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Speed's Neighbourhood Pub

4943 Chisholm St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Speed's Neighbourhood Pub has been inspected 21 times by Fraser Health Authority since September 27, 2012. The most recent inspection, on September 14, 2026, recorded 2 infractions.

8 of 21 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 6 times across 6 separate inspections, most recently on September 14, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 4 times across 2 separate inspections, most recently on October 23, 2018. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 8 separate inspections, most recently on September 14, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(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.

21 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths not being stored in a sanitizer. Too many cloths noted on work surfaces.
      • Corrective Action(s): Ensure wiping cloths are being stored in a sanitizer at all times. Limit the number of cloths being used on site.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted along walls, under shelving (beverage cooler) - previously discussed. Rear storage areas unorganized - entryways not rodent proofed. (ie: door not closing properly)
      • Corrective Action(s): Provide thorough cleaning. Remove all unused items to free up space. An effort is to be made to rodent proof the storage areas.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walk in cooler: debris/spillage noted along walls, under shelving, etc.
      • Corrective Action(s): Thorough cleaning of walk in cooler required. Ensure "hard to reach" areas is conducted - along edges/below and under shelves, etc .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chemical dispenser: No sanitizer solution detected. Staff utilizing dispensing unit for replenishing of solutions. Hoses not fully submerged in the chemicals.
      • Corrective Action(s): Service/replenish the chemicals. Ensure hoses are being kept inside of the chemicals and the dispensing unit is functioning properly. Train all staff.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloth (used on food contact surfaces) storage: Cloths are not being properly stored in prep areas.
      • Corrective Action(s): Wiping cloths are to be kept stored in a sanitizer, completely submerged.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Single use towels not supplied and/or missing at handsinks.
      • Corrective Action(s): Ensure single use towels, stored in a dispenser are supplied at all handsinks, including bar area.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted below/under equipment, along walls, etc.
      • Corrective Action(s): Clean - pull items away from walls. Establish routine cleaning programs.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bar glasswasher: No disinfectant detected. Empty container noted.,
      • Corrective Action(s): Solution changed. Monitor disinfectant daily.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No liquid soap/single use towels being maintained at the bar handsink.
      • Corrective Action(s): Ensure liquid soap/single use towels, are being kept at the bar handsink.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bar Glasswasher is currently being serviced.
      • Corrective Action(s): Ensure disinfectant is being provided during the final rinse. Test strips provided on site.
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is a large build up of food debris and dust under the shelves in the dry storage area. There is also a build up of food debris and grease under the cooking station.
      • Corrective Action(s): Clean the mentioned area, focusing on the hard to reach areas close to the wall. Do this more frequently to avoid build up, as per your sanitation plan.
      • Correction Date: 1 week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The food prep. cooler in the kitchen is not functioning properly as the temperature is 8 degrees C.
      • Corrective Action(s): The temperature of this cooler must be at or below 4 degrees C. Move all the perishable food items to the cooler next to it and move the sauces from that cooler to the malfunctioning one until the cooler is fixed.
      • Correction Date: 1 month.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mechanical Bar Glasswasher: No sanitizer present. Kitchen prep area - wiping cloths are not being properly stored.
      • Corrective Action(s): Bar glasswasher - sanitizer provided. Wiping cloth sanitizer bucket made available for cloth storage.
      • Violation Score: 5
  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: grease and food debris observed beneath fryers
      • Corrective Action(s): Please pull out fryers and grill and clean beneath and between equipment
      • Violation Score: 9
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher final rinse is too low, measuring an internal temperature of 67C.Temperature gauge appears not to be working
      • Corrective Action(s): Please have dishwahser serviced. Final rinse internal temperature must be at least 71C . Replace gauge - someone should check gauge daily to ensure that wash cycle reaches 60C and rinse cycle reaches 82C on the gauge.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Overal santiation in kitchen is very good, but area beneath deep fryer requires more thorough cleaning.
      • Corrective Action(s): Please pull out fryers and grill and clean grease and food debris beneath cooking equipment
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris and grease build up underneath cooking equipment and in between deep fryer/flat top grill.
      • Debris buildup underneath the meat slicer
      • Corrective Action(s): Clean up debris and grease buildup.
  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Blanched fries and batter on counter beside cook line. Fries 10 Celsius, batter 24 Celsius.
      • Discard bater and fries moved to fridge.
      • Keep these items cold.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Spray sanitizer bottle is empty. Ensure that you have plenty of prepared sanitizer available.
      • 2) Glasswasher chlorine is only 25 ppm. Should be 100 ppm. Chlorine feed turned up at time of inspection.
      • Corrective Action(s):
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fish and shrimp thawing on counter. Internal temperature is <4 Celsius.
      • Do not thaw foods on counter, especially fish. use approved methods only.
      • Corrective Action(s):
      • Violation Score: 1
  18. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked shelled eggs left on the counter at room temperature for cooling. Egggs were cooked 1.5 hours ago and internal food product temperature was 29C. Improper cooling of potentially hazardous food allow growth of pathogens and/or their toxins.
      • Corrective Action(s): Reheat eggs to at least 74C then cool from 60C - 20C in 2 hours and 20C-4C in 4 hours. Cool foods inside a cooler or/and use rapid cooling method such as ice bath.
      • Violation Score:
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fish was thawing on the counter at room temperature. Internal food product temperature at 2-3C
      • Corrective Action(s): Use proper thawing methods such as in cooler, under cold running water to thaw food.
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris/grease accumulation underneath the cook line. This can attract/harbour pests.
      • Corrective Action(s): Clean underneath the cook line on a regular schedule.
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: .
      • - mould on wire shelving in walk-in cooler
      • - debris on inside door cover of ice machine
      • - inside of bar cooler doors has black grit from door seals
      • - food spills, grease behind and under equipment on the cook line
      • Corrective Action(s): Premises needs a thorough general cleaning where mould, food spills/splatters and grease accumulations
      • Violation Score: 9
  21. Routine Inspection

    0 infractions

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