Skip to content
Loading map…

Ustaad G76 Maple Ridge

7 - 21768 Lougheed Hwy, Maple Ridge · Restaurant

Official record from Fraser Health →

Inspection summary

Ustaad G76 Maple Ridge has been inspected 10 times by Fraser Health Authority since May 19, 2023. The most recent inspection, on May 26, 2026, recorded 1 infraction.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 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 3 times across 3 separate inspections, most recently on May 26, 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 3 times across 3 separate inspections, most recently on February 2, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 2 times across 2 separate inspections, most recently on May 26, 2026. For example: 203 - Food not cooled in an acceptable manner [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 February 2, 2026. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 May 19, 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.

10 inspections

  1. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw chicken stored above ready to eat sauces.Raw proteins can contaminate foods below it
      • Corrective Action(s): Raw chicken was moved to the bottom of the shelving in the walk in cooler. Please keep raw chicken and other meats at the bottom
  2. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large bowl of rice made the night before measured 8.0C internally
      • Corrective Action(s): Rice was discarded. Hazardous foods must be cooled from 60C to 20C in two hours and 20C to 4C in 4 hours
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temp dishwasher measured 0ppm chlorine
      • Date to be corrected by: Immediately
      • Corrective Action(s): Re-sanitize dishes and utensils on the premises by making a sanitizer solution in the three-compartment sink
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Raw meat stored above vegetables
      • 2) Exhaust canopy filers covered in dust which can fall off and contaminate food
      • Corrective Action(s): 1) Vegetables moved above and raw meat moved to bottom
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low-temp dishwashers is not dispensing any sanitizer
      • Date to be corrected by:May 26 2026
      • Corrective Action(s): Call technician to repair dishwasher
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Potato press noted in last routine inspection still has dried on food debris. Staff stated they do not use this at all.
      • Corrective Action(s): Either remove this equipment from the premise or clean it thoroughly. Due: February 3, 2026
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer detected in either spray bottle staff provided. Staff attempted to get sanitizer from dispenser in back (located above check valves with no sink in easy range of end of hose) but no detectable sanitizer was present. Air gap noted in sanitizer line however the line was too difficult to prime during inspection due to the hose being too short to reach a sink and being mounted high above check valves.
      • **If violations of this nature continue, the dispenser will need to be moved to allow for easier priming of line and easier staff access.
      • Corrective Action(s): Have staff manually dispense sanitizer until dispenser is primed.
      • Staff refilled sanitizer with 200ppm quats sanitizer during inspection.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No water comes out of hot water tap at main hand washing station.
      • Corrective Action(s): Adjust/repair this so hot water comes out of the tap when turned on so staff can properly wash their hands when needed.
      • Due: February 3, 2026
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Spray bottles for water and sanitizer were both unlabelled and there was no obvious way to tell them apart.
      • Corrective Action(s): Label spray bottles for quick and accurate identification.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff stated that none of them are FoodSafe (or equivalent) trained. At least one staff member who has the required training must be on site during all operational hours.
      • Corrective Action(s): Train more staff to ensure that the requirement is met. Due: March 1, 2026
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1) Potato press mounted on side of cabinet had food dried on the potato press and cutting grid. Staff stated this is no longer used.
      • 2) Utensils used for stirring food on stove are being stored in a water bath at 38C between uses. Water observed with food debris in it. Bacteria can grow in the water bath at this temperature.
      • Corrective Action(s): 1) All equipment must be stored in sanitary condition. If it is no longer in use, remove it from premise. Otherwise clean it and maintain it in sanitary condition. Due: today.
      • 2) Keep water bath at 60C or hotter to prevent growth of bacteria. Corrected during inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): When asked for a sanitizer, staff provided an unlabelled bottle that had no detectable level of sanitizer (bleach or quats). Staff did not know how to use sanitizer dispenser (quats) or know how to make a bleach sanitizer.
      • Corrective Action(s): 1) An effective sanitizer must be available at all times. Reviewed with staff how to make a bleach sanitizer (5mL bleach in 1L water). Train staff on how to use sanitizer dispenser.
      • 2) Label spray bottle to ensure quick and accurate identification. Due: today
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): preparation cooler set to 13C, cooler has been unplugged
      • Corrective Action(s): plug the cooler into an outlet
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): sanitizer not detected in the wiping cloth buckets, sanitizer spigot has been removed from the liquid
      • Corrective Action(s): replace the spigot into the sanitizer solution, dump and refill each sanitizer bucket
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: dishwasher interior coated with coagulated grease, inlet water temperature measured to be 45C, owner's manual requires a 60C (140F) inlet temperature
      • Corrective Action(s): adjust the hot water tank to 140F
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: spilled foods and grease on floors and equipment
      • Corrective Action(s): clean and sanitize the entire kitchen
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): wiping cloths are filthy
      • Corrective Action(s): -store wiping cloths in a sanitizer solution
      • -fill sanitizer buckets from the quat dispenser
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): spices and utensils stored in sanitizer buckets labelled "not for storing food"
      • Corrective Action(s): do not use these buckets for food storage, empty contents immediately
      • Violation Score: 9
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: no temperature records
      • Corrective Action(s): maintain daily cooler temperature records, sample chart emailed to operator
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: rear door sweep gasket is torn
      • Corrective Action(s): replace the door sweep
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -general sanitation is poor
      • -spilled foods under coolers
      • -grease pooling under the grill
      • -all surfaces are greasy and sticky to the touch
      • -exhaust decal has expired, grease dripping down off filters
      • Corrective Action(s): -complete cleaning as required
      • -clean the exhaust hood to obtain a valid decal
      • Violation Score: 15
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: no dishwasher or sanitizer records
      • Corrective Action(s): -maintain daily records of the quat dispenser concentrations and dishwasher final rinse chlorine concentrations
      • -sample sanitizer charts emailed to operator
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies in the kitchen, please install a UV fly trap
      • Corrective Action(s):
      • Violation Score:
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Rear door sweep is torn, please replace.
      • Corrective Action(s):

Nearby inspected facilities

Own this business? Add a badge to your website