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Kitchen On The Ridge

22375 Lougheed Hwy, Maple Ridge · Restaurant

Official record from Fraser Health →

Inspection summary

Kitchen On The Ridge has been inspected 6 times by Fraser Health Authority since February 4, 2025. The most recent inspection, on October 14, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 4 infractions recorded. 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 once on October 13, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 once on October 13, 2026. 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 May 20, 2026. 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 March 26, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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.

6 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Found multiple pieces of equipment (i.e. mixer, vegetable cutter, can opener) with food debris accumulating on them.
      • Corrective Action(s): Ensure all equipment is properly washed and sanitized to remove all food and grease after use.
      • CORRECT: today
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle had 0 ppm chlroine
      • Corrective Action(s): Ensure spray bottel had 100 - 200 ppm chlorine. Test strips are on site.
      • CORRECT: today
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Found bag over faucet on hand sink in the back.
      • Corrective Action(s): Hand sink must be fully accessible at all times, keep bag off of hand sink in the back. This has been previously noted.
      • CORRECT: today
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Found multiple food items put away in cooler and freezer without lids or covers
      • Corrective Action(s): All food items that are put away must be properly covered with lids, plastic wrap or metal foil.
      • CORRECT: today
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy accumulation of grease and food debris noted behind, under and beside cooking line especially deep fryers. Food and grease also noted in hard to reach areas through out premises.
      • Corrective Action(s): A deeep clean is required throughout the premises, especially in about noted areas.
      • CORRECT: 1 week
      • Violation Score: 15
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Premises is at capacity with food and supplies
      • Corrective Action(s): Remove items no longer required for day to day operations, order in smaller portions to reduce storage issues.
      • CORRECT: 1 month.
      • Violation Score: 3
  3. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Main hand washing station blocked and plastic bag over tap preventing staff from using it.
      • Corrective Action(s): Keep this fully functional, clear and stocked at all times and encourage staff to wash their hands often.
      • Violation Score: 15
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two hot holding units containing sauces observed at 50C. Staff removed from hot holding and heated on the stove. Staff noted the two holding units take longer to reach 60C.
      • Corrective Action(s): Ensure that foods are not placed in the hot holding unit until they can reach 60C or higher. Replace or repair the hot holding unit if its starting to fail. Use a probe thermometer to check temperatures regularly.
      • Date to be corrected by: immediately
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1) Raw meats observed being washed directly in the two compartment sink. Meats were removed.
      • 2) Ventilation hood has significant grease acculumation.
      • Corrective Action(s): 1) Corrected During Inspection: Ensure that staff do not wash raw meats in the two compartment sink as this is designated for manual warewashing. Washing meats in the sink can lead to contamination of pathogens onto dishware and utensils. Ensure staff deep clean and sanitize the sinks before any other use.
      • Date to be corrected by: immediately
      • 2) Ensure to clean the ventilation hood. Maintain a regular schedule to clean the ventilation hood. The ventilation hood must be cleaned so grease does not contaminate food.
      • Date to be corrected by: March 31, 2026
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer sprays observed over 400 ppm. Bleach sanitizer sprays were corrected to 200 ppm.
      • Corrective Action(s): Ensure that all bleach sanitizer sprays/buckets being used do not exceed 200ppm. Maintain sanitizer at 100-200ppm chlorine and change out as needed. Use your chlorine test strips to verify the concentration.
      • Date to be corrected by: immediately
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

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