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Salsa Mexican Food

18 - 1 Ferry Causeway, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Salsa Mexican Food has been inspected 17 times by Fraser Health Authority since September 9, 2021. The most recent inspection, on August 27, 2026, recorded 1 infraction.

4 of 17 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 7 times across 7 separate inspections, most recently on August 18, 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 4 times across 4 separate inspections, most recently on September 3, 2025. 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 once on December 18, 2023. 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 8 times across 8 separate inspections, most recently on August 27, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on November 22, 2023. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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.

17 inspections

  1. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning has been done. Some dust/dirt still noted on some surfaces.
      • Corrective Action(s): Deep cleaning to include: microwave (top and shelf), napkin dispensers, shelves/tables in hard to reach areas, etc. Note that the exposed particleboard is hard to clean. Follow a routine cleaning schedule.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 door prep cooler (near front) is keeping food at 8C/48F. Small volume of higher risk foods (cheese, salsa, etc.) moved to alternate cooler during inspection.
      • Corrective Action(s): Do not use this cooler to store any higher risk foods unless it can keep these foods at 4C/40F or colder. Adjust, clean, service or replace this cooler as needed.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer concentration for manual utensil cleaning is at about 40ppm chlorine.
      • Corrective Action(s): Manual utensil and pot cleaning includes: Wash, rinse, sanitize (using 100-200ppm chlorine), and air dry. Provide sufficient space to do so and verify with a test strip. Follow the poster and standardize your procedures.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): There are no paper towels at staff hand washing sink.
      • Corrective Action(s): Paper towels replaced during inspection. Always use warm water, liquid soap, and paper towels to wash hands when contaminated.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is a large accumulation of grease from the table top fryer on the walls, cupboard doors, and underside of the cupboard cabinets. There is also an accumulation of dust/ dirt on shelves (near microwave), flat beams, lighting fixtures, ventilation covers, etc.
      • Corrective Action(s): Thoroughly deep clean kitchen, floor, walls, ceiling beams, ventilation covers, counters, cupboards, etc. Avoid generating grease. Clean surfaces daily. Follow a written, routine cleaning schedule (daily, weekly, etc.) Provide update to Fraser Health. Note that surfaces are to be impervious to moisture and easy to clean (seal exposed particle board, etc.)
      • Violation Score: 15
  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Very small volume of ground beef - temperature now 40C for less than 2 hours.
      • Corrective Action(s): Discard if over 2 hours in danger zone. If <2 hours, reheat to 74C and hot hold above 60C.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning has improved. There is still some food/grease accumulation under the cupboards (near freezer and sinks).
      • Corrective Action(s): Follow routine cleaning schedule. Clean grease and avoid accumulation of grease. Follow a written cleaning schedule.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer solution was made or available at time of inspection. This is a repeat violation.
      • Corrective Action(s): bleach is on site but not being used. food safety regulations and your food safety plan require that you have sanitizer on hand / availalbe at all times for food contact surface sanitizing. Please instruct your staff that they must make sanitizer bucket daily, change it frequently, and use solution often to sanitize surfaces.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: At time of inspection, handsink was blocked with cooking equipment and food being defrosted. There is also no soap or paper towels - both dispensers are empty. This is a repeat violation
      • Corrective Action(s): You must not block handsink at any time with any equipment or food items. Handsink must be available to staff for handwashing at all times. Correction order issued.
      • Violation Score: 15
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: prep cooler air temperature and food temperature measured 8-9C at time of inspection
      • Corrective Action(s): Please move all food to upright cooler in the back. A small quantity of food may be kept in cooler inserts, and should be used or moved to cooler at 4C within 2 hours. Have cooler serviced to maintain 4C or colder at all times.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink was blocked by containers at time of inspection
      • Corrective Action(s): Please ensure that handsink is always free for handwashing. Do not store dishes or other items in the handsink.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: More cleaning required beneath shelving and other hard to reach areas.
      • Corrective Action(s): Please clean thoroughly, and follow a routine cleaning schedule to ensure facility stays clean of food debris.
      • Violation Score: 9
  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Black beans in hot holding steam table are below 140F.
      • Corrective Action(s): If less than 2 hours, reheat to 165F and hot hold above 140F. If >2hours at below 140F, discard food.
      • Always heat food to 165F (74C) before placing in the hot holding at 140F (60C) or hotter.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer for manual sanitizing of utensils and food containers is only 25ppm. There are no wiping cloths stored in sanitizer.
      • Corrective Action(s): Reviewed procedures. Wash, rinse, sanitize, and air dry on a drain rack. Provide more space to air dry utensils and use 100-200ppm chlorine (demonstrated set up during inspection). For utensils and surfaces used continuously throughout the day, clean and sanitize every 4 hours. Wiping cloths to be stored in sanitizer and used to sanitize work surfaces.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is food or grease accumulation under the upper cupboards.
      • Corrective Action(s): Clean daily and follow a routine cleaning schedule so there is no grease accumulation and to prevent pest problems.
      • Violation Score: 3
  9. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels are stuck in dispenser at hand washing sink.
      • Corrective Action(s): Provide paper towels in dispenser that are easy to use. Counter top or wall mounted dispenser is acceptable. In the meantime, use serviettes to dry hands.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wooden shelf by window is not easy to clean.
      • Corrective Action(s): All surfaces are to be smooth, impervious to moisture, and easy to clean. Re-seal or replace wooden shelf by window and edge of microwave oven shelf by February 2023.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small prep cooler air and food temperatures are at 49C (about 9C). This is in the temperature danger zone. No temperature records.
      • Corrective Action(s): Immediately discard any higher risk PHFs stored at >40F (4C) for more than 2 hours. Store all higher risk foods (dairy, guacamole, etc.) at 40F/4C or colder.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small volume of cooked shredded pork is at about 122F.
      • Corrective Action(s): Discard food if hot holding temperature of food falls below 140F (60C) for more than 2 hours (pork discarded during inspection). Measure food temperatures with an accurate clean probe thermometer. Your food safety plan for shredded pork to include: Hot hold at 140F or hotter, track time and discard after 2 hours if food temperature falls below 140F, or cool quickly to 40F.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Utensils, containers etc. are being washed and rinsed and dried. They are not being sanitized.
      • Corrective Action(s): Wash (detergent and warm water), rinse (clean water), sanitize (2.5-5mL domestic bleach in 1 liter of water = 100-200ppm OR about 50mL in 1/2 sink), and air dry. Provide a dishrack for drying dishes and utensils. Sink plugs should be properly sized.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink is used to store food containers. Paper towels are not available to dry hands.,
      • Corrective Action(s): Paper towels provided during inspection but are stuck in dispenser. Keep hand sink clear and accessible to be used by staff and provide easy to use paper towels to dry hands . Restock soap and paper towels as needed.
      • Violation Score: 15
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food safety plans require updating to include corrective actions. Time and temperature tracking is required.
      • Corrective Action(s): Update your food safety plan and provide to Fraser Health. Keep daily records.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors are not being kept clean. Shelves and ceiling of cabinets require cleaning (grease and dirt noted).
      • Corrective Action(s): Thoroughly clean kitchen and follow a routine cleaning schedule. Clean in hard to reach areas.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wooden shelf above hand sink used to store containers is worn and not easy to clean.
      • Corrective Action(s): Resurface the wood so it is impervious to moisture and can be cleaned.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler - air temperature is too high and food is not being kept cold enough.
      • Corrective Action(s): Adjust, repair, service cooler and only use it to store higher risk foods (dairy, meat, refried beans, etc.) if it can keep food at 4C/40F.
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Sanitation plan not on site.
      • Corrective Action(s): Update and provide copy of your sanitation plan and cleaning schedule.
      • Violation Score: 1
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The large upright cooler and the prep cooler are both keeping food above 4C/40F (food temperatures in both coolers were at 43F/6C). Rice stored in upright cooler that was made yesterday was at 46F and was not cooled adequately.
      • Corrective Action(s): Rice discarded during inspection. Cooked rice to be cooled from 60- 20C in 2 hours or less and from 20- 4C in 4 hours or less. Upright and prep coolers were adjusted during inspection by operator. Monitor these coolers with accurate (NSF) indicating thermometers and store all higher risk foods at 4C/40F or colder. If temperatures of coolers do not go to below 4C, store higher risk foods (meat, poultry, cooked rice, refried beans, dairy) in the pop cooler at 4C or less.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: A small amount of pulled pork is in hot holding unit but in a container that is not immersed in hot water. Food temperature is below 140F (115 F measured).
      • Corrective Action(s): Update your food safety plan. If food temperature is below 140F /60C for more than 2 hours, discard food. Today, food is almost at 2 hour limit. Use or discard pulled pork after 2 hours. Inserts in steam table should be immersed in hot water to keep the food at the required temperature. Keep temperature records using an accurate thermometer.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning is ok. Some grease has accumulated under cupboards and on wall above counter.
      • Corrective Action(s): Follow a written, routine cleaning schedule. Clean walls and cupboards above prep counter.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted along walls, around facility.
      • Corrective Action(s): Clean and organize.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: FoodSafe trained staff required to be on site.
      • Corrective Action(s):
      • Violation Score: 1
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright refrigeration unit - currently being serviced.
      • Corrective Action(s): Monitor - maintain at or below 4 C.
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright cooler 7.5 C.
      • Corrective Action(s): Adjust - maintain at or below 4 C
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Broken cabinet doors noted.
      • Corrective Action(s): Repair/secure cabinet doors.
      • Violation Score: 1
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice/beans are not being properly held.
      • Corrective Action(s): Food items discarded. Perishable food items must be maintained at or above 60 C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Manual dishwash sink does not have any drain plugs present. Used cloth towels are being stored on cupboard doors.
      • Corrective Action(s): Replace drain plugs asap. Remove all towels. Cloths are to be kept stored in a sanitizer at all times.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handsinks are not fully equipped.
      • Corrective Action(s): Liquid soap/single use towels, in dispensers are required at the handsink.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted below/under sinks and equipment.
      • Corrective Action(s): Clean and organize facility.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Right side hot holding unit not functioning according to manufacturers specifications.
      • Corrective Action(s): Repair holding unit prior to use.
      • Violation Score: 3

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