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Los Guerreros Latin Foods (Delta)

6425 120th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Los Guerreros Latin Foods (Delta) has been inspected 8 times by Fraser Health Authority since June 8, 2022. The most recent inspection, on February 12, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Pests.

The last 2 inspections in a row found no infractions. 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.

  • 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 December 11, 2024. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 2 times across 2 separate inspections, most recently on June 5, 2025. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • 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 June 5, 2025. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 11, 2024. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 16, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

8 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): 1 dented can of jalapenos found on store shelf.
      • Corrective Action(s): Operator removed the dented can from the shelf. Do not sell dented or bulging canned food.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Top section of the cake display cooler measured at 7-8C. Brownies and Bread pudding are stored on the top rack.
      • Corrective Action(s): Staff moved the brownies and bread puddings to the bottom section of the cooler. Do not store any perishable food items on the top section of the cooler.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Shredded chicken and beans in hot-holding unit in the kitchen measured at 35-40C. Staff said it was put in during lunch time (around 2 hours ago). Operator stated that the warmer seems to be broken.
      • Corrective Action(s): Staff moved the hot-held foods to the cooler. Do not use the hot-holding unit until a new replacement is installed.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door of the kitchen was open at the time of inspection. There was a barrier on the bottom of the door to keep rodents away but the curtain screen was open.
      • Corrective Action(s): Staff shut the curtain screen so that pests cannot get in to the facility.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food spill observed in the dry storage room in the back area underneath the rack shelves.
      • Corrective Action(s): Clean up food spill so that pests are not attracted. 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: Hot-holding unit used to keep shredded chicken and beans warm is broken and unable to maintain food at 60C or above.
      • Corrective Action(s): Fix or replace the hot-holding unit so that hot foods stored inside can be maintained at 60C or above. Date to be corrected by: 1 week.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Empanadas and churros are hot-held at around 54C in the front display hot holder. This was adjusted to 64C by turning up the temperature dial to 90 on the machine. 2. Stewed and roasted chicken were hot-held at around 45C in the water bath hot holder in the kitchen area. Operator added more hot water into the bath. Ensure enough water is added so that the food inserts can stay hot.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing stations for both front serving area and back kitchen area were blocked at the start of inspection. There was a ladder blocking the back handsink and a box of to-go boxes blocking the front handsink. Operator moved the items to allow easy access for the handsinks.
      • Corrective Action(s):
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach sanitizer in spray bottle was not labelled.
      • Corrective Action(s): Label all solution bottles for cleaning and sanitizing. Date to be corrected by: Immediately
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Beef and chicken empanadas are stored in hot holding display case at 57°C.
      • Corrective Action(s): Raise temperature setting so temperatures are 60°C or greater.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in spray bottle measured greater than 200 ppm.
      • Corrective Action(s): Prepare new bleach sanitizer by mixing 1/2 tsp (1/2 cap) household bleach per 1L water. Ensure this is prepared regularly to maintain concentration at 100-200 ppm.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff drying their hands using a cloth towel after washing their hands.
      • Corrective Action(s): Use only single-use paper towels for drying hands to avoid recontaminating hands.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoop handles in the dry food bins are in contact with the food.
      • Corrective Action(s): Store scoops so the handles are pointing upwards and away from food or outside in a clean container. Clean and sanitize scoops regularly.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The hand sink in the kitchen prep area was out of paper towels. The staff bathroom was out of paper towels.
      • Corrective Action(s): Ensure ALL hand washing stations are stocked with hot/cold running water, soap, and paper towels. This is especially important for the kitchen since there is only one hand sink.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): There is a box blocking the only hand sink in the food prep area. The sink faucet is always pointed away as if it is not in use. The handles for the coolers are sticky, indicating inadequate hand washing.
      • Corrective Action(s): Make sure all employees are adequately washing their hands before and after handling foods or food contact items.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is a build up of food debirs under the kitchen equipment.
      • Corrective Action(s): Clean the entire kitchen focusing on hard to reach areas close to the wall. Stick to a proper cleaning routine to avoid build up and a possible pest problem.
      • Correction Date: 1 week.
      • Violation Score: 3
  7. Follow-Up 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): Temperature of the shelled eggs were too warm.
      • Corrective Action(s): They have been put into the fridge. Ensure that eggs are at 4C or below when deliverred and put away in the fridge immediately.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Deep fried chicken empanadas in the hold holding display case was 45C/ 113F, not hot enough to be safe. Must be 60C/140F or hotter.
      • Corrective Action(s): Corrected- staff reheated the empanadas to a safe temperature. 1) Staff should conduct temperature checks of the food in the display case and record on a log sheet. 2) Provide a thermometer for this unit.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bathroom paper towel dispenser is empty.
      • Corrective Action(s): Correct- staff replenished the unit.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: No FoodSafety plan onsite.
      • Corrective Action(s): Ensure the document is available so staff can refer to safety procedures, e.g., what to do if empanadas is not hot enough.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door was fully open. Flies were noted in the kitchen.
      • Corrective Action(s): Keep the back door close or install screen door.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Two table top fryers have been added that were not in the original submitted plans. They are for frying empanadas and churros. The kitchen is hot. Baseboard for the floor under the handsink had not been installed as required from the last inspection.
      • Corrective Action(s): Ensure adequate ventilation is provided in the kitchen to prevent build up of grease laden vapor and excessive heat.
      • Violation Score: 3

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