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Helping Hands Children's Centre Food Service

9012 160th St, Surrey · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Helping Hands Children's Centre Food Service has been inspected 18 times by Fraser Health Authority since October 30, 2017. The most recent inspection, on May 21, 2026, recorded 1 infraction.

9 of 18 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 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 4 separate inspections, most recently on May 21, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 October 31, 2024. 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 once on February 21, 2019. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on February 21, 2019. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

  • 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 March 11, 2020. 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

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): One bleach sanitizer spray bottle was less than 50ppm.
      • Corrective Action(s): Ensure bleach sanitizer is maintained between 100ppm to 200ppm to properly sanitize food contact surfaces. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon bleach per litre of water. Bleach at 200ppm was prepared at the time of inspection.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Ingredients were observed stored in Rona pails.
      • Corrective Action(s): Rona pails are not food grade, which may potentially contaminate foods. Replace Rona pails with pails intended for foods.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Two blocks of green bait and a cup of bait pellets were found behind the chest freezer in the dry storage area.
      • Corrective Action(s): Ensure bait is only applied by a licenced professional pest control operator. Bait must be applied in a manner which prevents potential contamination of foods.
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available on-site at the time of inspection. Spray bottle nozzle did not function.
      • Corrective Action(s): Ensure bleach at 100ppm to 200ppm is readily available for use to sanitize food contact surfaces. New spray bottle with 100ppm bleach was prepared at the time of inspection. Ensure containers are properly labelled and relabelled as needed.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member was observe wiping hands on their apron.
      • Corrective Action(s): Ensure staff maintain food hand hygiene and wipe hands with single use paper towels to prevent recontamination of hands. Reviewed hand hygiene practices with staff at the time of inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Light shield was missing in the kitchen area.
      • Corrective Action(s): Light fixtures in food preparation areas must have shatter resistant light shields to prevent potential broken glass contamination of foods.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Shatter shield in the kitchen is missing.
      • Corrective Action(s): Replace shatter shield or obtain shatter resistant bulbs or light sleeves to prevent potential broken glass contamination.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw shelled eggs were stored above potential ready-to-eat foods.
      • Corrective Action(s): Re-organized cooler and ensure raw foods are stored separately and below potential ready-to-eat foods to prevent potential contamination of foods..
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: One staff member was working in the kitchen at the time of inspection. They have not completed a FOODSAFE Level 1/equivalent course yet. It was mentioned that they are new and would complete this course within a week. Staff member mentioned that they are registered into an online FOODSAFE Level 1 course and are expecting to the write the exam next week.
      • Corrective Action(s): Make sure that at least one employee in the food premises holds a valid FOODSAFE Level 1/equivalent course training in the absence of the Operator. Provide the district Environmental Health Officer a copy of their valid FOODSAFE Level 1/equivalent course certificate after they complete the FOODSAFE Level 1 course; Correct within 2 weeks (by March 25, 2020).
      • Violation Score: 1
  13. Routine Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Greater than 200 ppm chlorine sanitizer was present in the sanitizer spray bottle as the chlorine test strips were blanking out.
      • Corrective Action(s): Chlorine sanitizer was adjusted to 100 ppm during the inspection. Director marked the proper dilution requirements (1/2 teaspoon bleach per 1 L of water) on the spray bottle to setup 100 ppm chlorine sanitizer.
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometers were not available in the fridge nor freezer component of the refrigeration unit in the day care. It was stated that this fridge was recently replaced.
      • Corrective Action(s): Please obtain two thermometers and place them in both the fridge and freezer component of the refrigeration units; Correct by February 26, 2019. Refrigerator must be maintained at or below 4 degrees C and freezer at or below -18 degrees C. No concerns were noted with the refrigeration temperatures at the time of inspection in the day-care.
  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Pop, juice, paper towels, and paper plates stored underneath the two-compartment sink at the small kitchen.
      • Corrective Action(s): Move all food and food related items out of this area. Do not store any food or food related items underneath sinks to avoid potential contamination. Date to be corrected by: Immediately
      • Violation Score: 3
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

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