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Infinity Cafe

148 - 10090 152nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Infinity Cafe has been inspected 9 times by Fraser Health Authority since January 13, 2025. The most recent inspection, on August 27, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 August 10, 2026. 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 2 times across 2 separate inspections, most recently on February 13, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 2, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on October 2, 2025. For example: 304 - Premises not free of pests [s. 26(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 June 13, 2025. 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.

9 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Sugar was stored on the ground.
      • Corrective Action(s): Ensure foods are stored off the ground and protected from potential contamination.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Facility was observed to have pest infestation (rodents) throughout the facility. Facility currently does not have professional pest control services.
      • Corrective Action(s): Contact professional pest control operator to service facility. Clean all areas with rodent droppings and disinfect with a 1:10 bleach solution. To prevent infestation, ensure the following is carried out: seal potential entry points, store foods in pest resistant containers, remove garbage from the facility regularly, remove standing water, and ensure facility is maintained in a clean and sanitary condition. Clean and sanitize all food contact surfaces prior to starting food preparation each day.
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door has a gap at the bottom.
      • Corrective Action(s): Eliminate space at the bottom of the door to prevent potential entry of pests.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach spray bottles were unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer was detected on the wiping cloth for the coffee steaming attachment.
      • Corrective Action(s): Bleach sanitizer must be at 100ppm to 200ppm to properly sanitize the steaming wand after each use. Bleach at 200ppm was placed in the sanitizer container at the time of inspection.
      • Violation Score: 5
  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station did not have single use paper towels.
      • Corrective Action(s): Ensure handwash stations are accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Significant fruit fly issues were observed by the bingsu machine.
      • Corrective Action(s): Ensure area around bingsu machine is regularly cleaned and sanitized to prevent further fruit fly issues.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen upright cooler was at 8C.
      • Corrective Action(s): Cold potentially hazardous foods must be stored at/or below 4C to prevent the growth of pathogens and/or the formation of toxins. Potentially hazardous foods were relocated to coolers at 4C at the time of inspection.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station did not have single use paper towels.
      • Corrective Action(s): Ensure handwash stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Reinstall the paper towel dispenser. Paper towels were placed on top of the dishwasher, next to the handwash station at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Mangoes were stored on the floor.
      • Corrective Action(s): Ensure foods are stored off the ground and protected from potential contamination.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Kitchen upright cooler was at 8C. Thermometers placed in the cooler by the operator were at 8C (middle area) and 12C (by the fan). Digital thermometer for the cooler was at 3C.
      • Corrective Action(s): Service or adjust cooler and ensure it can maintain 4C or less on a consistent basis. Alternatively, cooler can be used for the storage of non-potentially hazardous foods only. Ensure thermometers for the cooler at accurate.
      • Violation Score: 9
  8. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Coffee steaming wand is not sanitized after each use.
      • Corrective Action(s): Coffee steaming wand must be sanitized after each use to prevent potential contamination of foods. Reviewed sanitizing procedures with staff.
      • Violation Score: 5
  9. Follow-Up Inspection

    0 infractions

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