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Harry's Fish & Chips

902 - 4949 Canoe Pass Way, Tsawwassen · Restaurant

Official record from Fraser Health →

Inspection summary

Harry's Fish & Chips has been inspected 13 times by Fraser Health Authority since September 16, 2021. The most recent inspection, on October 13, 2026, recorded 2 infractions.

8 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 October 13, 2026. 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 2 times across 2 separate inspections, most recently on May 25, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 October 13, 2026. 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 3 times across 3 separate inspections, most recently on May 25, 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.

13 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths are not being properly stored.
      • Corrective Action(s): Wiping cloths are to be kept stored in a sanitizer at all times on the prep/cook/service lines.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Utensils are being stored inside of food storage containers in walk in cooler. Unable to properly secure container lids
      • Corrective Action(s): Utensils are not permitted to be stored inside of containers. All items must be stored in covered, food grade containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted along walls, on walls, behind equipment, next to fridge in prep area, under pop dispenser (dining area) storage cabinet, storage washrooms unorganized, etc. Grease trap cleaning/sealing required
      • Corrective Action(s): Provide a deep cleaning/disinfection - pull items away from walls. Clean and organize entire facility. Service grease trap. Ensure the grease trap cover is securely fastened to prevent odors from escaping.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Soup being stored at 20 C. Hot holding unit turned down.
      • Corrective Action(s): Food discarded. Ensure hot hazardous food items are being stored at or above 60 C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Food contact surfaces implements are not being cleaned/disinfected after use. Items noted soiled during storage.
      • Corrective Action(s): Clean and disinfect all food contact surfaces after use. Store all items in a sanitary manner.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwash stations - no towels noted.
      • Corrective Action(s): Liquid soap/single use towels - in dispensers are required to be provided at all handsinks. (front service, kitchen prep/dishwash area)
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris/oil/syrup noted behind and under storage shelves, equipment, etc. - deep fryers, pop dispenser, rear prep/dish area.
      • Corrective Action(s): Pull all items away from the walls - clean and organize entire facility.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Spray bottle in main cooking area contains no detectable level of sanitizer
      • Corrective Action(s): Sanitizer dispenser is working and contains 200ppm quats sanitizer, but spray bottle is not containing any detectable level of sanitizer. Please change bottle and ensure that it gets filled with quats sanitizer.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handsinks are either not supplied with handsoap, paper towels, or both. Only one handsink next to deep fryer was fully stocked, but a staff member mentioned that this sink is not for handwashing
      • Corrective Action(s): All three handwashing sinks must be always supplied with soap and paper towels. Staff must use handwashing sinks only for handwashing, do not use it for any utensil storage etc (whisk)
      • Violation Score: 15
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen fish is being thawed in water in the sink, but either the water is warm, or the fish is sitting too long in the water, because thawed fish was measured at between 9-12C.
      • Corrective Action(s): Please provide food safety plan. Frozen foods must remain under 4C when thawed. This can be acheived by thawing in the walk in cooler, or by thawing under cold running water, and removing foods to the cooler as soon as they are no longer frozen. Fish should not be sitting for so long that it warms up well beyond 4C.
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: More cleaning required under grills / cooking equipment and under front area deep freezer.
      • Corrective Action(s): Please implement a daily / weekly / monthly cleaning schedule. Have your sanitation plan on site, and ensure staff know what is expected of them.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and debris observed beneath deep fryers
      • Corrective Action(s): Please do a deeper clean beneath deep fryers to remove grease and dust
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Owner is not onsite, and staff here do not have foodsafe training
      • Corrective Action(s): Please have several staff trained in foodsafety training. In owner's absence, at least one staff must have foodsafety training.
      • Violation Score: 1
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths are not being properly stored on site.
      • Corrective Action(s): Sanitizer buckets not properly maintained.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris noted in public washroom floors, food debris noted along walls in kitchen/prep areas.
      • Corrective Action(s): Provide thorough cleaning of public washrooms. Clean "hard to reach areas" in kitchen /prep areas. (ie: Along walls, around potato peeler, etc)
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chemical dispensing unit not functioning properly.
      • Corrective Action(s): No sanitizer detectable. Air blockages noted in lines.
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

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