South Delta Secondary School Cafeteria - North Campus

750 53rd St, Delta · Restaurant

15 inspections

Routine InspectionMar 4, 2026
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
Routine InspectionOct 23, 2025
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
Routine InspectionMar 11, 2025
0 infractions
Follow-Up InspectionOct 4, 2024
0 infractions
Follow-Up InspectionSep 24, 2024
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
Routine InspectionSep 17, 2024
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
Routine InspectionNov 30, 2023
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
Routine InspectionMar 29, 2023
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
Routine InspectionOct 14, 2022
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
Routine InspectionOct 24, 2019
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
Routine InspectionApr 9, 2019
0 infractions
Routine InspectionOct 23, 2018
0 infractions
Routine InspectionApr 25, 2018
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
Routine InspectionOct 24, 2017
0 infractions
Routine InspectionOct 17, 2012
0 infractions