Skip to content
Loading map…

Menchie's Frozen Yogurt (Delta)

7341 120th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Menchie's Frozen Yogurt (Delta) has been inspected 9 times by Fraser Health Authority since February 21, 2020. The most recent inspection, on May 7, 2026, recorded 2 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 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 2 times across 2 separate inspections, most recently on April 28, 2023. 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 2 times across 2 separate inspections, most recently on September 13, 2021. 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 once on May 7, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 April 12, 2024. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 June 3, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

9 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handwashing station turned off.
      • Operator state that sometimes customers uses it and creates a mess and that the sides have some leakage.
      • Corrective Action(s): Operator was able to turn it on and equip it with soap and paper towels.
      • Do not turn off this handwashing station. Staff prepares drinks here and needs this sink to handwash.
      • Violation Score: 5
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: FOODSAFE level 1 has expired.
      • Corrective Action(s): Please retake the course. Please register for the course by May 21, 2026.
      • Please email EHO a copy of the certificate after you have completed the course.
      • Violation Score: 1
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors in the walk-in cooler and freezer are wet and sticky. The walk-in cooler has plastic bus pans on the floor underneath the storage racks to collect liquid food debris but the floors around them are still wet and sticky with food debris.
      • Corrective Action(s): Remove the bus pans from the walk-in cooler, clean the floors in the cooler and freezer to remove the sticky food debris and standing water, then the bus pans can be placed back but must be cleaned on a regular basis following the sanitation plan. Date to be corrected by: 1 week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. One of the frozen yogurt machines is broken. No food was stored inside the machine. 2. Small glass-door freezer under the TV is broken. 3. There is a broken frozen yogurt machine stored in the back near the back entrance. That machines has been onsite since the last inspection.
      • Corrective Action(s): 1. Fix the broken frozen yogurt machine so that it can keep the food at 4C or below, and dispense frozen yogurt properly. 2. Fix the small glass-door freezer so that it can keep food frozen at -18C or below. 3. Remove the broken frozen yogurt machine in the back area from the premises if it cannot be fixed. Date to be corrected by: 1 month.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: The only staff onsite at the time of inspection does not have valid FoodSafe level 1 certificate.
      • Corrective Action(s): At least 1 person at all times must have a valid FoodSafe level 1 certificate. FoodSafe courses can be registered on the Fraser Health website. Date to be corrected by: 2 months.
      • Violation Score: 1
  3. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: 1) Detergent containers stored by the syrups & not labelled
      • 2) Food contact surface sanitizer in spray bottle not labelled to indicate it's content.
      • Corrective Action(s): Ensure all chemicals are properly labelled to indicate there contents & are not stored near any food to prevent there misuse & contamination. Date to be Corrected by Immediately
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Frozen yogurt machine near back door appear broken/not in use. Staff indicated machine has been there longer than 6 months & new machine was purchased to replace it
      • Corrective Action(s): Remove machine from premises as soon as possible
      • Violation Score: 1
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler at 6.6 C. Temperature records show that this cooler is unable to maintain a temperature of 4 C.
      • Corrective Action(s): Repair/adjust temperature of walk-in cooler so that it is at 4 C or below at all times. Correct immediately.
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Frozen yogurt machine that is not being used stored near back door.
      • Corrective Action(s): Remove equipment that is not used for food premises. Correct by May 28, 2023.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff do not have FOODSAFE level 1.
      • Corrective Action(s): One staff on duty must always have FOODSAFE Level 1. Correct by June 28, 2023.
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Sanitizer dispenser for quats at 3 compartment sink dispensing 0 ppm Quats.
      • 2. Surface sanitizer not available.
      • Corrective Action(s): 1. Service dispenser so that it is dispensing 200 ppm quats as per manufacturer's recommendations.
      • In the interim, fill the sanitizer compartment with the quats dispenser located at the mop sink to use for manual dishwashing.
      • 2. Operator made a sanitizer solution with 200 ppm quats.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): 1. Only cold water used to wash hands.
      • 2. Paper towels for drying hands not available at hand sink located at service counter.
      • Corrective Action(s): 1. Always use hot and cold running water to properly wash hands.
      • 2. Operator placed napkins in the interim. Ensure all sinks are equipped with hot/cold running water, liquid soap and single use towels to dry hands.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Staff was unsure the sink compartment used for thawing sealed containers of food was filled with plain water or the quats solution. As the quats dispenser was not working, it was only water in the compartment.
      • Corrective Action(s): Only use cold running water or cold water that is changed every 30 minutes to thaw foods. Do not thaw foods in soap or sanitizer solution. Use the designated food prep sink for thawing foods. Additional staff training required.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut strawberries and cheesecake bits in the inserts of the chill bar at 20 C.
      • Corrective Action(s): Strawberries and cheesecake bits were discarded. All cold potentially hazardous foods must be stored at 4 C or less. Use a cooler that can maintain a temperature of 4 C or less for these items.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1.Sanitizer solution bucket registered at 0 ppm for quats.
      • 2. Quats registered at 50 ppm in 3 compartment sink.
      • Corrective Action(s): Ensure manufacturer's instructions (temperature and concentration) are followed when using Quats solution. Solution must be at 200 ppm to effectively sanitize.
      • Water temperature was adjusted at the dispenser so that the solution dispensed at 200 ppm.
      • Use test strips to verify concentration.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of old food debris, dust, and spider webs observed behind and underneath equipment.
      • Walk in cooler lined with trays to collect any spills from yogurt cartons.
      • Corrective Action(s): Clean and sanitize all vertical and horizontal services so that they are visibly clean.
      • Trays should be replaced with new trays frequently.
      • Clean the floors of walk in cooler and walk in freezer.
      • Correct by Sept 27, 2021.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chill bar temperature registered at 14 C.
      • Corrective Action(s): Repair chill bar so that the temperature is 4 C or below. Until chill bar can maintain a temperature of 4 C or below, do not use to store potentially hazardous foods such as cut fruits or dairy toppings. Can continue to be used for non potentially hazardous foods. Correct by Sept 27, 2021.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Accurate indicating thermometer missing for the new under the counter cooler in the front area. Accurate indicating thermometer damaged in the walk in cooler.
      • Corrective Action(s): Obtain two new accurate indicating thermometers for the under the counter cooler and the walk in cooler.
      • Violation Score:
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: At the time of inspection only staff on duty did not have FOODSAFE level 1 or equivalent.
      • Corrective Action(s): Send additional staff to take FOODSAFE level 1 or equivalent. In the absence of the operator at least one staff on duty must have FOODSAFE level 1 or equivalent. Correct by March 31, 2020.
      • Violation Score: 1

Nearby inspected facilities

Own this business? Add a badge to your website