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Guildford Seniors Village Food Service

14568 104A Ave, Surrey · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Guildford Seniors Village Food Service has been inspected 18 times by Fraser Health Authority since August 2, 2017. The most recent inspection, on June 11, 2026, found no infractions.

6 of 18 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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 9 times across 7 separate inspections, most recently on June 10, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 4 times across 4 separate inspections, most recently on June 10, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 July 13, 2021. For example: 209 - Food not protected from contamination [s. 12(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 December 6, 2019. 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.

18 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher was not checked this morning and was being used to wash dishes. < 10 PPM chlorine residual detected at plate level.
      • Corrective Action(s): Staff set-up the 3-compartment sink for manual warewashing.
      • Staff MUST limit the use of dine-in plate and use the 3-compartment sink for manual warewashing until the dishwasher is service.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few flies were observed in the dishwashing and dry storage area.
      • Corrective Action(s): Keep the facility free from standing water and continue working with the pest control company to eliminate pest issue.
      • Date to be corrected by: Ongoing
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: < 10 PPM chlorine residual detected at the plate level after a cycle from the low temperature dishwasher.
      • Corrective Action(s): Staff setup the 3-compartment sink for manual warwashing during the inspection.
      • Do not use the dishwasher until at least 50 PPM chlorine residual can be detected at the plate level after a cycle.
      • Service the dishwasher.
      • Date to be corrected by: Today
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One food contact surface sanitizer pail with wiping cloth on the first floor servery registered a concentration at 100 ppm QUATs.
      • Corrective Action(s): Staff dumped the remaining food contact surface sanitizer from the pail and replenished the solution from the main kitchen source dispenser. Food contact surface sanitizer registered at 200 ppm QUATs.
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Equipment/utensils/food contact surfaces were not properly sanitized as the dishwasher final rinse temperature was not achieving at least 71 degrees C at the plate level (measured at 57 degrees C, 64 degrees C, 67 degrees C, and 69 degrees C during different dishwashing loads at the time of inspection). Dishwasher had been turned on earlier this morning and it was checked by the Environmental Health Officer when dishwashing was occurring at the facility.
      • Corrective Action(s): Operator directed staff to use disposable single-service utensils for the lunch service today (Corrected). Maintenance Manager connected chlorine sanitizer to the dishwasher during the inspection to enable at least 50 ppm chlorine sanitizer to be dispensed during the final rinse cycle. Dishwasher final rinse chlorine sanitizer residual was measured at 50 ppm (minimal required: 50 ppm).
      • .
      • Ensure all food contact surfaces/utensils/equipment are washed, rinsed, sanitized, and air dried prior to use; Correct immediately. Operator informed they would immediately wash and sanitize utensils/equipment/food contact surfaces through the dishwasher with a final rinse chlorine sanitizer residual of at least 50 ppm.
      • .
      • Ensure to monitor the dishwasher continues to dispense at least 50 ppm chlorine sanitizer at the plate level with chlorine test strips in the interim.
      • .
      • Operator and maintenance manager informed that a plumber is scheduled to arrive tomorrow morning to assess the plumbing and/or booster and they would also arrange for the dishwasher technician to assess the dishwasher.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher was not achieving the sanitizing standard as dishwasher final rinse temperature was consistently below 71 degrees C at the plate level (measured at 57 degrees C, 64 degrees C, 67 degrees C, and 69 degrees C during different loads). Dishwasher had been turned on earlier this morning and it was checked when dishwashing was occurring during multiple loads at the facility.
      • Corrective Action(s): Re-service or repair the high temperature dishwasher and/or booster to ensure the final rinse temperature at the plate level is at least 71 degrees C on a consistent basis in order to effectively destroy any potential harmful pathogens on food contact surfaces; Correct within 2 days. Operator and Maintenance Manager informed a plumber will assess the booster tomorrow and they would have the dishwasher assessed by the dishwasher technician. Provide an update to the Environmental Health Officer by June 15, 2023 and contact the Environmental Health Officer for a follow up inspection.
      • .
      • In the interim, monitor with chlorine test strips and ensure that the dishwasher dispenses at least 50 ppm chlorine sanitizer at the plate level to achieve sanitizing. Dishwasher final rinse chlorine sanitizer residual was at 50 ppm after the Maintenance Manager connected the dishwasher to chlorine sanitizer.
      • Violation Score: 9
  9. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher is currently not achieving a final rinse temperature of at least 71 degrees C at the plate level (measured at 61 degrees C at the plate level today). A few parts of the dishwasher require replacement based on the information provided by the dishwasher technician.
      • Corrective Action(s): Dishwasher technician converted the high temperature dishwasher into a low temperature dishwasher with chlorine sanitizer for interim use. Low temperature dishwasher had a final rinse chlorine sanitizer residual of at least 50 ppm at the plate level. Operator had chlorine test strips available to monitor the final rinse chlorine sanitizer residual at the plate level on a regular basis.
      • .
      • It was mentioned that parts would be ordered and replaced for the dishwasher. Once the parts are received and repairs are complete, contact the Environmental Health Officer for a follow up inspection. High temperature dishwasher is required to achieve a final rinse temperature of at least 71 degrees C at the plate level in order to achieve the sanitizing standard and effectively destroy any potential pathogens. Recommended: Obtain a waterproof thermometer with a min/max button and a cover to monitor the dishwasher final rinse temperature at the plate level.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator currently does not hold valid FOODSAFE Level 1 or equivalent course training.
      • Corrective Action(s): Operator is currently taking an online FOODSAFE Level 1 course and is in the process of renewing her FOODSAFE Level 1 course training.
      • Violation Score: 1
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Food contact surfaces (e.g. service utensils) had not been sanitized as the high temperature dishwasher did not achieve the sanitizing standard. Dishwasher final rinse temperature at the plate level was below 71 degrees C (measured at approximately 60 degrees C) upon multiple runs.
      • Corrective Action(s): Ensure to re-service the dishwasher so that it maintains a final rinse temperature of at least 71 degrees C at the plate level to achieve the sanitizing standard and destroy any potential pathogens; Correct today. Once the dishwasher is re-serviced to achieve the aforementioned sanitizing standard, ensure to rewash and sanitize all service utensils through it prior to reuse.
      • .
      • In the interim, ensure only single-service utensils are used and all preparation utensils are manually washed, rinsed, sanitized, and air dried; Effective immediately. Single-service utensils were available on-site in stock. Manager directed staff to serve lunch using single-service utensils during the inspection.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher had a final rinse temperature consistently below 71 degrees C at the plate level during multiple runs (highest final rinse temperature measured was at 60 degrees C at the plate level).
      • Corrective Action(s): Repair or re-service the dishwasher so that the final rinse temperature is at least 71 degrees C at the plate level to achieve the sanitizing standard; Correct today.
      • .
      • In the interim, ensure only single-service utensils are used and all preparation utensils are manually washed, rinsed, sanitized, and air dried; Effective immediately. Single-service utensils were available on-site in stock. Manager directed staff to serve lunch using single-service utensils during the inspection.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator currently does not hold valid FOODSAFE Level 1 or equivalent course training and she informed that she is in the process of renewing it.
      • Corrective Action(s): Ensure to renew your FOODSAFE Level 1 or equiavlent course training. Operator showed that they are registered into a FOODSAFE Level 1 course and are in the process of renewing their training.
      • Violation Score: 1
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Measuring spoon handle observed submerged in seasoning in small insert in storage area.
      • 2. Cup with no handle observed submerged in rice in storage area.
      • Corrective Action(s): Measuring spoon and cup removed from dry storage bins. Ensure scoops with handles are used to scoop dry goods. To prevent cross contamination store all scoops with handles outside bins in a sanitary manner.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): 1. Two rubber spatulas observed severely chipped on edges with loose rubber.
      • 2. Two wooden spoons observed with loose splinters on handles.
      • 3. Plastic spatula observed broken on tip with loose plastic chunks.
      • Corrective Action(s): All utensils were discarded. To protect food from physical contamination, ensure all equipment and utensils are kept in good condition and replaced when necessary.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher is malfunctioning. As a result the final sanitizing rinse is reaching from 63-68 degrees Celsius at the final sanitizing rinse for 10 cycles. All dishes and utensils in facility have not been properly sanitized if washed in the dishwasher (for an unknown time period).
      • CORRECTED DURING INSPECTION - ECOLAB on site and dishwasher reached 72 degrees Celsius. All dishes were sanitized in QUAT solution or run through dishwasher.
      • Final sanitizing rinse of greater than 72 degrees Celsius was reached - CONSISTENTLY after dishwasher had stopped cycling and allowed to heat up for 10 minutes.
      • .
      • Corrective Action(s): Determine if there is a problem with the booster or heating elements in the dishwasher. Ecolab repair technician onsite and examining dishwasher.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean floors in hard to reach areas of serveries and under the oven as food debris has accumulated. Clean inside servery cupboards.
      • .
      • Corrective Action(s):
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cereals and grains were stored on wire racks with their original packagings inside the dry storage room. Since there has been pest activities noted in the past and rodent droppings were still found, these food items are prone to contamination. Rodents can chew through the bags.
      • Corrective Action(s): Put all cereals and grains that were in the original packaging inside tightly fitted food grade containers with lids to prevent contamination by pests.
      • Date to be corrected by: Today
      • Corrective Action(s):
      • Violation Score:
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were found in under counter space at the central prep table across from the stoves, behind the corn starch bins. More droppings were found behind the wheeled flour gins in the dry storage area.
      • Corrective Action(s): Clean and sanitize affected areas with 200ppm bleach solution (1 tablespoon in 1L of water). Let it soak for 5-10 minutes then wipe up with paper towel and discard.
      • Date to be corrected by: Today
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: There was a leak at the pipe next to the dishwasher. A bucket/plastic tray was used to contain the leak.
      • Corrective Action(s): Repair the leak so the floor can be maintained in sanitary condition.
      • Date to be corrected by: 1 week
      • Corrective Action(s):
      • Violation Score:
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: A cellphone was found on the shelves in the back food prep area.
      • Corrective Action(s): Please ensure no personal items are stored in the food prep area to prevent contamination of foods.
      • Date to be corrected by: Today
      • Corrective Action(s):
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sanitizer bottles in serving area of both first and second floors at 0ppm Sanitizer solution.
      • .
      • Corrective Action(s): Ensure night staff are changing out sanitizer solution.
      • .
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Door skirts should be installed on all exterior doors to kitchen. Door skirts/sweeps have been installed to dry storage but not to perimeter doors.
      • .
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Containers storing lids and utensils require cleaning as some food debris has accumulated
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Broken handles observed on cupboards of first and second floor serving stations. Repair handles
      • .
      • Corrective Action(s):
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: One rodent found in one trap. CORRECTED DURING INSPECTION - mouse discarded during inspection
      • Doors to parking lot have been sealed
      • Small hole next to walk in cooler has been sealed
      • .
      • Corrective Action(s): Continue with pest control
      • Install door skirts/sweeps at main kitchen entrances
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Containers storing lids and utensils require cleaning as some food debris has accumulated
      • Fan in walk -in cooler unit has build up of dust. Clean.
      • .
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Some servery handles to cupboards and one cupboard door are missing. Replace.
      • .
      • Corrective Action(s):
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in storage room.
      • Droppings found in cutlery containers
      • .
      • Corrective Action(s): Clean and sanitize with 200ppm chlorine on floors and utensils.
      • Caution all staff that rodents are able to reach bottom shelf.
      • .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Large gaps exist under all doors in kitchen and in dry storage room
      • .
      • Corrective Action(s): Seal all door gaps with door sweeps.
      • .
      • Violation Score: 3
  18. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in both serveries. Clean glass cupbaord fronts and inside cupboard shelves.
      • .
      • Corrective Action(s):
      • Violation Score: 3

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