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Baron's Manor Pub

9568 192nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Baron's Manor Pub has been inspected 21 times by Fraser Health Authority since September 5, 2017. The most recent inspection, on July 14, 2026, found no infractions.

9 of 21 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 6 times across 4 separate inspections, most recently on September 26, 2024. 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 4 times across 4 separate inspections, most recently on July 10, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 4 times across 4 separate inspections, most recently on May 29, 2020. 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 3 times across 3 separate inspections, most recently on November 1, 2019. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on March 12, 2018. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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.

21 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Main insert prep. cooler at 11.3 deg C at the time of inspection. Note: Inspection conducted at the lunch time. However, it must be capable to keep temperature 4 deg or below during busy hours.
      • Corrective Action(s): Immediately. Repair/service the mail insert prep. cooler. Keep small amount of food in this cooler (for not more then 2 hours/finish or switch for different container).
      • Violation Score: 15
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Chemical dishwasher at 0.0ppm of chlorine solution.
      • Corrective Action(s): Immediately. Repair the chemical dishwasher.
      • Violation Score: 25
  7. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Chemical dishwasher was at 00ppm at the time of inspection.
      • Corrective Action(s): Repair the chemical dishwasher.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: As per previous report (dated Sep.24, 2024)
      • Corrective Action(s):
      • Violation Score: 9
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Chemical dishwasher at 0ppm of chlorine solution at the time of inspection.
      • Corrective Action(s): Immediately. Repair/service the chemical dishwasher. Chlorine solution must be at list 50ppm.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Chemical dishwasher 0ppm of chlorine solution.
      • - Main prep. cooler is leaking (observed water on the floor).
      • - Front small counter top cooler (main cooking line) at 7.7C (Note: Small container of salad and partially cooked potato in this cooler observed at the time of inspection).
      • Corrective Action(s): - Immediately. Repair/service the chemical dishwasher.
      • - Please service the maim prep. cooler (can be a work safe issue).
      • - Adjust/repair the small counter top cooler. Temperature of the cooler must be below or = 4C (Keep all food safely/put it in a main prep. cooler).
      • Violation Score: 9
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Deli meat slicer was not cleaned and sanitized after use. Food residue build up was observed under the blade guard
      • Corrective Action(s): - Clean and sanitize the deli meat slicer after every use
      • - Dismantle the parts, run them through dishwasher is manufacturer allows, clean and sanitize all clean in place parts, let it dry dry before re assembly.
      • Violation Score: 5
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Scoops were stored directly inside food containers.
      • Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoops were removed at the time of inspection.
      • Violation Score: 3
      • 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.
      • Corrective Action(s): In order to prevent potential pest entry, back door must be closed or screen must be in place. Back door was closed at the time of inspection.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Kitchen prep cooler was at 6C.
      • Corrective Action(s): Cooler unit must be able to maintain 4C or less on a consistent basis. Cooler was adjusted at the time of inspection but was unable to maintain 4C. Service or adjust cooler unit and ensure it can maintain 4C.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle of soap was unlabelled.
      • Corrective Action(s): Ensure all chemicals are labelled to identify their contents and to prevent accidental mixing and or misuse of chemicals. Soap bottle was labelled at the time of inspection. Bottles must be relabelled when the labels fade or wear off.
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: About 3 lb of lightly cooked bacon was kept on back of grill - 36.4 Celsius internal temperature.
      • Discarded. Keep bacon hot or cold.
      • Blanched fries were in bowl on counter - 19 Celsius. Discarded. Blanched fries must be kept hot or cold.
      • Corrective Action(s):
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1) Hood vent is past due for a major service. Hve it serviced by licensed professional.
      • 2) Floor and walls next to walk in fridge and walls in newly added portion of kitchen are not fully finished. Finish these areas properly.
      • Corrective Action(s):
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Some finishing issues observed; kitchen surfaces must be properly finished - see previous report.
      • Failure to do so could result in progressive enforcement.
      • Corrective Action(s):
      • Violation Score: 1
  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Lightly cooked bacon is kept at the back of the grill, 26.3 Celsius. No time tracking. Keep cold (< 4Celsius) or hot (> 60 Celsius.)
      • 2) A large amount of blanched fries was in a container on the counter. 25 Celsius and no time tracking. Keep blanched fries in the fridge until just before use.
      • Corrective Action(s):
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Kitchen has been expanded since last inspection. Expansion layout is OK - addition of walk-in fridge and storage space. Additional finishing is required; drywall is not all finished to a smooth washable surface, doorways and wall-floor joints are not finished properly and the floor around the walk-in fridge entrance has large gaps around the edge which must be filled in and finished properly to prevent accumulation of food debris. 6 months to correct.
      • Corrective Action(s):
      • Violation Score: 1
  18. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat (raw chicken wings) were stored adjacent to lettuce. Raw meat was leaking onto a tray below it however there was a gap between the raw chicken and lettuce. There was no evidence of contamination of the lettuce in the box, however the lettuce is required to be organized in a manner to protect it from contamination from raw meat juices that may contain harmful bacteria. The concern is that lettuce can be used a ready to eat food which will not undergo a cook or "kill step" that can destroy any harmful bacteria in it.
      • Corrective Action(s): Staff member re-arranged the shelving units of the walk-in-cooler so that all raw meat was stored on the lower shelving units on the left hand side and ready to eat foods were stored on the lower shelving unit on the opposite right hand side of the walk-in-cooler.
      • .
      • Ensure all raw meat is stored on shelving unit that is below the shelving unit on which ready to eat food products are stored.
      • Violation Score: 3
  19. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Greater than 200 ppm chlorine sanitizer was available in the spray bottle in the bar area as the test strips were blanking out, which is too toxic for surfaces.
      • Corrective Action(s): Manager setup 100 ppm chlorine sanitizer in the spray bottle (1/2 teaspoon bleach per L of water).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A container of uncovered raw potatoes was stored on the floor below the 2-compartment sink.
      • Corrective Action(s): Ensure all food is stored at least 6 inches off the floor and away from sources of contamination (i.e. not below the 2-compartment sink). Staff placed the raw potatoes into the 2-compartment sink to wash them.
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions

  21. 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 (chicken made yesterday, chicken strips, beef, steak, ham, and calmari) was above 4 degrees C (between approximately 10 to 15 degrees C) in the line cooler. The chicken was made yesterday and other meat products were placed into the cooler this morning (around 9 AM) according to staff (more than 2 hours ago).
      • Corrective Action(s): All of the above noted products were discarded at the time of inspection. Ensure all cold potentially hazardous food is held at or below 4 degrees C / 40 degrees F. Staff placed some lower risk items (sliced onions) on ice in the prep. cooler -> ensure they remain at or below 4 degrees C.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Staff member was observed slicing raw cucumber with a bandaid over their hand and was not wearing a food grade glove over the bandaid.
      • Corrective Action(s): Ensure all cuts are covered with bandaids, then handwashed, and then covered with a food grade glove to prevent any potential contamination of food with staphylococcus aureus and extrinsic material from the bandaid.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Line cooler was above 4 degrees C (around 10 degrees C).
      • Corrective Action(s): Do not store any potentially hazardous food inside this cooler until it is maintained at or below 4 degrees C / 40 degrees F; Correct immediately. Repair/adjust/replace the line cooler to maintain a temperature of 4 degrees C / 40 degrees F or less; Correct within 1 week.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Glass door cooler downstairs lacks an accurate thermometer.
      • Corrective Action(s): Ensure the glass door cooler downstairs (containing produce and shredded cheese) is equipped with an accurate thermometer; Correct within 1 week.
      • Violation Score: 1

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