Guildford Sushi House

40 - 10330 152nd St, Surrey · Restaurant

7 inspections

1. Follow-Up InspectionFeb 26, 2026

   1 infraction

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Foods were double stacked directly on top of one another in the prep cooler (top portion) - repeat violation.
     • Corrective Action(s): Discontinue the practice of stacking foods directly on top of one another. Foods must be properly separated with a food grade barrier to prevent potential contamination of foods.
     • Violation Score: 3
2. Routine InspectionFeb 18, 2026

   2 infractions

   • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): Bleach pail in the sushi area was between 10ppm to 50ppm. Solution appeared to be oily/greasy.
     • Corrective Action(s): Bleach must be maintained between 100ppm to 200ppm to properly sanitize food contact surfaces. Bleach should be changed throughout the day to ensure it can maintain 100ppm to 200ppm. Bleach was added to the pail and was tested at 100ppm 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 behind the blade.
     • Corrective Action(s): Ensure slicer is properly disassembled for cleaning and sanitizing after each use to prevent potential contamination of foods. Mandolin was disassembled at the time of inspection and was washed and sanitized.
     • Violation Score: 5
     • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
     • Observation (CORRECTED DURING INSPECTION): 1) Staff member was observed wiping hands on a reusable cloth towel.
     • 2) Staff member was observed washing single use gloves.
     • Corrective Action(s): 1) Staff must properly washing their hands with liquid hand soap and hot/cold running water, and dry hands with a single use method to prevent recontamination of hands. Review proper handwashing practices with all staff.
     • 2) Once single use gloves become dirty/contamination, they must be changed. Single use gloves are not intended for reuse. Review glove use practices with all staff.
     • Violation Score: 15
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: 1) Raw meat was stored above-ready-to-eat foods (bagels).
     • 2) Foods were stacked directly on top of each other, without proper protection.
     • 3) Foods were uncovered in the cooler units.
     • 4) Bleach in the kitchen was greater than 200ppm. One pail resulted in the bleach strip bleaching out.
     • 5) Bowl was stored inside container of soy sauce.
     • Corrective Action(s): 1) Ensure raw meats are stored below or separately from ready-to-eat foods to prevent potential contamination of foods. Cooler unit was re-organized at the time of inspection.
     • 2) Discontinue the practice of stacking foods directly on top of one another without proper separation with food grade materials to prevent potential contamination of foods.
     • 3) Ensure foods are properly covered when not in use to prevent potential contamination of foods.
     • 4) Ensure bleach sanitizer is maintained between 100ppm to 200ppm. Concentrations in excess of 200ppm may be toxic. Bleach was remade at 200ppm at the time of inspection. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon bleach per litre of water.
     • 5) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
     • Violation Score: 15
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Food debris was observed throughout the kitchen.
     • Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times to prevent potential attraction of pests.
     • Violation Score: 3
3. Routine InspectionOct 8, 2025

   2 infractions

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Miso soup on the stove was at 38C.
     • Corrective Action(s): Hot potentially hazardous foods must be maintained at/or above 60C to prevent the growth of pathogens and/or the formation of toxins. Soup was reheated to greater than 74C at the time of inspection.
     • Violation Score: 5
     • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): Mandolin slicer was found to have food debris on the blades.
     • Corrective Action(s): Ensure the slicer is properly disassembled for cleaning and sanitizing after each use. Slicer was disassembled and cleaned and sanitized at the time of inspection.
     • Violation Score: 5
   • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
     • Observation (CORRECTED DURING INSPECTION): A piece of cardboard was placed between the flattop and a prep table to prevent oil from splashing on the table.
     • Corrective Action(s): Remove the cardboard and discontinue the practice of using cardboard in the facility. All surface must be smooth, non-absorbent, and easily cleanable. Cardboard was discarded at the time of inspection.
     • Violation Score: 3
4. Follow-Up InspectionJun 9, 2025

   1 infraction

   • 203 - Food not cooled in an acceptable manner [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Kitchen cold water tap was turned off due to a leaky faucet.
     • Corrective Action(s): Handwash stations must be supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Cold water was turned on at the time of inspection.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Tempura made this morning was in a large bowl, approximately 15cm deep at the middle, and was at 15C.
     • Corrective Action(s): Cooked potentially hazardous foods must be cooled from 60C to 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. Tempura was placed on a tray to cool at the time of inspection
     • Violation Score: 5
5. Routine InspectionJun 6, 2025

   2 infractions

   • 203 - Food not cooled in an acceptable manner [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): A tray of cooked chicken was at 48C to 54C. Chicken was stacked in 5 layers. Staff unable to provide time when chicken was made. Time frames varied from staff to staff. This is a repeat violation.
     • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 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. Chicken was discarded at the time of inspection. Chicken must be cooled in single layers, on shallow trays.
     • Violation Score: 15
     • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Upright cooler in the kitchen was at 11C (salmon sashimi).
     • 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. Operator was instructed to discard the food items and moved food to their car and the sushi area cooler. Salmon was unwrapped and discarded in the garbage, followed by adulterating the food with bleach at the time of inspection.
     • Violation Score: 25
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): 1) Raw meats were stored above potential ready-to-eat foods.
     • 2) Foods were double stacked directly on top of one another.
     • 3) A container of uncovered flour was stored on the floor, under the prep cooler.
     • Corrective Action(s): 1) Coolers must be re-organized. Raw meats must be stored separately and/or below ready to eat foods to prevent potential contamination of foods. Cooler was re-organized at the time of inspection.
     • 2) Discontinue the practice of stacking foods directly on top of one another to prevent potential contamination of foods. A physical food grade barrier must be used to separate foods.
     • 3) Do not store foods on the floor or under equipment to prevent potential contamination of foods. Flour was discarded at the time of inspection.
     • Violation Score: 9
     • 210 - Food not thawed in an acceptable manner [s. 14(2)]
     • Observation: Frozen foods were thawing at room temperature at the time of inspection.
     • Corrective Action(s): Frozen foods must be thawed under cold running water, or in a cooler at 4C.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Significant amounts of food debris was found on aluminum foil over the stove area.
     • Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times to prevent potential pest attraction.
     • Violation Score:
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Upright cooler was at 11C at the time of inspection.
     • Corrective Action(s): Service or adjust cooler and ensure it can maintain 4C or less on a consistent basis. Potentially hazardous foods were discarded and cooler was used for the storage of non-potentially hazardous foods at the time of inspection.
     • Correction date: Jun 9 2025
     • Violation Score: 15
     • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
     • Observation: Sanitizer pails were not labelled.
     • Corrective Action(s): Ensure all chemicals are labelled to identify their contents to accidental mixing and/or misuse of chemicals. Check containers regularly and relabel as needed.
     • Violation Score: 3
6. Follow-Up InspectionFeb 6, 2025

   1 infraction

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Raw salmon skin was stored above ready-to-eat foods.
     • Corrective Action(s): Ensure raw meats are stored separately or below ready-to-eat foods to prevent potential contamination of foods. Salmon skin was moved below ready-to-eat foods at the time of inspection.
     • Violation Score: 3
7. Routine InspectionJan 30, 2025

   2 infractions

   • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): Both bleach sanitizer pails in the sushi area had no detectable chlorine concentration.
     • Corrective Action(s): Bleach sanitizer must be maintained at 100ppm to 200ppm to properly sanitize food contact surfaces. Bleach was added to the pails at the time of inspection and were tested at 200ppm.
     • 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 carrot debris in the blades after cleaning and sanitizing.
     • Corrective Action(s): Ensure all equipment is properly disassembled for cleaning and sanitizing to prevent potential cross contamination. Slicer was disassembled for cleaning and sanitizing at the time of inspection.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): 1) Raw chicken and raw salmon (not sashimi) were stored above potential ready-to-eat foods (produce).
     • 2) Scoops were stored with the handle directly contacting the ingredients.
     • Corrective Action(s): 1) Ensure raw foods are stored below potential ready-to-eat foods to prevent potential contamination of foods. Raw meats were moved below ready-to-eat foods at the time of inspection.
     • 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoops were removed from the food storage containers at the time of inspection.
     • Violation Score: 3