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Scottsdale House

11779 72nd Ave, Delta · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Scottsdale House has been inspected 19 times by Fraser Health Authority since January 7, 2013. The most recent inspection, on July 6, 2026, found no infractions.

13 of 19 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: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 4 times across 4 separate inspections, most recently on June 24, 2026. 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 3 times across 2 separate inspections, most recently on June 24, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 July 26, 2017. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 January 24, 2019. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(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.

19 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Milk probed at 8.8C.
      • Ambient temperature of cooler around 8-9C.
      • Corrective Action(s): Moved all milk, eggs, cheese, and other potentially hazardous foods to another working cooler.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Stand up combination fridge/freezer (right hand side one), fridge measure ambient temperature around 8-9C.
      • Temperature log fluctuate between 6C to 10C within Jun.
      • Corrective Action(s): Temperature must be able to maintain 4C and below.
      • Please have a technician in to service fridge.
      • To be corrected by: Jun 30, 2026
      • Violation Score: 15
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer not prepared and kitchen was in operation. Staff was instructed to make a bleach sanitizer solution at the time of inspection. The solution made exceeded 1000 ppm chlorine.
      • Corrective Action(s): Ensure a sanitizer solution is always available. Use only 1/2 tsp of bleach per litre of water to make a 100-200 ppm chlorine solution.
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Disinfection wipes used for cleaning food contact surfaces without rinsing with potable water after. As per manufacturer's instructions, food contact surfaces require a potable water rinse.
      • Corrective Action(s): If using these wipes, food contact surfaces must be rinsed with potable after as per manufacturer's instructions. Recommend using a sanitizer that does not require a potable water rinse.
      • Staff made a bleach solution to use.
      • Use 1/2 tsp of unscented household bleach per litre of water.
      • Fresh solution should be made dailly.
      • Violation Score: 5
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Right domestic fridge in the kitchen ambient air temperature ~ 10 degrees C. Internal food product temperatures ~7 degrees C.
      • Corrective Action(s): Relocated milk, eggs, coleslaw, marinated meat, and yogurt to the left domestic fridge and the storage area freezer.
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation:
      • - Left domestic refrigeration unit freezer section ambient air temperature ~ -10 degrees C.
      • - Right domestic refrigeration unti freezer section ambient air temperature ~ -11 degrees C.
      • - Storage area freezer #2 at -15 degrees C and #3 at -13 degrees C.
      • Corrective Action(s): Ensure all frozen potentially hazardous foods are stored at or below -18 degrees C. Correct by September 16, 2020.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Right domestic fridge in the kitchen ambient air temperatures ~ 10 degrees C. Internal food product temperature ~7 degrees C.
      • - Left domestic refrigeration unit freezer section ambient air temperature ~ -10 degrees C.
      • - Right domestic refrigeration unti freezer section ambient air temperature ~ -11 degrees C.
      • - Storage area freezer #2 at -15 degrees C and #3 at -13 degrees C.
      • Corrective Action(s):
      • - Adjust temperature of domestic cooler to colder setting and/or service if required. Ensure refrigeration unit is capable of maintaining 4 degrees C or less at all times. Freezer unit to be at or below -18 degrees C.
      • - Adjust temperature of above freezers to a colder setting, defrost if required and/or service if required. Ensure freezers are capable of maintaining -18 degrees C or less.
      • .
      • Correct by September 16, 2020.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator(s) do not have FOODSAFE level 1 or equivalent.
      • Corrective Action(s): Operator(s) to take FOODSAFE level 1. Visit www.foodsafe.ca for more information. Correct by February 28, 2019.
      • Violation Score: 1
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Bleach sanitizer concentration in spray bottle again well over 200ppm.
      • - Two trays of utensils and dishes placed inside the high temperature dishwasher.
      • Corrective Action(s):
      • - Leave bleach sanitizer solution preparation to trained staff and not residents. Follow memo posted on cabinet with instructions on preparation method of bleach sanitizer.
      • - To allow for proper disinfection of utensils and dishes place only one tray at a time. Follow memo posted on cabient with instructions on loading method for high temperature dishwasher.
      • .
      • Staff instructed to remake 100ppm bleach sanitizer solution and rewash trays of utensils/dishes.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: De-icers/ice melter stored on the floor in the dry storage room.
      • Corrective Action(s): Store all chemicals in a separate area away from food products. Correct immediately.
      • Violation Score: 3
  19. Routine Inspection

    0 infractions

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