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Southpointe Academy School - Food Service

1900 56th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Southpointe Academy School - Food Service has been inspected 10 times by Fraser Health Authority since November 22, 2019. The most recent inspection, on January 27, 2026, found no infractions.

7 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

The last 4 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.

  • 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 2 times across 2 separate inspections, most recently on September 14, 2022. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

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

  • 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 once on September 14, 2022. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 22, 2019. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

10 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): There is no more liquid soap at the hand sink near the kitchen entrance.
      • Corrective Action(s): Replenish hand soap (and batteries if needed) to provide liquid soap. Liquid soap provided during inspection. Also note that staff can use the other hand sink near window or in dishwashing area and disposable gloves are worn by food workers in addition to hand washing.
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Walk in cooler air and food temperatures are slightly above 4C/ 40F (41-43 F measured at about 3pm). The temperature gauge shows 5-6C but records show it was 4 C this morning.
      • Corrective Action(s): Thermostat was adjusted during inspection. Foods (PHFs) in walk in cooler are to be stored at 4 C/40F or colder. Check temperature again to confirm it is at the correct temperature. Keep door closed as much as possible.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Commercial dishwasher reached 82C at gauge and about 70/71C inside of the machine only after several runs. First runs did not reach the required temperature.
      • Corrective Action(s): Verify that all dishes and utensils are sanitized by checking gauge prior to use and check gauge frequently while in use. The hot water temperature for the final rinse is to reach 82C (at gauge) or 71C (inside of the machine) for every run.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Food/debris noted inside pops/pans, storage bins, etc. Cleaned and disinfected implements are being recontaminated in storage areas.
      • Corrective Action(s): All items are to be stored in a sanitary manner, in order to prevent post contamination. (ie: Upper shelving/upside down)
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food Storage: Food items are not being properly protected. Saran wrap being utilized. Containers are being stored ontop of unprotected food items.
      • Corrective Action(s): Ensure all food/ingredients are being stored in covered, food grade containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food premises cluttered and unorganized.
      • Corrective Action(s): Clean/orgnaize kitchen. Store all items in designated areas. (ie: office manuals/papers, etc) Remove all unused items to free up space.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Steam table: Plumbing leak noted.
      • Corrective Action(s): Repair leaking drain.
      • Violation Score: 3

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