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Niagara Falls Restaurant

4879 Delta St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Niagara Falls Restaurant has been inspected 19 times by Fraser Health Authority since January 22, 2013. The most recent inspection, on October 15, 2026, recorded 2 infractions.

6 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: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 7 times across 7 separate inspections, most recently on October 15, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 October 15, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 March 10, 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 September 4, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 22, 2021. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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.

19 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dough mixer attachment/tongs stored on oven handle do not appear to have been cleaned after use. Wiping cloths in prep areas not being stored in a sanitizer at all times.
      • Corrective Action(s): Ensure all food contact surfaces are being cleaned/disinfected after use! Wiping cloths, used on food prep surfaces, are to be stored in a sanitizer at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food storage container lids are not proper fitting - panelling is being used.
      • Corrective Action(s): Continue efforts to store all opened food items in covered, food grade containers with proper fitting lids.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Prep area handsink is covered.
      • Corrective Action(s): Handsink must be kept accessible at all times. Do not block.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items being stored in opened original metal containers. Food items in walk in coolers not properly covered.
      • Corrective Action(s): Ensure all food items are being stored in covered (proper fitting lids) containers. Items are not permitted to be stored in opened metal original containers.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted along walls, behind/under shelves, etc.
      • Corrective Action(s): Continue an ongoing rodent control program. Increase routine cleaning of all "hard to reach" areas. (ie: below/under equipment)
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Deteriorating surfaces noted.
      • Corrective Action(s): Efforts are to be made to keep surfaces in good repair.
      • Violation Score: 1
  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping noted - behind fridges, dry store room, etc.
      • Corrective Action(s): Clean and organize areas. Store all items off of floors. Rodent proof any/all entry ways. Ensure an active pest control program is being conducted on site. Contact a certified pest control provider for assistance.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structural: Deteriorating surfaces noted. (ie: walls/floors, etc)
      • Corrective Action(s): Continue efforts to upgrade deteriorating surfaces.
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meal slicer: Soiled with food debris. Wiping cloths not properly stored.
      • Corrective Action(s): Meat slicer is required to be cleaned/disinfected after use. Wiping cloths, used on food contact surfaces, are to be stored in a sanitizer at all times, completely submerged. Limit the number of cloths being used on site.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted in dry storage room.
      • Corrective Action(s): Clean and monitor. Ensure an active pest control program is implemented on site.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility unorganized, items broken/damaged, etc.
      • Corrective Action(s): Clean and organize facility, storage areas - remove any unused items to free up space.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food Storage: Items are to be kept protected from contamination.
      • Corrective Action(s): Continue efforts to store all food/ingredients (walk in cooler) in covered (proper fitting lids), food grade containers.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Ongoing.
      • Corrective Action(s): Kitchen/prep surfaces are to kept in good repair. Continue efforts to upgrade surfaces.
      • Violation Score: 1
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Unprotected food items/storage containers noted. Utensils being stored inside of food storage containers.
      • Corrective Action(s): Ensure all food items are being stored in covered, food grade containers. No utensils are permitted to be stored inside of containers.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Older facility. Deteriorating surfaces (ie: walls/ceiling tiles, floor tiles, etc) noted.
      • Corrective Action(s): Continue efforts to keep all; surfaces in good repair - smooth, tight and impervious to moisture.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer not cleaned and disinfected after use. Wiping cloths, used on food contact surfaces, are to be stored in a sanitizer during operational hours.
      • Corrective Action(s): Ensure the meat slicer is being cleaned/disinfected after each use. Train all staff.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food Storage: Food not covered during storage. Food containers "double stacked" ontop of one another - no lids. Implements being stored inside of storage containers. Ice scoops stored inside of the ice machine.
      • Corrective Action(s): Ensure all food is being stored in covered, food grade containers. (ie: proper fittingf lids) Implements are not permitted to be stored inside of the storage containers. Ice scoops are to be stored outside of the ice supply.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Deteriorating surfaces noted in prep area. (ie: walls/ceiling tiles soiled discolored.)
      • Corrective Action(s): An effort is to be made to clean/paint deteriorating surfaces prior to next inspection.
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths are not properly stored. Food debris (ie: old/hardened) noted on dough mixer and meat slicer.
      • Corrective Action(s): Wiping cloths are required to be stored in a sanitizer at all times. All food contact surfaces are required to be cleaned and disinfected after use, or on a timely manner. (ie: 3-4 hours)
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility is to be kept clean and organized. Structurally: Deteriorating surfaces noted.
      • Corrective Action(s): Pull all items away from walls - clean and organize facility. Continue efforts to store all items off of floors. Structurally: Repairs/replacing of deteriorating surfaces are required to be conducted. An effort is to be made prior to next inspections.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Towel dispenser at prep sink requires repair.
      • Corrective Action(s): Repair/replace towel dispenser at the prep sink asap.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat sauce being stored at room temperature.
      • Corrective Action(s): Cold potentially hazardous food items must be stored in covered, food grade containers - at or below 4 C. Meat sauce discarded!
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Implements are not being properly washed/sanitized after use. (ie: Dough mixer/attachments/spoons/spatulas, etc)
      • Corrective Action(s): Ensure all items are being washed/sanitized after use, or on a timely manner. (ie: 3-4 hours) Store all items in a sanitary manner.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwash station covered for food prep.
      • Corrective Action(s): Handwash station must be equipped with liquid soap/single use towels in dispensers - must be kept accessible at all times!
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food Storage: Food items are being stored unprotected in walk in coolers. Storage containers are uncovered. Implements are being stored in food containers - uncovered food containers are being double stacked ontop of each other.
      • Corrective Action(s): Ensure all food, ingredients are being stored in covered - food grade containers. Implements are not permitted to be stored inside of containers!
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted along walls - below/under equipment, etc. (ie: dough mixer/shelves, etc.) Prep lines unorganized.
      • Corrective Action(s): Pull all items away from walls - clean and organize entire facility. Unwanted items are to be removed from prep lines. (ie: screws/legs, etc)
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Pizza prep cooler was too warm, and measured between 7-8C
      • Corrective Action(s): Have cooler serviced as soon as possible. Until it is serviced, please keep a minimal amount of product in this cooler, and remove all product from this cooler at night. Please implement temperature monitoring for all coolers.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Calamari collander and flour bowl has not been washed since yesterday. Pizza dough rolling machine has a build up of food debris. Dough machine has not been cleaned. Walk in cooler fan cover requires cleaning.
      • Corrective Action(s): Please ensure that equipment is cleaned and sanitized after each use (dough machine) or at the end of every day (calamari utensils and pizza rolling machine). Wash and sanitize in the dishwasher, or use bleach water solution to sanitize after washing manually.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Sole kitchen handsink was covered by a prep cutting board. This is a repeat violation.
      • Corrective Action(s): Because this is the only dedicated hand sink in the kitchen area, you may not block the handsink. Soap and paper towels must be available at this handsink for employees to wash hands. Future repeat violations may result in progressive enforcement action.
      • Violation Score: 15
  14. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in kitchen was blocked with an added prep suraface
      • Corrective Action(s): Do not block handsink. Ensure that soap and paper towels are provided to handsink - replace paper towel holder; this was noted on last inspection report. Soap dispenser should also be mounted to the wall.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Do not store containers of food (bag of bread, pizza dough in pans) on the floor. All food containers should be up off the floor. Do not store bread directly on rack in walk in cooler - bread should be in a bag or a container.
      • Corrective Action(s): Keep all food containers off the floor and keep all food stored inside a food grade container.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A piece of cardboard in being used in the walk in cooler to direct air flow - the cardboard is very dirty and mouldy.
      • Corrective Action(s): Please replace cardboard; at the very least, use a new clean piece of cardboard to direct air. Something more cleanable would be preferred.
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Wood surfaces in several areas of kitchen require cleaning.
      • Corrective Action(s):
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Corrugated plastic covers are used throughout kitchen. This is not a food grade material, and is not easily cleanable. Replace covers with food-grade material.
      • Corrective Action(s):
      • Violation Score: 3
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    0 infractions

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