BarBurrito - Guildford Village

E106 - 15637 104th Ave, Surrey · Restaurant

8 inspections

Routine InspectionFeb 13, 2026
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Crispy chicken and veggie falafel were stored at room temperature from the previous day. Both food items were at 21C. Manager believed the food items could be stored at ambient temperature for 24 hours.
  - Corrective Action(s): BarBurrito recipe card states food items must be refrigerated after cooking and cooling and have a shelf life of 24 hours and 2 days for the crispy chicken and veggie falafel respectively. Both items were discarded at the time of inspection.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Blender was found to have oil and food debris on the interior and exterior.
  - Corrective Action(s): Ensure staff properly clean and sanitize equipment after each use and at the end of the night. Blender was soaked in the 3-compartment sink for cleaning and sanitizing at the time of inspection.
  - Violation Score: 5
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation (CORRECTED DURING INSPECTION): Cardboard with oil stain was used as a liner on the microwave.
  - Corrective Action(s): All surfaces must be smooth, non-absorbent, and easily cleanable. Discontinue to use of cardboard. Cardboard was removed at the time of inspection.
  - Violation Score: 3
Routine InspectionJul 29, 2025
1 infraction
- 201 - Food contaminated or unfit for human consumption [s. 13]
  - Observation (CORRECTED DURING INSPECTION): A box of mouldy tomatoes was found in the back upright cooler.
  - Corrective Action(s): Ensure staff check stock daily and mouldy foods are discarded immediately to prevent mould from spreading. Box of tomatoes was discarded at the time of inspection.
  - Violation Score: 5
  - 203 - Food not cooled in an acceptable manner [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): An insert of beef made the previous night was at 11C. Container was approximately 15cm filled with beef.
  - Corrective Action(s): Cooked potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Cooked foods should be cooled in shallow containers no more than 5cm deep. Beef was discarded at the time of inspection.
  - Violation Score: 5
Routine InspectionFeb 4, 2025
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Hot holding unit left and right sides ranged from 38C to 54C. Water reservoir was greater than 71C. Middle two units were greater than 60C.
  - Corrective Action(s): Ensure hot potentially hazardous foods are stored at/or above 60C to prevent the growth of pathogens and/or the formation of toxins. Foods were reheated to greater than 74C prior to placing in the hot holding unit.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Scoop (handle in contact with the food) was stored in the bin of beans.
  - Corrective Action(s): Ensure all scoops are stored in a sanitary manner to prevent potential cross contamination. Scoop was moved at the time of inspection.
  - Violation Score: 3
  - 210 - Food not thawed in an acceptable manner [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Frozen chicken was observed thawing at room temperature. Chicken was still frozen.
  - Corrective Action(s): Ensure frozen foods are thawed under cold running water or in a cooler at 4C or less to prevent the growth of pathogens and/or the formation of toxins. Chicken was placed in a cooler at 4C at the time of inspection.
  - Violation Score: 1
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Additional cleaning required along the rice cooker area. Old rice debris was found along the walls.
  - Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Hot holding unit was found to be less than 60C on the left and right side. Manager stated hot holding unit has issues from time to time.
  - Corrective Action(s): If hot holding unit is unable to maintain hot holding temperatures at/or above 60C after adjusting the temperature setting, contact a technician to service the hot holding unit.
  - Violation Score: 3
Routine InspectionAug 2, 2024
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Beans in the hot holding cabinet were at 32C and 40C at the time of inspection.
  - Corrective Action(s): Hot foods must be maintained at/or above 60C to prevent the growth of pathogens and/or the formation of toxins. Beans were reheated to greater than 74C at the time of inspection.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Cleaned knife was found to have food debris on the blade.
  - Corrective Action(s): Ensure all equipment is properly cleaned and sanitized to prevent potential cross contamination. Knife was cleaned and sanitized at the time of inspection.
  - Violation Score: 5
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation (CORRECTED DURING INSPECTION): Back door was left open at the time of inspection. Door was opened to allow for ventilation of smoke from cooking.
  - Corrective Action(s): Ensure the door is kept closed at all times to prevent potential pest entry. If the door needs to be opened for ventilation, a screen door must be installed. Door was closed at the time of inspection.
  - Violation Score: 3
Routine InspectionMar 19, 2024
1 infraction
- 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
  - Observation (CORRECTED DURING INSPECTION): Beans in the under counter hot holding unit were at 37C.
  - Corrective Action(s): Potentially hazardous foods must be reheated to 74C prior to hot holding at/or above 60C. When using a microwave to reheat foods, ensure the foods are stirred part way through the heating process. Beans were reheated to greater than 74C at the time of inspection.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Manual dicer blades were found to have dried red onions on the blades.
  - Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use to prevent potential cross contamination. Blades with dried on food debris may require an additional soaking or a brush to properly clean prior to sanitizing. Blades were properly cleaned and sanitized at the time of inspection.
  - Violation Score: 5
Routine InspectionOct 27, 2023
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): Sanitizer pails are changed every 4 hours and concentration was approximately 100ppm.
  - Corrective Action(s): Ensure sanitizer is changed more frequently as needed and maintained at 200ppm to properly sanitize food contact surfaces. Sanitizer pails were refilled and tested at 200ppm at the time of inspection.
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Front handwash station did not have single use paper towels.
  - Corrective Action(s): Ensure handwash stations are accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): 1) Onions were stored on the floor.
  - 2) Scoops were not stored in the designated scoop area and were stored directly in the food.
  - Corrective Action(s): 1) Ensure foods are stored off the ground and protected from potential contamination. Onion were moved to a shelving unit at the time of inspection.
  - 2) Ensure scoops are stored in a sanitary manner in the designated storage area to prevent potential contamination of foods. Scoops were moved to the holder area at the time of inspection.
  - Violation Score: 3
Follow-Up InspectionJul 5, 2023
1 infraction
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): Both sanitizer pails in the front counter had no detectable Quats sanitizer.
  - Corrective Action(s): Quats sanitizer must be at 200ppm to allow for sanitizing of food contact surfaces. Operator has purchased Quats test strips. Ensure the Quats sanitizing solution is properly dispensing prior to filling the sanitizing pails. Staff filled the Quats sanitizer pails with 200ppm Quats at the time of inspection and demonstrated proper usage of the test strips.
  - Violation Score: 5
Routine InspectionJun 21, 2023
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Cooked beef and pulled pork made today and cooked beans made previous and removed from the cooler were stored at ambient temperatures between 15C to 33C. Staff stated the food items have been stored at ambient temperature for approximately 1.5 hours. Staff stated the food was to be reheated for the hot holding units or cooled in the cooler units.
  - Corrective Action(s): Hot potentially hazardous foods must be stored at/or above 60C to prevent the growth of pathogens and/or the formation of toxins. Food items were transferred to the cooler or stored in the hot holding units at the time of inspection.
  - Violation Score: 15
  - 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): Sanitizer pail in the front and back kitchen both had no detectable Quats sanitizer concentration.
  - Corrective Action(s): Ensure Quats sanitizer is maintained at 200ppm to properly sanitize food contact surfaces. Ensure the automatic dispenser is properly dispensing sanitizer prior to filling the containers. Sanitizer pails were refilled and tested at 200ppm at the time of inspection.
  - Violation Score: 15
  - 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
  - Observation (CORRECTED DURING INSPECTION): Staff member was using a cellular phone and preparing food at the same time. Staff continued to handle food without changing gloves after using the telephone.
  - Corrective Action(s): Staff must adhere to good hand hygiene practices at all times to prevent potential cross contamination. Staff must change their gloves when they become potentially contamination. Staff member was instructed to change gloves at the time of inspection. Review hand hygiene practices with all staff.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Onions were stored on the floor and staff person belongings were stored on top of another bag of onions.
  - Corrective Action(s): Ensure foods are stored off the floor and in a sanitary manner to prevent potential contamination of foods. Personal belongings were removed and onions were removed from the floor at the time of inspection.
  - Violation Score: 3
  - 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: Neither staff member on-site at time of inspection had their FOODSAFE Level 1 or equivalent training.
  - Corrective Action(s): At least one staff member must have FOODSAFE Level 1 or equivalent training during all hours of operation. Operator stated staff will complete their FOODSAFE Level 1 or equivalent training this week. Future incidences of operating the facility without staff trained in FOODSAFE Level 1 or equivalence may result in the issuance of a violation ticket ($230).
  - Violation Score: 1