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Triple O's #515 - Kiosk

27032 Fraser Hwy, Aldergrove · Restaurant

Official record from Fraser Health →

Inspection summary

Triple O's #515 - Kiosk has been inspected 11 times by Fraser Health Authority since January 30, 2019. The most recent inspection, on March 23, 2026, recorded 2 infractions.

8 of 11 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: 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 2 times across 2 separate inspections, most recently on March 23, 2026. 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 January 16, 2023. 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 once on March 23, 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.

11 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher dispensed less than 50ppm of chlorine on the plate surface. Noticed the chemical sanitizer bottle to be low on chemical solution and air bubble seen in the tube.
      • Corrective Action(s): Dishwasher must be able to reach >50ppm of chlorine on the plate surface. Operator replaced the chemical sanitizer bottle with new chemical solution from a new bottle. Diswasher was primed and a reading of >50ppm of chlorine was obtained.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust/mold build up on the condenser fan in the stand up cooler in the main kitchen.
      • Corrective Action(s): Clean and sanitize the area and add this to the routine cleaning schedule.
      • Date to be corrected by: today
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  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): Sanitizer buckets tested at 50-100ppm quats. Sanitizer bag was not feeding sanitizer properly.
      • Corrective Action(s): Adjust bag such that sanitizer feeds properly. Ensure to regularly test sanitizer concentration with the test strips on-site.
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Lettuce, tomato, cheese, pickle cooler for burger toppings: all surfaces of foods 10C or higher.
      • All internal temperatures around 9C.
      • Items are not used up within 2hrs as it depends on the day and business of this kiosk.
      • Fridge says it is set to 14.6C, but operators say this is not showing the same for cold holding.
      • Operators are unsure of cold holding temperature.
      • Corrective Action(s): Either use up within 2hrs or move to working cooler.
      • Turn down temperature to 4C.
      • Refresh using newly prepared vegetables and new containers.
      • Monitor and record the temperatures.
      • Refresh staff memory of proper cold holding temperatures for food. Review danger zone and time/temperature abuse.
      • Date to be completed by: Immediately.
      • Violation Score: 15
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

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