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strEATS Maple Ridge

108 - 20690 Lougheed Hwy, Maple Ridge · Restaurant

Official record from Fraser Health →

Inspection summary

strEATS Maple Ridge has been inspected 17 times by Fraser Health Authority since December 12, 2021. The most recent inspection, on October 14, 2026, recorded 2 infractions.

3 of 17 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, 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.

  • 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 4 times across 4 separate inspections, most recently on April 1, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 April 7, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 October 14, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 April 15, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 20, 2023. For example: 304 - Premises not free of pests [s. 26(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.

17 inspections

  1. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Beans stored in the hot holding unit measured at 30C. Operator stated they stored the beans in the hot holding unit an hour ago.
      • Corrective Action(s): Operator heated up the beans to 74C during inspection and stored it inside the hot holding unit. Ensure the potentially hazardous food items are heated up to 74C and then transffered to pre heated hot holding unit to maintain at 60 or above.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Hood vents had oil accumulation on them and the serivce sticker indicates that the serivce was due a month ago.
      • Corrective Action(s): Operator to clean the hood vents and ensure professional service is done to prevent any fire hazards.
      • Date to be corrected by: ASAP
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher was observed leaking and water was pooling underneath.
      • Corrective Action(s): Operator to call the technician and fix the dishwasher. Clean the water underneath the dishwasher.
      • Date to be corrected by: Oct 15, 2026
      • Violation Score: 3
  2. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sticky, greasy film still noted on metal surfaces.
      • Corrective Action(s): Have a deep clean of premises including all stainless steel surfaces.
      • CORRECT: 1 week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand sink in the back still leaking under basin.
      • Corrective Action(s): Have leak repaired under the drain of the sink.
      • CORRECT: 1 week
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found cheese sitting at room temperature for 1 hour.
      • Corrective Action(s): Must keep cheese at or below 4 C at all times. Store in cooler until needed, if needs to be at room temperature must time track how long it has been out.
      • CORRECT: today
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher had a final rinse of 0 ppm, bucket had very little in the bottom. Last check was 2 weeks ago
      • Corrective Action(s): All equipment must be manually washed and sanitized until dishwasher repaired.
      • Have dishwasher repaired so it is capable of maintaining 50 ppm chlorine in the final rinse.
      • Must check concentration daily to ensure minimum is being met.
      • CORRECT: today
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Found bacon stored below raw chicken in freezer.
      • Corrective Action(s): Ensure all raw meats are stored below ready to eat foods.
      • CORRECT: today
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found frozen prawns sitting at room temperature.
      • Corrective Action(s): Must thaw prawns in the cooler or cooked from frozen.
      • CORRECT: today
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease noted on equipment doors and all walls.
      • Corrective Action(s): A deep cleaning of premises is required of all surfaces.
      • CORRECT: 1 week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Found leak in drain under hand sink by freezer.
      • Corrective Action(s): Have leak in the drain repaired to prevent water from pooling on the floor attracting pests.
      • CORRECT: 1 week
      • Violation Score: 3
  4. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and debris still accumulating under equipment. Areas not cleaned are easily detected as floors are black/brown sticky matte finish under equipment that stops at the front of equipment/shelves and floor tiles can be seen.
      • Corrective Action(s): A deep and thorough clean of the entire floor is require to remove all grease and food debris. Must move all equipment that are on wheels, lift items on the floor (i.e. buckets).
      • Correct: 1 week
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fish batter is being kept at room temperature, container is changed every 3 hours but batter is not discarded.
      • Corrective Action(s): Must not keep batter for more than 2 hours at room temperature. Addition of water to batter mix makes the batter potentially hazardous which is compounded by the addition of raw fish. Keep batter in cooler until an order comes in, use the batter then place back into the cooler.
      • Send a copy of the Food Safety Plan to inspector
      • CORRECT: today
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and grease building up behind and under equipment, and door handles are found to have a build up noted on them.
      • Corrective Action(s): A deep clean is required throughout the premises under all equipment, and on touch points like door handles.
      • CORRECT: 1 week
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hot water tap at hand washing station at kitchen entrance has been removed but has not yet been replaced with a functional tap.
      • Corrective Action(s): Provide an update to the undersigned inspector for the progress so far.
      • Repair the hot water tap so that the hand washing station is fully functional. Due: April 28, 2025
      • Violation Score: 5
  8. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot water tap at hand washing station next to the main door is stripped and handle just spins without turning water on. Sink directly next to hand sink is available in the mean time until this is repaired.
      • Corrective Action(s): Replace tap mechanism so hot water tap can be turned on.
      • Due: 1 week.
      • **If this cannot be replaced/repaired in this time frame, contact undersigned EHO to discuss new time frame.**
      • Violation Score: 9
  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bucket had no detectable level of sanitizer in it despite just being changed. Sanitizer dispenser at three compartment sink was not properly primed when sanitizer was dispensed.
      • Corrective Action(s): Ensure that the sanitizer concentrate is filling the hose that leads up to the dispenser before taking any sanitizer for use. Sanitizer bucket was changed out during inspection and measured 200ppm quats.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1) Hot water tap handle at hand washing station next to entrance to kitchen was broken (handle stripped and just spun rather than turning on tap).
      • 2) Hand washing station left of the prep sink had no soap
      • Corrective Action(s): 1) Repair tap so hot water can be used for washing hands. Due: April 4, 2025 (note: three comp sink directly adjacent to this hand washing station and can be used temporarily until tap fixed).
      • 2) Obtain liquid soap and put at the second hand washing station to allow staff to properly wash hands at any point in time. Due: tomorrow (April 2, 2024).
      • Violation Score: 15
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator reports food contact surfaces are cleaned with windex instead of food grade sanitizer
      • Corrective Action(s): DO NOT USE WINDEX or degreaser. Only use food grade sanitizer (QUATs) on food contact surfaces.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Pen observed to be stored along with wooden skewer sticks.
      • Corrective Action(s): Operator removed pen. DO NOT store single use utensils with non-food contact surface.
      • Violation Score: 9
  11. Follow-Up Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: No barrier installed between the handsink and the 2 compartment prep sink.
      • Corrective Action(s): Install a barrier between the handsink and the 2 compartment prep sink to prevent food contamination during handwashing. The barrier should be adequate in height to prevent splashing from the handsink and constructed of smooth, non-absorbent, easily cleanable material (eg. stainless steel).
      • *Correct by: March 13, 2024
      • Violation Score: 1
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer concentration detected in the QUATS sanitizer bottle. Staff refilled sanitizer bottle during the inspection - measured at 200ppm.
      • Corrective Action(s): Ensure sanitizer bottles are refilled daily and concentrations are tested.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): (1) Handsink beside the prep sink had no soap available. Staff indicated the mounted dispenser fell off and they have been using the other hansink. Liquid soap was obtained during the inspection.
      • (2) Handsink beside the prep sink blocked by a beer keg and fish batter container. Staff relocated items during inspection.
      • Corrective Action(s): (1) All handsinks must be stocked with hot/cold running water, liquid soap, and paper towels for proper handwashing.
      • (2) All handsinks must be easily accessible at all times during operations.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: No barrier installed between the handsink and the 2 compartment prep sink.
      • Corrective Action(s): Install a barrier between the handsink and the 2 compartment prep sink to prevent food contamination during handwashing. The barrier should be adequate in height to prevent splashing from the handsink and constructed of smooth, non-absorbent, easily cleanable material (eg. stainless steel).
      • *Correct by: March 13, 2024
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (1) Raw foods observed stored above ready to eat/cooked foods in coolers and freezers.
      • (2) Stainless steel bowls observed being used as scoops in the flour and fish batter containers.
      • (3) Opened bag of flour observed in storage.
      • (4) Staff personal items (eg. wallet, advil, personal food) observed in food storage areas and on food prep counter.
      • Corrective Action(s): (1) Store all raw foods below ready to eat/cooked foods to prevent cross-contamination.
      • (2) Remove bowls. Obtain scoops with a handle to prevent food contamination.
      • (3) Transfer/store open bag of flour into a pest proof container with a tight fitting lid.
      • (4) Personal items were relocated during the inspection. DO NOT consume personal food in the kitchen - food must be eaten in a designated area away from the kitchen (eg. public dining area).
      • *Correct by: Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (1) Mounted soap dispenser broken/fell off at the handsink beside the prep sink.
      • (2) No hot water available at the handsink in one of the staff washrooms.
      • Corrective Action(s): (1) Repair/re-mount soap dispenser.
      • (2) Adjust/repair plumbing to ensure hot/cold running water is present for handwashing.
      • *Correct by: February 29, 2024
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: (1) Black hose with spray nozzle observed stored inside the prep sink. Hose was attached to the prep sink plumbing. Staff indicated that the hose was atached 3-4 months ago and used for filling a bucket with water for cleaning the deep fryer.
      • (2) Stainless steel cover observed being used as an additional prep surface over the prep sinks. Staff indicated the vegetables are washed in the dishwashing sink.
      • Corrective Action(s): (1) Remove black hose with spray nozzle. Do not use prep sink for cleaning purposes. Use the 2 compartment dishwashing sink for cleaning/sanitizing of food equipment.
      • (2) Do not use the dishwashing sink as the prep sink - dishwashing sink is to be used for washing equipment/utensils only. Until the barrier is installed - use the right compartment prep sink. Clean and sanitize prep sink prior to use.
      • *Correct by: Immediately
      • Violation Score: 1
  13. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: pavement ants observed by the north east exit door
      • Corrective Action(s): place baits to eliminate the ant nest
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): metal flour sifter is broken exposing frayed metal shards
      • Corrective Action(s): discard immediately, metal fragments may break off and contaminate food
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: shipping plastic on a cooler side
      • Corrective Action(s): remove the plastic to provide a cleanable surface
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Hunks of meat being stored lying on top of tortilla wraps inside of freezer. Raw or uncooked meat should be spatially separated from ready to eat foods to prevent cross-contamination across these foods.
      • Corrective Action(s): Corrected during inspection
      • Violation Score:
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site during time of inspection had Foodsafe Level 1 training. At least one staff member must be present on-site with Foodsafe Level 1 training during all hours of operation
      • Date to be corrected by: Next routine (6 months)
      • Corrective Action(s):
  17. Follow-Up Inspection

    0 infractions

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