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Hula

FC5 - 5000 Canoe Pass Way, Tsawwassen · Restaurant

Official record from Fraser Health →

Inspection summary

Hula has been inspected 12 times by Fraser Health Authority since June 19, 2018. The most recent inspection, on August 4, 2026, found no infractions.

5 of 12 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, Pests 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.

  • 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 4 times across 4 separate inspections, most recently on October 17, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on November 21, 2023. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 April 12, 2019. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 October 17, 2019. 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.

12 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle labelled bleach contains quats sanitizer measured at about 50ppm. Container almost empty.
      • Corrective Action(s): Sanitizer container replaced during inspection and 200ppm quats sanitizer measured. Label spray bottle to accurately show what is in it. Note that the utensils are cleaned and sanitized in the commercial dishwasher.
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer is being dispensed at 50ppm. Quats 50ppm also detected in spray bottle.
      • Corrective Action(s): Follow directions on label of chemical bottle. The required quats sanitizer concentration is usually 200ppm.
      • Chlorine is also used and is an effective sanitizer at 100-200ppm. Use chlorine at 100-200ppm or use quats sanitizer (once diluted to 200ppm) to sanitize cleaned food contact surfaces. Other items go through dishwasher.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some evidence of pests.
      • Corrective Action(s): Clean, continue to monitor for pests, and continue with licenced pest control. Provide copy of your latest report.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning ok, but deep cleaning under equipemento, on top of dishwasher, etc. is required.
      • Corrective Action(s): Follow a written routine cleaning schedule.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some evidence of insect pests on monitoring board.
      • Corrective Action(s): Continue to follow your pest management plan. Premises to be free of pests.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Commercial dishwasher final rinse is 180 F at the gauge but only 158 F measured inside of the machine (and temperature strip did not change colour). Machine was run several times.
      • Corrective Action(s): Verify that the hot water reaches 160F inside of the machine so that there is a final sanitizing rinse as per machine specifications. Temperature test strip should change colour. If temperature is not reached, wash utensils in dishwasher and sanitize manually (now using 200ppm quats sanitizer).
      • Violation Score: 5
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths are not being properly stored.
      • Corrective Action(s): Wiping cloths are to be stored in a sanitizer at all times, completely submerged. Improved.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No FoodSafe trained staff on site.
      • Corrective Action(s): FoodSafe trained staff are required to be on site at all times.
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food Storage: Rice spoon stored inside the rice cooker.
      • Corrective Action(s): Rice scoop is to be stored in a sanitary manner outside of the food items.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Food Safe trained staff not on site.
      • Corrective Action(s): Food Safe trained staff are required to be on site at all times.
      • Violation Score: 1
  12. Routine Inspection

    0 infractions

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