Gupshup Social Lounge

105 - 5570 152nd St, Surrey · Restaurant

11 inspections

1. Follow-Up InspectionOct 15, 2026

   0 infractions

2. Routine InspectionOct 1, 2026

   2 infractions

   • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): A used ice cream scoop was stored in a container of water above 4C. Water was visibly dirty (with melted ice cream).
     • Corrective Action(s): As prevoiusly discussed, used ice cream scoops must be stored dry in between uses and washed and sanitized in the dishwasher every 2 hours, OR washed and sanitized in the dishwasher after each use as your facility is not equipped with a dipper-well. Staff placed the used ice cream scoop and container in the dishwasher at time of inspection.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Opened dry ingrdients in dry storage room were not properly covered/protected from potential contamination.
     • Corrective Action(s): Store all opened ingredients as well as ingredients with soft packaging in pest-proof containers with secure lids.
     • Correct by: Immediately.
     • Violation Score: 3
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Mouse droppings noted in the dry storage room under storage racks.
     • Corrective Action(s): Remove droppings and disinfect affected areas with bleach solution. Ensure to monitor on a daily basis for ongoing pest activity. Pest control servicing is still in place.
     • Correct by: Immediately.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Food debris/spatter/grease accumulation observed in areas in between/behind/under large equipment such as cooking equipment and line coolers. Insides of coolers also require cleaning and sanitizing.
     • Corrective Action(s): Ensure deep cleaning is performed on a weekly basis at a minimum. Clean and sanitize the areas noted above.
     • Correct by: 3 days.
     • Violation Score: 9
3. Routine InspectionJun 15, 2026

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): One spray bottle of Quat sanitizer solution measured 0 ppm.
     • Corrective Action(s): Staff emptied bottle contents and refilled with 200 ppm Quat solution at time of inspection. Ensure contents of sanitizer spray bottles are changed more frequently.
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Grease/dust accumulation noted on ventilation canopy filters/baffles, and food debris noted behind/under cooking equipment at the cook line.
     • Corrective Action(s): Clean and sanitize your ventilation canopy filters/baffles, and do so on a more frequent basis. Additionally, deep-cleaning in hard-to-reach areas (i.e., behind/under/around large equipment) must be done on a weekly basis at a minimum.
     • Correct by: 3 days.
     • Violation Score: 9
4. Routine InspectionFeb 4, 2026

   1 infraction

   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Some mouse droppings were noted in the dry storage room by the hot water tank and under the storage racks. No droppings were noted on top of dry ingredient storage bins at this time.
     • Corrective Action(s): Remove all mouse droppings and disinfect affected areas with 1000 ppm bleach solution. Ensure staff are still monitoring for new/ongoing pest activity on a daily basis, and cleaning/sanitizing affected areas as needed. Please send your recent pest control reports to the health inspector for review, and increase the frequency of pest control visits if needed.
     • Correct by: Today
     • Violation Score: 9
5. Follow-Up InspectionDec 1, 2025

   1 infraction

   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: New mouse droppings noted in one corner of the dry storage room (behind the door/under storage rack) and on lowest shelves of two stainless steel counters (for the hand sink and rational oven by the doors to the pizza kitchen).
     • Corrective Action(s): Operator cleaned and disinfected areas noted above at time of inspection. Ensure to:
     • 1) Check all areas for new mouse droppings every morning prior to opening, and cleaning and disinfecting affected areas if new droppings are found.
     • 2) Check all mouse traps each morning and replacing glue boards if mouse are caught.
     • 3) Continue keeping all food items properly/securely covered.
     • 4) As much as possible, keep all items off the floor/off lower shelves such that new rodent activity can be easily monitored and areas can be easily reached for cleaning.
     • 5) No food/moisture sources (including food debris) to be left overnight.
     • Correct by: Today and ongoing.
     • Violation Score: 9
6. Follow-Up InspectionNov 28, 2025

   1 infraction

   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: - Mouse droppings in the dry storage room and along the walls by the pizza oven and kitchen had not yet been removed/cleaned. Staff had difficulty accessing the hard to reach areas of the dry storage room and along the walls of the facility.
     • - Pest control technician was onsite yesterday (November 27, 2025) and removed 18 mice from traps.
     • Corrective Action(s): - All equipment to be pulled out such that access can be provided for deep cleaning and disinfection. Ensure deep cleaning is done on a nightly basis until the mouse issue is resolved. Do not leave any uncovered food out or any food debris on floors/behind/under equipment overnight, as this is a food source for mice. Operator and staff began cleaning mouse droppings at time of inspection. Ensure monitoring and cleaning is done on a daily basis prior to opening.
     • - Continue with weekly pest control servicing (or more as needed). Check mouse traps on a daily basis and empty as needed.
     • Correct by: Today and ongoing.
     • Violation Score: 15
     • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: Potential pest entry points observed during inspection: Holes in dry storage room (under storage racks), holes around plumbing, and gaps under doors.
     • Corrective Action(s): Seal off all potential pest entry points with steel wool, foam, and steel plates. Additionally, new door sweeps to be installed.
     • Correct by: Today
     • Violation Score: 9
7. Routine InspectionNov 26, 2025

   1 infraction

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: 1) Some opened bags of dry ingredients were not stored in pest-proof bins with secure lids.
     • 2) Bowls/containers were being used as scoops for dry ingredients, and scoops were stored directly in contact with food.
     • Corrective Action(s): 1) Store all opened bags of dry ingredients in pest-proof bins with secure lids.
     • 2) Only use proper scoops with handles, and ensure scoops are stored such that the handles are not in contact with the food.
     • Correct by: Today and ongoing.
     • Violation Score: 9
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: A significant amount of mouse droppings were noted in the dry storage room (on floors, under storage racks), along facility perimeters, and on some lower shelves of prep counters/fixtures. No chewed-through packaging of dry ingredients noted at this time.
     • Corrective Action(s): - Remove all mouse droppings and disinfect affected with 1000 ppm bleach solution.
     • - Store all dry ingredients in pest-proof bins with secure lids. This includes any unopened soft bag of ingredients in your dry storage room.
     • - Monitor for new droppings on a daily basis, cleaning and disinfecting affected areas as needed.
     • - Seal off any potential pest entry points.
     • - Increase the frequency of your professional pest control servicing until the issue has resolved.
     • - Email copies of your pest control reports from the last 3 months to the health inspector.
     • Correct by: Today.
     • Violation Score: 9
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Deep cleaning required in the following areas:
     • - Dry storage room floors
     • - Lower shelves of prep counters
     • - Ventilation canopy filters/baffles
     • - Dry ingredient bins, lids, and scoops
     • - In hard-to-reach areas in between and behind/under large equipment
     • Corrective Action(s): Clean and sanitize the areas noted above, and ensure to do so on a regular basis. Deep cleaning must be done at least once a week.
     • Correct by: 1 week
     • Violation Score: 9
8. Follow-Up InspectionJun 23, 2025

   1 infraction

   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Liquid soap dispenser at the hand wash station at kitchen entrance still needs to be replaced.
     • Corrective Action(s): A new dispenser has been ordered. Hand wash station is temporarily supplied with an additional soap pump in the meantime.
     • Correct by: 1 week
     • Violation Score: 3
9. Routine InspectionJun 18, 2025

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Improperly thawed out raw chicken and thawed out onion gravy measured at approximately 17C and were left thawing in the food preparation sinks overnight. Also see violation code 210.
     • Corrective Action(s): Raw chicken and onion gravy were discarded. Cold potentially hazardous food must be kept at 4C or colder. Review proper thawing methods with staff.
     • Violation Score: 25
     • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation: 1) Many food storage bins/containers were dirty and had food spatter on the lids/bins.
     • 2) Insides of prep coolers had a significant amount of food debris/spilled food.
     • Corrective Action(s): 1) Ensure the outsides of bins and lids are cleaned and sanitized on a daily basis.
     • 2) Ensure insides of coolers are cleaned and sanitized more frequently. For major spills/spatters, clean and sanitize immediately rather than waiting for the scheduled cleaning day.
     • Correct by: 2 days.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): 1) Liquid soap was not available/accessible for the hand wash station located at the kitchen entrance.
     • 2) Hand sink in dishwashing area was obstructed (storing a large bin) at the start of inspection.
     • Corrective Action(s): As previously discussed, all hand washing stations must be accessible/unobstructed and properly stocked with liquid soap and paper towels at all times. Note that future violations related to hand washing stations will result in enforcement action(s) being taken.
     • 1) Staff stated the liquid soap dispenser at the kitchen entrance hand sink was not working and a new one has been ordered. Other hand sinks available for use in the kitchen in the meantime.
     • 2) Staff moved the bin from the hand sink in the dishwashing area.
     • Violation Score: 15
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Some opened bags of dry ingredients were noted in the dry storage room. Some lids to food containers in the walk-in cooler were not closed securely.
     • Corrective Action(s): Ensure all opened bags of dry ingredients are stored in proper bins with secure lids. Also ensure all food in your coolers are properly/securely covered.
     • Correct by: Today.
     • Violation Score: 3
     • 210 - Food not thawed in an acceptable manner [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Raw chicken and a bucket of onion gravy were left thawing in the food preparation sinks overnight. Also see violation code 205.
     • Corrective Action(s): Raw chicken and onion gravy discarded. For proper thawing of frozen food, thaw in a refrigeration unit (walk-in cooler) or under cold, running water during hours of operation. Never leave food out to thaw overnight.
     • Note that future violations related to improper thawing will result in enforcement action(s) being taken.
     • Violation Score: 5
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: 1) A significant number of flies were present in the kitchen (back area and dishwashing area).
     • 2) Small amount of mouse droppings noted in dry storage room. Pest control report from last month indicates past rodent activity.
     • Corrective Action(s): 1) Contact your pest control company for additional servicing for flies. Have a fly light (or multiple fly lights) installed in areas away from food preparation areas. Thoroughly deep-clean the entire facility, including hard-to-reach areas.
     • 2) Remove mouse droppings and disinfect the affected area. Monitor daily for new mouse activity.
     • Correct by: June 23
     • Violation Score: 9
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Floors/walls behind large cooking equipment and in hard-to-reach areas in general require deep cleaning.
     • Corrective Action(s): Ensure deep cleaning is done more frequently as needed.
     • Correct by: June 23
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Soap dispenser at the kitchen entrance hand sink was not working.
     • Corrective Action(s): Repair/replace this soap dispenser. In the meantime, supply this sink with an additional liquid soap pump.
     • Correct by: June 23
     • Violation Score: 9
10. Follow-Up InspectionMar 7, 2025

    0 infractions

11. Routine InspectionMar 4, 2025

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Magnetic knife strips on the wall next to walk-in cooler were dirty.
      • Corrective Action(s): Staff placed knife stored on knife strip in dishwashing area to be washed and sanitized at time of inspection. Magnetic knife strips/holders must also be cleaned and sanitized and must only be used for storing clean knives.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Multiple hand washing sinks were not properly supplied and/or were obstructed:
      • 1) Hand sink in dish washing area lacked paper towels and crates were stored in front, obstructing access.
      • 2) Hand sink next to pizza kitchen lacked paper towels.
      • 3) Hand sink at the bar lacked liquid soap.
      • Corrective Action(s): All hand washing stations must be accessible/unobstructed and properly supplied with hot and cold running water, liquid soap, and paper towels in dispensers at all times. All dispensers must be properly working and in use.
      • Staff cleared obstructions and refilled soap and paper towel at hand sinks.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) An insert of raw fish was stored above vegetables in the walk-in cooler.
      • 2) An opened tin of nacho cheese was found to be stored in a prep cooler at the cook line.
      • 3) Two containers (lentils and rice) in the dry storage area were not covered.
      • Corrective Action(s): 1) Reorganize your walk-in cooler. All raw meat/fish/poultry must be stored below/away from ready-to-eat items and vegetables.
      • 2) Once tin cans of food have been opened, any leftover contents must be stored in a food-grade container.
      • 3) All food must be stored properly covered/protected from contamination.
      • Correct by: Today and ongoing.
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two trays of frozen dumplings were thawing out at room temperature.
      • Corrective Action(s): Never thaw food at room temperature. Thaw food in a refrigerator overnight or under cold, running water in a food preparation sink. Dumplings were still frozen and were returned to the walk-in cooler at time of inspection.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Ventilation canopy had significant amounts of grease/dust accumulation.
      • 2) Large laundry hamper of soiled towels/wiping cloths were stored onsite.
      • Corrective Action(s): 1) Ensure the ventilation canopy filters are cleaned and sanitized (run through the dishwasher) more frequently. Start with a frequency of once a week. Professional cleanings are scheduled every 6 months, however the canopy and filters must still be cleaned by staff in between professional cleanings.
      • 2) Increase the frequency of your laundering service. Dirty laundry can attract pests.
      • Correct by: 3 days.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1) Cooking equipment does not fit completely under the ventilation canopy.
      • 2) Lots of equipment/supplies stored onsite, creating significant clutter.
      • Corrective Action(s): 1) No cooking equipment must be added to the facility without proper approvals. Remove equipment that does not fit under the ventilation canopy.
      • 2) Remove extra equipment/supplies that are not required for your daily operations. Find appropriate storage areas/racks for equipment as needed. All items must be stored in an organized manner off the floor (6 inches above the floor) to allow for proper cleaning/monitoring for pests.
      • Correct by: 1 week.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff onsite at time of inspection had FoodSafe level 1 or equivalent.
      • Corrective Action(s): At all times of operation, there must be at least one employee onsite who has FoodSafe level 1 or equivalent. Additional kitchen staff to register for and complete FoodSafe.
      • Correct by: 1 month.
      • Violation Score: 1