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Fresh Street Market - Deli

303 - 15930 Fraser Hwy, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Fresh Street Market - Deli has been inspected 22 times by Fraser Health Authority since March 6, 2018. The most recent inspection, on May 7, 2026, found no infractions.

8 of 22 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: Cleaning and sanitizing, Food temperature control 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 7 times across 7 separate inspections, most recently on May 7, 2025. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 5 times across 5 separate inspections, most recently on October 23, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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 4 times across 4 separate inspections, most recently on November 13, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 November 27, 2023. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 October 17, 2018. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

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.

22 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Three bags of soup (chicken coconut curry, farmer's market vegetable) were observed on a rack; product temperature at approximately 25 degrees C. Soup was heated this morning, approximately three hours ago. Bags of soup are labeled with "keep frozen" and product box also states "thaw in refrigerator".
      • - One steel pot of soup was observed on the counter, product temperature at 52 degrees C. Soup was heated approximately 30 minutes ago, as a back up for soup in the self-service area.
      • Corrective Action(s): - Bags of soup discarded.
      • - Container of soup reheated (internal temperature exceeded 74 degrees C) before placing into the hot holding unit.
      • Ensure hot potentially hazardous food is maintained at 60 degrees C or more to limit the growth of potential pathogens.
      • Violation Score: 15
  3. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Five ladles stored in utensil cabinet had cracks in the scoop portion of the ladle.
      • Corrective Action(s): Ladles set aside. Ensure replacement scoops are smooth, easy to clean and sanitize, suitable for the intended purpose, and crack-free. Cracks cannot be effectively cleaned and sanitized.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One of two sanitizer buckets was tested at 100 ppm quats.
      • Corrective Action(s): Bucket was emptied and refilled (200 ppm quats). Ensure that sanitizer is maintained at safe and effective concentrations for food contact surfaces. Ensure surfaces are resanitized.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Multiple bottles labeled sanitizer were tested at well over the required concentration of sanitizer (required: 200 to 400 ppm quats). Sanitizer appeared to be pure concentrate.
      • Corrective Action(s): Sanitizer bottles emptied and refilled at the wall mounted dispenser (200 ppm quats). Ensure sanitizer is maintained at safe and effective concentrations for use on food contact surfaces. High concentrations can leave residuals that can contaminate food. Ensure all surfaces are recleaned/sanitized.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Holes/gaps observed in cabinet located to the left of the prep cooler at the deli island (upper storage area only). Some mouse droppings observed in this area. Note: No food storage.
      • Corrective Action(s): Ensure affected areas are cleaned and sanitized today.
      • Ensure all holes and gaps are properly sealed against pest entry. Date to be corrected by: November 20, 2024.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature deli dishwasher is not operational (awaiting replacement part and service, estimated completion by Nov 15, 2024).
      • Note: Dishwasher is off and not in use. Three compartment manual warewashing is being used in the interim.
      • Corrective Action(s): Ensure dishwasher is in good working order and capable of sanitizing equipment/utensils. Continue to use manual warewashing practices in the interim. Contact the undersigned EHO once the dishwasher has been serviced. Date to be corrected by: November 15, 2024.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two bottles of sanitizer (one at deli island, one in main deli dept area) measured over 400 ppm quats.
      • Corrective Action(s): Corrected; sanitizer was adjusted to 200 to 400 ppm quats (refilled at dispenser at deli island, diluted in deli dept -- note both sanitizer dispensers were functioning properly at time of inspection). Ensure sanitizer is maintained at safe and effective concentrations, as per product specifications, in order to prevent potential contamination of food contact surfaces / food.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed on the upper shelf of the cabinet located to the left of the sandwich prep cooler (at sushi/deli island).
      • Corrective Action(s): Ensure above noted area is cleaned and sanitized today, and on and ongoing basis going forward (daily/as needed). Do not store items on the top shelf until pest issue is resolved in this area. An open box of single use gloves was discarded as a precaution.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Holes observed in the cabinet which is located to the left of the sandwich prep cooler.
      • Corrective Action(s): Have holes sealed to prevent pest entry. Date to be corrected by: June 10, 2024.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Grill cooler (two drawers) not in use and not working (at ambient temperature). No food storage.
      • Corrective Action(s): Ensure grill cooler is capable of maintaining potentially hazardous food at 4 degrees C or less. Have cooler serviced. Continue to refrain from storing any potentially hazardous food is this cooler until it is capable of maintaining 4 degrees C or less. Note: Nearby undercounter cooler (less than 4 degrees C) is being used for storage in the interim. Date to be corrected by: June 13, 2024.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous food (raw beef, chicken) stored in grill cooler drawers. Cooler at 8 degrees C.
      • Corrective Action(s): Ensure no potentially hazardous food is stored in the above-noted cooler until it is capable of maintaining food at 4 degrees C or less.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Few rodent droppings observed in one cupboard located at deli island.
      • Corrective Action(s): One stack of disposable food containers was discarded (containers not protected from potential contamination).
      • Ensure cupboard is properly cleaned and sanitized. Monitor for new activity and ensure potential entry points are sealed. Date to be corrected by: Today.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Pooling liquid observed on floor below three compartment sink. Unable to detect leaks at time of inspection.
      • Corrective Action(s): Ensure above-noted area is properly cleaned. Pooling liquid may potentially attract pests. Continue to monitor area and clean as necessary. If pooling liquid returns, ensure source of liquid is identified and addressed. Date to be corrected by: Today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Grill cooler at 8 degrees C.
      • 2. Two-door under counter cooler in deli at 11 degrees C. (Empty at time of inspection).
      • Corrective Action(s): Ensure above-noted coolers are in good working order and capable of maintaining food at 4 degrees C or less. Date to be corrected by: December 4, 2023.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff/management in deli department unable to present proof of valid FOODSAFE certification at time of inspection.
      • Corrective Action(s): Ensure that at all times, at least one staff/manager on duty has valid FOODSAFE Level 1 or equivalent certification. It was stated that evening shift staff have valid certification. Have additioinal staff/management certified as necessary to meet the aforementioned requirement. Date to be corrected by: Today.
      • Violation Score: 1
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Middle island area paper dispenser did not have a key and staff were unable to refill the paper towel dispenser.
      • 2) Grill cooler door seals require repair/replacement.
      • Corrective Action(s): 1) Either obtain a key for staff or replace the paper towel dispenser to ensure staff are able to keep the paper towel dispenser filled at all times.
      • 2) Repair or replace under grill cooler door seal to prevent loss of cold refrigeration air.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knives were found stored in Quats sanitizing solution.
      • Corrective Action(s): Discontinue the practice of storing utensil, as this may result in potential chemical contamination of foods. Knives were removed from the sanitizing solution at the time of inspection.
      • Violation Score: 5
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in pail in deli meat cutting area measured at 100ppm Quaternary Ammonia Compound (QUATS).
      • Corrective Action: Sanitizer was discarded and a fresh batch was prepared during inspection measured at 200ppm QUATS. QUATS at 200ppm is required to adequately sanitize food-contact surfaces to prevent microbiological growth and food contamination which may cause foodborne illness.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Whole chicken and puff pastries in walk-in cooler not covered.
      • Corrective Action: Food was covered immediately. All foods must be covered to protect them from any potential contamination.
      • 2) Box of tuna fish was observed to be kept on floor at time of inspection. Operator mentioned that delivery was just received and staff left the box on floor.
      • Bag of salad and bottle of sauce was on floor behind shelves inside walk-in cooler.
      • Corrective Action: Tuna box was immediately lifted off floor and placed on cart in storage area. Salad bag and sauce bottle was also lifted off floor and placed above ground.
      • All foods must be placed at least 6 inches above ground to prevent potential contamination and facilitate cleaning.
      • 3) Raw egg placed above ready to eat sauces inside walk-in cooler.
      • Corrective Action: Place raw eggs separate from and below ready to eat foods, fruits and vegetables. Raw eggs may potentially contaminate food in case they crack and fall on other mentioned foods.
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Undercounter cooler in sandwich island not functional. No food was stored at time of inspection. Operator mentioned the cooler is not in use and a technician will fix soon.
      • Corrective Action: Continue to not use the cooler until it is fixed and maintains a temp of 4C, to prevent pathogen growth and or toxin production in foods.
      • Date to be corrected by: Aug 21, 2020
      • Corrective Action(s):
      • Violation Score:
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light fixture inside walk-in cooler is missing cover.
      • Corrective Action: Provide light fixture with a protective cover to prevent physical contamination of food in case the bulb breaks.
      • Date to be corrected by: Sep 6, 2020
      • Corrective Action(s):
  15. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Four whole chickens from the hot holding unit were placed into the walk-in cooler at noon. Chicken was at 21C at 3pm.
      • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Chicken was moved to the walk-in freezer at the time of inspection.
      • Violation Score: 5
  16. Routine Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler was at 6C. Cooler unit has been serviced last week. Temperatures are also not being measured for the cooler unit.
      • Corrective Action(s): Have cooler unit serviced again and ensure it can maintain 4C or less at all times. Start temperature monitoring for burger station cooler and ensure temperatures are at or below 4C at all times.
      • Correction date: April 11, 2019
      • Violation Score: 9
  19. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Three containers of soup made the pervious night were probed at 13C. This is a repeat infraction.
      • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. This can be accomplished using shallow containers. Soups were discarded at the time of inspection. Implement temperature monitoring system for cooling hot potentially hazardous foods at 2hrs and 6hrs. Continued improper cooling of hot potentially hazardous foods will result in the issuance of a violation ticket.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Middle island paper towel dispenser at handwash station was empty.
      • Corrective Action(s): Ensure handwash stations are accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings were found in the cabinets.
      • Corrective Action(s): Clean all rodent droppings and sanitize affected areas.
      • Correction date: Today
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Carpet was placed in front of the chicken roasting area.
      • Corrective Action(s): All surfaces must be smooth, non-absorbent, and easily cleanable. Replace carpet with acceptable materials. Carpet was removed at the time of inspection.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Burger area prep cooler was at 6C and right door does not close properly.
      • Corrective Action(s): Service cooler and ensure it can maintain 4C or less at all times and door closes properly. Cooler technician was on-site at the time of inspection.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: IR thermometer was reading -10C in the walk-in cooler - cooler unit was at 3C.
      • Corrective Action(s): Replace IR thermometer and ensure accurate thermometers are available to verify cold holding temperatures.
      • Violation Score: 1
  20. Follow-Up Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer pails (green) were not labelled at the time of inspection.
      • Corrective Action(s): Operator stated labels are on order. Containers can be labelled with a felt marker or another label for the time being. Ensure all containers are properly labelled to prevent accidental mixing or misuse of chemicals.
      • Violation Score: 3
  21. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Four containers of soup made the previous night were probed between 8C to 10C in the walk-in cooler.
      • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Soups were discarded at the time of inspection. Rapid cooling of hot foods can be accomplished using shallow trays, stirring, cooling wands, etc.
      • Violation Score: 5
      • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Chilli on the reheating area was probed at 43C. Soup has been in the heating area since 6:30am. Water level in the heating unit was only sufficient to cover the bottom of the insert.
      • Corrective Action(s): Potentially hazardous foods must be rapidly reheated to 74C within 2 hours. Ensure water levels are sufficient to properly reheat foods rapidly. Chilli was discarded at the time of inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Multiple door seals throughout the deli area are broken and need to be replaced.
      • Corrective Action(s): Replace broken door seals and ensure door seals are in good condition to prevent loss of cold refrigeration air.
      • Correction date: 1 month
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Quats sanitizer spray bottle labels were faded/fallen off or sanitizer solutions were stored in pail labelled soap solution.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Once labels fade or fall off, they must be replaced.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on-site did not have valid FoodSafe Level 1 or equivalent training. Deli lead stated FoodSafe was completed and valid, but unable to locate information using FoodSafe database.
      • Corrective Action(s): While facility is in operation, at least one person in the deli must have a valid FoodSafe Level 1 or equivalent. Staff are in the process of completing FoodSafe Level 1.
      • Violation Score: 1
  22. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Sandwich prep island handwash station paper towel dispenser was not dispensing paper towels. Paper towel dispenser was locked.
      • Corrective Action(s): Ensure handwash station are easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels at all times to facilitate proper handwashing. Paper towel dispenser was unlocked at the time of inspection and allowed access to single use paper towels for drying hands.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Sandwich prep island area knives were stored in a Quats sanitizing solution.
      • Corrective Action(s): Discontinue this practices - sanitizer may transfer over to food. Facility will begin using a water bath, which will be changed every 2 hours.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sandwich prep island sandwich cooler had significant food debris build-up. Cleaning is generally carried out on Monday but was missed.
      • Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times. Facility is to adhere to approved sanitation plan.
      • Correction date: Tomorrow
      • Violation Score: 3

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