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South Delta Secondary School Cafeteria - North Campus

750 53rd St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

South Delta Secondary School Cafeteria - North Campus has been inspected 15 times by Fraser Health Authority since October 17, 2012. The most recent inspection, on March 4, 2026, recorded 1 infraction.

6 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 7 times across 6 separate inspections, most recently on March 4, 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 2 times across 2 separate inspections, most recently on March 29, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 23, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 March 29, 2023. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

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.

15 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: There is stagnant water in the garburator sink as bacteria can grow and the sink is difficult to clean.
      • Corrective Action(s): Provide feedback by May 1, 2026 as to if the garburator can be removed or fixed.
      • Note that surfaces of dishwashing area, if garburator is removed, are to be smooth and easy to clean.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings noted in dry food storage area, near laundry area, and near back door. Attempts have been made to seal back door with door sweep and metal but there is still a gap that could allow pests to enter. Food is in pest proof bins. No evidence of any food contamination.
      • Corrective Action(s): Clean up all droppings, seal all gaps or holes where pests may enter, and monitor for pests (traps). Consult with licenced pest control.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Garburator in dishwashing area does not drain. Stagnant water observed and is bailed out into double sink.
      • Corrective Action(s): Maintain garburator so water can drain properly and there is no stagnant wastewater (check with qualified person). Surfaces to be smooth and easy to clean. This will allow for sanitary maintenance of the dish sink area.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The final rinse water temperature in the commercial dishwasher is not hot enough to sanitize dishes. Today, the final rinse temperature gauge measured 190F (180+ required) but the temperature did not reach the required 160F measured inside of the machine. A new thermometer and thermo test strip were used to check the temperature. Dishes and utensils are being sanitized manually (by hand) after washing and rinsing. This is not practical long term given the size of the kitchen.
      • Corrective Action(s): Continue to wash, rinse, sanitize (by hand using 200ppm quats or 100ppm chlorine sanitizer), and air dry dishes and utensils. ***The dishwasher must be working properly. Investigate cause and maintain, service or repair dishwasher so it can provide a sanitizing rinse of 160F measured at the plate's surface. Verify accuracy of final rinse water temperature gauge. This is to be corrected as soon as possible. Provide an update to Fraser Health.
      • Violation Score: 15
  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher was run several times. Final rinse water temperature on 4th run reached the required temperature inside of the machine to sanitize dishes. The final rinse water temperature gauge reached 190F when required temperature was reached.
      • Corrective Action(s): At all times, utensils and dishes that go through the dishwasher are to be sanitized. Verify the accuracy of the final rinse water temperature gauge. Based on this inspection, the final rinse water gauge should show 190F (not 180F). Use a chemical sanitizer (such as 200ppm quats) after washing and rinsing to sanitize if the dishwasher final rinse is not hot enough. Notify Fraser Health of follow up.
      • Violation Score: 15
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer - one bottle with 200ppm and one with 400ppm (too high).
      • Corrective Action(s): As per label, 200ppm is required to sanitize food contact surfaces without a potable water rinse. Corrected during inspection.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Knives are stored in a knive holder that is made of wood that is not easily cleaned.
      • Corrective Action(s): Store knives in a knife holder that is made of material that is durable, impervious to moisture, and easy to clean. Correct by end of January 2024.
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Written sanitation plan and cleaning schedule requires updating.
      • Corrective Action(s): Provide test strips to verify sanitizer concentration (as per label) and include cleaning grease trap (and who does this) on your cleaning schedule.
      • Violation Score: 1
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Lunch items (pasta salad) placed on display at 10:30am to be served at lunch (noon). There is some temperature control but storage temperature is above 4C (less than 2 hours).
      • Corrective Action(s): Provide ice under pans to supplement the cold display surface. Ice provided during inspection.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle containing quats sanitizer is labelled "degreaser". Hand soap bottle at large 2 compartment sink area is not labelled.
      • Corrective Action(s): Label all chemical and soap bottles to accurately show contents.
      • 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): Spray bottle labelled bleach and water - 0 ppm chlorine detected.
      • Bottle labelled sanitizer - >>400ppm quats detected.
      • Corrective Action(s): Provide either 100-200 ppm chlorine for sanitizing (1tsp domestic bleach in 1 liter of water made fresh daily) OR use quats as per the directions on the bottle (200ppm as per label on quats chemical bottle). Quats diluted with water during inspection.
      • Violation Score: 15
  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths are not being properly stored. Too many cloths noted.
      • Corrective Action(s): Wiping cloths are to be stored in a sanitizer at all times. Limit the amount of cloths noted.
      • - Use 200ppm Quats solution and make as per manufacturer's instructions.
      • - Change sanitizing solutions in sinks and buckets every couple of hours.
      • - Change sanitizing solutions in bottles daily.
      • - Use test strips to measure the concentration of sanitizer.
      • Violation Score: 5
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sandwich prep line greater than 4 C. Top of prep line not being utilized properly. Storage containers being double stacked ontop of each other when saran wrap is being utilized to cover food items.
      • Corrective Action(s): Inserts are to be kept fully filled. Cooler adjusted. Monitor daily. Do not double stack storage containers when saran wrap is being used. Utilize proper fitting lids.
      • Violation Score: 5
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

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