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Gurudwara Gursagar Mastuana Sahib

201 - 11267 125A St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Gurudwara Gursagar Mastuana Sahib has been inspected 15 times by Fraser Health Authority since August 11, 2017. The most recent inspection, on June 25, 2026, found no infractions.

13 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 12 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on March 9, 2018. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 March 9, 2018. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on August 11, 2017. For example: 301 - Equipment/utensils/food contact surfaces not maintained in 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.

15 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • No paper towels in dispenser at 2-compartment sink.
      • Corrective Action(s):
      • Refill paper towel dispenser. Ensure all hand washing stations are fully equipped with liquid soap, paper towels and hot/cold running water at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • Several food items (onion bags, flour bags) stored directly on floor.
      • Corrective Action(s):
      • Place all food items at least six inches off the floor.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • General sanitation of premises needs improvement, especially in the following areas:
      • - Area around dough mixer
      • - Bar area closest to kitchen door
      • - Underneath storage shelves
      • Corrective Action(s):
      • Clean and organize all areas listed above. Ensure hard to reach areas are frequently cleaned.
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • Hand sink in kitchen (beside dough mixer) had a heavy build up of debris and dirt accumulation.
      • Corrective Action(s):
      • Clean hand sink. Ensure hand sink is clean to facilitate proper hand washing.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • No sanitizer available in the kitchen or at the bars.
      • Corrective Action(s):
      • Prepare a 100-200 ppm chlorine (bleach) sanitizer (1oz bleach per gallon water) for the kitchen and bars.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Hand washing station in kitchen (beside dough mixer) was completely blocked. There were trays, jacket, cardboard boxes directly on the sink. Containers and baskets were stored at the bottom in front of the sink.
      • 2. No paper towels available at the 2-compartment sink.
      • 3. No paper towels available at the pop bar hand washing station.
      • Corrective Action(s):
      • 1. Clear items off of and in front of kitchen hand washing station.
      • 2. Place paper towels in dispenser at 2-compartment sink.
      • 3. Place paper towels in dispenser at pop bar hand washing station.
      • ENSURE ALL HAND WASHING STATIONS ARE ALWAYS FULLY EQUIPPED WITH LIQUID SOAP, PAPER TOWELS AND HOT/COLD RUNNING WATER. ALL HAND WASHING STATIONS MUST BE EASILY ACCESSIBLE AT ALL TIMES.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1. Multiple bags of flour and rice found open near dough mixer.
      • 2. Watermelon and cantaloupes stored directly on kitchen flour.
      • Corrective Action(s):
      • 1. Transfer flour and rice to pest proof containers. Ensure all open food products are stored in pest proof containers if they have not all been used up once opened.
      • 2. Store watermelon and cantaloupes off the floor. This was corrected during inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • General sanitation and organization of kitchen requires a lot of improvement, especially:
      • - Underneath and behind equipment
      • - Behind chest freezers
      • - Shelves to store utensils, food, and spices
      • - Hard to reach areas
      • Corrective Action(s):
      • Clean and organize all the areas listed above. Ensure your cleaning staff is well aware of the cleaning schedule and follow the sanitation plan. To be corrected by August 15, 2017.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION):
      • Empty can of ketchup that was washed was being re-used as a scoop in a flour bag.
      • Corrective Action(s):
      • Discard empty can and ensure a proper scoop is used to scoop flour from a pest proof container.
      • Violation Score: 3

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