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Greekfellas

11008 River Rd, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Greekfellas has been inspected 9 times by Fraser Health Authority since November 16, 2022. The most recent inspection, on December 3, 2025, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 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 3 separate inspections, most recently on January 30, 2025. 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 3 times across 3 separate inspections, most recently on December 3, 2025. 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 2 times across 2 separate inspections, most recently on November 18, 2025. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 November 16, 2022. 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 November 16, 2022. 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.

9 inspections

  1. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Raw chicken juices noted on container of peeled potatoes. Lid was not secure, juices dripped onto the floor and side of adjacent container.
      • 2) Raw meat packages stored on top of vegetables packages in the standup freezer (in hallway).
      • Corrective Action(s): 1) Blanched potatoes were discarded. Floors and adjacent container (secured lid) cleaned and sanitized. Walk-in cooler reorganized.
      • 2) Raw meat packages moved below/away from vegetable packages.
      • **All raw proteins must be stored below/away from ready-to-eat cooked foods to prevent cross contamination**
      • Violation Score: 9
  2. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Leftover meat sauce in hot holding unit probed at 9C.
      • Corrective Action(s): Meat sauce was placed inside for reheating. Staff discarded meat sauce.
      • *Foods must be reheated to 74C or hotter BEFORE placing inside the hot holding unit at 60C or hotter. Leftovers can only be reheated once.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Beer cups stored with mouth edge down on the ice build up in bar mini cooler.
      • 2) Ice scoops stored directly on top of ice machine.
      • 3) Pack of cigarettes, lighter, and personal bag stored on prep table cutting board.
      • 4) Bleach solution >200ppm. Test strip bleached out.
      • 5) Knife stored in gap behind prep table.
      • Corrective Action(s): 1) Beer cups removed and placed in dishwasher during inspection. Store cups on a clean plate/tray inside mini cooler.
      • 2) Ice scoops removed and placed in dishwasher during inspection. Store ice scoops in a sanitary manner (eg. in a container).
      • 3) Items removed, cutting board sanitized. Do not store personal items on the cutting board to prevent food contamination.
      • 4) New solution prepared. Measured at 200ppm.
      • 5) Knife removed and placed in dishwasher. Store knives in a sanitary manner.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1) Dead rat observed in dry storage room beneath storage counter.
      • 2) Rat droppings noted underneath dishwasher area.
      • Corrective Action(s): 1) Staff removed dead rat during inspection and cleaned area with bleach solution.
      • 2) Pull out items below dishwasher area. Remove rat droppings. Clean area with strong bleach solution.
      • Correct by: Today
      • **Contact professional pest control company. Send inspector service report by November 24, 2025**
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food debris and grease accumulation in the following areas:
      • > Walls behind cooking equipment
      • > Ventilation grill filters.
      • > Front of grill (shelves).
      • > Inside microwave
      • Corrective Action(s): Thoroughly clean and sanitize above noted areas.
      • Correct by: 2 weeks - December 2, 2025
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator unable to provide valid FOODSAFE level 1 or equivalent certificate.
      • Corrective Action(s): At least 1 staff on duty must be FOODSAFE level 1 certified at all times. Locate FOODSAFE level 1 certificate or retake course.
      • Correct by: December 2, 2025
      • Violation Score: 1
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Low temperature dishwasher 0ppm chlorine during the final rinse cycle.
      • - Knives observed stored in spacing between the preparation cooler and hot holding unit.
      • Corrective Action(s):
      • - Premise operates mostly take out. All dishes and utensils from any dine in and use in food preparation to be washed, rinsed, and sanitized in the 2 compartment sink. 2 compartment sink setup for manual warewashing by the operator. sn
      • - Knives washed, rinsed, then sanitized in the 2 compartment sink. Ensure all knives are stored in a sanitary manner at all times.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher 0ppm chlorine during the final rinse cycle.
      • Corrective Action(s): Service the low temperature dishwasher and ensure 50ppm chlorine during the final rinse cycle. Verify concentration using available test strips. Followup inspeciton January 31, 2025.
      • Violation Score: 15
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food products not provided with adequate covers inside the walk in cooler.
      • Corrective Action(s): Ensure all food products are provided with adequate covers to protect from contamination. When stacking one food container on top of another the food containers have tight fitting lids. Correct immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris accumulations observed around the 2 microwaves. Food debris accmulations observed inside the microwaves.
      • Corrective Action(s): Clean around the microwaves and inside the microwaves. Reminder to clean all hard to reach areas, underneath and behind equipment. Correct by April 30, 2024.
      • Violation Score: 3
  6. Follow-Up 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): At the time of inspection 0ppm chlorine during the final rinse cycle for the low temperature dishwasher.
      • Corrective Action(s): Operator demonstrated that by adding an 1oz of bleach to each cycle that 50ppm chlorine can be achieved to sanitize dishes, utensils, etc. in the low temperature dishwasher.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection bar hand sink paper towel holder empty.
      • Corrective Action(s): Ensure all hand sinks are provided with liquid soap and paper towels.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: At the time of inspection 0ppm chlorine during the final rinse cycle for the low temperature dishwasher.
      • Corrective Action(s): Operator demonstrated that by adding an 1oz of bleach to each cycle that 50ppm chlorine can be achieved to sanitize dishes, utensils, etc. in the low temperature dishwasher. This is a temporary measure. Service the low temperature dishwasher immediately.
      • Violation Score: 9
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Shredded cheese in inserts at the smaller preparation cooler internal food product temperature 10 degrees C.
      • Corrective Action(s): Discarded. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Shredded cheese in insert at the smaller preparation cooler internal food product temperature 10 degrees C. Ambient air temperature of lower section 10-11 degrees C.
      • Corrective Action(s): Adjust the temperature setting for the smaller preparation cooler or have it serviced. Ensure unit is capable of maintaining 4 degrees C or less. Correct immediately.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bar/serving station hand sink paper towel holder empty at time of inspection.
      • Corrective Action(s): Ensure all designated hand sinks are provided with liquid soap and paper towels at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris accumulations observed underneath and behind equipment.
      • Corrective Action(s): Throughly clean underneath and behind equipment. Correct by November 23, 2022.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Paint trays and cans of paint observed stored in the back area.
      • Corrective Action(s): Remove these items from the premise. Correct immediately.
      • Violation Score: 1

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