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Carl's Jr Restaurant (Guildford)

2080 - 10355 152nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Carl's Jr Restaurant (Guildford) has been inspected 10 times by Fraser Health Authority since October 4, 2022. The most recent inspection, on September 22, 2026, recorded 1 infraction.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene 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.

  • 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 June 24, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on June 11, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on September 22, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 June 24, 2025. 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 2 times across 2 separate inspections, most recently on February 27, 2023. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Slices of swiss cheese and cheddar cheese were stored at ambient temperature. Staff informed they time-track the cheese slices at ambient temperature up to 48 hours, however it sells out sooner than that time-frame.
      • Corrective Action(s): Ensure cheese slices are either cold-held at 4 degrees C or less, or held at ambient temperature up to 4 hours maximum upon removal of temperature control, after which leftovers must be discarded in accordance with the Canadian Food Retail and Services Code. Ensure a written method is implemented with respect to the time-tracking of the cheese slices up to 4 hours maximum at ambient temperature. Manager informed staff will hold and time-track the cheese slices up to 4 hours maximum at ambient temperature, after which the leftovers will be discarded.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Stainless steel knife holder had accumulation of debris inside it.
      • Corrective Action(s): Ensure the stainless steel knife holder and knives are washed, rinsed, sanitized, and air dried to maintain the equipment in a clean condition; Correct today and prior to reuse. Ensure the stainless steel knife holder is regularly washed, rinsed, sanitized, and air dried to maintain it in a clean condition. Manager placed the knife holder and knives into the ware-washing area for staff to wash, rinse, sanitize, and air dry this equipment prior to reusing it.
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Vegetable slicer had food debris over it. Manager informed it had not been used today.
      • Corrective Action(s): Manager informed mechanical slicers are disassembled, washed, rinsed, sanitized, and air dried immediately after each use. Vegetable slicer was placed into the ware-washing sink during the inspection. Ensure to disassemble, wash, rinse, sanitize, and air dry the vegetable slicer prior to reusing it.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink near the prep. table in the back area lacked paper towels.
      • Corrective Action(s): Manager placed a paper towel roll on the shelving unit next to the handsink during the inspection. Ensure handsinks are kept supplied with liquid soap, hot and cold running water, and single-use paper towels (Corrected).
      • .
      • The following still requires attention:
      • Ensure repairs are made to the wall-mounted dispenser so that it remains in good working order; Correct within 2 days.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Buildup of debris was observed on the kitchen floor below the area where pop supply is stored.
      • Corrective Action(s): Clean the floor to remove the accumulating debris; Correct within 1 week. Regularly clean the floor to maintain the food premises in a clean condition, and reduce any potential breeding grounds for any potential pests.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): At the start of the inspection and in the absence of the operator, no staff on duty held a valid FOODSAFE Level 1 or equivalent certification.
      • Corrective Action(s): A staff member with valid FOODSAFE Level 1 or equivalent certification began their shift during the inspection. Ensure that during operating hours and in the absence of the operator, at least one staff member holds a valid FOODSAFE Level 1 or equivalent certification
      • Violation Score: 1
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station near the fryer was not supplied with soap.
      • Corrective Action(s): Manager was able to add soap to the soap dispenser such that the handwashing station is now supplied with hot and cold running water, soap and paper towel
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris, oil and grease observed underneath the fryer unit.
      • Corrective Action(s): Ensure that the above mentioned area is thoroughly cleaned and sanitized. Pull out the equipment and focus on the hard to reach areas.
      • Correction date: 1 week
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 of the sanitizer containers were noted with 100 PPM QUAT residual.
      • Corrective Action(s): Wall mounted QUAT dispenser was verified with 400 PPM QUAT. Manager discarded the two sanitizer containers noted with 100 PPM QUAT and refilled the containers from the dispensers.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust buildup on the ceiling by the vent near the cookline.
      • Debris noted on the floor below the shelf next to the fountain syrup boxes.
      • Corrective Action(s): Clean and sanitize the abovementioned areas and maintain in a sanitary condition as per your Sanitation Plan.
      • Date to be corrected by: February 29, 2024
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Operator has not found a shield for the light fixture in the walk-in cooler.
      • Corrective Action(s): Please either find a shield for the light fixture or switch out the light bulb to one that is shatter proof e.g. LED light.
      • Date to be corrected by: March 27, 2024
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink near the ware-washing area was not stocked with paper towels.
      • Corrective Action(s): Person in charge re-stocked the paper towel dispenser with a roll of paper towels at the above-noted handsink. Ensure handsinks in the food premises are supplied with liquid soap, hot and cold running water, and single-use paper towels to enable proper handwashing practices.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Shatterproof light cover was missing over the light bulb in the walk-in-cooler.
      • Corrective Action(s): Ensure the light bulb in the walk-in-cooler is encased in a shatter-resistant cover to protect food from any potential and incidental physical contamination in case the light bulb shatters; Correct within 1 month.
      • Violation Score: 3
  8. Follow-Up Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In the Operator's absence, no staff on duty held valid FOODSAFE Level 1 or equivalent course training.
      • Corrective Action(s): Staff member on shift informed she is planning to register and take a FOODSAFE Level 1 or equivalent course tomorrow. She informed another staff member is planning to take a FOODSAFE Level 1 or equivalent course over this weekend.
      • .
      • Ensure that there is at least one staff member on duty who holds valid FOODSAFE Level 1 or equivalent course training in the Operator's absence. Maintain copies of valid FOODSAFE Level 1 or equivalent course certificates of staff working on-site.
      • Violation Score: 1
  9. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Valid permit to operate had been posted in the office and it was not posted in a conspicuous location of the food service establishment. Permit to operate observed to be posted in the front service area had the previous legal owner name on it.
      • Corrective Action(s): Ensure the valid permit to operate (with the current legal name) is posted in a conspicuous area of the food service establishment where customers may view it. Correct within 1 week.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sanitizer dispenser was not in good working order as it was not dispensing 200 ppm Quaternary ammonium compounds (QUATS) sanitizer. Staff informed that they noticed issues yesterday and a technician is scheduled tomorrow.
      • Corrective Action(s): Ensure the appropriate repairs are made to the sanitizer dispenser that it can dispense 200 ppm QUATS sanitizer; Correct within 2 days.
      • .
      • In the interim, ensure staff continue to manually dilute the QUATS sanitizer in accordance with manufacturer's directions to setup a 200 ppm concentration and verify the concentration with the QUATS test strips. Manufacturer's label dilution instructions were reviewed with staff for the QUATS sanitizer used at the food service establishment.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In the Operator's absence, no staff on duty had valid FOODSAFE Level 1 or equivalent course training. All three staff members on shift informed they have not completed a FOODSAFE Level 1 or equivalent course.
      • Corrective Action(s): Ensure at least one staff member holds valid FOODSAFE Level 1 or equivalent course training on duty in the Operator's absence. Ensure enough staff take the FOODSAFE Level 1 or equivalent course to fulfill this requirement.
      • .
      • Refer to www.foodsafe.ca for information on FOODSAFE Level 1 courses. Refer to BCCDC "Food Handlers Training Courses Equivalent to BC FOODSAFE Level 1 As of February 18, 2020" for information on current equivalent courses to FOODSAFE Level 1.
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Current valid permit to operate was not displayed in a conspicuous area of the food service establishment. Health operating permit from the previous legal owner was displayed.
      • Corrective Action(s): Ensure to post your current valid health operating permit to operate and to remove the previous legal owner's permit to operate.
      • Violation Score: 1

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