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Kin Village Kitchen

5410 10th Ave, Delta · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Kin Village Kitchen has been inspected 3 times by Fraser Health Authority since October 27, 2025. The most recent inspection, on June 3, 2026, recorded 2 infractions.

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

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 2 times on October 27, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 June 3, 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 June 3, 2026. For example: 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]

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.

3 inspections

  1. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Iceberg lettuce is whole/trimmed from supplier. There is no indication that it is pre-washed.
      • Corrective Action(s): Follow directions from supplier and your food safety plan. If not labelled or verified to be "ready-to-eat" or "pre-washed", then wash on site before use using a sanitized sink/bowl and spin dry.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Premises in general is clean. Some mechanical exhaust filters are dusty and next 6 month exhaust cleaning is in July.
      • Corrective Action(s): Add cleaning of mechanical exhaust filters (the filters that can be pulled out to clean) to your routine cleaning schedule and clean more often.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Small strip of wall below the stainless steel backing behind the cooking equipment is peeling and difficult to clean.
      • Corrective Action(s): Surfaces to be non-absorbent and smooth so they can be kept clean. Correct by Dec 2026.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Commercial dishwasher with hot water booster is not providing a sanitizing rinse, even after machine has been warmed up and checked several times - Final rinse water gauge <180F/82C, temperature test strip did not change colour, and thermometer inside of the machine shows 150F (160F/ 71C inside of machine required). Records from yesterday show 180F reached at final rinse temperature gauge. No chlorine rinse (0ppm chlorine).
      • Corrective Action(s): Dishes and utensils must be sanitized after they have been washed and rinsed. Verify booster is working (180F/82C or hotter at final rinse water temperature gauge AND temperature test strips change colour). IN meantime, dishwasher can be used to wash and rinse items and use quats sanitizer at 200ppm to sanitize - then air dry. Maintenance has been called to check.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: As above, dishwasher is not working properly to boost final rinse water temperature to 180F at gauge.
      • Corrective Action(s): Adjust or service/repair dishwasher so it can properly sanitize dishes and utensils.
      • Violation Score: 3

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