Ensure the food is finished/sold within the next hour.
      • For improperly hot-held food:
      • A) If temperature of food is below 60C for less than 2 hours, ensure food is first reheated to 74C then placed in hot-holding unit to be held at 60C or hotter.
      • B) If temperature of food is below 60C for more than 2 hours, discard the food.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Deep cleaning required in the deli department for equipment (coolers including door handles/seals, dishwasher interior and door seal) and in hard-to-reach areas/under equipment.
      • Corrective Action(s): As dicussed, ensure deep cleaning is completed at least once a week.
      • Correct by: 1 week
      • Violation Score: 9
  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors require deep cleaning in some areas. Many display/sliding glass door refrigerator door seals have accumulation of food debris, and undercounter cooler door handles were noted to be greasy.
      • Corrective Action(s): 1) Ensure deep cleaning of floors occurs at last once a week.
      • 2) Clean and sanitize insides and seals of all coolers at least once a week.
      • 3) Clean and sanitize cooler door handles and all high-touch surfaces throughout each day.
      • Correct by: 1 week
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Meatballs were observed to be thawing out at room temperature.
      • Corrective Action(s): Do not thaw frozen food out at room temperature.
      • All thawing of frozen food items must be done in one of the following ways:
      • - In a refrigerator overnight
      • - Under cold, running water at 4C or colder
      • - In a microwave/as part of the cooking process.
      • Meatballs were still frozen at time of insepction. Placed in refrigerator at 4C or colder.
      • Correct by: Immediately
      • Violation Score: 5
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paper towel dispenser for Deli hand washing sink was broken.
      • Corrective Action(s): Repair or replace the paper towel dispenser such that it can be used.
      • Correct by: 1 week
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed racks with food debris submerged under QUAT sanitizer in the third compartment. All items must be washed, rinsed before sanitization process begins.
      • Corrective Action(s): Required operator to remove all items with food debris, wash and rinse, then sanitize as per proper sanitization process.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing station not able to provide hot water as the knob is broken.
      • Corrective Action(s): Required operator to repair the hand washing station so that hot and cold running water is provided at all times.
      • Date to be corrected by: June 25 2021
      • Violation Score: 5
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Cleaned and sanitized skewers for BBQ chicken are stored in standing position adjacent to, and touching the hand sink next to the dishwasher. The skewers are unprotected from splashes of soapy and contaminated water from the handwashing process. Food contact equipment and surfaces must be protected from contamination.
      • Corrective Action(s): Store the skewers in another location or install a splash guard adjacent to the hand sink to prevent splashes and spray of contaminated wash water from contacting the clean skewers.
      • Violation Score: 5
  19. Follow-Up Inspection

    0 infractions

  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Food temperatures in the sandwich preparation fridge near the grill measured 14 C. Food temperatures must be maintained below 4 C. Staff are aware and state that the apparent malfunction was noticed earlier today.
      • Corrective Action(s): Repair the reefer unit or adjust the temperature thermostat in this fridge to maintain food temperatures below 4 C.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Some of the hot food in the hot-holding display measured below 60 C, while some was above 60 C. Hot water was added to the reservoir during the inspection.
      • Corrective Action(s): Adjust the temperature thermostat in the hot-holding unit to achieve hot food temperatures above 60 C in all six trays.
      • Violation Score: 5

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