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Freshii #1120

406 - 15940 Fraser Hwy, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Freshii #1120 has been inspected 10 times by Fraser Health Authority since September 27, 2023. The most recent inspection, on June 16, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 June 2, 2026. 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 4 times across 4 separate inspections, most recently on May 29, 2026. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 March 13, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

10 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation. Inspection conducted in the morning. A bowl of quinoa was observed at ambient temperature and was measured at approximately 30C. Staff stated quinoa was cooked less than two hours ago.
      • Corrective Action(s): Quinoa reheated to at least 74C and placed into the hot holding well at 60C or more. Ensure hot potentially hazardous food is maintained at 60C or more in order to limit the growth of potential pathogens and/or toxin formation.
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked quinoa in rice cooker at 36C.
      • Corrective Action(s): Discarded. Hot held food must be maintained at 60C or more to limit the growth of pathogens/toxin formation.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Interior surface of quinoa cooker is damaged/scratched.
      • Corrective Action(s): Discarded. Ensure food contact surfaces are in good condition, smooth, non-absorbent, easy to clean and sanitize, and suitable for the intended purpose.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Quinoa cooker is not maintaining 60C or more.
      • Corrective Action(s): Immediately discontinue use of the quinoa cooker and remove it from the premises. Note: Inner quinoa cooker bowl was discarded during the inspection due to damage/scratches.
      • Obtain a new quinoa/rice cooker (or provide alternative for cooking and hot holding quinoa). Date to be corrected by: May 30, 2026.
      • 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 site does not have FOODSAFE Level 1 or equivalent.
      • Note: Staff member stated she was hired recently and is scheduled to take FOODSAFE training in two days.
      • Corrective Action(s): Ensure that at all times, in the absence of the operator, at least one staff member on duty holds FOODSAFE Level 1 or equivalent training. To be corrected today. (Operator to be on site later today).
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front area prep cooler toppings at 10 to 11 degrees C. Small quanities of potentially hazardous food observed in top inserts only.
      • Customer area reach in cooler at 15 to 16 degrees C. Some items in this cooler were labeled "keep refrigerated".
      • Corrective Action(s): Potentially hazardous items and items labeled "keep refrigerated" were discarded. Ensure cold potentially hazardous foods are maintained at 4 degrees C or less to limit the growth of potential pathogens. As a temporary interim measure, small quantities of potentially hazardous (perishable) food may be kept in the cooler until it is serviced provided that the inserts are time tracked and used or discarded within 4 hours.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front prep cooler at 10 to 11 degrees C.
      • Reach in customer area cooler at 15 to 16 degrees C.
      • Corrective Action(s): Ensure above-noted coolers are serviced and capable of maintaining 4 degrees C or less. Date to be corrected by: July 8, 2025.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No thermometers observed in the two coolers that are not maintaining 4 degrees C or less.
      • Corrective Action(s): Ensure every cooler is equipped with a thermometer accurate to 1 degree C. Date to be corrected by: July 8, 2025.
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Quinoa in warmer was at 12 degrees C.
      • Note: Ambient temperature of restaurant at time of inspection was 13 degrees C.
      • Corrective Action(s): Quinoa discarded. Ensure hot potentially hazardous food is maintained at 60 degrees C or more to limit the growth of potential pathogens and the potential formation of toxins.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer readily available for use at time of inspection (no spray bottle of santiizer available, sanitizer bucket empty).
      • Corrective Action(s): Sanitizer bucket filled with quats sanitizer at 200 ppm and placed in designated area on lower shelf below grill.
      • Surfaces were being re-sanitized at time of inspection. Ensure a food contact surface sanitizer is always readily available for use at all times during operations to sanitize food contact surfaces.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Quinoa warmer appears unable to maintain food at 60 degrees C or more.
      • Warmer was observed to be plugged in and warm setting light indicator was on at the start of the inspection. Staff stated they did not unplug the warmer at all since cooking the quinoa.
      • Corrective Action(s): Ensure warmer is in good working order and capable of maintaining food at 60 degrees C or more for hot holding. Have warmer serviced or replaced as needed. Do not use this warmer for hot holding in the interim; store quinoa in another unit that is in good working order and capable of maintaining 60 degrees C or more (e.g. insert at steam table).
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: The only employee on site at the time of inspection, in the operator's absence, was unable to provide proof of valid FOODSAFE Level 1 or equivalent certification. Staff member stated that she had taken a FOODSAFE equivalent course in October 2024, but will need time to locate the certificate.
      • Corrective Action(s): Ensure that at all times, at least one employee on duty has valid FOODSAFE Level 1 or equivalent certification. Ensure certificates are available for review upon request of the Environmental Health Officer. Date to be completed: February 8, 2025 and going forward.
      • Violation Score: 1
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Debris was observed within countertop ice machine. A small amount of mildew was observed along the inside edge of the interior ice holder.
      • Corrective Action(s): Ice discarded and ice holder placed into three compartment sink to be washed, rinsed, and sanitized. Ensure equipment and utensils are maintained in sanitary condition in order to protect food from potential contamination.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer in sanitizer pail was tested at 100 ppm quats.
      • Corrective Action(s): Discarded. Sanitizer pail was refilled at the dispenser and re-tested at 200 ppm quats. Ensure sanitizer is available for use at all times during operations at safe and effective concentrations (for quats, the required concentration is 200 ppm or according to product specifications for safe and effective sanitizing of food contact surfaces).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food was observed in two open cans (sauce, coconut) located in the walk in cooler and under counter cooler.
      • Corrective Action(s): Once cans are opened, ensure the contents are immediately transferred to an appropriate food grade container with a cover. Cans may potentially leach metal/chemicals once they are opened.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Repeat violation. Staff member on site does not have valid FOODSAFE Level 1 certification.
      • Corrective Action(s): Ensure that at all times, at least one staff member on site has valid FOODSAFE Level 1 or its equivalent. Further repeat violation(s) may result in enforcement action. Have staff certified as necessary to meet this requirement. Date to be corrected by: April 3, 2024.
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No thermometers observed in front area undercounter cooler and small undercounter cooler.
      • Corrective Action(s): Ensure every refrigeration unit is equipped with a thermometer accurate to 1 degree C to verify unit temperatures. Date to be corrected by: September 29, 2023.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: The only staff member on duty does not have FOODSAFE Level 1 or equivalent training.
      • Corrective Action(s): Ensure that at all times, in the operator's absence, at least one staff member on duty has valid certification for FOODSAFE Level 1 or its equivalent. Contact the Environmental Health Officer if you have any questions, or for a list of equivalent courses. Date to be corrected by: September 28, 2023.
      • Violation Score: 1

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