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Fresh Street Market #8 - Sandwich Bar

101 - 15127 Hwy 10, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Fresh Street Market #8 - Sandwich Bar has been inspected 16 times by Fraser Health Authority since February 20, 2018. The most recent inspection, on June 9, 2026, recorded 1 infraction.

8 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing 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.

  • 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 2 times across 2 separate inspections, most recently on July 25, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 February 7, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 June 9, 2026. 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 June 21, 2021. 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 February 2, 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.

16 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Insert of bacon was stacked on top of another insert of bacon without being properly lined.
      • Corrective Action(s): Do not stack the bottom of containers directly on top of any food items. The bottom of containers may be unclean and can lead to direct contamination of food.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: According to staff, central single compartment dishwasher unit has a leak and is not currently in use until part gets delivered and dishwasher gets serviced. Equipment is currently being brought to dishwasher in deli department for cleaning and sanitizing.
      • Corrective Action(s): Service central dishwasher unit when parts gets in to ensure there are no leaks.
      • Date to be corrected by: June 19, 2026
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel in dispenser was lined in the rollers to properly dispense paper towel upon initial inspection. Operator was able to thread the paper towel in the dispenser to properly dispense.
      • Corrective Action(s): Ensure all hand wash stations are supplied with accesible liquid hand soap and single use paper towel to allow for proper hand washing to occur. Ensure all staff are familiar with replacing paper towels in dispensing units.
      • 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): One sanitizer spray bottle was measured at 0 ppm (quats).
      • Corrective Action(s): Staff refilled spray bottle at time of inspection. 200 ppm quats solution in a sanitizer pail was also available in the same area.
      • Ensure to change/refill your sanitizer spray bottles more frequently.
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink closest to the grill was missing paper towels.
      • Corrective Action(s): Staff refilled paper towel dispenser at time of inspection. Ensure to frequently check that all hand washing sinks are properly supplied with liquid soap and paper towels.
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One sanitizer spray bottle (in sandwich bar department) was not working/spraying.
      • Corrective Action(s): Replace any spray bottles that do not work properly. Other sanitizer spray bottles and pails were available and accessible in the meantime.
      • 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 hard-to-reach areas/under equipment and in corners.
      • Coolers in sandwich bar area also require deep cleaning and sanitizing, including cooler doors and door seals.
      • Corrective Action(s): Ensure deep cleaning is done at least once a week. This includes thorough cleaning and sanitizing of equipment, as well as pulling out equipment to ensure hard-to-reach areas of floors/walls can be properly cleaned.
      • Correct by: 1 week
      • Violation Score: 9
  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 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) Clean and sanitize insides and seals of all coolers at least once a week.
      • 2) Clean and sanitize cooler door handles and all high-touch surfaces throughout each day.
      • Correct by: 1 week
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Display cooler for cheese measured to be at around 7-10 C, depending on where you measure. Probe thermometer was left for 30 mins to confirm that temperature is in fact around 7.8 C near the other end of cold air outlet.
      • Corrective Action(s): Required operator to adjust the temperature to 4 C or lower all throughout the cooler to ensure that all potentially hazardous foods are kept at or below 4 C.
      • Date to be corrected by: June 25 2021
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing station next to the sandwich cooler was clogged and not being used by staff. Although there is another hand washing station in close proximity, clogged hand washing sink must be available at all times
      • Corrective Action(s): Required operator to unclog/repair the sink to ensure that it is functional at all times.
      • Date to be corrected by: June 25 2021
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed a pool of grease in the corner under the flat grill equipment. Accumulation of grease and food debris also noted under the equipment. Build of grease and food debris not only attract pests, but also is a serious fire hazard.
      • Corrective Action(s): Required operator to clean and sanitize the area. More frequent cleaning must be conducted to ensure that accumulation do not occur in the future.
      • Date to be corrected by: June 25 2021
      • Violation Score: 9
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

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