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I Salad

12 - 1 Ferry Causeway, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

I Salad has been inspected 10 times by Fraser Health Authority since August 12, 2020. The most recent inspection, on March 19, 2026, recorded 1 infraction.

2 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on September 3, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 4 times across 4 separate inspections, most recently on April 11, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on August 12, 2020. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on March 19, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 November 22, 2023. 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.

10 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation is good. Some area require cleaning.
      • Corrective Action(s): Routinely clean floor and side of tall cooler (by hand washing sink) and back upper area of ice machine.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Both operators have taken the Food Safe Level 1 (Basic) course. Certificates have expired.
      • Corrective Action(s): Update your Food Safe certificate (or equivalent training course certificate) so at least one person per shift will have.
      • Violation Score: 1
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Salad bar self serve food items measured greater than 4C - between 7-9C, and under case area measured 5-6C
      • Corrective Action(s): Please have refrigeration unit serviced to maintain 4C and also use the lids on the salad bar to help maintain proper temperature.
      • Violation Score: 15
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temperature of food stored in upper buffet table ranges from 42F to 52F. Some food is lower risk (such as pickled beets and olives and food stored in vinegar or salt) but some food is higher risk and should be stored at 40F (4C) or colder or brought out in smaller volumes and discarded after 2 hours.
      • Corrective Action(s): Higher risk foods (meat, ham, cheese, cooked pasta, cooked grains/legumes, cooked vegetables) are to be discarded when the food temperature is more than 40F (4C) for more than 2 hours. Food in display is to be discarded at the end of the day as discussed.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food in buffet is not covered. This may allow food to be contaminated.
      • Corrective Action(s): Food covered with lids during inspection. Recommend posting signs to advise customers on procedures. Covers may also help to keep food colder.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food safety plan for self-serve buffet table requires updating to show time limits.
      • Corrective Action(s): Update your plan and provide a copy to Fraser Health.
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some food made fresh today was not pre-chilled before placing in the self serve display cooler. Food temperature for those items is above 4C/40F. Other items are kept at 4C.
      • Corrective Action(s): Small amount of food that was not pre-chilled was discarded during inspection. Update your food safety plan. Pre-chill food to 4C and then place in cold display. Cooked tapioca pearls for bubble tea also need to be kept cold or used within 2-3 hours.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: During operator's absence, one person is to have Food Safe training.
      • Corrective Action(s): Staff working alone to have a valid Food Safe level 1 (or equivalent training) certificate.
      • Violation Score: 1
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items are being stored in opened, original metal containers.
      • Corrective Action(s): Ensure all food items are being stored in covered, food grade containers. Items are not to be stored under refrigeration units - condensation lines.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items noted stored in opened metal containers.
      • Corrective Action(s): All food items are to be tranferred into covered, food grade containers - do not store in opened metal containers. All items are to be stored in covered, food grade containers below front display unit. No open food items permitted.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food Storage: Storage containers are being double stacked ontop of food items - food items are not kept protected.
      • Corrective Action(s): Ensure all food/ingredients are being stored in covered, food grade containers.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The prep cooler air temperature is at 16C. Food temperature is at about 15C as well. Salad self serve - food temperature are at more than 4C (measured 10C).
      • Discard all food that is higher risk (potentially hazardous foods such as dairy, chicken, cooked rice, tofu, cooled bubble tea) that has been at more than 4C for more than 2 hours.
      • Corrective Action(s): Corrected this date.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Repair or service/adjust the 2 door prep cooler so it can keep food at 4C or colder. Use ice under the salad self serve items and limit time foods are displayed (bring out in small batches). In the meantime, do not store high risk foods in this cooler as they must be at 4C or colder.
      • Corrective Action(s):
      • Violation Score:

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