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Hi Five Chicken #7 / Indocave

127 - 12080 Nordel Way, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Hi Five Chicken #7 / Indocave has been inspected 9 times by Fraser Health Authority since December 18, 2024. The most recent inspection, on May 13, 2026, 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, Handwashing and staff hygiene 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 7 times across 6 separate inspections, most recently on May 13, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 October 7, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 7, 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 once on September 10, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on May 13, 2026. 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.

9 inspections

  1. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher was not able to dispense minimum 50 ppm chlorine on plate surface during final rinse cycle
      • Corrective Action(s): Service, repair, adjust the unit or replace the chemical sanitizing solution such that the unit can dispense minimum 50 ppm chlorine on plate surface during final rinse cycle.
      • Correction date: Immediate
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty held a valid FOODSAFE Level 1 or equivalent certification
      • Corrective Action(s): Ensure that at least one staff member during operating hours holds a valid FOODSAFE Level 1 or equivalent certification
      • Violation Score: 1
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sanitizer chemical dispenser of the low temperature dishwasher was empty at the start of the inspection. Staff stated that delivery for chemicals is to occur tomorrow.
      • Corrective Action(s): Ensure that all utensils and equipment are first washed in the dishwasher and then placed in the two compartment sink for sanitation step.
      • Correction: Immediately
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel observed at the middle and back handwashing stations.
      • Corrective Action(s): Staff refilled the paper towel dispensers with paper towel. All handwashing station supplied with hot and cold running water, soap and paper towel.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty held a valid FOODSAFE Level 1 or equivalent certification in the absence of the operator.
      • Corrective Action(s): Ensure that during operating hours and in the absence of the operator, at least one staff member hold a valid FOODSAFE level 1 or equvialent certification.
      • Violation Score: 1
  3. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Empty paper towel dispenser at the main front hand sink.
      • Corrective Action(s): Staff placed a roll of paper towel in dispenser.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer solution registered over 1000 ppm chlorine.
      • Corrective Action(s): Surface sanitizer must be 100-200 ppm chlorine and not exceed 200 ppm chlorine.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site with FOODSAFE Level 1 training or equivalent.
      • Corrective Action(s): Ensure there is at least one person with FOODSAFE Level 1 training or equivalent on-site at all times.
      • Correct by December 7, 2025.
      • Violation Score: 1
  4. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher has not been serviced since last routine inspection.
      • Corrective Action(s): Service dishwasher so it is registering 50-100 ppm chlorine on plate surface during final rinse. Correct immediately.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Gravy at 55 C.
      • Corrective Action(s): Minimum hot holding temperature is 60 C.
      • Staff discarded gravy.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher registered 0 ppm chlorine on plate surface during final rinse.
      • Corrective Action(s): Service dishwasher so that is able to sanitize. In the interim, manually sanitize in one of the sink compartments with 200 ppm bleach (1/2 tsp bleach per litre of water). Dishwasher can still be used for washing dishes.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher is not sanitizing (0 ppm chlorine detected on plate surface).
      • Corrective Action(s): Service dishwasher so that it is able to sanitize. Correct immediately.
      • 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: Surface sanitizer in buckets and from dispenser registered 0 ppm DDBSA.
      • Sanitizer bottle that was connected to dispenser was empty.
      • Corrective Action(s): Ensure sanitizer solution is prepared at the adequate concentration as per the manufacturer's recommendations.
      • Use test strips to verify strength.
      • Correct immediately.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand sink in back not equipped with paper towel.
      • Corrective Action(s): Ensure all hand sinks are equipped with hot and cold running water, liquid soap and single-use towels.
      • Correct immedietely.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff member on-site does not have FOODSAFE Level 1 training or equivalent.
      • Corrective Action(s): Ensure there is always one person with FOODSAFE training or equivalent on-site.
      • Correct by June 7, 2025.
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer registered 0 ppm for DDBSA from the dispenser.
      • Corrective Action(s): Solution should be dispensing at 272-700 ppm DDBSA as per the manufacturer's instructions.
      • Staff to manually make sanitizer solution as per manufacturer's guideline until dispenser pipe is replaced/repaired.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hot water turned off at all hand washing sinks.
      • Corrective Action(s): Hot water was turned back on.
      • Do not turn off hot water for hand sinks.
      • Ensure hand sinks are equipped with hot and cold running water, liquid soap and single-use towels at all times.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sanitizer from dispenser not dispensing properly due to a clog in the sanitizer pipe.
      • Corrective Action(s): Service dispenser so it is dispensing sanitizer solution at the correct concentration as per the manufacturer's instructions.
      • Violation Score: 3

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