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Fox and Hounds Pub

26444 32nd Ave, Aldergrove · Restaurant

Official record from Fraser Health →

Inspection summary

Fox and Hounds Pub has been inspected 24 times by Fraser Health Authority since January 10, 2013. The most recent inspection, on September 21, 2026, recorded 2 infractions.

14 of 24 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 5 times across 5 separate inspections, most recently on October 14, 2022. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on January 16, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 2 times across 2 separate inspections, most recently on July 21, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 21, 2026. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 September 21, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

24 inspections

  1. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Soup and sauces on the hot holding unit being reheated inside the unit. Probe temperatures ranged from 50-60C. Observed staff taking insert off the hot holding unit and reheating on the grill
      • Corrective Action(s): Ensure all items placed onto the hot holding units are heated to >74C in the oven or stove unit prior to placing onto hold holding unit. Operator reheated item away from the hot holding unit.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food debris in the following areas:
      • 1. Underneath the high temperature dishwasher
      • 2. Mold inside the first preparation cooler close to the fans
      • 3. Underneath the racks of the walk in cooler
      • 4. Grease build up underneath the deep fryer area and on the vents
      • Corrective Action(s): Clean and sanitize the following area. Ensure to add these areas to regular routine cleaning schedule.
      • Date to be corrected by: today
      • Violation Score: 15
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed employee go from cooking raw meat patties to ready to eat food (burger preparation) without washing hands. Tongs were used to transfer the raw patties on the grill.
      • Corrective Action(s): Ensure employees are washing their hands at the dedicated handwash station when going from different tasks that involves going from raw foods to ready to eat. Educated the employee on importance of handwashing. Recommend to educate and retrain staff during staff meeting.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease/debris/mold build up seen in the following areas
      • Corrective Action(s): 1. Underneath the high temperature dishwasher
      • 2. Mold on the fan condenser lids in the walk in cooler
      • 3. Underneath the racks of the walk in cooler
      • 4. Grease build up underneath the deep fryer area
      • 5. Mold/debris build up inside the first preparation cooler.
      • Include these areas into routine cleaning schedule
      • Date to be correcte: today
      • Violation Score: 15
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Knives seen being stored between prep coolers/prep tables. Food debris seen between the cooler and table
      • Corrective Action(s): Knives must not be stored between the crevice as the area is not easily cleaned and sanitized. Store knives in designated holder /container where it can be easily cleaned and sanitized. Operator removed the knives and washed them in the dishwasher
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of debris/grease in the following areas:
      • 1. behind and below the dishwasher, there is large accumulation of grease/slim
      • 2. Behind the deepfryer and main stove tops.
      • Corrective Action(s): Clean and sanitize the following areas listed above.
      • Date to be corrected by: today
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Minor fruit fly issue near the handsink at the bar area.
      • Corrective Action(s): Minimize fruit fly activities in the bar area by maintaining a more frequent routine cleaning schedule and to clean floors routinely especially underneath and behind all equipment. Seal gaps behind sinks and walls.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of grease/food debris/mold in the following areas:
      • 1. Below the racks in the walk in coolers (mainly around the wheels of the racks)
      • 2. Inbetween and underneath the deep fryer, stove unit and preparation coolers.
      • Corrective Action(s): Clean and sanitize the following areas. Maintain a routine schedule to address these hard to clean areas.
      • Date to be corrected by: 1 week
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Racks in the walk in cooler are rusting.
      • Corrective Action(s): Repaint or replace the all racks that are rusting in the walk in to ensure there is a smooth surface to easily clean and sanitize
      • Date to be corrected by: 2 weeks
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Bar area service: employee handling transactions and phone and then serving directly, handling lemons, limes, drinks. No hand washing in between.
      • Corrective Action(s): Use mini-tongs to avoid direct contact with food.
      • Hand wash between switching tasks (e.g. card and cash handling, phone calls / handling food).
      • Hand sanitizer may be OK in this area as long as no direct food handling.
      • Date to be completed by: Today.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Bar area: fruit flies centered around beer taps and stone counter top (main service area going out, front and center) and around hand sink behind the bar.
      • Corrective Action(s): Clean and sanitize countertop.
      • Ideally, countertop with stone pebbles should be sealed to make a non-porous, smooth and cleanable surface for cleaning and sanitizing.
      • Use fly tape or flight light to attract and kill pests overnight so they do not breed.
      • Clean and sanitize underneath bar area as this has some fallen straws, spilled drinks, dark stains.
      • Date to be completed by: 3 days.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Food prep area:
      • Bottle labelled Quat is not Quat. Staff said this was a cleaner.
      • Unlabelled bottle is Quat.
      • Bar:
      • Squeeze bottles intended for sauce - hand soap, unlabelled.
      • Bottle labelled Long Island Tea - unknown substance.
      • Also spray bottle labelled vinegar or unknown substance.
      • Corrective Action(s): Ensure all bottles are labelled correctly so there is no confusion for both staff and client safety.
      • Inform and train all staff on proper handling of chemicals how to use for sanitizing.
      • Date to be completed by: Today.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Glass washer is not dispensing any chlorine.
      • New bottle was replaced yesterday.
      • No tests recorded after replacement.
      • Corrective Action(s): Fix or repair glass washer.
      • Test with chlorine strips available before use.
      • Rewash all dishes in existing dishwasher.
      • Date to be completed by: Today.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Fruit flies observed near bar area in abundance.
      • Under bar: brown sticky liquid pooling.
      • Some surfaces near bar and around sink are in need of cleaning, sticky residue.
      • Corrective Action(s): Remove pooling water.
      • Identify the source of leak and if it occurs again.
      • Clean and sanitize all surfaces around bar with your Quat sanitizer.
      • Wipe down (inside cabinets, floors) or soak all equipment (hoses, nozzles) to remove any remaining residue.
      • Install a fly light around this area.
      • Date to be completed by: Today.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Back area and behind grill has a lot of food residue (open bag of pita bread spilled on floor, toothpicks, food residue, sauces).
      • Back area shelving and racks have food residue (shredded purple cabbage and carrot).
      • Corrective Action(s): Clean areas after food prep. Sanitize to prevent pests.
      • Date to be completed by: Today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Glass washer was leaking at the time of inspection. - This was fixed by staff, thank you.
      • Microwave in kitchen - inside is peeling and rusting. Cook requested a new one during the inspection, thank you.
      • Corrective Action(s): Repair or replace microwave.
      • Date to be completed by: this month
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temp dishwasher in the bar is unable to produce adequate chlorine at plate's surface (0ppm chlorine). High temp dishwaser in the kitchen is unable to reach 71C at plate's surface (69.9C for all 4 cycles). The operator called for service during inspection.
      • Corrective Action(s): Ensure that the low temp dishwasher in the bar is able to produce 50-100ppm chlorine at plate's surface. Ensure that the high temp dishwasher reached 71C at minimum at plate's surface after each cycle.
      • Violation Score: 9
  14. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glasswasher tested at 0ppm at time of inspection. Sanitizer bottle empty, detergent available.
      • Corrective Action(s): Glasswasher equipped with new sanitizer bottle and tested at 50ppm Cl.
      • Glasswasher log and test strips not available at time of inspection - this is why it is important to ensure we are checking the machine at least daily to verify a 50ppm residual of chlorine and keeping a record.
      • Ensure chlorine test strips are provided and a daily log is maintained. Glassware is to be run through glasswasher again.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed knives stored inbetween equipment
      • Corrective Action(s): This is not a sanitary method for knife storage. All knives washed and sanitized at time of inspection. Do not store between equipment.
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed no sanitizer prepared in kitchen at time of inspection and orange cleaner being used in place of sanitizer at the bar
      • Corrective Action(s): Ensure spray bottles or sani-buckets are available at all times with a 200ppm Quats solution or 100ppm Cl solution.
      • There is currently no dispenser available in the kitchen or the bar and staff are hand mixing Quats. There are also no test strips available for verifying the concentration.
      • Staff prepared sanitizer for kitchen and initial test resulted in a solution >1000ppm Quats. Sanitizer used in excess of 200ppm is no longer a "no rinse sanitizer" and requires a potable water rinse. Sanitizer was diluted to 200ppm Quats.
      • A Quats dispenser is to be installed in the kitchen so staff may have easy access to appropriately diulted sanitizer. Test strips are also to be available.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No appropriate soap or paper towel dispenser at the bar hand washing sink
      • Corrective Action(s): Provide appropriate soap and paper towel dispensers at the bar hand washing sink.
      • In the interim, a squeeze bottle of soap and roll of paper towel are available.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: A very thorough cleaning and sanitizing is required throughout the kitchen as follows:
      • Corrective Action(s): - Underneath the deep fryers and cooking equipment
      • - Underneath and inside of all coolers - especially around the seals
      • - Organizing of all areas under sinks - recommend extra chemicals be moved to chemical storage closet
      • - Remove all cardboard boxes currently used as storage
      • - Organize shelves/racks and storage areas - employees belongings are to be stored separately
      • - Underneath racks in walk-in cooler, especially around wheels/castors
      • - Ceiling requires a wipe down to remove build-up
      • - Minor cleaning at ice machine sheild
      • - Ensure items are stored > 6" off the floor
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Spray bottles are not appropriately labelled
      • Corrective Action(s): Ensure all spray bottles are appropriately labelled with their contents
      • Violation Score: 3
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

  19. Routine Inspection

    0 infractions

  20. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: -no detectable sanitizer in bar glasswasher
      • Corrective Action(s):
      • Violation Score: 15
  21. Follow-Up Inspection

    0 infractions

  22. Follow-Up Inspection

    0 infractions

  23. Follow-Up Inspection

    0 infractions

  24. Routine Inspection

    0 infractions

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