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Guacamole Mexican Grill

A - 10671 King George Blvd, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Guacamole Mexican Grill has been inspected 14 times by Fraser Health Authority since November 22, 2021. The most recent inspection, on July 29, 2026, found no infractions.

5 of 14 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 4 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 5 times across 4 separate inspections, most recently on September 9, 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 3 times across 3 separate inspections, most recently on July 15, 2026. 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 2 times across 2 separate inspections, most recently on July 23, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times across 2 separate inspections, most recently on December 2, 2022. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 2 times across 2 separate inspections, most recently on July 15, 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.

14 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Staff informed that someone came in to look at the freezer (invoice July 16, 2026)., however in todays follow up the freezer was reading around -4C in some sections and 0C in others.
      • Corrective Action(s): Please ensure that freezer can maintain -18C or below.
      • Correction extended to : July 31, 2026.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fried beans sitting in a very large container measured to be 30C probed. Fried beans have potentially been sitting on the counter over night.
      • Corrective Action(s): Fried beans were thrown away, owner was in agreement. Ensure that food is kept cool (4C or lower) or on a hot holder (60C or higher). Please follow the cooling curve where food is cooled from 60C to 20C in 2 hours and 20C to 4C (or lower) in 4 hours.
      • Corrected by: July 15, 2026
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink in the kitchen area did not have paper towel, soap dispenser difficulties with releasing the soap.
      • Corrective Action(s): New paper towel was added into the dispsner and soap dispenser was fixed so that soap could be released.
      • correced by: July 15, 2026
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed changing gloves but not handwashing.
      • Corrective Action(s): Education provided to staff that changing gloves does not replace handwashing.
      • Correct by: July 15, 2026
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings found in the following areas:
      • 1. Bar area - under the front counter, lower shelf
      • 2. Kitcen area - beside the three compartment sink/ door
      • 3. Kitchen area - beside the low temperature dishwasher, where the plates put after returning to the kitchen.
      • Corrective Action(s): Clean and sanitize these areas of mice droppings. Follow up to be conducted.
      • Correct by: July 17, 2026
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Stand up freezer in kitchen area was reading -4. Operator is aware and technition is coming to fix the freezer.
      • Corrective Action(s): Ensure that freezer can maintain -18C at all times.
      • Correct by: July 16, 2026
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require attention:
      • 1) The back/hard to reach areas near the compartment sinks need deep cleaning
      • 2) Mop sink area requires deep cleaning - ensure there is no standing water in those areas
      • 3) Fume hood has excessive grease and debris build-up
      • Corrective Action(s): Clean and sanitize the affected areas to ensure your facility is kept in good condition. Follow-up to be conducted
      • Violation Score: 9
  6. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large pots of sauces were observed in walk-in cooler. Staff were notified and they moved the item into smaller shallow buckets to allow for faster cooling
      • Corrective Action(s): Ensure proper cooling practices are done to prevent the growth of pathogens during the cooling process. Shallow containers are recommended for best results
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw chicken stored above ready to eat items. Staff relocated the chicken to a safe place in the walk-in cooler.
      • Corrective Action(s): Ensure raw items are stored on the bottom/area where they will not contaminate ready to eat items.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Hard to reach areas under the cook line require attention due to build-up of grease and debris
      • Corrective Action(s): Clean and sanitize this area to avoid continuous build-up and pest attraction.
      • Date to be completed by: September 10, 2025
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): 'Wash' sink of three compartment sink observed to be filled with fish, submerged in pink-tinted water. Operator stated fish was placed in sink earlier today (approximately 8-8:30am), and was expected to be moved into cooler by 10:30a. By 12:30, fish still remained in sink.
      • **Corrected during inspection** Fish discarded as per approved food safety plan.
      • Please be advised that proper thawing procedures would be:
      • 1. Sealed food product stored submerged AND under cold running water
      • 2. Thawed in cooler
      • 3. Thawed in microwave if used immediately.
      • Corrective Action(s):
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food in hot holding unit measured ~40°C at time of inspection (Shredded chicken).
      • **Corrected during inspection** Chef stated items were placed in hot holding unit directly from fridge.
      • All foods that go into hot holding unit must be cooked to 74°C before placing inside hot holding unit.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Ice machine observed to have white and yellow greasy build up on sides of baffle.
      • 2. Ice scoop observed to be stored inside ice
      • 3. Mixing bowls observed to be used as scoops for rice and flour.
      • Corrective Action(s): 1. Clean and sanitize ice machine.
      • 2. Scoop is to be stored in a clean and sanitized food grade container outside of the ice
      • 3. All scoops must have handles and stored in a way that the handle is not in contact with the ingredient
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is needed in the following areas as there is food or grease debris buildig up:
      • - Under stainless steel shelving,
      • - Under dishwasher and three compartment sink
      • - Behind, under and around larger appliances
      • Corrective Action(s): Please clean facility focusing on above identified areas
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottles of sanitizer improperly labelled.
      • - Degreaser,
      • - Washroom cleaner
      • - Unlabelled
      • Corrective Action(s): Please properly label spray bottles to be used for sanitizer.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Raw eggs observed stored above vegetables in the walk-in cooler.
      • 2. 2 light fixtures in the kitchen area noted with no shields.
      • Corrective Action(s): 1. Move the raw eggs to a lower shelf below the vegetables.
      • 2. Purchase shields or individual light bulb sleeves for the light fixtures in case of accidental light bulb breakage that may lead to glasses in food.
      • Date to be corrected by: November 17, 2023
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked beef, spiced rice and bean paste were measured at 51-53C internally. Hot holding unit water basin temperature measured around 55C. These items were prepared less than 2 hours ago. The operator reheated these items >74C at this time and increased the temperature setting on the hot holding unit. The operator is to discard these reheated foods after 2 hours. Any left over after 3:30 PM today to be discarded.
      • Corrective Action(s):
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The front bar area hand sink did not have single use paper towels. The operator replenished the paper towels at this time.
      • Corrective Action(s):
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Small number of fruit flies noted around kitchen entrance.
      • Corrective Action(s): Improve sanitation. Clean any organic matters and standing water, if any. Install fruit fly traps.
      • Violation Score: 3
  11. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed in the kitchen.
      • Corrective Action(s): General sanitation is adequate; however, improve sanitation where possible. Remove standing water as much as possible (e.g., mop bucket). Install traps. Continue to monitor for pest activity.
      • 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): Vegetable dicer that was stored away was observed to have dried food debris.
      • Corrective action: Staff member disassembled the dicer and cleaned and sanitized the dicer during the inspection. Ensure to clean and sanitizer the dicer after use.
      • Health rationale: Build-up of food debris on dicers may contaminate other foods and may lead to a potential food borne illness.
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher did not detect any sanitizer (chlorine). The sanitizer bottle was empty and the ball plug was not plugging the drain, which let all sanitizer and detergent down the drain before reaching the plates inside the dishwasher.
      • Corrective action: Staff member replaced the sanitizer bottle with a new bottle and placed the ball plug in the drain. Chlorine sanitizer was detected at 50ppm. Staff member re-sanitized the previously washed tray of plates and utensils. Ensure to monitor the level of sanitizer in the bottles and to ensure the plug is in place when the dishwasher is in use. Ensure chlorine is dispensing at 50ppm (minimum).
      • Health rationale: food contact surfaces must be properly sanitized to reduce pathogen growth and/or toxin production.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The front hand sink basin had utensils on it (spoons).
      • Corrective action: Staff member removed the utensils from the handsink. Ensure to keep the handsink basin free of clutter.
      • Health rationale: All handsinks must be easily accessible. Handsinks full of utensils may discourage staff from properly washing their hands which may lead to a potential foodborne illness.
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw chicken in containers were placed on top of cooked curries and soups in the walk-in cooler.
      • Corrective action: Staff member placed the raw chicken containers at the bottom rack away from ready-to-eat food.
      • Health rationale: Raw chicken may fall and directly contaminate ready-to-eat foods underneath and may lead to a potential food borne illness.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas were observed to an accumulation of food and debris.
      • 1. Under the 3-compartment sinks.
      • 2. Under and near the stoves.
      • 3. Under the prep cooler next to the stoves.
      • Corrective action: Clean the above mentioned areas. Ensure to clean hard to reach areas regularly and frequently.
      • Health rationale: Food and debris build-up may attract potential pests and may contaminate food.
      • Date to be corrected by: 2 weeks
      • Corrective Action(s):
      • Violation Score:
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: A floor tile was missing near the front ice-machine.
      • Corrective action: Replace the floor tile. Ensure the premises is operated according to the approved plans.
      • Health rationale: Operating the facility according to the approved plans will facilitate food safety and sanitation.
      • Date to be corrected by: 2 weeks
      • Corrective Action(s):
      • Violation Score:
  13. Routine Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

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