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Ice N Spice Restaurant & Bar

8553 132nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Ice N Spice Restaurant & Bar has been inspected 10 times by Fraser Health Authority since November 28, 2022. The most recent inspection, on August 19, 2025, recorded 1 infraction.

4 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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 August 19, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 2 times across 2 separate inspections, most recently on December 5, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 March 17, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 January 26, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer was not prepared at the start of the inspection. Premises was already open.
      • Corrective Action(s): Ensure surface sanitizer is prepared at the start of opening and changed on a regular basis.
      • Staff prepared a 200 ppm chlorine sanitizer.
      • Violation Score: 5
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher not registering 71 C on plate surface.
      • Corrective Action(s): Repair/service dishwasher so it is registering 71 C on plate surface. Correct immediately.
      • In the meantime, manually sanitize dishes using bleach in one of the sink compartments.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Dedicated hand sink was obstructed with dishes, and both soap and paper towel dispensers were jammed.
      • Corrective Action(s): Ensure hand sink is always equipped with hot and cold running water, liquid soap and single-use towels. Do not obstruct hand sink.
      • Violation Score: 5
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Chickpea flour stored in a broken container and with lid not intact.
      • 2. Raw chicken stored close to the cooked chicken and chopped onion stored beside the raw fish and eggs.
      • Corrective Action(s): 1. Ensure food storage containers are in good condition. Keep lids on all food. Correct immediately.
      • 2. Store raw chicken with other raw animal products. Keep ready to eat foods (food that does not need to be cooked and is ready to consume) above any raw animal products. This was corrected at the time of inspection.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Rubber gasket in 3 door prep cooler is falling off making it difficult to keep the door shut.
      • Corrective Action(s): Replace/repair gasket so that the door shuts fully.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food items in the prep cooler closest to the walk-in cooler were stored above 4C as the prep cooler was not working adequately. Staff were notified and all items in the cooler were discarded voluntarily.
      • Items that were discarded:
      • - 10 various small buckets of curry
      • - 1 bin of unsalted butter
      • - 2 small bins of cut chicken
      • - 1 small bin of manchurian balls
      • Corrective Action(s): All potentially hazardous food items must be kept at 4C or above. Do not store any food in the cooler until it is repaired/replaced
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler closest to the walk-in cooler was measured at 11C ambient temperature. All food was removed and technician was called.
      • Corrective Action(s): Repair/replace unit to ensure it can hold items at 4C or below at all times. This unit should be in good working order at all times.
      • Date to be corrected by: Today
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dough sheeter and vegetable presser noted with food debris on food contact surfaces.
      • Corrective Action(s): Operator to ensure food equipment is maintained in a sanitary condition after each use.
      • Date to be Corrected By: Immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine noted with mildew inside unit.
      • Corrective Action(s): Ice machine must be cleaned and sanitized with a dilute bleach solution at 100ppm. First batch of ice must be discarded. Operator to follow Sanitation Plan to maintain unit in a sanitary condition.
      • Date to be Corrected By: Immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): High-temperature dishwasher noted below 60C at the plate after final rinse cycle. Dishwasher technician arrived on site during inspection to drain dishwasher. 75.6C noted at the plate after final rinse cyle. Operator to follow manufacturer's instructions on dishwasher maintenance and service. Unit must be capable of achieving at least 82C at the gauge and 71C at the plate after final rinse cycle.
      • Corrective Action(s):
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometer inside condiments cooler in service area not in good working condition.
      • Corrective Action(s): Operator to ensure internal thermometers in coolers and freezers that measure ambient air temperature are in good working condition.
      • Date to be Corrected By: 1 Day
      • Violation Score: 1

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