Skip to content
Loading map…

HappyCakes CupCakes & More

101 - 18640 Fraser Hwy, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

HappyCakes CupCakes & More has been inspected 18 times by Fraser Health Authority since September 20, 2017. The most recent inspection, on August 10, 2026, found no infractions.

12 of 18 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

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.

  • 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 3 times across 3 separate inspections, most recently on February 7, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 August 21, 2020. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 once on August 18, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on September 6, 2022. For example: 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]

  • 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 once on February 7, 2025. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed all handwashing sink to have utensils, baking impliments, bowls in the sink basin.
      • Corrective Action(s): Ensure all handwashing sinks are unobstructed at all times to ensure staff can perform adequate handwashing.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on-site unable to present inspector with valid FOODSAFE Level 1 certification or equivalent.
      • Corrective Action(s): Ensure at least one staff must be on-site with valid FOODSAFE Level 1 certification able to present to inspector for validation during operation. Email inspector of staff FOODSAFE Level 1 certification. Corrected by: February 10, 2025.
      • Violation Score: 1
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Missing paper towel that was opened and readily accessible in the staff washroom.
      • Corrective Action(s): **Issue corrected during the inspection** Paper towel was made available in the staff washroom. Ensure all handwash stations are stocked with liquid soap and paper towel at all time.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Missing light shield on the fixture above the back cake prep table.
      • Corrective Action(s): Replace the missing shield or purchase individual light bulb shields to protect the exposed bulbs in the event of an accidental breakage or busting of the bulbs which could lead to a potential physical hazard to food.
      • Date to be corrected by: August 25, 2023
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Leaking noted around the hot water faucet in the back handwash station - by the back prep tables.
      • Corrective Action(s): Fix the leaking noted for this handwash station.
      • Date to be corrected by: September 1, 2023
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Operator was not present during the inspection. None of the staff (2 onsite during the inspection) has a valid FOODSAFE level 1 or equivalent certificate.
      • Corrective Action(s): One of the two staff onsite at the time of inspection must register and complete FOODSAFE level 1 or equivalent and provide proof to the area Inspector that this has been completed.
      • Operator must ensure that one person on all shift must have a valid FOODSAFE level 1 or equivalent certificate.
      • Date to be corrected by: September 1, 2023
      • Violation Score: 1
  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation (CORRECTED DURING INSPECTION): Permit fee for April 2022 to March 2023 fiscal noted outstanding.
      • Corrective Action(s): **Issue corrected at the time of inspection**
      • A cheque for $150, Coast Capital Savings cheque, cheque # 000805, was submitted to the area Health Inspector during the inspection for April 2022 to March 2023 permit fee.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require sanitary attention:
      • 1. Dried on food soil noted on the underside of the stand mixer.
      • 2. Dust noted on the back of the security monitor above the knife rack.
      • 3. Debris noted on the bottom shelf of the single-door clear door cooler.
      • 4. Black buildup noted on the head of the dish sink sprayer.
      • 5. Dust noted on the ceiling vents above the 3-compartment sink area.
      • Corrective Action(s): Clean and sanitize the aforementioned areas and maintain in a sanitary condition at all time.
      • Date to be corrected by: September 12, 2022
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Double sliding door cooler noted with an internal ambient temperature of 8.8C.
      • Corrective Action(s): All cold potentially hazardous products (butter) were moved to another functioning cooler at the time of inspection.
      • Do not store any cold potentially hazardous products in this cooler until it is able to maintain an internal ambient of 4C or less.
      • Date to be corrected by: September 12, 2022
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FOODSAFE level 1 certificate expired in March 11, 2022.
      • Corrective Action(s): Register again for FOODSAFE level 1 or equivalent course.
      • Date to be corrected by: October 6, 2022
      • Violation Score: 1
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Hand sink basin beside the 3-compartment sink was blocked with a large mixing bowl.
      • 2. No paper towels available for hand sink in employee washroom.
      • Corrective Action(s):
      • 1. Remove large mixing bowl from basin.
      • 2. Refill paper towel dispenser.
      • Ensure all hand washing stations are fully equipped with liquid soap, paper towels and hot/cold running water, and easily accessible at all times of operation.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation:
      • Permit fee for April 2021 to March 2022 fiscal is outstanding.
      • Corrective Action(s):
      • Pay permit fee in any of the following ways:
      • - In person at the Surrey Health Protection office;
      • - Via cheque collected by the Environmental Health Officer; or
      • - Contact Fraser Health billing department directly.
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • Caulking for hand sink in back prep area is deteriorating and mostly has black mould.
      • Corrective Action(s):
      • Remove caulking, clean area and reapply fresh caulking.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Stand-up cooler (beside sliding door cooler) measured at a temperature of 6.2 degrees Celsius.
      • Corrective Action(s):
      • - Move all items from this cooler to another working cooler maintained at or below 4 degrees Celsius.
      • - Repair cooler so the temperature is maintained at or below 4 degrees Celsius.
      • - Do not store any potentially hazardous foods in this cooler until receiving written approval from the Environmental Health Officer.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • Several changes have been made inside the facility (e.g. new shelving, moving counters and display cooler, etc.) without health approval.
      • Corrective Action(s):
      • Submit an updated floor plan to the health department. Ensure to always inform the Environmental Health Officer of any changes proposed or being made to the facility for health approval.
      • Violation Score: 1
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): cold potentially hazardous food stored/displayed above 4C
      • Observation: 2 tubs of butter cream were stored at room temperature with an internal temperature of 24C. Operator informed that they made the batch of butter cream about 2 hours ago.
      • Correction: Store the butter cream in the cooler or alternatively, time stamp the tubs every time a new batch is made to ensure the cream does not sit at room temperature for more than 4 hours. Operator time stamped the tubs and agreed to develop a permanent system for time tracking.
      • Rationale: Butter cream is a potentially hazardous food that can potentially harbour pathogens and toxin accumulation when kept in the danger zone (between 60C to 4C).
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not properly washed and sanitized.
      • Observation: Spray bottles had >200ppm chlorine residual - causing the test strips to bleach out.
      • Correction: Operator diluted the bleach solution to 200ppm chlorine residual. Ensure about 1 tbsp of bleach is used for 4L of water to obtain the right level of sanitizer. Rinse all counters immediately.
      • Rationale: Too strong of bleach sanitizer can be hazardous as it can chemically contaminate the food. Too much bleach is poisonous.
      • Corrective Action(s):
  16. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 buckets of butter cream stored at room temperature with an internal food product temperature of 23C.
      • Corrective Action(s): Move all butter creams into a cooler. Do Not store butter cream at room temperature for more than 4 hours. Alternatively, obtain approved lab confirmation stating the butter cream is not a potentially hazardous food.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. 3 compartment set up for manual dishwashing. Bleach sanitizer concentration measure at less than 50 ppm.
      • 2. No hard surface sanitizer available for the kitchen area.
      • Corrective Action(s): 1. Add more bleach into the sanitizing sink to ensure 100 ppm to 200 ppm bleach sanitizer is available. Follow the dilution of 1 table spoon bleach with 1 gallon of warm water.
      • 2. Obtain hard surface sanitizer for the kitchen area. It can be in forms of spray bottle or pail with wiping clothes stored inside.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Serving area hand washing station was obstructed by an food tray. Operator stated she was using the 3 compartment sink for hand washing.
      • Corrective Action(s): Remove the tray from the hand washing station. All hand washing stations must be free of obstruction at all times. DO NOT use 3 compartment sink as your hand washing station.
      • Violation Score: 5
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website