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Kennedy's Sports Pub Ltd

11906 88th Ave, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Kennedy's Sports Pub Ltd has been inspected 18 times by Fraser Health Authority since January 28, 2013. The most recent inspection, on August 27, 2026, recorded 1 infraction.

5 of 18 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 June 4, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 3 times across 3 separate inspections, most recently on August 27, 2026. 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 3 times across 3 separate inspections, most recently on November 1, 2022. 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 2 times across 2 separate inspections, most recently on June 25, 2018. 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 September 25, 2019. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

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.

18 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2% milk and creamer stored in the under the counter bar cooler.
      • Corrective Action(s): Ensure all cold potentially hazardous foods are stored at or below 4 degrees C. Milk and creamer relocated to the walk in cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection no bleach sanitizer solution prepared and available for use.
      • Corrective Action(s): Ensure during operation a 100ppm bleach sanitizer solution is prepared and available for use. Reminder to store wiping cloths in this solution when not in use.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accumulations observed underneath and behind the deep fryer.
      • Corrective Action(s): Thoroughly clean underneath and behind the deep fryer. Correct by February 9, 2026.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection gravy and au jus on flat grill hot held at ~40-44 degrees C.
      • Corrective Action(s): Staff reheated the gravy and au jus on the stove to over 74 degrees C. Ensure hot holding is at or above 60 degrees C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - At the time of inspection no approved food contact surface sanitizer solution available for use in the kitchen.
      • - At the time of inspection bar glass washer registering 0ppm chlorine during the rinse cycle.
      • Corrective Action(s):
      • - Ensure during operation a 100ppm bleach or 200ppm quats sanitizer solution is available for sanitizing food contact surfaces in the kitchen.
      • - Ensure all glassware is washed, rinsed, and sanitized with 50ppm chlorine during the wash cycle. Staff to rewash all glassware in the kitchen low temperature dishwasher.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: At the time of inspection bar glass washer registering 0ppm chlorine during the rinse cycle.
      • Corrective Action(s): Service the bar glass washer and ensure 50ppm chlorine during the wash cycle. Correct immediately.
      • Violation Score:
  7. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Both kitchen staff do not have FOODSAFE level 1 or equivalent.
      • Corrective Action(s): Ensure in the absence of the operator at least one staff on duty has FOODSAFE level 1 or equivalent. Correct by December 31, 2023.
      • Violation Score: 1
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection bleach sanitizer solution prepared was well over 200ppm in concentration.
      • Corrective Action(s): Ensure all food contact surfaces are sanitized with 100ppm bleach. General sanitizer solution can be prepared by diluting 1 oz of regular unscented bleach to 1 gallon of water.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit to operate issued by Fraser Health not posted in a conspicuous location.
      • Corrective Action(s): If a replacment permit is required contact our billing department at 604.918.7507 or email [email protected]. Correct by May 31, 2023.
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection no bleach sanitizer solution prepared and available for use in the kitchen.
      • Corrective Action(s): Ensure during operation a 100ppm bleach sanitizer solution is prepared and available for use. Store all wiping cloths in this solution when not in use. General sanitizer solution formula: 1 oz of regular unscented bleach to 1 gallon of water.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • - Scoops and other dispensing utensils again stored directly in dry products.
      • - Several containers of food observed stored on the floor in the walk in cooler.
      • Corrective Action(s):
      • - Store all scoops and other dispensing utensils outside of dry products. Store these utensils in a sanitary manner at all times.
      • - Store al food products at least 6" off the floor.
      • .
      • Correct immediately.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In operator's absensce no staff on duty has FOODSAFE level 1 or equivalent. This was discussed at the last inspection.
      • Corrective Action(s): Send additional staff member to take FOODSAFE level 1 or equivalent. Correct by December 31, 2022.
      • Violation Score: 1
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Container of cut mushrooms observed stored at room temperature.
      • Corrective Action(s): Ensure cut mushrooms are stored at or below 4 degrees C. If being placed out at room temperature during busy times ensure container is labeled with time taken out and time to discard 2 hours later. Staff relocated container of cut mushrooms to the sliding glass door cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection no bleach sanitizer available for use in the kitchen.
      • Corrective Action(s): Ensure during operation an approved food contact surface sanitizer solution is available for use. General sanitizer solution formula: 1oz of regular unscented bleach to 1 gallon of water. Store wiping cloths in this solution when not in use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops and other dispensing utensils stored directly in dry products.
      • Corrective Action(s): Store all scoops and other dispensing utensils outside of dry products. Store these utensils in a sanitary manner at all times. Correct by April 28, 2022.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No kitchen staff have FOODSAFE level 1 or equivalent.
      • Corrective Action(s): In the operator's absence ensure at least one staff on duty has FOODSAFE level 1 or equivalent. Correct by August 1, 2022.
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris accumulated under the cooking equipment toward the back wall.
      • Corrective Action(s): When cleaning the floor under the cooking equipment, remove debris and clean all the way to the wall.
      • Violation Score: 3
  12. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door is open.
      • Corrective Action(s): Mice can easily pass through the bottom the the metal screen/gate and enter the kitchen. Keep the back door close or close the gap around the gate.
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: In-use rags are not stored in a sanitizer solution.
      • Corrective Action(s): Store in-use rags in a sanitizer solution and change often. Remind staff not to use the permanently stained wiping rags in the kitchen.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Droppings noted in the storage room on the shelves, on top of the electric baseboard heater, on top of some cans. Back door left open. Kitchen floor under cooking equipment dirty.
      • Corrective Action(s): Do not leave exposed food in the room (i.e., can of oil with a hole on top). Remove the droppings and clean the surfaces with a bleach solution. Keep the back door close unless the screen door is modified so that it fits tightly, without gaps on all sides.
      • Remove the accumulated food debris and grease under the kitchen cooking equipment.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: No sanitizer detected in the kitchen dishwasher.
      • Corrective Action(s): Service the unit. Ensure sanitizer level is checked with test strips daily. Record the result on the log sheet.
      • Violation Score: 9
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel available at the bar hand washing station.
      • Corrective Action(s): Install a dispenser and ensure that it is filled.
      • Violation Score: 5
  16. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel at the bar handwashing station.
      • Corrective Action(s):
      • Violation Score: 5
  17. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The handles on the double sliding glass door fridge in the kitchen is taped up and worn.
      • Corrective Action(s): Replace the handles so that it can be cleaned properly.
      • Violation Score: 3
  18. Routine Inspection

    0 infractions

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