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SNB Ferry Cafe

Berth 5 - 1 Ferry Causeway, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

SNB Ferry Cafe has been inspected 7 times by Fraser Health Authority since May 2, 2018. The most recent inspection, on April 27, 2026, recorded 2 infractions.

5 of 7 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.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on August 30, 2023. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times on April 27, 2026. For example: 202 - Food not processed in a manner that makes it safe to eat [s. 14(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.

7 inspections

  1. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Romaine lettuce hearts are in packaging that states to Wash before Using.
      • Corrective Action(s): Properly wash remaining romaine lettuce in clean container with running water before use - correct immediately. Going forward you are restricted to use only Pre-washed /Ready to Use /Ready to Eat produce as there is limited space in the concession.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Utensils are washed and then soaked in water with a few sprays of chlorine solution (diluted chlorine bleach). The chlorine solution was at 0ppm or barely detectable.
      • Corrective Action(s): Corrected during inspection: Add undiltued chlorine bleach to the water in the sink to make a 100-200ppm chlorine solution. Procedure for utensils, cutting boards, etc. is to Wash with liquid dishsoap, Rinse with water, sanitize with 100ppm chlorine), and air dry. Provide enough room to do this.,
      • Violation Score: 15
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Operator is not on site. Staff today do not have a Food Safety training certification.
      • Corrective Action(s): Operator is to have a valid Food Safe level 1 (or equivalent) certificate and when absent, at least one person per shift is to have a valid Food Safe Level 1 (or equivalent) certificate. Correct as soon as possible and notify Fraser Health.
      • Violation Score: 1
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): There is no sanitizing solution in the spray bottle labelled sanitizer (0ppm chlorine detected with test strip).
      • Corrective Action(s): All counters, food contact surfaces, and utensils are to be washed (with dish soap and warm water), rinsed (with water), sanitized (with 100-200ppm chlorine using 2-4mL of domestic bleach in 1 liter of water), and air dried. Wiping cloths to be stored in a sanitizing solution. Sanitizing solution for wiping cloths and in spray bottle are to be made fresh every day. Provide a stopper for the sanitizing sink so you can fill the sink with water and sanitizer and soak utensils for 2 minutes before air drying. Test strips provided during inspection. Bleach is available on site.
      • Violation Score: 15
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

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