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Good Samaritan Delta View Life Enrichment Centre - Main Kitchen

9321 Burns Dr, Delta · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Good Samaritan Delta View Life Enrichment Centre - Main Kitchen has been inspected 20 times by Fraser Health Authority since November 28, 2011. The most recent inspection, on March 17, 2026, found no infractions.

15 of 20 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, Food temperature control and Food source, labelling and allergens.

The last 3 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 3 times across 3 separate inspections, most recently on November 8, 2022. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 January 15, 2020. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 16, 2017. For example: 208 - Foods obtained from unapproved sources [s. 11]

  • 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 September 26, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

20 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor is non slip and sealed. Floor aeas along floor/wall junctions under shelves and under juice dispenser require cleaning.
      • Corrective Action(s): Clean hard to reach areas regularly.
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer detected in the solution inside the sanitizer buckets, therefore, counters were not being cleaned properly.
      • The wrong test strips were being used (intended for measuring hydrogen peroxide instead of quats).
      • Log sheets were not being filled out correctly.
      • Some of the same problems were noted at the last inspection.
      • Corrective Action(s): A staff changed the pail of sanitzer that fed the automatic dispenser. Quats was detected in the solution after.
      • 1) Obtain the correct test strips.
      • 2) Train staff to perform the test and enter the result correctly on the log sheet. Manager should verify periodically.
      • Violation Score: 15
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot held items for dinner were observed to be 50 - 52C (in steam table)
      • Corrective Action(s): Hot held foods must be kept at 60C or hotter. Ensure that foods are thoroughly heated in steamers/ovens prior to hot holding. Same batches of food held in hot cabinet were above 60C, so steam table items aren't being monitored properly. Do not double stack, especially when kitchen is cold from back doors open from supplier delivery.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher final rinse measured 67C at dish surface, measured with two different thermometers
      • Corrective Action(s): Final sanitize must reach 71C at dish surface. At last inspection, staff indicated that they are aware of dish machine problems holding temperature while washing, and an intervention was put into place that staff would only do 5 or 6 trays of dishes before stopping to let machine reheat to proper holding / wash temperature. Today at inspection, staff didn't seem to be aware of this intervention; staff were observed running approximately 12--15 trays and did not stop or check machine temperature.
      • Please call your dishwasher service repair ASAP. A permanent solution that involves repair of the machine is preferable to requiring staff to operate in a certain way. This has been proven not to be very successful. Please repair dishwasher or replace with a dishwasher that can handle your capacity.
      • At time of inspection, staff stopped cycles and waited for wash temperature to boost, and rinse temperature reached 71C, however, relying on staff to ensure this happens all day is not a preferred solution.
      • Violation Score: 15
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Some water appears to be accumulating at the front entrance of the defrosting walk in cooler, and also the light bulb cover over the door is filled with water.
      • Corrective Action(s): Please investigate the source of the water leaking and repair as necessary.
      • Violation Score: 9
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: .
      • 1) Dishwasher not sanitizing dishware - 67C at the plate surface
      • 2) Meat slicer has food debris on back side of blade and back surface of meat slicer.
      • Corrective Action(s): .
      • 1) All dishware that has not been sanitized must be manually sanitized by full immersion in a quats sanitizer for two minutes before removing and allowing to air dry.
      • Dishwasher can not be used to sanitize more than 4 racks of dishes at a time due to temperature drop in the holding tanks.
      • Dishwasher sanitizing cycle must be continuously monitored to ensure dishware is sanitized.
      • 2) Meat slicer must be taken out of service until it has been thoroughly cleaned and sanitized.
      • Violation Score: 25
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: Personal foods being stored in walk-in freezer.
      • Corrective Action(s): No personal foods can be stored anywhere in the licensed food premises - this includes all refrigerators, freezers and dry storage areas. Personal foods must be kept in staff areas only.
      • NOTE: Residents foods can be stored in unit fridges provided the food is clearly labeled with the residents name and are kept on the lower shelves below "communal" foods for all residents that have been prepared in the licensed kitchen.
      • Violation Score: 3
  19. Routine Inspection

    0 infractions

  20. Routine Inspection

    0 infractions

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