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FUEL Catering

114 - 2570 King George Blvd, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

FUEL Catering has been inspected 18 times by Fraser Health Authority since September 27, 2012. The most recent inspection, on September 28, 2026, found no infractions.

12 of 18 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on September 23, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 2 times across 2 separate inspections, most recently on March 13, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 once on September 23, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 February 13, 2018. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 3, 2022. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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.

18 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous food items stored in the three-door cooler (shredded cheese, yogurt, hot dogs, ham, mayonnaise) measured between 8C and 10C.
      • Corrective Action(s): Cold potentially hazardous food items must be held at 4C or colder at all times. Staff relocated all potentially hazardous food items to other proprely working coolers at 4C or less at time of inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Three-door cooler had an ambient air temperature of 9C to 10C, and fluctuated quite easily upon opening doors.
      • Corrective Action(s): Service the three-door cooler such that it is capable of consistenly maintaining temperatures at 4C or colder. Do not use this cooler to store potentially hazardous food items in the meantime.
      • Correct by: September 28th.
      • Violation Score: 9
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted at the back of chest freezers near the bay door area.
      • Corrective Action(s): Clean up the aforementioned droppings. Continue to monitor for pest activities. Correct by: March 14, 2024.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Minor rodent droppings noted at the back of the freezer near the bay door.
      • Corrective Action(s): Clean up the aforementioned rodent droppings. Continue to monitor for any pest activities. Correct by: Aug 16, 2023.
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In operator's absence, no staff on duty has a valid FOODSAFE Level 1 or equivalent certificate.
      • Corrective Action(s): Staff must take and pass the FOODSAFE Level 1 or equivalent course. At least one person on site must have FOODSAFE Level 1 certificate during operation. Correct by: Nov 3, 2022.
      • Violation Score: 1
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One rubber spatula was observed to have a deteriorating blade.
      • Corrective Action(s): Set aside during inspection - ensure this is replaced by tomorrow. Do not use frayed or damaged utensils, as this increases the risk for physical contamination of food.
      • 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 had not completed Food Safe Level 1 or an equivalent food safety course.
      • Corrective Action(s): Ensure at least one staff member with this training is on site at all times the facility is operational. Have additional staff certified by next month (13th March 2018). Submit copies of training certificates to the health department at this time.
      • Violation Score: 1
  17. Routine Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: The new upright cooler in the middle of the kitchen is lacking accurate thermometer inside.
      • Corrective Action(s): Provide a working thermometer inside the cooler.
      • Date to be corrected: Immediately.
      • Violation Score: 1
  18. Routine Inspection

    0 infractions

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