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Spice and Bloom Gourmet

320 - 26310 Fraser Hwy, Aldergrove · Restaurant

Official record from Fraser Health →

Inspection summary

Spice and Bloom Gourmet has been inspected 7 times by Fraser Health Authority since January 7, 2025. The most recent inspection, on October 13, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 3 times across 3 separate inspections, most recently on October 13, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 May 1, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 January 7, 2025. 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 3 times across 3 separate inspections, most recently on May 21, 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.

7 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher unable to reach >71C on plate surface. EHO waited 20 minutes for dishwasher's booster to heat up but unable to reach over 50C
      • Corrective Action(s): Repair or replace the dishwasher and ensure that it works prior to reopening.
      • Date to be corrected by: 1 week
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food debris in the following areas:
      • 1.On the handles of the preparation coolers
      • 2. Inside the preparation coolers.
      • 3. Curtains on the doorway into the kitchen
      • Corrective Action(s): Clean and sanitize the follow areas. Replace/wash the curtains
      • Date to be corrected by: today
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ice build up on the condenser fan in the walk in cooler.
      • Corrective Action(s): Remove the ice from the condenser and ensure there is no build up. Ice build up can damage the condenser and affect the ability to keep temperatures <4C.
      • Date to be corrected: today
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach spray bottle empty at the start of inspection.
      • Corrective Action(s): Sanitizer spray bottle must always be available during operation hours. Operator made a new solution of bleach teasted at >100ppm.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of debris/grease/food scraps in the following area:
      • 1. Black curtains entering the kitchen visibily stained and have build up of food debris
      • 2. Cloth used for placing dough into tandoor visibily soiled and have food debris/oil build up
      • 3. Both preparation cooler has build up of food debris on the unit, inbetween the door seals and inside the unit.
      • Corrective Action(s): 1. Replace/wash the curtains
      • 2. Replace/wash the cloth used for tandoor
      • 3. Clean and sanitize the following areas
      • Date to be corrected by: today
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Floor tile beside the dishwasher is damaged and exposing the floor underneath.
      • Corrective Action(s): Repair/replace the floor tile to cover up the gaps on the floor.
      • Date to be corrected by: 1 week
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator had empty bottles with no sanitizer. When asked about preparing and using sanitizer, operator was unaware of how to make correct concentration of bleach. Bleach and QUATS sanitizer available on site.
      • Corrective Action(s): Educated the operator on following manufacuter direction to produce 200ppm of QUATS solution and to properly produce 100ppm of bleach chlorine. Replace the bleach sanitizer solution daily and check with test stripes.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Single use cups being used as scoopers for sauces stored in the prep coolers. Single use cups used for scooping dry flour.
      • Corrective Action(s): Single use items are to be discarded after each use. scoopers/cups are not to be stored ontop of the food and must be stored separately. Operator discared all single use items.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food debris/grease in the following areas:
      • 1. on the handles and seals of the walk in cooler.
      • 2. behind and underneath the 2 prep cooler units.
      • 3. behind the stove and deep fryer units
      • Corrective Action(s): Clean and sanitize the following areas listed above.
      • Date to be corrected: today
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Lack of thermometers in walk in cooler and prep cooler
      • Corrective Action(s): Obtain thermometers to place inside these units
      • Date to be corrected by: today
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Cooked chicken, fried shrimp, white sauce, curry sauce, chopped vegetables are at ambient temperatures of 15-20C. Internal temperature of the cooked chicken and fried shrimp is 13.6C and 14.1C.
      • 2. Cut onions in 2 big bins are at ambient temperature of 16.7C. Operator just prepared these onions about 2 hours ago.
      • 1. Operator threw all the listed foods into the garbage.
      • 2. Operator moved the 2 bins of onions into the working walk in cooler
      • Corrective Action(s):
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer available on site for sanitizing equipment/utensils and food contact surfaces. Operator does not have any bleach available on site to prepare sanitizing solutions to use for manual warewashing and sanitizing all food contact surfaces.
      • Corrective Action(s): Bleach must be available at all times to use as a sanitizing agent to clean and sanitize all equipment, utensils, food contact surfaces and to be used for manual ware washing when dishwasher is broken/not being used. Obtain bleach and
      • Follow these points:
      • - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water.
      • Sanitize all equipment, utensils and food contact surfaces once bleach is obtained.
      • Date to be corrected by: Today
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station did not paper towels in the paper towel dispenser. Operator refilled the hand wash station with paper towel.
      • Corrective Action(s):
      • Violation Score: 5
    • 102 - Operation of an unapproved food premises [s. 6(1)]
      • Observation: Condition on the permit only allows for 5 curry dishes. Menu list and items being sold displays more than 5 curry dishes.
      • Corrective Action(s): Submit an updated menu containing only 5 curry dishes max to the area inspector.
      • Date to be corrected by: Today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of debris/grease/dust in the following areas:
      • 1. Grease accumulation behind and around the stove unit, deep fryer and tandoor unit.
      • 2. Mold build up inside the door seals and around the unit of the prep cooler.
      • 3. Debris build up underneath the 2 compartment sink
      • 4. Debris build up behind the dry storage area inbetween the dishwasher and walk in cooler
      • 5.Debris build up behind the 2 preparation coolers and stand up freezer.
      • 6. Dishwasher has a foul odour and slime on the inside of the unit.
      • Corrective Action(s): Clean and sanitize the listed items above.
      • Date to be corrected by: Today.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Large preparation cooler has an ambient temperature of 18.3C.
      • 2. Dishwasher is clogged with debris and unable to operate and run a cycle. Foul odour coming out of the dishwasher, most likely the drain is clogged and backing up.
      • Corrective Action(s): Repair or replace the units listed above. All cold holding units must have an ambient temperature of <4C and high temperature dishwasher must be fully functional and able to reach a temperature of 71C on the plate surface.
      • Date to be corrected by: Immediately
      • Violation Score: 15
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Congestion of equipment, utensils, tools and bins near the dishwasher and walk in cooler. Operator indicated that these items are not used for daily operations.
      • Corrective Action(s): Given the limitation of the size of the kitchen space, remove all items not being used for daily operations from the premise.
      • Date to be corrected by 1 week.
      • Violation Score: 1
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Display cooler both prep coolers and walk in cooler lack thermometers. Hot holding display unit also lacking termometers
      • Corrective Action(s): Obtain thermometers inside to unit to monitor the ambient temperature of the unit to ensure a temperature of <4C is always maintained. \
      • Date to be corrected by: 1 week
      • Violation Score: 1

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