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Wok'N'Roll

1 - 1 Ferry Causeway, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Wok'N'Roll has been inspected 15 times by Fraser Health Authority since November 10, 2017. The most recent inspection, on October 29, 2025, recorded 2 infractions.

3 of 15 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 5 times across 5 separate inspections, most recently on October 29, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 25, 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 3 times across 3 separate inspections, most recently on August 10, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 4 times across 4 separate inspections, most recently on December 18, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 29, 2025. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Upper inserts of sandwich display cooler - food at about 7C. Only small volumes of food are brought out at at time.
      • Corrective Action(s): Keep higher risk foods at 4C or colder.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Sushi rice with vinegar is made on site. No food safety plan available.
      • Corrective Action(s): If sushi rice with vinegar is not tested for the pH (acidity), then discard and make fresh every 4 hours.
      • If sashimi (raw tuna rolls or raw salmon rolls) are proposed, submit food safety plan to Fraser Health first for review.
      • Violation Score: 1
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Small upright cooler measured above 4C
      • Corrective Action(s): Please service or repair upright cooler so that it can maintain 4C or less at all times. Do not store any perishable food until it can maintain 4C or colder
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Very small amount of cooked chicken in cold holding display is in double insert above prep cooler. The food temperature is above 40F (about 45F).
      • Corrective Action(s): Do not double stack inserts in cold food prep table display as it is affecting the food temperature. Higher risk foods (meat, poultry, dairly) to be kept at 40'F (4C) or colder. Food above 40F was discarded during inspection.
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 door undercounter cooler (under Turbo Chef) air and food temperature are above 4C/40F (about 6C/43-44F measured).
      • Corrective Action(s): Move all higher risk foods (dairy, meats, cooked food, etc.) to alternate cooler. Store all higher risk foods at 4C/ 40F or colder. Adjust or service this cooler and do not store higher risk food in this cooler until it can keep food at 4C or colder.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sushi rice food temperature is below 60C - ok but time tracking is required. Other food in steam table - most is at 60C/140F or hotter except some food in shallow double pans.
      • Corrective Action(s): All hot food is to be stored at 60C/140F or hotter. If the food temperature is below 60C, for more than 2 hours, discard food. Sushi rice with vinegar - discard after 4 hours. Time tracking is required.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Deep clean kitchen on a routine basis and clean up food spills daily.
      • Corrective Action(s): Deep cleaning is scheduled for January.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: One cooler - indicating thermometer is broken. A probe thermometer is needed to verify hot holding temperatures.
      • Corrective Action(s): Provide accurate indicating thermometers for each cooler and provide a metal stemmed probe thermometer to help with monitoring food temperatures. Recommend NSF or equivalent certified thermometers.
      • Violation Score: 1
  6. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Deteriorating equipment noted. (ie: Deep freezer lid/upright kitchen door/seals)
      • Corrective Action(s): As previously noted, efforts are to be made to ensure all equipment is in good repair and functioning according to manufacturers specifications prior to next routine inspection. Upright kitchen cooler - homemade latch noted. Freezer lid falling apart.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food Storage: Double stacking of food storage containers ontop of food items without the use of proper fitting lids. Fresh Garlic in oil storage practices require review with all staff.
      • Corrective Action(s): Storage containers are not permitted to come directly in contact of food items when stacking storage bins. Ensure all food items are being stored in covered, food grade containers at all times. (ie: proper fitting lids) "Garlic in oil" mixtures are to be kept refrigerated at all times.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front service prep cooler (service counter cooler) too warm! Adjusted at time of inspection. Maintain at or below 4 C at all times. Provide accurate temperature gauge, securely fastened inside cooler, for monitoring.
      • Corrective Action(s): Prep cooler adjusted on site. Monitoring required. Maintain at or below 4 C. Provide accurate temperature gauge , securely fastened inside cooler, for monitoring. Continue efforts to upgrade freezer door lid.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: FoodSafe trained staff are required to be onsite at all times.
      • Corrective Action(s):
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food items are being stored above 4 C. (ie: front prep coolers)
      • Corrective Action(s): Adjusted. Monitor - maintain refrigeration units at or below 4 C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths: Too many cloths noted. Cloths are not being store in a sanitizer. Food debris noted on clean, stored food items.
      • Corrective Action(s): Manual Dishwashing methods reviewed. Ensure all food contact surfaces are being washed/sanitized on a regular basis. (ie: 4 hours) Implements are to be kept stored in a sanitary manner. (ie: Upside down - upper shelves) Wiping cloths are to be stored in a sanitizer at all times - Limit the number of cloths being used on site. No cloth towels are permitted to be used to dry food, contact surfaces.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted below, under and behind equipment. Cardboard used to line shelves.
      • Corrective Action(s): Pull all items away from walls - thoroughly clean and organize facility. Remove cardboard from shelves. (ie: Walk in cooler)
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep coolers not maintaining proper holding temperatures.
      • Corrective Action(s): Adjust - Maintain all refrigeration units at or below 4 C.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food storage: Food items are not being properly covered. Damaged storage containers noted.
      • Corrective Action(s): All food/ingredients are to be stored in covered, food grade containers. (ie: tight fitting lids) Damaged containers removed.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Freezer lid deteriorating.
      • Corrective Action(s): Repair or replace
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths used on food contact surfaces not being stored in a sanitizer. Too many cloths noted. Towels are being used to line surfaces. (ie: dry items?)
      • Corrective Action(s): Manual dishwashing sink sanitizer reviewed. Wiping cloth storage corrected. Remove all cleaning cloths from prep areas. (ie: store in designated areas) Remove all towels. Do not use towels to dry food contact surfaces. Air dry surfaces.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted along walls/behind, under equipment,along shelving, etc.
      • Corrective Action(s): Pull all items away from walls and clean on a regular basis. Any unused items/damaged containers, etc are to be removed to free up space.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front sushi prep cooler: Not functioning properly. Gauge appears to be not working properly.
      • Corrective Action(s): Adjust. Maintain at or below 4 C. Monitoring required. replace temperature gauge inside prep cooler for monitoring.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items are being stored in opened metal containers. Storage containers are being stacked ontop of exposed food items. Storage containers are in disrepair.
      • Corrective Action(s): Ensure all food/ingredients are being stored in covered, food grade containers. Storage of opened food items in original metal containers is not permitted. Discard all damaged containers.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front sushi storage display: Exposed florescent bulbs noted.
      • Corrective Action(s): Cover/protect florescent bulbs in order to prevent breakage. (ie: Tube sock)
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/oil debris noted behind and under equipment, shelving, along rear walls, etc. Storage boxes collecting food debris are to be removed.
      • Corrective Action(s): Clean and organize the entire facility. Pull all items and equipment away from the walls.
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked barbecued pork being stored at room temperature.
      • Corrective Action(s): Cooked food items are to be held at or above 60 C.
      • Violation Score: 5
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