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GB Foods & Sherlocks Imports

13369 72nd Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

GB Foods & Sherlocks Imports has been inspected 16 times by Fraser Health Authority since July 21, 2017. The most recent inspection, on August 12, 2026, found no infractions.

4 of 16 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 5 times across 5 separate inspections, most recently on September 3, 2020. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 4 times across 4 separate inspections, most recently on September 10, 2025. For example: 304 - Premises not free of pests [s. 26(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 3 times across 3 separate inspections, most recently on October 13, 2021. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 September 10, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 November 14, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

16 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station near the oven was blocked by a bucket of clothes. Staff immediately moved the bucket of clothes away from the hand sink. Always keep the hand sink unobstructed, and easy to access for all employees.
      • Corrective Action(s):
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some pest dropping noted at the floor near the oven.
      • Corrective Action(s): Clean and sanitize (with 1 part bleach and 9 parts of water) the pest dropping area. Date to be corrected: Immediately.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Droppings were observed in back warehouse area. Operator has various pest control devices (sticky trap, snap traps) set in affected areas.
      • Corrective Action(s): Please contact pest control company if pest issue situation gets worse.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food (kellogs coco pops) observed to be stored on floor behind coolers.
      • 2. White garbage bags observed to cover food and store prepackaged chips.
      • Corrective Action(s): 1. Keep foods 6" (15cm) off floor.
      • Correct by: immediately
      • 2. Do not use garbage bags to cover nor store food. Use totes with lids or food grade bags.
      • Correct by: immediately
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Multiple cans on shelving found to be heavily dented. Affected products:
      • - Ambrosia brand Tapioca, Semolina, Devon Custard
      • **Corrected during inspection** Products removed by staff when identified and explained.
      • Damaged canned products may have compromised seals or walls. These products may not be safe for human consumption and are not to be sold. Do not recieve these products if identified during recieving.
      • Corrective Action(s):
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Droppings observed in by tool shelving in back storage and behind kitchen shelf beside oven.
      • Corrective Action(s): Clean areas of droppings with bleach-water mixture and monitor are for recurring droppings. If more droppings are observed, please contact professional pest control company to have facility assessed.
      • Correct by: immediately
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Back storage area cluttered with a lot of various equipment. Staff stated they will be de-cluttering facility around May.
      • Corrective Action(s): Please declutter and remove all items unrelated to facility. This may also help with identifying areas where there are pest issues.
      • Correct by: as soon as possible.
      • Violation Score: 1
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Walk-in cooler and pie display cooler holding potentially hazardous foods above 4°C.
      • Corrective Action(s): 1. Refer to corrective actions outlined in approved food safety plan.
      • 2. Adjust unit settings and monitor. Do not store perishable items in above coolers until units can hold temperatures of 4°C or less.
      • 3. If units cannot hold temperatures of 4°C or less, contact refrigeration technician to have unit serviced.
      • Correct by: immediately
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed behind display coolers in dry storage, and along floor on wall adjacent to alley outside.
      • Corrective Action(s): Clean identified area of droppings using 200ppm bleach and a rag. Do not use spray bottle to spray area.
      • Monitor and ensure droppings do not return. If necessary, contact professional pest control company to have area assessed.
      • Correct by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of grease on range hood above oven. Owner stated fire department was ok with not using baffles for unit.
      • It is still recommended to use baffles if available.
      • Corrective Action(s): Clean range hood of grease (yellow) stains.
      • Correct by: immediately
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer and dough cutter have food residue.
      • Corrective action: Staff to clean and sanitize equipment. All equipment must be cleaned and sanitized after use. Do not leave equipments in unsanitary condition after use as it may lead to growth of microbes and/or toxin production which may contaminate food and potentially cause foodborne illness. Equipment is not to be used before cleaning and sanitizing. Staff cleaned and sanitized equipment during inspection.
      • Corrective Action(s):
  10. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in cooler operating at 10C during inspection. Facility staff aware of malfunction, and cooler was not being used for food storage
      • Corrective Action(s): Technician has already been called for repair.
      • Note: meat thawing in this cooler system not to be left overnight. Move to another cooler, process, or back into a freezer.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pies were at a temperature of approximately 7C at time of inspection. They were prepared this morning.
      • Corrective Action(s): Pies were transferred to the walk-in cooler. Do not use the display cooler for any potentially hazardous foods until it can consistently maintain 4C or less. Contact the Environmental Health Officer when the cooler has been adjusted or repaired.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pie display cooler (left compartment) fluctuated between 5-7C throughout the course of the inspection.
      • Corrective Action(s): Contents of pie display cooler transferred to walk-in cooler. Repair or adjust the display cooler until it can reach an ambient temperature of 4C or less, consistently.
      • Date to be corrected by: July 26, 2019
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink was being obstructed at time of inspection with containers inside the sink.
      • Corrective Action(s): Containers removed at time of inspection. Please do not obstruct the hand wash station at any time, especially when you are processing food products.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Thick rubber gloves (newly opened) used for handling sausages.
      • Corrective Action(s): Thick rubber gloves were replaced with food-grade single-use gloves at time of inspectino. Do not use thick rubber gloves (generally intended for ware washing) for direct handling of food products. Rubber gloves may not be properly cleaned and sanitized after use. Use only single-use non-latex gloves.
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Packaged cheese products were initially at 7C inside display cooler.
      • Corrective Action(s): Operator adjusted cooler from "level 2" to "level 5", resulting in an ambient temperature of 4C. According to temperature logs this morning, temperature was at less than 4C. Ensure that all packaged cheese products are kept at 4C or below.
      • Violation Score: 5
  15. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer found used but not immediately cleaned and sanitized
      • Corrective Action(s): Food contact equipment must be immediately cleaned and sanitized after use. If continuously used, it must be fully washed, rinsed, and sanitized every 2-4 hours.
      • Violation Score: 5
  16. Routine Inspection

    0 infractions

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