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Silver Creek Travel Center - Food Service

B - 19700 Klassen Rd, Hope · Restaurant

Official record from Fraser Health →

Inspection summary

Silver Creek Travel Center - Food Service has been inspected 9 times by Fraser Health Authority since August 18, 2021. The most recent inspection, on July 7, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Handwashing and staff hygiene.

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 15, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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 February 23, 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 once on September 27, 2023. 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 April 15, 2025. 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.

9 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza/burger hot holding unit measured below 60C. Hot holding unit was set to 135F/57C. Operator stated the foods are usually sold within 2 hours, items that exceed 2 hours are discarded.
      • Corrective Action(s): Hot holding unit was adjusted to 140F/60C. Ensure hot holding unit is operating at a minimum temperature of 140F/60C before placing hot foods inside.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): (1) Soapy water container stored in the front area handsink.
      • (2) Scoop stored in the deli handsink.
      • Corrective Action(s): (1) + (2): Operator removed the items. Do not store items in the handsinks. Handsinks must remain accessible for handwashing at all times during operations.
      • Violation Score: 5
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Staff FOODSAFE level 1 certificate was expired.
      • Corrective Action(s): Staff to complete FOODSAFE level 1 or equivalent course. Send inspector completed certificate(s).
      • Date to be corrected by: 3 weeks - May 6, 2025
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning required in the kitchen - food debris under the coolers and freezers.
      • Corrective Action(s): Clean and sanitize as per your sanitation plan. Ensure all hard to reach areas are addressed and not forgotten
      • Date to be corrected by: end of day today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Very heavy ice and frost build up in the ice cream freezer. The 2 lift-up covers are not properly fitted to sit over the gasket that runs underneath the covers, creating air gaps for warm air to enter and causing the ice build up.
      • Corrective Action(s): Repair the covers so that air does not escape when closed, OR remove the gasket so that it doesnt run under the cover.
      • Date to be corrected by: 2 weeks
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Soap dispenser at the handsink by coffee station is empty.
      • Corrective Action(s): Refill this dispenser or provide a pump-style soap dispenser at this sink.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Internal temperature of the spciy chicken wings and honey garlic chicken wings measured to be at 44.6-45.6C and 42.1-42.7C, respectively. Staff indicated chicken wings prepared 3 hours ago
      • Corrective Action(s): Staff willingly discarded chicken wings. Ensure that hot potentially hazardous foods are cooked to a 74C and maintained at 60C or higher
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATS surface sanitizer observed to be missing in the kitchen area
      • Corrective Action(s): Ensure that QUATS surface sanitizer is readily available before food preparation
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Cardboard observed on the top of the handsink in the kitchen
      • Corrective Action(s): Ensure handsink is not covered and accessible at all times
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza oven 51C using delta trak thermometer
      • Corrective Action(s): Adjust to maintain pizza at minimum 60C
      • Violation Score: 5

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