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Gateway Pizza & Curry House

9183 148th St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Gateway Pizza & Curry House has been inspected 20 times by Fraser Health Authority since September 12, 2018. The most recent inspection, on September 3, 2026, recorded 1 infraction.

7 of 20 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 7 times across 7 separate inspections, most recently on January 26, 2026. 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 7 times across 6 separate inspections, most recently on August 11, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 4 times across 4 separate inspections, most recently on September 3, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 10, 2022. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 once on December 19, 2022. 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.

20 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Vegetable choppers had food residue over the blade components, and were last used yesterday according to the Person in Charge on duty.
      • .
      • 2. Less than 100 ppm chlorine sanitizer was measured in one of the two sanitizer pails. Chlorine sanitizer solution appeared to be a purple colour and contained purple wiping cloths in it. Person in charge informed they have not added any other detergent or sanitizer into the chlorine sanitizer solution.
      • Corrective Action(s): 1. Ensure to disassemble, wash, rinse, sanitize, and air dry the vegetable slicers after each use, and prior to storing them in a clean storage area. Staff placed the vegetable slicers into the 3-compartment sink for manual ware-washing.
      • .
      • 2. Ensure 100 ppm chlorine sanitizer is used to sanitize food contact surfaces, and wiping cloths do not leach any potential dyes into the sanitizer solution. Person in charge discarded the purple coloured wiping cloths during the inspection. Staff setup a fresh solution of 100 ppm chlorine sanitizer into the sanitizer pails, and added new white coloured wiping cloths into the sanitizer pails to effectively sanitize food contact surfaces.
      • Violation Score: 15
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw fish and raw meat in containers were stored next to precooked food (potential ready-to-eat food).
      • Corrective Action(s): Ensure raw meat and raw fish are stored on lower shelving units, separately from potential ready-to-eat food to protect it from any potential contamination. Staff re-organized the walk-in-cooler to store the raw fish and raw meat on the bottom shelving unit, separately from potential ready-to-eat food.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken (in two containers), salami (in a container), pepperoni (in a container), and shredded cheese (in three containers) were between 12 to 14 degrees C internal temperature in the under-the-counter cooler. Staff informed these food products were placed in this cooler since overnight.
      • Corrective Action(s): The above-noted cold potentially hazardous food products stored above 4 degrees C for more than 2 hours were discarded by staff. Ensure potentially hazardous food is stored at or below 4 degrees C to prevent potential growth of any potential harmful bacteria and/or production of toxins.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food residues/debris was observed on the blade component of both vegetable choppers/slicers, which were observed stored in a clean storage area. Staff informed these vegetable choppers/slicers were last used last night.
      • Corrective Action(s): Staff disassembled, washed, rinsed, and sanitized the vegetable choppers during the inspection. Ensure all vegetable choppers/slicers are disassembled, washed, rinsed, sanitized, and air dried at least every 4 hours between use, and after final use each day.
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Chest freezer containing frozen food was at -4 degrees C. Ice accumulation was observed in the chest freezer.
      • Corrective Action(s): Clean and defrost or re-service the chest freezer to maintain a temperature at or below -18 degrees C; Correct today. Ensure frozen food is stored at or below -18 degrees C. Continue monitoring the freezer temperature in accordance with your food safety plan.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Under-the-counter cooler was at 15.6 degrees C.
      • Corrective Action(s): Adjust, re-service, or repair the under-the-counter cooler to maintain a temperature at or below 4 degrees C; Correct within 1 week. Keep this cooler empty of potentially hazardous food until it is monitored and maintained at or below 4 degrees C; Correct immediately.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pot of butter sauce on stovetop measured 40 to 50 degrees C. Staff stated sauce was cooked 1 hour ago.
      • Corrective Action(s): Burner was turned on to reheat butter sauce at time of inspection. Ensure hot potentially hazardous food is maintained at 60 degrees C or more to limit the growth of potential pathogens.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No hot water at staff washroom hand sink.
      • Corrective Action(s): Ensure hot water is supplied to facilitate proper hand washing. Have hand sink/plumbing serviced as needed. Date to be corrected by: February 13, 2025.
      • Ensure staff are also washing hands at the designated kitchen hand washing station before resuming work.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bags of food observed on floor next to dry storage rack.
      • Corrective Action(s): Removed from floor. Ensure all food is kept off the floor to protect from potential contamination.
      • Violation Score: 3
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Upright freezer at 2 degrees C.
      • Corrective Action(s): Staff stated freezer was cleaned earlier today, and that the cleaning should not have taken more than one hour.
      • Monitor freezer temperature hourly to check if temperature is dropping and to ensure 4 degrees C is not exceeded (food must be moved to a working cooler/freezer in that case, or discarded if over two hours elapsed). Ensure that freezer is capable of maintaining food at -18 degrees C or less are maintained. Call and have freezer serviced if unable to maintain -18 degrees C or less.
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One large bucket of butter sauce stored in the kitchen prep cooler had an internal temperature of 11 degrees C. Butter sauce cooked yesterday.
      • Corrective Action(s): As butter sauce could not be easily discarded during the inspection, bleach was added to the sauce to prevent it from being re-used. Sauce was taken out to the outdoor dispsal area.
      • Ensure potentially hazardous food is cooled from an internal temperature of 60 degrees C to 20 degrees C within 2 hours, then from 20 degrees C to 4 degrees C within the next 4 hours to limit the growth of potential pathogens, including toxins that may not be destroyed by reheating.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer bucket in kitchen had no detectable sanitizer.
      • Corrective Action(s): Sanitizer was remade and tested at 100 to 200 ppm chlorine. Ensure sanitizer is always maintained at safe and effective concentrations to effectively kill pathogens that may remain on surfaces. Ensure all surfaces are resanitized.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Handle of scoop was stored in mint chutney.
      • Corrective Action(s): Staff opted to discard mint chutney. Ensure scoops are stored in a safe manner to protect food from potential contamination.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One large bucket of cooked palak stored in the walk in cooler was measured at an internal food temperature of 10 degrees C. It was stated that palak was cooked yesterday. Note: It was stated that palak was placed into a large wide container for cooling prior to being transferred to bucket.
      • Corrective Action(s): Discarded. Ensure hot potentially hazardous foods are cooled from an internal food temperature of 60 degrees C to 20 degrees C within two hours or less, then from 20 degrees C to 4 degrees C within 4 hours or less (total time: 6 hours or less) in order to limit the growth of potential pathogens and/or their toxins, which potentially may not be destroyed by reheating. Use probe thermometer to verify internal temperature during cooling process.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous food in two-door cooler located to the left of the cook line measured at an internal temperature of 7 degrees C.
      • Corrective Action(s): Potentially hazardous food transferred to another cooler at 4 degrees C or less, with the exception of small amounts of food to be used within the next two hours. Ensure potentially hazardous food is maintained at 4 degrees C or less to limit the growth of potential pathogens.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Warewashing setup at three compartment sink not adequate for manual warewashing. 2nd compartment had approximately 10 to 50 ppm chlorine bleach, and detergent appeared to be mixed in.
      • Corrective Action(s): Three compartment sink was reset for manual warewashing, and a 100 ppm chlorine bleach sanitizer (no detergent) was prepared in the sanitizing compartment. Posters on manual warewashing procedures provided. Ensure equipment and utensils are resanitized as a precaution.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towels available at hand washing sink in staff washroom.
      • Corrective Action(s): Paper towels supplied. Ensure all hand washing sinks are supplied with hot and cold running water, liquid soap, and paper towels in order to faciliate proper hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large colander stored in contact with mop head.
      • Corrective Action(s): Colander placed into three compartment sink at time of inspection to be washed, rinsed, and sanitized. Do not store food equipment and utensils near the mop to avoid potential contamination.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two-door cooler near cook line was measured at an ambient temperature of 7 to 8 degrees C.
      • Corrective Action(s): Technician contacted during inspection, to arrive today. Ensure cooler is capable of maintaining potentially hazardous food at 4 degrees C or less. Date to be corrected by: Today.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous food items stored in pizza prep cooler were measured at an internal temperature of 8 to 9 degrees C. It was stated that items were placed into cooler earlier today. Note: Items to be cooked.
      • Corrective Action(s): Potentially hazardous food items transferred to a working cooler at 4 degrees C or less. Ensure no potentially hazardous food items are stored in the above-noted cooler until it is capable of maintaining 4 degrees C or less.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pizza prep cooler measured 7 to 10 degrees C (ambient).
      • Corrective Action(s): Supervisor contacted service technician during inspection to have cooler serviced. Ensure cooler is capable of maintaining food at 4 degrees C or less. Date to be corrected by: May 3, 2023.
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • Tray holding utensils, knives and rolling pins stored at the very bottom of tray rack observed to be in an unsanitary condition.
      • Corrective Action(s):
      • Place all cleaned and sanitized utensils, knives and rolling pins to a clean and sanitized tray.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1. Shelves of walk-in cooler have some mould growth in the grooves.
      • 2. Fan grates in walk-in cooler have accumulation of dust and debris.
      • Corrective Action(s):
      • 1. Clean all shelves in the walk-in cooler. Ensure to regularly clean all food storage shelves as per your sanitation plan.
      • 2. Clean fan grates in walk-in cooler.
      • To be corrected today.
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION):
      • Spray bottle for sanitizer was not labeled.
      • Corrective Action(s):
      • Label spray bottle as "bleach" or "sanitizer" to prevent a potential chemical contamination.
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Prepackaged canola oil was observed stored inside the staff washroom.
      • 2) Several preparation utensils and pots and pans requiring ware-washing were stored on the floor. There was limited space available on the drain board near the first compartment sink unit.
      • 3) Extra empty containers were observed stored in the room with the mop sink and hot water tank. Person in charge on shift stated that these were extra containers not required for business use and would be removed from the food premises.
      • Corrective Action(s): 1) Re-locate all the canola oil from the staff washroom to a designated clean dry storage area within the food premises that is separate from the staff washroom. Correct today.
      • 2) Ensure all food preparation utensils and pots and pans are stored off the floor; Correct immediately. Recommendation: Obtain a large enough utility cart made of durable, non-toxic, washable/easy to clean, and impermeable to moisture materials that can be used to store the used/soiled preparation utensils off the floor near the 3-compartment sink before they are manually ware-washed. Alternatively, it was reviewed that ware-washing can be done more frequently throughout the day to prevent excessive containers from being temporarily stored on the floor before manual ware-washing is conducted.
      • 3) Remove the extra containers not required for business use from the food premises. If these storage containers are required for business use, then store them into a dry clean designated storage area for containers separate from the janitorial closet after the containers have been washed, rinsed, sanitized, and air dried. Correct today.
      • Violation Score: 9
  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Empty food storage containers were observed stored in the mop sink room.
      • 2) A recently cleaned and sanitized food container was placed on the floor during the inspection.
      • 3) Soiled containers were observed stored on the floor during the inspection.
      • Corrective Action(s): 1) Empty containers were placed in the dishwashing area so that they can be cleaned and sanitized. Make sure they are air dried on a clean shelf and then stored off the floor in a clean storage area separate from the room where the mop sink is located.
      • 2) Container was placed for rewashing and sanitizing. Do not place sanitized containers on the floor. Make sure there is an empty clean shelf to air dry them.
      • 3) Soiled containers were stored on a utility cart to place them off the floor before they are dishwashed.
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Several frozen prepackaged meat products were observed stored on a tray that was placed at room temperature on the floor below the pizza oven. Note: Products were still frozen and were below 4 degrees C. Operator stated that they were placed here for about 15 minutes.
      • Corrective Action(s): Frozen meat products were placed under cold water to be thawed to 4 degrees C or less. Make sure the water is changed every half an hour. Frozen prepackaged products can also be thawed under cold running water or in the refrigeration unit at or below 4 degrees C. Do not thaw frozen food at room temperature.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Shelving units below the counter near the pizza oven are made of unfinished wood that is permeable to moisture and is not smooth.
      • Corrective Action(s): Make sure the shelving units are made of finishes that are impermeable to moisture, durable, easy to clean, non-toxic, and smooth materials. Correct within 1 month.
      • Violation Score: 3
  17. Routine Inspection

    0 infractions

  18. 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 measured inside two buckets with wiping cloths as the chlorine test strips were blanking out.
      • Corrective Action(s): Staff resetup 100 ppm chlorine sanitizer inside the buckets with wiping cloths during the inspection upon direction by the district Environmental Health Officer of Fraser Health.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Cardboard boxes were being used to store pizza trays.
      • Corrective Action(s): Do not use cardboard as it is not made of easy to clean and impermeable to moisture materials. Other food grade plastic or stainless steel materials that are durable, easy to clean, non-toxic, impermeable to moisture, and smooth must be used. Operator had staff place the pizza trays into washable plastic containers.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator has a FOODSAFE Level 1 certificate that was no longer valid.
      • Corrective Action(s): Make sure the Operator maintains a valid FOODSAFE Level 1 certificate; Either take a FOODSAFE Level 1 refresher course before January 1, 2018 or a FOODSAFE Level 1 full course; Correct by December 31, 2018.
      • Violation Score: 1
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza topping inserts on the right side of the pizza prep cooler were measuring approximately 6C.
      • Corrective Action(s): Move the food in these inserts to a cooler capable of maintaining 4C or less. Date to be corrected by: Immediately
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A cup was stored in the hand washing station.
      • Corrective Action(s): Remove the cup. Do not store anything in the hand washing station. Hand washing stations must be kept clear of obstructions to allow for proper hand washing. Date to be corrected by: Immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Two containers of chopped vegetables in the walk-in cooler were stacked on top of each other without lids.
      • Corrective Action(s): Do not stack any containers of food on top of each other without any lids. Put tight fitting lids on all containers of food. Date to be corrected by: September 17, 2018
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Ant activity observed nearby the back door.
      • Corrective Action(s): Install a proper door sweep to prevent ants from entering the facility. Seal up any cracks and crevices. Clean up all food debris throughout the kitchen and mop floors with warm water and soap to remove the chemical trail left by the ants. Date to be corrected by: September 17, 2018
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pizza prep cooler is unable to maintain 4C at the insert level on the right hand side.
      • Corrective Action(s): Repair the pizza prep cooler so it is able to maintain 4C throughout. Date to be corrected by: September 17, 2018
      • Violation Score: 3

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