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Gabrielle Roy School Kitchen

6887 132nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Gabrielle Roy School Kitchen has been inspected 18 times by Fraser Health Authority since October 11, 2017. The most recent inspection, on September 24, 2026, recorded 1 infraction.

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

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 5 times across 4 separate inspections, most recently on September 24, 2026. 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 2 times across 2 separate inspections, most recently on February 15, 2019. 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 September 12, 2019. For example: 203 - Food not cooled in an acceptable manner [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 September 12, 2019. For example: 304 - Premises not free of pests [s. 26(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 2 times across 2 separate inspections, most recently on October 21, 2025. For example: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]

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. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer (QUATS) measured >>400 at start of inspection.
      • **Corrected during inspection** Sanitizer bottles diluted when identified. Please use wall mounted dispenser, or follow manufacturer's instructions.
      • Corrective Action(s):
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Stainless steel "splash guard" around handwashing station (nearest entrance) has been deformed, a gap forms where water can potentially enter and soak into wood of countertop. Previously repair with caulking is peeling from stainless steel and counter top.
      • Corrective Action(s): Please repair/reshape splash guard so water will not be able to soak into cabinetry to avoid rot and mould.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Students of cafeteria observed to file into cafeteria at lunch hour and put on black nitrile gloves without handwashing.
      • Corrective Action(s): **Corrected during inspection** Chef instructed students to wash hands when identified by inspector.
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temp mechanical dishwasher was used primarily for dishwashing. However, 0ppm chlorine residual recorded during inspection that may result in inadequate sanitation of the dishes/utensils. Kitchen manager stated that take-out containers will be used for serving lunch until the dishwasher has been repaired. However, dishwasher was repaired during inspection and all the dishes run again through dishwasher.
      • Corrective Action(s): Ensure that all food contact surfaces are adequately washed and sanitized to prevent the risk of bacterial growth and foodborne illness.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Low temp mechanical dishwasher was not dispensing sanitizer solution. The concentration of chlorine residual recorded at 0ppm. Kitchen Manager was aware of the issue and stated that one of the pieces requires replacement and have been ordered. Technician was called and dishwasher was repaired during inspection. 50ppm chlorine residual recorded during rinse cycle.
      • Corrective Action(s): Ensure that all equipment are maintained in good working order at all times.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Kitchen manager stated that his FOODSAFE Level 1 certificate has expired and he has registered for FOODSAFE Level 1 course to be held in July.
      • Corrective Action(s): Ensure that at least one staff on duty has FOODSAFE Level 1 or equivalent during kitchen operation.
      • TO BE CORRECTED BY - July 30, 2022
      • Violation Score: 1
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wash and rinse water temperature for the low-temperature dishwasher varies from 100-118F
      • Corrective Action(s): Make adjustments so that the wash and rinse water temperature reaches at least 120F in both the wash and rinse cycles. 120F is the minimum temperature required by the manufacturer. Operator has switched to single-use disposables and will be manually washing and rinsing dishes until the dishwasher meets manufacturer's specifications. Dishwasher will still be used for the final sanitizing step.
      • Violation Score: 5
  14. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Tray containing meat pie was measured at 7C at time of inspection, placed in the cooler last night. The cooler was at an ambient temperature of 2C.
      • Corrective Action(s): Meat pie was discarded at time of inspection. Meat pie must be cooled from 60C to 20C in 2 hours, and from 20C to 4C within 4 hours. You are already using ice wands for soups, which is excellent. To expedite the cooling process for solids, consider placing the tray in an ice bath or portioning it into smaller sections after cooking.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: It was noted that the hot water temperature at the hand washing station momentarily dipped down from 38C to 36C. Minimum water temperature standard for hand washing should be no less than 38C.
      • Corrective Action(s): Make adjustments to the hot water supply so that there is a CONTINUOUS supply of hot water, at 38C or above, at all times (including during lunch rush).
      • Date to be corrected by: SEPTEMBER 13, 2019.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Small number of droppings observed inside chest freezer room in the following areas:
      • 1) Underneath the "Exhaust Fan" switch
      • 2) In the corner to the left of the sink
      • Corrective Action(s): Saturate rodent droppings with 1 part bleach, 9 parts water solution for 15 minutes before removal. Contact your professional pest control company for advice on re-setting traps, and ensuring that any emerging holes are sealed.
      • Date to be corrected by: September 26, 2019
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice wand in freezer is not covered.
      • Corrective Action(s): Cover the ice wands and store in a food-grade container. Ice wands directly contact food products (e.g. sauces during cooling). Therefore, it should be protected from contamination at all times.
      • Date to be corrected by: End of day today
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Small amount of rodent droppings observed in frezeer storage room in the following areas:
      • - Behind the stand-up freezers
      • - Along all corners of the room, especially under the area that you keep the temperature logs
      • Corrective Action(s): Remove the rodent droppings with a solution comprised of 1 part bleach, 9 parts water. Wear personal protective equipment. Inform your pest control company of the situation and continue monitoring the area for additional activity.
      • Date to be corrected by: February 29, 2019
      • Violation Score: 3
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Opened can of tomato sauce found in cooler #1
      • 2) Suspected multi-surface cleaner (orange) is at too high of concentration (not tested)
      • Corrective Action(s): 1) Dispense canned products immediately upon opening. Do not use opened cans as storage.
      • 2) Please have Ecolab service your dispensing unit. Ensure product is mixed as per manufacturer's instructions
      • Violation Score: 3

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