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Mazatlan Mexican Restaurant

43 - 3347 262nd St, Aldergrove · Restaurant

Official record from Fraser Health →

Inspection summary

Mazatlan Mexican Restaurant has been inspected 19 times by Fraser Health Authority since October 23, 2017. The most recent inspection, on July 30, 2026, recorded 2 infractions.

8 of 19 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 4 times across 4 separate inspections, most recently on July 30, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 February 2, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 January 27, 2026. 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 2 times across 2 separate inspections, most recently on January 27, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 4 times across 4 separate inspections, most recently on July 30, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(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.

19 inspections

  1. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): QUATS sanitizer inside the spray bottle measured at 0ppm
      • Corrective Action(s): All sanitizer spray bottles must be at >200ppm. QUATS dispenser measured at >200ppm. Ensure the replace QUATS solution daily, dispense small portions into spray bottle to reduce wasting of solution. Operator refilled the spray bottle with new solution.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Repeat Violation:
      • Paper towel is not available for handwashing
      • Corrective Action(s): Hand wash stations must always have hot/cold water, soap and paper towel. Operator replaced dispenser with new paper towel
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of debris and grease in the following areas:
      • 1. behind the chest freezer and stand up freezers
      • 2. inside the stand up cooler
      • 3. inside the preparation cooler
      • Corrective Action(s): Clean and sanitize the following areas.
      • Date to be corrected: Today
      • Violation Score: 9
  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel is missing from the main handwash station
      • Corrective Action(s): Handwash stations must always be supplied with hot/cold water, soap and paper towel. Operator replaced the paper towel dispenser.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Holes are observed underneath the 3 compartment sink and underneath the hot holding unit.
      • Corrective Action(s): Repair the wall to ensure no exposure of inner walls is present.
      • Date to be corrected by: 1 week
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris/grease build up behind the stove unit and deep fryer
      • Corrective Action(s): Clean and sanitize the following areas.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of heavy debris/grease in the following areas:
      • 1. Inside the toaster oven
      • 2. On the stove top unit and flat top grill
      • 3. Behind and between the deep fryer and stove top.
      • 4. On the handles of the preparation cooler and between the seals of the unit
      • Mold seen growing inside the ice machine.
      • Corrective Action(s): Clean and sanitize the following areas listed above.
      • Date to be corrected by: today
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hood vents have not been professionaly cleaned since 2023 based on the sticker. Operator unsure when was the last time they had it professionally cleaned.
      • Corrective Action(s): Ensure vent hoods are cleaned professionally on a routine schedule.
      • Date to be corrected by: 2 weeks.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Significant amouint of flies in the kitchen areas (mainly near the 2 compartment sink)
      • Corrective Action(s): Eliminate the flies in the kitchen area by using pest control management. Obtain fly strips to eliminate the presence of flies.
      • date to be corrected by: 1 week
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris at the follolwing areas.
      • 1. food and grease debris on around and underneath the stove and deep fryer
      • 2. build up debris underneath and on the side of the prep cooler
      • 3. Build up of food debris on the side and behind the stand up cooler and chest freezers.
      • Corrective Action(s): Clean and sanitize the following areas.
      • Date to be corrected by: 1 week
      • Violation Score: 15
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels missing or not easily accessible in cooking area handsink.
      • Corrective Action(s): Make sure soap and paper towels always stocked and readyu for use. Like the washrooms. Use a coat hanger or wire to suspend paper towels in close proximity to sinks as discussed.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some shelves and lower floor areas of premises observed with food accumulation.
      • Stainless steel cooler slightly dirty.
      • Counters have some food accumulations around hot holding unit.
      • Corrective Action(s): Clean up hard to reach areas as discussed.
      • Make sure to use bleach for sanitizing purposes.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler not in service. Broken.
      • Freezer in back not in service. Broken.
      • Domestic fridge is only cooling unit in kitchen area. Commercial cooler in dining area.
      • Corrective Action(s): Remove unused and/or broken equipment from premises to create space.
      • Re-locate commercial cooler into kitchen food prep area and use as primary cooling unit as discused. Domestic fridge is not designed or effective in keeping food below 4 C when door is opened and closed often. Slow recovery time puts food at risk.
      • 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: Shredded cheese, salsa, meats in main line cooler with surface temperature 14-15C and internal temperature 12.1C.
      • Corrective Action(s): Use up all items within 2hrs or move to working coolers.
      • Keep no longer than 2hrs inside cooler, discard after 2hr time limit.
      • Operator to move or discard today.
      • Date to be corrected by: Immediately
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand wash station paper towel dispenser is not dispensing paper towels.
      • Operator does have a spare roll on the side. Thank you.
      • One cooler not working.
      • Corrective Action(s): Fix paper dispenser or put roll on another dispenser.
      • Operator agreed to fix cooler within the month
      • Date to be corrected by: 1 month.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Backsplash along dishwashing area is raw wood and in poor condition.
      • Dishwashing sink does not have a stopper to allow dish sink to fill properly and allow submerging of dishes for sanitizing. Operator using plastic film to plug the drain.
      • Corrective Action(s): Please paint or replace with durable, easily cleanable material that in non-porous.
      • Date to be completed by: next inspection, 6 months.
      • Highly recommend to purchase a stopper for sink to allow sink to fill and dishes to be sanitized.
      • Date to be corrected by: this week.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Line cooler does not have accurate thermometer to monitor temperature of fresh food items.
      • Corrective Action(s): Please supply with thermometer to monitor the temperature.
      • Date to be corrected by: This week.
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach solution not available for use at the time of the inspection.
      • Corrective Action(s): Ensure that sanitizer solution is available at all times.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand wash station is not in operation
      • Corrective Action(s): Ensure that hand wash sink is repaired or replaced immedietely.
      • Violation Score: 15
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Tap at two compartment sink has still not been replaced
      • Corrective Action(s): To be replaced by January 29, 2020.
      • Violation Score: 15
  15. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed large container of mole sauce stored on the floor at room temperature at time of inspection
      • Corrective Action(s): As per container instructions, this sauce must be refrigerated after opening. Discarded at time of inspection
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Discussed manual dishwashing steps - Again, staff are not washing and sanitizing dishes properly. There is not sanitizing step being discussed.
      • Corrective Action(s): A Sign was provided detailing the steps
      • 1. Wash with soap and water in the first compartment of the sink
      • 2. Rinse with clean water in first compartment of the sink
      • 3. Fill second compartment with fresh hot water and bleach (4L water for 1 tbsp bleach = 100ppm Cl). Soak dishes and ensure they are fully submerged for 2 minutes.
      • Walked through procedure again with staff and verified procedure.
      • 4. Air Dry - Do not rinse dishes afterwards
      • Violation Score: 15
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: 1. No hot water available at time of inspection - you must have hot water to operate in safe in sanitary manner. The hot water is running from the tap when it is off and draining the hot water tank. Currently, the operator is having to turn the supply off from the hot water tank to reserve the hot water and turn it on when it is time to wash dishes. This is not an acceptable practice,
      • 2. Tap at two compartment sink has not been replaced with a suitable alternative - (Commercial grade spray nozzle with tap)
      • Corrective Action(s): 1. You must have hot and cold running water available under pressure at all times. Closure order issued.
      • 2. Tap has not been replaced. Replace tap with a commercial grade spray nozzle with tap. To be replaced ideally prior to closure order being lifted. If not, within 1 week of this inspection or further enforcement action will be taken.
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff and operator rinsing hands in a bucket of water - this is not an appropriate method of hand washing.
      • Corrective Action(s): Ensure hands are washing in the hand washing sink with running warm water, liquid soap and paper towel. Be sure to turn the tap off with paper towel after drying your hands.
      • Walked through hand washing procedure with staff
      • Violation Score: 5
  16. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed foods reheating in hot holding unit
      • Corrective Action(s): Ensure foods are reheated on the stove to a rolling boing (at least 74C). Then placed into a pre-heated hot holding unit
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Discussed manual dishwashing practices with staff - no sanitizing step
      • Corrective Action(s): Ensure dishes are washed appropriately, using the following procedures:
      • - Wash with soap and water
      • - Rinse
      • - Fill 2nd compartment of sink with warm water and bleach at 100ppm Cl (1tbsp bleach for 4L water). Soak for 2 minutes
      • - Air Dry
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Tap and two compartment sink is not suitable for dishwashing. Observed a fraying hose lying in a sink full of water - this poses a cross-connection issue.
      • Corrective Action(s): Repair sink and install an appropriate commercial spray nozzle and tap at two compartment sink as discussed. To be completed (or at least provide a reasonable completion date) by January 21, 2020.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility requires a thorough cleaning of all surfaces to remove grease and food debris buildup.
      • Corrective Action(s): When cleaning, be sure to first wash with hot, soapy water. Then, rinse with clean water. Finally, sanitize with a 100ppm Cl (1tbsp bleach for 4L water)
      • Cleaning required at the following (but not limited to):
      • - All floors, walls, countertops
      • - Exterior and interior of all equipment
      • - Cooler fan covers of 2 dr sliding door cooler
      • - Underneath, behind and inbetween all equipment - especially coolers and cooking equipment
      • - Cleaning required around exterior back door
      • - All storage cubbies, remove cardboard
      • Cleaning to be completed by January 21, 2020
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's foodsafe has expired and no staff on-site have a valid foodsafe level 1 or its equivalent
      • Corrective Action(s): Ensure the operator and staff have a valid foodsafe level 1 or its equivalent.
      • Violation Score: 1
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

  19. Routine Inspection

    0 infractions

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