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Golden Ears Cheesecrafters

22270 128th Ave, Maple Ridge · Restaurant

Official record from Fraser Health →

Inspection summary

Golden Ears Cheesecrafters has been inspected 14 times by Fraser Health Authority since October 26, 2012. The most recent inspection, on May 5, 2026, found no infractions.

4 of 14 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 5 separate inspections, most recently on October 31, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 August 29, 2018. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 October 31, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 5 times across 5 separate inspections, most recently on November 1, 2024. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on August 9, 2023. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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.

14 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): 2 bin fryer observed to be used in kitchen.
      • Corrective Action(s): Premises was never approved to do any type of frying. Do not use fryer or do any form of frying until Food Safey Plan has been updated and approved by District EHO.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: This is a repeat infraction: High temperature dishwasher was ran 3 times and measured 67.2C, 69.4C, and 68.2C during final rinse on dish surface.
      • Corrective Action(s): Do not use dishwasher as the main method for dishwashing until it has been repaired/replaced and insepected by EHO.
      • 1. Re-wash all equipment again
      • 2. Ensure to perform wash - rinse - sanitize step via manual dishware washing
      • 3. Continue to keep daily records of dishwasher temperature
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw eggs observed to be kept above RTE food
      • Corrective Action(s): Operator relocated raw eggs to bottom shelf.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher cannot meet 71C on dish surface during final rinse.
      • Corrective Action(s): Repair/replace dishwasher so that it is able to produce at least 71C during final rinse on plate surface.
      • Date To Be Corrected: Immediately
      • Violation Score: 9
  5. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Alterations were made to kitchen with out submitting floor plans
      • Corrective Action(s): Submit floor plans for approval which include the back dishwashing area.
      • CORRECT: 1 week.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher had a final rinse of 64 C at the plate, and 75 C at the gauge.
      • Corrective Action(s): 1. Stop using dishwasher until repaired.
      • 2. Have dishwasher repaired or replaced. Dishwasher must be able to reach 82 C at the gauge and 71 C at the plate.
      • 3. Must re wash and sanitized all equipment and dishes after dishwasher has been repaired.
      • 4.Must record dishwasher final rinse temperatures on a daily basis.
      • CORRECT: today.
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Watched staff move from cash to kitchen, put on a glove to handle food without washing hands.
      • Corrective Action(s): Staff handling food must wash hands before putting on gloves or handling food directly. Remind all staff of the proper steps to hand washing and when it should be done.
      • CORRECTED
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Found dishwasher and 3 compartment sink to moved to the back without approval
      • Corrective Action(s): Have floor plans submitted for review and approval of the changes have been made and any other changes that may occur.
      • CORRECT: 1 week.
      • Violation Score: 5
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Owners and chef were away at time of inspection, retail staff without FOODSAFE running the kitchen.
      • Corrective Action(s): One person at all times must have FOODSAFE. May need to have retail staff cross trained and hold a FOODSAFE certificat to fill in as needed.
      • CORRECT: 1 month.
      • Violation Score: 1
  7. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Shelving areas indicated in previous inspection have still not been cleaned. Do so immediately
      • Corrective Action(s):
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher not adequately sanitizing dishware. Max temperature measured at 64C. This is not adequate for effective sanitization of dishware and may result in transmission of foodborne illness
      • Corrective Action(s): Manual dishwashing to be done until dishwasher is serviced to achieve 71C plate temperature
      • Violation Score:
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Shelving areas for bowl storage and pots/pans observed to have old food debris scattered throughout.
      • Date to be corrected by: Immediately
      • Corrective Action(s): Clean these indicated areas
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher not achieving 71C plate surface temp.
      • Date to be corrected by: June 2
      • Corrective Action(s): Repair/service dishwasher
  9. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: bottom of cutting board cupboard is chipped away.
      • Corrective Action(s): Repair cupboard so it the shelf is smooth and easily cleanable.
      • CORRECT: 6 months
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Peracetic acid test strips have expired.
      • Corrective Action(s): Replace test strips
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies observed in facility. Operator will be installing a UV fly control trap.
      • Corrective Action(s):
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher final rinse temperature testing at 66c. Must reach a minimum of 71 c (At plate level).
      • Corrective Action(s): Operator to set up sani sink to soak utensils after being washed at 100ppm for 2 minutes then allow to air dry.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies observed in facility. Operator will be installing a UV fly control trap with sticky board.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher pressure gauge only reading 10psi when final rinse cycle is activated. This should be approx. 20 to 25 psi. Wash temperature gauge is not working. Final rinse temperature only reaching 66c (At plate level).
      • Corrective Action(s):
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

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