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Green Timbers Market (RCMP)

14200 Green Timbers Way, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Green Timbers Market (RCMP) has been inspected 15 times by Fraser Health Authority since February 5, 2018. The most recent inspection, on August 11, 2026, found no infractions.

4 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction 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 6 times across 6 separate inspections, most recently on July 16, 2024. 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 5 times across 5 separate inspections, most recently on March 21, 2022. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • 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 3 times across 3 separate inspections, most recently on January 7, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on February 9, 2026. 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.

15 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Black buildup noted on the head of the dish sink sprayer head.
      • Corrective Action(s): Clean and sanitize the sprayer head. Maintain the cleanliness as per the schedule of your Sanitation Plan.
      • Date to be corrected by: Today
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Ground pork was stored in the undercounter portion of the prep insert cooler of the sandwich station with an internal temperature of 10.6 deg C. The pork was initially stored outside in a container with ice for an undetermined amount of time.
      • Corrective Action(s): Staff voluntarily discarded the ground pork.
      • Violation Score: 5
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The following food products were held above 4 deg C in a upright reach-in display cooler unit:
      • - Packaged sandwiches
      • - Packaged cheese and pepperoni
      • - Yogurt with fruits
      • The following food products had an internal temperature above 4 deg C in a cooler unit below the grill:
      • - Cooked salmon (7.4 deg C)
      • - Cooked sausages (7.8 deg C)
      • Corrective Action(s): 1) The food product in the upright reach-in display cooler were stored in the cooler for less than 2 hours and were moved to a working cooler unit.
      • 2) The cooked salmon was placed in the cooler unit less than 2 hours and was moved to a working cooler unit
      • 3) The sausages were cooked yesterday and were discarded by the staff
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two coolers (upright reach-in display cooler and cooler unit underneath the grill) were unable to maintain temperatures of 4 deg C or below.
      • Corrective Action(s): Service, repair, or adjust the cooler units such that it can maintain temperatures of 4 deg C or lower. Do not store any potentially hazardous food products if the units cannot maintain temperatures of 4 deg C or lower.
      • Correction date: 2 weeks
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0 ppm QUATS sanitizer was measured in the sanitizer pail near the front service area.
      • Corrective Action(s): Ensure to monitor and maintain the QUATS sanitizer at a concentration in accordance with the manufacturer's directions. Staff setup 200 ppm QUATS sanitizer in the sanitizer pail during the inspection and informed they change the sanitizer every two hours throughout the day. QUATS test strips were available.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A handsink near the front service area lacked liquid soap. Signs were posted advising staff to not use two of the sinks in the front service area as "handsinks". Hot water temperature exceeded 50 degrees C at both of these handsinks, which may potentially prevent staff from thoroughly washing their hands for at least 20 seconds.
      • Corrective Action(s): Ensure all health approved designated handsinks are kept accessible for handwashing purposes, and supplied with the following: liquid soap, hot and cold running water or pre-mixed warm running water set at a temperature of least 38 degrees C through a mixing valve or combination faucet of the handsink, and single-use paper towels. Designated handsinks conveniently located near all food handling, ware-washing, and food service areas are required to be available for handwashing purposes in accordance with health approved floor plan.
      • .
      • Staff member re-stocked liquid soap at the above-noted handsink, removed the above-noted signs from both handsinks, and adjusted the pre-set water temperature to a more comfortable water temperature, which was still at least 38 degrees C at the handsinks, to facilitate proper handwashing practices.
      • Violation Score: 5
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION):
      • Two dented cans of tomato paste found in dry storage area. Operator informed that dented cans are still used in the facility.
      • Corrective Action(s):
      • Discard dented cans of tomato paste. Ensure to check all canned items frequently for any dents or bulging. If the seals are broken/damaged and the can is dented, then oxygen may enter the anaerobic state and cause spoilage of the food, and potentially oxidize the metal.
      • Violation Score: 5
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Can opener blade observed to have an accumulation of food debris.
      • Corrective Action(s): Clean and sanitize the aforementioned items. Ensure that the can opener blade is cleaned and sanitized after each use to prevent direct contamination.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Built-up of food debris, single-use containers, and grease observed underneath the heavy equipment (e.g.: gas stoves and deep fryers) and stainless worktables. Operator informed that deep cleaning underneath the major equipment are done every 4 months. THIS IS A REPEAT VIOLATION.
      • Corrective Action(s): Clean and disinfect the aforementioned areas to prevent possible pest harbourage. Implement daily cleaning procedures for cleaning underneath the major equipment within the kitchen area. Deep cleaning underneath major equipment every 4 months is not adequate to prevent accumulation of food debris, grease, and single-use containers. Corrected by: Today
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Frozen raw meat products stored on the shelf above ice cream bars and popsicles
      • Corrective Action(s): Ensure all potentially hazardous foods such as raw meat are stored on bottom shelves and not on top of ready to eat products.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up and food debris at the bottom of grill, deep fryer, and preparation station on the main cooking line
      • Corrective Action(s): Conduct a thorough deep clean of the floor and behind all equipments,
      • Implement a cleaning schedule for the floors and hard to reach areas to ensure that no build up of grease and food debris that can potentially attract pests.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): A knife on the sandwich prep station was stored in the gap between the prep-cooler and the work table.
      • Corrective Action(s): This is not a sanitary manner to store knives that are going to be used. Manager is going to store knives on the prep-line in a container of ice/water mixture.
      • Violation Score: 5
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping rags for food contact surfaces were placed directly on prep tables. When not in use, all wiping rags need to be stored in a sanitizing solution to prevent cross contamination. A sanitizing solution is to be placed in a food preparation areas.
      • Old food debris was noted on the top guard and back blade of the deli slicer. Ensure the equipment is thoroughly washed and sanitized after each use.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Wire metal brushed used for the cleaning of grill and panini press. This cleaning equipment should not be used as there is a risk of metal contamination for the food products. All metal brushes were discarded. A more suitable cleaning equipment is to be used.
      • Corrective Action(s):
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front prep cooler for the line prep area is not in good order and not in use. As a result, food products are currently been kept on ice. However, the food products have not been time tracked and temperature of food product was greater than 4C. Food products were discarded. Ensure food products are time track and when temperature of food exceeds 4C for longer than 4C, they must be discarded.
      • Corrective Action(s):
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cutting knives in the front prep-line were kept between the prep-coolers and cutting tables. This area cannot be frequently and adequately cleaned and not an acceptable storage method for clean utensils. Ensure knives are stored in a sanitary manner.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rodent bait box found within the kitchen area. To prevent contamination of food, poison is not allowed to be used in food area. Remove rodent bait box and use live traps only.
      • Metal bristle brush used for the cleaning of grills in the front prep line and kitchen area. The bristle is starting to get worn. Metal bristle brushes should not be used as a clean equipment for barbecue grills or other cooking equipment as it is a potential cause for physical contamination of food products. Find an alternative material for the grill units.
      • Corrective Action(s):
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cutting knives were stored between prep-tables and prep cooler along the front prep-line. This area cannot be frequently washed and sanitized. A proper knife holder is to be installed. Once a knife is used, it must be properly washed and sanitized prior to be stored in the holder.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Only cold water was available in front automated hand washing stations along the prep-line. Water temperature was adjusted at the time of inspection. Luke warm water must be available at automated hand washing stations.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Grill wire brush is starting to deteriorate To prevent metal contamination of food product, a wire brush should not be used. If it is going to be used, it must be good working order and the grill is to be thoroughly inspected prior to use.
      • Corrective Action(s):
      • Violation Score: 3

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