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St. David's House - North

1117 51A St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

St. David's House - North has been inspected 15 times by Fraser Health Authority since October 10, 2012. The most recent inspection, on March 4, 2026, found no infractions.

11 of 15 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: Food temperature control and Cleaning and sanitizing.

The last 3 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.

  • 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 3 times across 3 separate inspections, most recently on September 17, 2024. For example: 210 - Food not thawed in an acceptable manner [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 once on October 30, 2023. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

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.

15 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat defrosting on counter appears to be fully defrosted (and temperature is above 4C).
      • Corrective Action(s): Defrost meat in fridge so that food temperature does not go above 4C.
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation (CORRECTED DURING INSPECTION): Some coolers have thermometers. One may be missing.
      • Corrective Action(s): All coolers are to have accurate fridge thermometers. Keep daily records. Extra thermometers found during inspection - verify accuracy.
      • Violation Score: 1
  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher has a sani-cycle and heat dry cycle that is not always used. Spray disinfectant requires a 10 minute contact time and potable water rinse if used on counters and food contact surfaces.
      • Corrective Action(s): Use sani-rinse and heat dry cycles when running dishwasher. For food contact surfaces, use sanitizer as per directions (ie 10 minute contact time and potable water rinse for food contact surfaces). Update your sanitation plan and provide to Fraser Health.
      • Violation Score: 15
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Resident cooler used for water, yogurt, and a small volume of food - air temperature is above 40F/4C (6-7C food temperature).
      • Corrective Action(s): This cooler was adjusted during inspection and temperature is now at 39F. Check again hourly to make sure it is adjusted so food will be kept at 40 F or colder (and will not freeze!). Keep daily temperature records.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Some bowls are washed with detergent and not sanitized or sanitizer is mixed with detergent.
      • Corrective Action(s): Follow the poster near sink and 1. wash with detergent and warm water 2. rinse with water 3. sanitize with 100ppm chlorine as demonstrated during inspection 4. air dry.
      • Violation Score: 5
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

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