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Rocky Mountain Chocolate Factory (Delta)

19 - 1 Ferry Causeway, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Rocky Mountain Chocolate Factory (Delta) has been inspected 12 times by Fraser Health Authority since November 16, 2017. The most recent inspection, on February 17, 2026, recorded 2 infractions.

4 of 12 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, Protecting food from contamination 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 6 times across 6 separate inspections, most recently on February 17, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 4 times across 4 separate inspections, most recently on August 10, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 August 10, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on February 17, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 2, 2018. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(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.

12 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Manual dishwashing: Pots, pans, bowls and utensils are not being sanitized (not using sanitizer and no sanitizer on site). Triple sink - 2 small sinks are being used to store dishsoap etc. and to air dry utensils.
      • Corrective Action(s): Chlorine bleach provided during inspection. Follow poster posted at sinks: Wash with soap and warm water, rinse, sanitize using 100-200ppm chlorine or 1 tsp bleach in 1 liter of water, and air dry . Provide space to do this properly.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cupboards, walls etc. are dirty.
      • Corrective Action(s): Deep clean kitchen including walls, inside cupboards, etc. Follow a routine cleaning schedule.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: There is a bowl of water under triple sink - water appears to be leaking from pipes.
      • Corrective Action(s): Repair leaking pipes so there will be no stagnant water under sinks and no water for pests.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Utensils, bowls, etc. are being washed and rinsed but are not being sanitized.
      • Corrective Action(s): All utensils, bowls, and food contact surfaces are to be washed, rinsed, and then sanitized by immersing in sanitizer for 2 minutes, and then air dried. If using domestic bleach, use 1 tsp per liter of water to make a 100-200ppm chlorine solution.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor and surfaces require cleaning.
      • Corrective Action(s): Follow a written, routine cleaning schedule. Recommend defrosting small freezer.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Single use towels not provided in towel dispenser
      • Corrective Action(s): Single use towels provided.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food Storage containers are soiled with food debris. Food items are not being properly covered during storage. Ingredient scoop is not to be stored inside the food items.
      • Corrective Action(s): Clean and disinfect all food storage containers. Ensure all food items are being stored in covered, food grade containers with proper fitting lids. Dispensing scoops are not to be stored inside the storage containers.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Manual Sink drain covers are not present.
      • Corrective Action(s): Replace sink drain covers for manual dishwash sink.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Liquid soap/single use towels in dispensers are not provided.
      • Corrective Action(s): Liquid soap/single use towels, in dispensers are required at handsink.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food Storage: Food/ingredients are not being properly stored.
      • Corrective Action(s): Ensure all food/ingredients are being stored in covered (proper fitting lids), food grade containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted on storage bins/containers, behind and under equipment, shelves, etc.
      • Corrective Action(s): Clean and organize facility. Remove all unused items to free up space.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Manual dishwashing procedures are not being followed. Sink drain stops missing.
      • Corrective Action(s): Three sink drain stops are required to be on site at all times.
      • Violation Score: 5
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surfaces are not being properly washed and disinfected after use. Wiping cloths not being stored properly. Drain plugs from sinks missing.
      • Corrective Action(s): Ensure all food contact surfaces are being washed and disinfected after use. Wiping cloths are to be stored in a disinfectant at all times. Monitor solution concentrations. Change routinely. Drain plugs replaced.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food storage: Ingredients not protected during storage.
      • Corrective Action(s): Food/ingredients are to be stored in covered, food grade containers. Double stacking of storage containers without proper fitting lids is not permitted.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Foodsafe trained staff not present.
      • Corrective Action(s):
      • Violation Score: 1
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surfaces not properly washed and sanitized. Wiping cloths not properly stored.
      • Corrective Action(s): Ensure all food contact surfaces are washed and sanitized after use. Manual Dishwash Method - 4 Step. Wiping cloths are to be kept stored in a sanitizer at all times. Ensure all staff are properly trained.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food Storage: Uncovered chocolate bowls being stored ontop of each other.
      • Corrective Action(s): Ensure all food/ingredients are being stored in covered, food grade containers.
      • Violation Score: 3

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