Skip to content
Loading map…

Poppy Estate Golf Course Ltd

3834 248th St, Aldergrove · Restaurant

Official record from Fraser Health →

Inspection summary

Poppy Estate Golf Course Ltd has been inspected 16 times by Fraser Health Authority since January 12, 2018. The most recent inspection, on September 9, 2026, found no infractions.

10 of 16 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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 April 8, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 3 times across 3 separate inspections, most recently on June 6, 2022. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 April 8, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 once on June 2, 2022. 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.

16 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Block of butter placed at room temperature. Probe thermometer reading indicates 17.8C. Operator indicated that butter was placed out yesterday.
      • Corrective Action(s): Dairy products such as butter are considered potentially hazardous food and must always be stored at <4C. Operator discarded the block of butter.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher dispensed 0ppm of chlorine on the plate surface.
      • Corrective Action(s): In the meantime use the 3 compartment sink for manual warewashing of all dishware and glassware. Dishwasher can still be used for washing and rinising of dishware and glassware, but sanitizing procedure must be done manually at the 3 compartment sink. Operator filled a compartment with chlorine sanitizer tested at 100ppm.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed:
      • 1.In the storage area underneath the storage racks
      • 2.Behind the stand up freezer in the storage room
      • 3.Behind the ice machine at the front of house.
      • Corrective Action(s): Remove the rodent droppings. Clean and sanitize the following areas.
      • Date to be corrected: today.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mold build up inside the ice machine where ice is being made.
      • Corrective Action(s): Turn off the ice machine, empty the ice machine and clean and sanitize the area to remove the mold. Ensure to include the area into routine cleaning schedule.
      • Date to be corrected by: today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher dispensed 0ppm of chlorine concentration. Tube seems to be blocked and unable to prime sanitizer solution into the machine.
      • Corrective Action(s): Repair/replace the dishwasher to ensure the low temperature dishwasher is able to dispense at least 50ppm of chlorine.
      • Date to be corrected by: 1 week
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooling unit for sandwiches not maintaining or set at proper range. Measured at 7 to 8 C. Operator turned unit down and unit measured at proper range. 2.5 C at end of inspection.
      • Pop cooler at 11 C. Dairy product kept in unit.
      • Corrective Action(s): Monitor unit and ensure it can maintain adequate temperature range as discussed.
      • Operator removed dairy during inspection. Unit to be repaired.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher chemical containers (detergent and sanitizer) empty. Measured 0 ppm when tested. Staff didn't really know it was their job to check system. Didn't know where spare containers were kept. Ecolab contract in place, but using up old supply? While conducting inspection found a full container of "Clear" sanitizer (not ultra san), but after connecting and priming system the reading was still 0 ppm. Tested at point of dischage and while forcing a prime of the sanitizer and again measured 0 ppm.
      • Corrective Action(s): Implement manual dishwashing procedures with bleach solution in third sink until dishwasher serviced and new chemicals obtained. One cup of bleach to filled sink (approx. 6 to 8 gallons) of water should give 100 to 200 ppm bleach. Put up sign at dishwasher highlighting to staff to use manual method for dishwashing.
      • Follow up inspection required. See inspection report date noted for follow up.
      • Violation Score: 25
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher wash/rinse step not meeting requirements. Sanitizing at final rinse meets requirements at >80C.
      • Corrective Action(s): Plese ensure all dishware and cupts are thoroughly washed andr rinsed in 2-compartment sink before being placed in rack for sanitizing step in dishwasher. Facility equipped with enough clean dishware and single-use items for service. Provide training for staff to properly wash dishware and cups. For long term solution, please address dishwasher to properly wash/rinse/sanitize plates, cups etc. - Date to be corrected by: End of month
      • Violation Score: 9
  10. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Clean dishes have stuck on food after going through dishwasher.
      • Dishwasher is hot water sanitizing, max temperature 79.8C.
      • Calcium build up observed inside dishwasher and on spray nozzles.
      • Discussed issues with plumber on site at the time of inspection.
      • Adequate dish detergent and rinse aid available.
      • No gauge on pipes or dishwasher.
      • No customers during lunch at time of inspection.
      • Corrective Action(s): Repair dishwasher. 3-compartment sink available for cleaning and sanitizing.
      • Clean out spray nozzles.
      • Check lines to ensure detergent are fed.
      • Note that minimum temperature for sanitizing is 71C for 10 seconds. Hotter temperatures above or around 80C may cause water to turn to steam before reaching plate surface.
      • Date to be completed by: Today.
      • Install gauge to monitor wash and rinse temperatures or use alternative methods such as a thermometer capable of holding max temperature.
      • Date to be completed by: Next inspection.
      • Recommend follow up with Drinking Water Officers regarding high calcium and other water quality/safety issues as necessary.
      • Violation Score: 5
  11. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Operator does not have a thermometer to measure the temperature of roast cooling.
      • Large roast rests after cooking on the counter until warm enough to put in walk in cooler.
      • Roast is covered and placed in cooler overnight.
      • Roast is cut up in the afternoon the next day.
      • Corrective Action(s): Cut up roast after resting. At minimum into quarters or smaller pieces.
      • Let slices cool in shallow metal pan in the cooler.
      • Probe thermometer should be used to check the roast throughout the cooling process.
      • Date to be completed by: Immediately.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Sandwiches stored in small display cooler between 6-8C during the inspection.
      • Hot holding unit sits on the counter next to the small display cooler. Side closer to the hot holding unit is slightly warmer.
      • Operator said that sandwiches typically stay in this cooler between 2-4 days.
      • Corrective Action(s): Lower the temperature so inside reaches 4C.
      • Use time as a control.
      • Keep sandwiches below 4C and if they cannot be maintained below 4C, they can be stored in the cooler for 2hrs.
      • Monitor the temperature with an accurate thermometer inside the cooler.
      • Keep sandwiches in the walk in cooler for overnight storage.
      • Date to be completed by: Immediately.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor is sticky. There were several spills during the inspection.
      • Walk in cooler doors are made of wood, mold can be visibly seen on the inside of the doors.
      • Racks of walk in coolers have mold.
      • Staff washroom hand wash sink is broken. Toilet has dirty water, odor noticable in this washroom. Staff uses alternate public washroom at this time.
      • Dirty carpet in the dry storage/chest freezer, back room.
      • Only one bottle of sanitizer left in the facility at this time, dispenser is not functional.
      • Banquet venue has not been used and has built up of dust and debris. This is rented out for caterers and food storage.
      • Corrective Action(s): Use a good degreaser for the floors. Maintain on regular basis. Clean up spills.
      • Scrub and clean walk in cooler doors. Seal with wood stain, paint or water repellent sealant to allow for easier cleaning.
      • Clean racks in coolers and sanitize surfaces.
      • Fix and clean staff washroom to remove odors and stains.
      • Clean or remove any stained carpet.
      • Fix santizer dispenser and ensure bottles are available for cleaning and sanitizing, especially during food prep.
      • Banquet venue: recommend cleaning plan and contract with the caterers to ensure area is cleaned and sanitized after each use.
      • Violation Score: 9
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • Corrective Action(s): Refinish shelving in dry storage area where pain is chipped/peeled to provide a smooth surface - Date to be correct March 2020
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation:
      • Corrective Action(s): Supply thermometers for those freezers currently lacking them. Date to be corrected by March 2020
      • Violation Score: 1
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website