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St. David's House - South

1117 51A St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

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

10 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: 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 4 times across 4 separate inspections, most recently on September 17, 2025. 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 once on March 28, 2022. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on February 5, 2024. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(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

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot dry cycle is being used. Sanicycle takes 4.5 hours.
      • Corrective Action(s): Reminder to use sani-cycle or sanitize manually. Call Environmental Health Officer for other options.
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher quick cycle does not sanitize dishes and utensils.
      • Corrective Action(s): Use sani cycle for washing and sanitizing dishes and utensils. When using chlorine sanitizer for cutting boards etc, use 100-200ppm - see below.
      • Violation Score: 15
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher is being used with "light wash" cycle. This cycle is not a sanitizing cycle. The food counters are only being cleaned with a cleaner. No sanitizer is used.
      • Corrective Action(s): Use the sani-cycle and hot dry cycles for cleaning and sanitizing all dishes and utensils, including breakfast and lunch dishes. Use a sanitizer before working on food counter. All dishes, utensils, pots, cutting boards, etc. must be washed, rinsed, sanitized, and air dried. The poster previously provided and is posted has options for sanitizing, such as 1 tsp (5mL) of domestic bleach in 2 Liters (2000mL or 8 cups) of water. ***Provide an UPDATED copy of an acceptable sanitation plan to Fraser Health and ensure it is followed.
      • Violation Score: 25
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff chef working alone in kitchen today has not taken a Food Safety training course.
      • Corrective Action(s): When manager/supervisor is away, at least one person on site is to have a valid (<5 years old) Food Safe Level 1 (or equivalent food safety training course) certificate.
      • 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-rinse" cycle and "heat dry" option which is not being used for lunch dishes. The spray sanitizer is a cleaner-disinfectant which states to leave surface wet for 10 minutes and to rinse with potable water if using on food contact surfaces. Wiping cloths are not sanitized but are washed frequently.
      • Corrective Action(s): Use the sani-rinse/heat dry cycles on dishwasher. For counters and wiping cloths in the kitchen, wash, rinse, sanitize, and air dry. Use an effective sanitizer. If label states to rinse with potable water, then follow with a rinse step after sanitizing for appropriate contact time. ***Update your sanitation plan and provide copy to Fraser Health.
      • Violation Score: 15
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Two of three coolers did not have indicating thermometers for verifying food storage temperature. Do not rely on fridge thermostats.
      • Corrective Action(s): Provide accurate indicating thermometers for all coolers.
      • Violation Score: 1
  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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