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Freshly Squeezed

FC14 - 5000 Canoe Pass Way, Tsawwassen · Restaurant

Official record from Fraser Health →

Inspection summary

Freshly Squeezed has been inspected 9 times by Fraser Health Authority since April 16, 2019. The most recent inspection, on October 13, 2026, found no infractions.

6 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on July 22, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on July 29, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on July 29, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on July 26, 2021. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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.

9 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No liquid soap/single use towels noted at front service handsink. No liquid soap noted at rear handsink.
      • Corrective Action(s): Liquid soap/single use towels provided.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted under shelving in walk in cooler. Undercounter storage areas cluttered/unorganized. Condensation leak noted i walk in cooler.
      • Corrective Action(s): Clean areas. Remove all unused items. Facility is to be kept clean and organized at all times.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Unused equipment/broken damaged doors, etc.
      • Corrective Action(s): Remove all unused items from facility and storage areas. Store all items off of floors
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Blenders are being cleaned and sanitized using a chlorine sanitizer (every 4 hours as per operator), however there is a build up of black residue, likely mould, on the outside bottom of the blender.
      • Corrective Action(s): Wash, rinse, sanitizer, and air dry the blender each night, paying attention to removal of the mould on the bottom of the blender.
      • Wash, rinse, and sanitize all blenders and equipment that are used continuously throughout the day, every 4 hours. The sanitizer needs 2 minutes contact time if using chlorine at 100-200ppm.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Sugar cane used for cane juicing is stored in walk in cooler at 4 C or colder - good. In the front food court area, it is stored at ambient temperature. It is checked and damaged stalk is removed.
      • Corrective Action(s): Provided another copy of the Fraser Health - Fresh Sugar Cane Juice - Good manufacturing practices Bulletin. If sugar cane stalks are out of the fridge for more than 2 hours, discard so bring out only enough to use within 2 hours. Peeler is available. Cane stalks are to be peeled as per Bulletin. Serve right away or keep juice cold. Update your food safety plan for Sugar Cane Juice.
      • Violation Score: 1
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Operator has provided sanitation plans that have not been updated and show only once per day cleaning and sanitizing of equipment, blenders, and food contact surfaces. Your sanitation plan also indicates that some equipment is stored at refrigeration temperatures (below 4 C/40F) however all equipment is stored at room temperature.
      • Corrective Action(s): Update your sanitation plan to reflect cleaning and sanitizing of equipment, blenders, cutting boards, knives, and utensils every 4 hours if they area used continuously throughout the day.
      • Violation Score: 1
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

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