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Tilbury Shop

2 - 7550 76th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Tilbury Shop has been inspected 12 times by Fraser Health Authority since June 13, 2019. The most recent inspection, on February 12, 2026, recorded 2 infractions.

7 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 February 12, 2026. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 2 times across 2 separate inspections, most recently on June 5, 2025. 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 February 12, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 29, 2023. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 October 1, 2019. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

12 inspections

  1. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Front prep cooler measured at 7C.
      • Corrective Action(s): Unit adjusted to coldest settings. Measured at 4C. Ensure unit is maintained at 4C or colder at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Plastic spoons (broken in half) stored in spice containers
      • Corrective Action(s): Replace plastic spoons with reusable spoons (eg. mesauring spoons). Plastic spoons are single use only and breaking them in half can lead physical contamination. Send inspector photo.
      • Correct by: February 17, 2026
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front prep line ~ 7.6 C
      • Corrective Action(s): Refrigeration unit was adjusted on site. Mainatin at or below 4 C.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Utensils stored in a hot water bath registered at 45C. This can promote the growth of harmful microorganism
      • Corrective Action(s): Ensure all utensils are stored in a hot water bath at 60C or above or stored dry. Change utensils every 2 hours
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The beef donair meat was kept at room temperature. When asked for how long the operator gave different answers multiple times.
      • Corrective Action(s): The meat was discarded and adultered. It was explained to the operator that once the meat is done cooking, you must place it in a hot holding unit or cool it and put it away in the fridge.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): There was no sanitizer prepared at the time of inspection.
      • Corrective Action(s): The operator prepared a sanitizer spray bottle and a sanitizer bucket of Ostrosan sanitizer at 272 to 700 ppm range. Make sure that sanitizer is readily available at all times so employees can adequately clean food contact surfaces.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer bottle did not have sanitizer inside.
      • Corrective Action(s): Ensure that all bottles that are labelled have that what it says on the label inside. Check with test strips to ensure accurate concentration. Not doing this may cause confusion for employees where they might think they are using sanitizer to clean food contact surfaces but it is only water.
      • Correction Date: immediately.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection front designated hand sink liquid soap dispenser empty.
      • Corrective Action(s): Ensure the designated hand sink is provided with liquid soap and paper towels at all times. Operator has placed a small pump style bottle of liquid soap and the front hand sink until the dispenser can be filled.
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Wood's upright freezer at -5 to -13 degrees C.
      • Corrective Action(s): Monitor and ensure -18 degrees C or less. Adjust temperature setting or service if required. Correct by October 15, 2019.
      • Violation Score: 1
  12. Follow-Up Inspection

    0 infractions

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