Fraser Health Authority



INSPECTION REPORT
Health Protection
JCHW-DGLR8U
PREMISES NAME
Guildford Station Pub		Tel: (604) 582-2800
Fax:
PREMISES ADDRESS
10176 154th St
Surrey, BC V3R 4J6		INSPECTION DATE
May 12, 2025		TIME SPENT
1 hour
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
304 - Premises not free of pests [s. 26(a)]
Observation: Rodent droppings were observed in the facility. Facility is currently serviced by professional pest control services every 2 weeks.
Corrective Action(s): Continue to use professional pest control services to mitigate the pest issues. Clean and sanitize all food contact surfaces prior to working each day and continue to monitor for activity.
Violation Score: 9

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation: Bar area sanitizer spray bottle was unlabelled.
Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals. Ensure labels are checked regularly and relabelled as needed.
Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

-Walk-in coolers in kitchen were both at 4C.
-Alcohol walk-in cooler (dairy) was at 1C.
-Walk-in freezer was at -17C.
-Both cook line prep cooler right side was at 4C (top and bottom).
-Cook line under grill cooler was at 4C.
-Foods stored on ice on the cook line were at 4C.
-Upright cooler (wings) in the oven room was at 4C. Chicken was observed cooling on a baking sheet in single layers. Wings made 2 days ago were cooled and at 4C.
-Bar area cooler units were at 3C (dairy).
-Service area cooler (dairy) was at 4C.
-Upright freezer was at -10C.
-Hot holding was greater than 60C.
-Soup was cooked to greater than 74C prior to hot holding. Beef burger was cooked to greater than 71C.
-Frozen foods observed thawing in the walk-in cooler.
-High temperature dishwasher had a final rinse of 76C on the dish surface on consecutive cycles (minimum of 71C required for sanitizing).
-Bar glass washer had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing).
-Handwash stations were accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-Quats sanitizer spray bottles were tested at 200ppm. Quats sanitizer dispenser was at 200ppm.
-Ice machine was clean and sanitary. Ice scoop was stored in a sanitary manner.
-Bar area ice scoop stored in a sanitary manner at the time of inspection. Did not observe items stored in the ice used for beverages.
-General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination.
-General sanitation satisfactory at the time of inspection.
-Facility serviced by professional pest control operator.
-Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels.
-FOODSAFE Level 1 valid May 11, 2028.
*Temperature records indicate cooler temperatures exceeded 4C - staff are taking temperatures when line is in use. Ensure staff complete the comments section when temperatures are not within the required range.
-Please contact the inspector if you have any questions or concerns.