Skip to content
Loading map…

Guildford Station Pub

10176 154th St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Guildford Station Pub has been inspected 23 times by Fraser Health Authority since November 14, 2017. The most recent inspection, on May 4, 2026, found no infractions.

8 of 23 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 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 5 times across 5 separate inspections, most recently on May 1, 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 5 times across 5 separate inspections, most recently on November 6, 2025. 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 5 times across 5 separate inspections, most recently on May 1, 2023. 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 4 times across 4 separate inspections, most recently on May 1, 2026. 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 once on November 14, 2017. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

23 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler (left side) was at 9C.
      • Corrective Action(s): Cold potentially hazardous foods must be maintained at/or below 4C to limit the growth of pathogens and/or the formation of toxins. Cooler unit will be serviced. Operator used ice to maintain foods at 4C at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mandolin slicer was found to have food debris under the blade.
      • Corrective Action(s): Ensure slicer is properly disassembled for cleaning and sanitizing after each use to prevent potential contamination of foods. Slicer was washed and sanitized at the time of inspection.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Food handler observed using phone with gloves and did not change gloves before returning to food handling.
      • Corrective Action(s): Ensure all food handlers adhere to good glove use practices and change gloves when they become potentially contaminated to prevent potential cross contamination.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler (left side) was at 9C.
      • Corrective Action(s): Service cooler unit and ensure it can maintain 4C or less on a consistent basis.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizers in the bar area were not labelled.
      • Corrective Action(s): Ensure all spray bottles are labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the kitchen and dead rodent in tincat was observed by the pop dispenser room. Facility is currently serviced by a professional pest control operator.
      • Corrective Action(s): Continue to clean and sanitize affected areas on a daily basis. Monitor for pest activity and notify your pest control operator if issues worsen.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two metal sifters were found to have loose metal pieces.
      • Corrective Action(s): Discard equipment and ensure all equipment is maintained in good condition to prevent physical contamination of foods with metal wire.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the facility. Facility is currently serviced by professional pest control services every 2 weeks.
      • Corrective Action(s): Continue to use professional pest control services to mitigate the pest issues. Clean and sanitize all food contact surfaces prior to working each day and continue to monitor for activity.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bar area sanitizer spray bottle was unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals. Ensure labels are checked regularly and relabelled as needed.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice made 2 days ago was at 8C.
      • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C ton 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Rice was discarded at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher a final rinse temperature of 65C to 70C on the dish surface after four cycles.
      • Corrective Action(s): Dishwasher must be able to provide a minimum final rinse temperature of 71C on the dish surface on consecutive cycles to properly sanitize dishware, utensils, and equipment. While waiting for the service technician, facility has setup 200ppm Quats sanitizing solution to manually sanitize dishware that has been washed and rinsed in the dishwasher.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher had a final rinse temperature of 65C to 70C on the dish surface after four consecutive cycles.
      • Corrective Action(s): High temperature dishwasher must be able to provide a final rinse temperature of 71C on the dish surface on consecutive cycles to properly sanitizer equipment, utensils, and dishware. Service technician was contacted and will be on-site today.
      • Violation Score: 9
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Area between the two walk-in coolers (behind board) was found to have evidence of pest infestation. Did not observe pests in other parts of the facility. Facility currently serviced by professional pest control on a weekly basis.
      • Corrective Action(s): Clean and sanitize affected area and monitor for pest activity. Contact pest control operator if droppings reappear.
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Slicer was found to have dried food debris on the blade.
      • Corrective Action(s): Ensure equipment is properly washed and sanitized to prevent potential contamination of foods.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Scoop was found stored inside an ingredient container.
      • Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoop was moved at the time of inspection.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler (right side) inserts were at 6-8C. Bottom was at 4C.
      • Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C to prevent the growth of pathogens and or the formation of toxins. Food in the inserts were placed on ice for use during the rush periods to maintain temperatures at 4C
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops were stored inside dry ingredient containers.
      • Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler (right side) inserts were at 6-8C.
      • Corrective Action(s): Service or adjust cooler to ensure it can maintain foods at 4C or less on a consistent basis. Bottom cooler was at 4C.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer pail in the cook line was unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Containers will need to be relabelled when the labels fade or wear off.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Utensils are stored in a Quats sanitizer solution.
      • 2) Bar ice scoop was stored in the ice, with the handle in contact with the ice.
      • Corrective Action(s): 1) Discontinue the practice of storing utensils in sanitizer solution. Chemicals may transfer to foods, resulting in potential contamination of foods. Sanitizer was replaced with an ice bath at the time of inspection.
      • 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of ice. Scoop was returned to the storage area at the time of inspection.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Chemical spray bottles were unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents to prevent accidental mixing and or misuse of chemicals. Containers need to be relabelled as needed.
      • 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): Manual slicer was found to have food debris under the blade.
      • Corrective Action(s): Ensure all equipment is properly disassembled and cleaned and sanitized after each use to prevent potential cross contamination. Slicer was washed and sanitized at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops were stored inside ingredient containers.
      • Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Overall sanitation is good - some hard-to-reach areas under and behind equipment require more cleaning. notably - by ice machine, behind/under cooking line.
      • Corrective Action(s):
      • Violation Score: 3
  16. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings still observed in the premises: Water Pipe room and floor of Closet..
      • Corrective Action(s): 1) Continue to clean up areas noted with mouse droppings
      • 2) Follow pest control provider recommendations
      • 3) Look into the wall voids for nests
      • Date to be corrected: 1 week
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1) Water Pump Door needs a new door sweet as mice have definitely gone through here
      • 2) Seal the hole in the wall in the dry storage room. It is on the floor level beside the heater.
      • All gaps greater than 1/4 inch need to be sealed with durable material so rodents do not push or chew through them.
      • Corrective Action(s): Fix the structural issues to prevent pest activity. Date to be corrected: 1 week
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): 2 quat dispensers maintaining 50-100 ppm quat sanitizer. 200 ppm is required.
      • Corrective Action(s): Switch all sanitizer buckets and spray bottles to chlorine at 100ppm. Date to be corrected: today
      • Violation Score: 3
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted by the shelf infront of the walk in freezer. Clean and sanitize all areas affected by pest droppings.
      • Corrective Action(s): Clean and sanitize all areas affected by rodent droppings. Continue to follow pest control provider recommendations to eradicate pest problem. Date to be corrected: today
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1) Back door to kitchen was found open for an extended period of time. Please keep all doors closed when they are not in use to prevent rodent entry.
      • Corrective Action(s): Close door when it is not in use. Date to be corrected: today
      • Violation Score: 5
  18. Follow-Up Inspection

    0 infractions

  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: 1) 0 ppm chlorine sanitizer was measured at the plate after the bar glasswasher final rinse cycle. General Manager has scheduled for a technician to re-service the glasswasher within 2 hours time.
      • 2) Surface sanitizer was not available inside 3 spray bottles labelled as "bar" at the time of inspection. It was unclear as to what the contents inside these bottles were at the time of inspection.
      • Corrective Action(s): 1) Make sure the bar glasswasher is dispensing at least 50-100 ppm chlorine sanitizer residual at the glass surface after the final rinse cycle; Correct today. Glassware was being rewashed and sanitized through the high temperature dishwasher during the inspection. Technician arrived on-site and was still working on repairing/re-servicing the glasswasher during the inspection.
      • 2) Chef setup 200 ppm QUATS sanitizer in the spray bottle for the bar [Corrected]. Make sure sanitizer (either 100 ppm chlorine sanitizer or 200 ppm QUATS sanitizer) is available in a labelled spray bottle in the bar and dining area to sanitize surfaces.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen meat was observed displayed in a container on the lowest shelf across from the produce walk-in-cooler. Meat was still below 4 degrees C.
      • Corrective Action(s): Make sure frozen potentially hazardous food is thawed consistently to 4 degrees C or less either in the cooler at or below 4 degrees C, in its' original packaging under cold running water, or under cold water that is changed at least every 1/2 hour. Do not thaw frozen meat in the danger zone (between 4 to 60 degrees C) at room temperature. Chef placed the frozen meat into the walk-in-cooler for meat products during the inspection.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings were observed on the floor in the space near the produce walk-in-cooler. It was stated that the pest control company via Orkin performed a site visit earlier today by the General Manager.
      • Corrective Action(s): Clean and sanitize (with 1 part bleach and 9 parts water for at least 20 minutes) the affected floor area to remove the rodent droppings; Correct today. Monitor for signs of recent pest activity and continue with the integrated pest control measures.
      • Violation Score: 3
  21. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Tray/holster for bar soda dispenser contains grime and mildew.
      • Corrective Action(s): The tray was cleaned and sanitized at time of inspection. Ensure that the tray is cleaned every night, as residues may be an attractant for flies and pest activity.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle contains approximately 0 ppm quats in kitchen.
      • Corrective Action(s): The spray bottle was replenished with a fresh solution of quats from the dispenser and measured 200 ppm at time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Chicken, seared meats, and chicken on cooling rack was not covered at time of inspection.
      • Corrective Action(s): The aforementioned items were covered with food-grade plastic wrap. Ensure that all items are properly covered after cooling.
      • Violation Score: 3
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in the bar downstairs was filled with ice and was not accessible for handwashing. Handsink in the bar lacked paper towels and contained minimal soap in the dispenser.
      • Corrective Action(s): Ensure all handsinks are supplied with hot and cold running water, liquid soap, and paper towels. Do not block the handsink with food products inside it. Protect ice (ready to eat food) from contamination as well by not storing it in the handsink.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in a corner next to the produce walk-in cooler. The Head Chef and staff were aware of this issue, mentioned that a pest control program via Canadian Pest Control LTD. was in place, and that they have seen a decrease in recent pest activity.
      • Corrective Action(s): Clean up this affected area with bleach water to remove the rodent droppings today. Continue monitoring for signs of recent pest activity and with pest control measures (pest control program, regular cleaning, protecting food/food equipment from contamination, sealing entry points, discarding any contaminated food and sanitizing all prep. surfaces prior to use).
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: In line cooler was at 6.9 degrees C at the time of inspection. Head Chef mentioned that it was below 4 degrees C earlier this morning and that they had just replaced the line coolers with new ones.
      • Corrective Action(s): Ensure cold potentially hazardous food is stored at or below 4 degrees C. Only place enough food that would turn over in 2 hours time inside the line cooler / inserts. Adjust/re-service the cooler to maintain it at or below 4 degrees C. A follow up inspection will be conducted tomorrow morning.
      • Violation Score: 3

Nearby inspected facilities

Own this business? Add a badge to your website