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Grill Shawarma

120 - 18811 72nd Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Grill Shawarma has been inspected 2 times by Fraser Health Authority since January 13, 2026. The most recent inspection, on July 31, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Protecting food from contamination.

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.

  • 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 July 31, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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 once on July 31, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 once on January 13, 2026. 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.

2 inspections

  1. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice in the rice cooker 30.6 deg C. As per a staff on site, rice was in the cooker at 10:30 am (inspection conducted at 11:30 am).
      • Corrective Action(s): Immediately. Rice must be reheated. Rice cannot be reheated in the rice cooker. Follow your food safety plan.
      • If you keep rice at this temperature more then 2 hours, rice will be discarded.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Front door was open at the time of inspection.
      • Corrective Action(s): Immediately. Close the front door. If you wish to keep it open - a screen door in place.
      • Violation Score: 9
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Tongs stored directly in a food in the prep./display cooler (front of the customers..
      • Food item stored in a open tin container in the main cooler/ near grease trap.
      • Corrective Action(s): Immediately.Correct the issue. Keep all service equipment in a sanitary manner (eg., away from food or handles up)
      • Today. Transfer food in a food grade container with a lid.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Spray container with Bleach solution (at front) was not labeled at the time of inspection.
      • Corrective Action(s): Today. Label the spray container with sanitizer. All containers with chemicals/cleaning agents must be labeled.
      • Violation Score: 3

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