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South St Burger

633 - 5000 Canoe Pass Way, Tsawwassen · Restaurant

Official record from Fraser Health →

Inspection summary

South St Burger has been inspected 21 times by Fraser Health Authority since December 6, 2017. The most recent inspection, on August 6, 2026, recorded 1 infraction.

8 of 21 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: Food temperature control, Cleaning and sanitizing 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.

  • 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 6 times across 6 separate inspections, most recently on July 30, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 March 2, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times across 2 separate inspections, most recently on August 6, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 October 3, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 June 27, 2022. 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.

21 inspections

  1. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted - behind/under dry storage shelving, etc.
      • Corrective Action(s): Pest control reports are to be kept accessible for review. Service providers recommendations are to be followed.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Kitchen manual dishwash sink - tap leaking.
      • Corrective Action(s): Continue efforts to fix/replace tap.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Manual dishwash sink faucet in need of repair still.
      • Corrective Action(s): Continue effort to fix faucet.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Front display condiment cooler not functioning.
      • Corrective Action(s): Service/adjust asap. No perishable food items are permitted to be stored inside, utilize walk in cooler.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean/organize rear storage - prep areas. (ie: shelving) Pull equipment away from walls - clean and organize. (ie: front condiment cooler)
      • Corrective Action(s): Clean and organize. Remove all unused items. Seal gaps along/under side condiment prep cooler - holes noted below kick plates. Access for potential rodent harborages.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Kitchen three compartment dishwash sink tap broken.
      • Corrective Action(s): Repair.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Condiment prep cooler measured above 4C
      • Corrective Action(s): Immediately remove all extra food items from the under counter cooler, and keep only very small quantities (half portions) of condiments in the inserts, until cooler can maintain 4C or colder., Please obtain a new thermometer as the one inside the cooler is not accurate.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler is not maintaining proper temperature
      • Corrective Action(s): Please have cooler serviced as soon as possible.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometer in condiments cooler is not accurate.
      • Corrective Action(s): Please replace thermometer.
      • Violation Score: 1
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing stations do not drain properly.
      • Corrective Action(s): Fix plumbing so that hand washing sinks can be used. In the meantime, staff are using another sink in back prep area for hand washing. This sink has hot/cold water, liquid soap, and paper towels.
      • Violation Score: 15
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Drawer cooler under grill - air and food temperatures are above 4C. These drawers are used for short term storage of raw food to be cooked. Walk in cooler was <4C this morning as per manager but now food and air temperatures at about 6C.
      • Corrective Action(s): Reviewed procedures. Bring out smaller volumes of food from other coolers to store in drawer cooler for only a short time (1-2 hours maximum) before food is fully cooked. Keep track of time. Repair cooler as soon as possible. You can also supplement cooler with ice if food is protected from melted ice. For walk in cooler, check temperature again in 1 hour to make sure the temperature goes down to 4C (40F) or colder. Repair or service if necessary.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand sinks by grill, front servery area, and hand sink by large prep table do not drain properly and cannot be used.
      • Corrective Action(s): Continue to use the hand sink in the dishwashing area to wash hands properly using hot/cold water, liquid soap and paper towels. Fix drainage problem as soon as possible and notify Fraser Health.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Reviewed pest plan for rodents. Operator has sealed gaps where pests may enter and there is weekly monitoring by licenced pest control. Some evidence of activity in storage closet. No food stored in closet.
      • Corrective Action(s): Remove unneeded items in closet, keep items off of floor by 6 inches or more, and place more monitoring traps in this area.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Grilled chicken cooking temperature was below 165F (about 160F reached). Chicken was visually checked and determined that additional cooking required and chicken temperature then reached 165F.
      • Corrective Action(s): Measure final cooking temperature with an accurate thermometer and visual check. Final cooking temperature of 165F (74C) is required for chicken.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer in third sanitizing sink is at 150-200ppm (200ppm required as indicated on the chemical bottle label). Quats in spray bottle measured at >400ppm.
      • Corrective Action(s): Wash, rinse, sanitize, and air dry all utensils, food equipment, and food contact surfaces. Follow directions on label. For quats sanitizer, use 200ppm and if above that, a plain water rinse is required.
      • Violation Score: 5
  11. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large prep cooler air temperature is above 4C (7.9 C measured) and food temperature is at 46F. Very small amounts of higher risk foods stored in this cooler.
      • Corrective Action(s): Higher risk foods (cheese, cooked vegetables, etc.) are to be kept at 4C /40F or colder. Store higher risk foods in walk in cooler and bring out small volumes to be used within 2 hours. Adjust/service this cooler.
      • Violation Score: 5
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Drawer cooler under grill is used for daily storage of raw meat (empty at night). Air and food temperatures are at 10C (food to be cooked). Prep cooler at front - air and food temperatures are at 5-6C. This is used for mainly lower risk foods but some cheese and sauces stored in this cooler.
      • Corrective Action(s): Store all potentially hazarous foods at 4C (40 F) or colder. Keep only small volumes of food in drawer cooler to be used in a shorter amount of time and/or adjust temperature. Check prep cooler again to confirm temperature.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Utensils and food contact surfaces are being sanitized but the quats sanitizer concentration is too high (spray bottles - >400ppm and third sink about 300-400ppm). Label states to use at 200ppm.
      • Corrective Action(s): Adjust concentration and use your test strips to verify the concentration as per label. Label all spray bottles.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Plastic bins used to store fresh cut potatoes (fries) are becoming scratched.
      • Corrective Action(s): Verify these bins are food grade bins. Store food in food grade containers that are in good condition (smooth and easy to clean).
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Operator is away today. No one on site has Food Safe certification.
      • Corrective Action(s): When operator is away, at least one person is to have a valid Food Safe certificate (or equivalent).
      • Violation Score: 1
  14. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Quats sanitizer in bottles may not have correct label and concentration is >400ppm (ok for dining tables but too high for food contact surfaces). Quats dispensed into third sink (used to sanitize food utensils) is at 200ppm - ok.
      • Corrective Action(s): Store in properly labelled bottle and follow directions on the bottle for correct dilution. Check with your own test strips to verify.
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Reviewed procedures for washing romaine lettuce and other produce that is not pre-washed.
      • Corrective Action(s): Use the quats sanitizer to sanitize sinks before using the sink to wash produce.
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths are not properly stored. Limit the number of wiping cloths being used on site.
      • Corrective Action(s): Sanitized bucket set up on site. Monitoring required.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation: Food/debris noted along walls, lower shelves, storage containers, behind cooking handsink, etc. Kitchen prep lines/storage shelves unorganized.
      • Corrective Action(s): Clean and organize facility. Remove all unused items. Store all cleaned implements in a sanitary manner. (ie: Upper shelving) Organize storage shelves. Store all items in designate areas. (ie: food/cleaning supplies, etc)
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Double door upright freezer - condensation line frozen. Ice build up noted.
      • Corrective Action(s): Defrost freezer asap.
      • Violation Score: 3
  18. Routine Inspection

    0 infractions

  19. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation: Food/grease noted on lower portions of walls. Kitchen shelves unorganized. Personal items are being stored in food prep/storage areas.
      • Corrective Action(s): Clean and organize facility. Store all items in designated areas. Remove all unused/unwanted items.
      • Violation Score: 3
  20. Routine Inspection

    0 infractions

  21. Routine Inspection

    0 infractions

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