Grandt Kitchen

10257 King George Blvd, Surrey · Restaurant

15 inspections

1. Routine InspectionSep 14, 2026

   0 infractions

2. Routine InspectionMar 16, 2026

   0 infractions

3. Routine InspectionDec 10, 2025

   0 infractions

4. Routine InspectionJan 22, 2025

   1 infraction

   • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
     • Observation (CORRECTED DURING INSPECTION): One spray bottle was labelled with a chemical sanitizer that was not being used on the premise. Operator has removed the incorrect label and properly labelled the spray bottle.
     • Corrective Action(s): Ensure all spray bottles used on the premise are labelled with the correct chemical agent being stored inside to prevent potential misuse.
     • Violation Score: 3
5. Routine InspectionMar 18, 2024

   1 infraction

   • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): Ice cream scoops and stir spoon stored in room temperature water.
     • Corrective Action(s): Staff replaced the container with a ice water solution.
     • Violation Score: 5
6. Follow-Up InspectionMay 19, 2023

   0 infractions

7. Routine InspectionMay 16, 2023

   2 infractions

   • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): Observed number of in use utensils stored in a room temperature water. In-use utensils now stored in ice water.
     • Corrective Action(s):
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Food contact surfaces (dishes, utensils, etc.) are not sanitized adequately. Refer to the violation section on dishwasher for details. Immediately stop using reusable food contact surfaces (e.g., mug, cups, plates, etc.). Use single use take out containers for dine in customers. The kitchen manager demonstrated appropriate knowledge on manual dishwashing. Manual dishwashing is to be used for kitchen utensils.
     • Corrective Action(s):
     • Violation Score: 15
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Observed four spray type pesticide in the dish pit. Pesticides removed at this time. Do not use spray type of pesticide as it can travel through air and contaminate foods and food contact surfaces.
     • Corrective Action(s):
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: High temperature dishwasher's sanitizing cycles were measured as follows:
     • 50C, 62C, 63C, 68C, 66C and 67C (total of six cycles, using two separate calibrated thermometers).
     • Note: Minimum rinse temperature was met as indicated on the rinse cycle gauge.
     • Corrective Action(s): Service the dishwasher. It must reach a minimum of 71C at the plate level. All food contact surfaces to be rewashed and resanitized using either manual dishwashing method or use of dishwasher once the temperature is verified by the environmental health officer.
     • Violation Score: 3
8. Routine InspectionOct 20, 2022

   0 infractions

9. Routine InspectionJul 7, 2021

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Ready-to-eat foods (i.e: cooked meats, noodles, and sauces) stored in a stand-up cooler measured at 7C air ambient temperature. Ready-to-eat foods' internal temperature measured at 4C.
     • Corrective Action(s): Move all ready-to-eat foods from the stand-up cooler to a cooling unit able to hold an air ambient temperature of 4C or lower.
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Kitchen floors has accumulation of grease. Underneath the cook line and on the floor in the walk-in cooler have accumulation of grease built-up. Exhaust hood observed to have a built-up of grease. Operator informed that an external cleaning company will be contracted to do a deep clean of the floors monthly.
     • Corrective Action(s): Clean and disinfect the kitchen floors and underneath the cook line to prevent built-up of grease. Service the exhaust hood to remove built-up of grease. Follow sanitation plan on regular cleaning of kitchen floors and exhaust hood. Corrected by: Immediately.
     • Violation Score: 9
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Stand-up cooler next to the deep fryers measures an air ambient temperature of 7C.
     • Corrective Action(s): Service the aforementioned items to measure an air ambient temperature of 4C or lower. Corrected by: Immediately.
     • Violation Score: 3
10. Follow-Up InspectionSep 13, 2019

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The paper dispenser for the hand washing station located in the kitchen is broken and not dispensing paper properly.
      • Corrective Action(s): Fix the paper dispenser to ensure paper towels can be dipsnesed properly. Correct by: Sep 20, 2019.
      • Violation Score: 3
11. Routine InspectionSep 3, 2019

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Severn raw shelled eggs and one insert of liver based pastry were stored at room temperature measured with an internal food product temperature of 23C.
      • Corrective Action(s): Operator discarded both food items. DO NOT store any potentially hazardous food items at room temperature for more than 2 hours.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Three out of four sanitizing spray bottles at the kitchen area measured with 0 ppm bleach sanitizer.
      • Corrective Action(s): Discard and refill the aforementioned bottles with 100-200 ppm bleach sanitizer.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Paper towel dispensers were not in use for four washing stations. Paper towels were stored beside sinks.
      • 2. Kitchen area hand washing station were missing paper towels and liquid hand soap.
      • Corrective Action(s): 1. Operator installed paper towel rolls into the dispenser. Use the paper towel dispenser to store any paper towels.
      • 2. Provide paper towels and liquid hand soap at the kitchen area hand washing station.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): One staff observed washing her hands without using liquid hand soap.
      • Corrective Action(s): Hands must be washed with warm water and liquid hand soap. scrab your hands for at least 20 seconds before rinsing with water. Educated operator and staffs on proper hand washing procedures.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Accumulation of grease observed on the filter of the exhaust canopy.
      • 2. Accumulation of debris and grease observed under the cook line.
      • Corrective Action(s): Clean the aforementioned areas. Follow your sanitation plan for regular cleaning schedule. Correct by: Sept 05, 2019.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two wooden spoons observed to be chipped.
      • Corrective Action(s): Discard the aforementioned spoons. Any utensils that are damaged must be discarded to prevent possible physical contamination of food.
      • Violation Score: 3
12. Follow-Up InspectionFeb 14, 2019

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One pot of rice held at 45C held from last night.
      • Corrective Action(s): Discard pot of rice. Do not use the broken rice cooker anymore. Date to be corrected: immediately
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cutting knife that is used for food was used to cut open cardboard boxes and was not cleaned and sanitized afterwards was observed.
      • Corrective Action(s): Clean and sanitize the knife. Do not put soiled knives back into the drawer without cleaning and sanitizing it first. Date to be corrected: immediately
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wire rack beside stove has encrusted debris
      • Corrective Action(s): Clean wire rack beside the stove to remove encrusted debris. Date to be corrected: today
      • Violation Score: 3
13. Routine InspectionFeb 13, 2019

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher is maintaining 44C water temperature for the sanitizing cycle. This cannot sanitize food contact surfaces properly.
      • Corrective Action(s): Fix the dishwasher to maintain 71C final rinse at the plate level. Date to be corrected: immediately
      • Violation Score: 25
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Hot water is not available at this establishment. Handsinks were maintaining 8-13C. 2compartment sink maintained 13-15C. High temperature dishwasher maintaining 44C.
      • Corrective Action(s): Provide adequate hot water for sanitary maintenance. Date to be corrected: immediately
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hot water is not available for handsinks
      • Corrective Action(s): Provide hot water for handsinks. Date to be corrected: immediately
      • Violation Score: 25
14. Routine InspectionDec 6, 2018

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Boxes of frozen fish being stored at room temperature.
      • 2) Boiled pork being cooled in a large metal pan. The temperature was measured at 25C.
      • Corrective Action(s): 1) Store all frozen fish inside the chest freezer designated for fish.
      • 2) This is an improper cooling method. Divide the meat into smaller portions and cool the meat from 60-20C within 2hrs to prevent temperature abuse.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked white rice measured at 25C.
      • Corrective Action(s): The operator discarded the cooked rice. Store cooked rice inside the cooler at 4C OR inside the freezer at -18C or hot hold at > 60C.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Multiple food items stored inside the upright cooler, prep cooler, and upright freezer uncovered.
      • 1) Fish
      • 2) Cooked meats
      • 3) Vegetables
      • Corrective Action(s): Cover all food items with plastic wraps or tight fitting lids to prevent cross contamination.
      • Correct by: Today and ongoing
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of grease, dirt, and food debris in the following areas:
      • - on floors near the dishpit
      • - on wire rack adjacent to the stove top
      • - inside the upright freezer
      • - on floors of the food preparation area
      • Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule and ensure to clean hard to reach areas (ie behind grills, underneath the two compartment sink, behind preparation tables).
      • Correct by: Today and ongoing.
      • Violation Score: 9
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Missing daily temperature logs for multiple cooler and freezers.
      • Corrective Action(s): Immediately begin daily temperature logs for ALL coolers, freezers, and hotholding units. This will be verified during the follow up inspection.
      • Violation Score: 1
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Missing working thermometers inside multiple coolers and freezers.
      • Corrective Action(s): Provide working thermometers inside ALL refrigeration units.
      • Correct by: Twp days.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Unable to verify FOODSAFE trained staff on duty.
      • Corrective Action(s): Provide a copy of the FOODSAFE certificate to the health inspector during the next follow up inspection. At least one FOODSAFE trained staff must be working at ALL times.
      • Violation Score: 1
15. Routine InspectionJun 6, 2018

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat skewers and fried rice inside hot-holding unit were at an internal temperature of approximately 38C at time of inspection inside one of the chafing dishes (Min: 60C for hot-holding). Skewers and rice were prepared approximately 1 hour ago. Water level on hot-holding unit was low.
      • Corrective Action(s): Fried rice were reheated to 74C. Fried rice was then hot-held at approximately 70C. Meat skewers were immediately placed into the cooler. Operator increased the power of the hot-holding unit and added additional water. Ensure that all hot-held items stay at 60C or greater at all times by ensuring that the hot-holder has sufficient water.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Plastic crate containing potatoes stored directly on floor and is contacting electrical wiring.
      • Corrective Action(s): Plastic crate was moved to an undercounter shelf. Do not store food items directly on the floor, as it increases the chance of contamination. Thoroughly wash the potatoes prior to preparation.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Edge of stainless steel table to the left of the dishwasher is coming apart, allowing water to drip downwards. Tray currently used to catch dripping water.
      • Corrective Action(s): Repair the stainless steel table to prevent wastewater from dripping downwards.
      • Date to be corrected by: 6.20.2018
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottles containing 200 ppm bleach are unlabelled.
      • Corrective Action(s): Spray bottles were labelled at time of inspection. Ensure that all chemicals are labelled to prevent accidential mis-use.
      • Violation Score: 3