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Hillside Christian Church

5950 179th St, Surrey · Other

Official record from Fraser Health →

Inspection summary

Hillside Christian Church has been inspected 10 times by Fraser Health Authority since January 19, 2018. The most recent inspection, on January 21, 2026, found no infractions.

7 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on January 28, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded once on January 19, 2018. 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 clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on January 28, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on January 19, 2018. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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.

10 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No food grade sanitizer available during the inspection.
      • Corrective Action(s): Instructed staff how to create a food grade chlorine sanitizer. One was created during the inspection and was measured with 200 PPM chlorine residual.
      • Please ensure to have this sanitizer available during food preparation and service.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris noted in one of the ovens in the main kitchen.
      • Corrective Action(s): Clean and sanitize and maintain in a sanitary condition.
      • Date to be corrected by: January 30, 2025
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dish machine in the coffee serving area was only able to reach 66.5C and 62.5C at the plate level during the rinse cycle.
      • Corrective Action(s): Put a sign on this dish machine to mark that it is out of service.
      • Service the machine.
      • Only use the dish machine again when it is able to reach 71.0C at the plate level or 180F or 82C at the gauge during the rinse cycle.
      • For now, facility can use the dish machine in the main kitchen instead.
      • Date to be corrected by: February 4, 2025
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High-temperature dishwasher in the main kitchen observed have signage to be out of order.
      • Corrective Action(s): Service the high-temperature dishwasher to measure at least 82C at the manifold (digital readout) or 71C at the plate level. Temporary use the dishwasher in the coffee serving area to wash and sanitize dishware. Corrected by: November 29, 2023
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple potentially hazardous food items in both upright coolers were above 4 deg C:
      • -2 cartons of Eggs
      • -Opened bottle of ceasar dressing
      • -2 large containers (Helmlann's buckets) filled with individual size creams (labelled VHC)
      • Corrective Action(s): All food items discarded.
      • Violation Score: 15
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: No Temperature logs available on site. No staff are checking the refrigeration of freezer temperatures daily, and thus did not know that refrigerators were not functioning properly.
      • Corrective Action(s): Begin taking daily temperature logs so that staff can verify that all equipment is functioning properly.
      • Correct by: Immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Both upright coolers in kitchen are at 15-17 deg C internal temperature.
      • Corrective Action(s): All potentially hazardous food inside has been discarded as there was no way to verify how long the foods inside had been exposed to the higher temperatures. During inspection, the breakers for the coolers were turned on and power was restored to the units. By end of inspection, coolers achieved <4 deg C internal temperature.
      • Correct by: Immediately.
      • Violation Score: 15
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No thermometer present in either upright cooler or in the chest freezer. Staff have no way of verifying if the coolers are functioning properly.
      • Corrective Action(s): Obtain thermometers for your coolers and chest freezer immediately.
      • Correct by: Immediately
      • Violation Score: 1

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