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Hellcrust Pizza Guildford

163 - 10070 152nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Hellcrust Pizza Guildford has been inspected 10 times by Fraser Health Authority since March 28, 2025. The most recent inspection, on July 23, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 8 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 July 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 July 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 once on July 14, 2025. 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 once on March 28, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 28, 2025. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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.

10 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): No detectable Quats sanitizer in the 3-compartment sink at the time of inspection.
      • Corrective Action(s): Quats sanitizer at 200ppm is required for proper sanitizing or equipment and utensils. Staff added sanitizer to the sink at the time of inspection and it was tested at 200ppm.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Dead rodent was observed in a tin cat monitoring station and droppings were observed throughout the facility.
      • Corrective Action(s): Contact your pest control operator to prevent further pest infestation. Seal all entry points. Clean all areas affected with rodent droppings and disinfect affected areas with 1:10 bleach solution.
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Degreaser spray bottle was unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Checks labels regularly and relabel as needed.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer was detected in the 3-compartment sink. This is a repeat violation. Facility does not have test strips to verify chemical concentrations.
      • Corrective Action(s): Quats sanitizer must be at 200ppm to properly sanitize equipment, utensils, and food contact surfaces. Concentrate was added at the time of inspection and was tested at 200ppm. Staff ordered test strips at the time of inspection. Continued repeat violations where sanitizer strength is insufficient to properly sanitize equipment, utensils, and dishware will result in the issuance of a violation ticket.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were still observed in the kitchen. Areas identified during the routine inspection have not been cleaned and sanitized.
      • Corrective Action(s): Clean and sanitize areas affected with rodent droppings. Contact your pest control operator and notify them of pest issues.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Broken paper towel dispenser has not been repaired.
      • Corrective Action(s): Operator ordered a new paper towel dispenser and is waiting for the dispenser to arrive.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 3-compartment sink had no detectable Quats sanitizer. Staff member was observed spraying 200ppm Quats sanitizer solution into the 3-compartment sink.
      • Corrective Action(s): Review with staff how to properly prepare Quats sanitizer for manual warewashing. Quats sanitizer was added to the 3-compartment sink at the time of inspection.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the kitchen.
      • Corrective Action(s): Clean areas affected with rodent droppings and disinfect with a 1:9 bleach solution and notify your pest control operator regarding pest issues.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front paper towels dispenser handle was broken.
      • Corrective Action(s): Repair or replace paper towel dispenser and ensure all equipment is in good working order.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Only staff member on-site did not have FOODSAFE Level 1 or equivalent training.
      • Corrective Action(s): At least one staff member must have FOODSAFE Level 1 or equivalent training during all hours of operations.
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 3-compartment sink Quats sanitizer was at 100ppm.
      • Corrective Action(s): Ensure Quats sanitizer is maintained at 200ppm to properly sanitize food contact surfaces. Quats sanitizer was added to the sink at the time of inspection and tested at 200ppm.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the kitchen. Facility is currently serviced by professional pest control operator.
      • Corrective Action(s): Clean and sanitize all areas affected with rodent droppings. Monitor for pest activity and notify pest control services if issues worsen. Sanitize all food preparation areas at the start of each day.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front handwash station paper towel dispenser is broken - piece holding the paper towel roll is missing.
      • Corrective Action(s): Repair paper towel dispenser to ensure it can properly dispense single use paper towels.
      • Violation Score: 3
  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 (CORRECTED DURING INSPECTION): Quats sanitizer in the 3-compartment sink was less than 100ppm.
      • Corrective Action(s): Quats sanitizer must be maintained at 200ppm to properly sanitize equipment and food contact surfaces. Sanitizer was added and tested at 200ppm at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station next to the 3-compartment sink was blocked with a pan of dough.
      • Corrective Action(s): Ensure handwash stations are accessible to allow staff to properly wash their hands. Pan of dough was moved at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Quats sanitizer spray bottle was much greater than 200ppm. Sanitizer was diluted approximately 6 times to obtain 200ppm.
      • Corrective Action(s): Follow manufacturer's mixing instructions to prepare sanitizer at 200ppm. Concentrations in excess of 200ppm may be toxic for human health. Sanitizer was diluted to 200ppm at the time of inspection.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed by the cabinet along the pizza display area.
      • Corrective Action(s): Clean and sanitize all areas affected with rodent droppings and monitor for pest activity. Contact pest control services as needed.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pizza cooler door seal is torn and requires repair/replacement.
      • Corrective Action(s): Ensure door seal is repaired/replaced to prevent loss of cold refrigeration air.
      • Correction date: 1 month
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Only staff member onsite did not have FOODSAFE Level 1 or equivalent training. This is a repeat violation. Staff member registered for the course during the last inspection and did not attend the course.
      • Corrective Action(s): In the absence of the operator, at least one staff member must have FOODSAFE Level 1 or equivalent training.
      • Violation Score: 1
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza in the ambient cooler case was at 28C to 38C. Time chart indicated 12:15 (time was 16:00). Staff stated the pizza was made 30 minutes ago.
      • Corrective Action(s): Hot foods must be stored at/or above 60C to prevent the growth of pathogens and/or the formation of toxins. If foods are stored at ambient temperatures, with time tracking, time chart must adequately reflect when the pizza was placed in the hot holding cabinet.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff member did not have FOODSAFE Level 1 or equivalent training.
      • Corrective Action(s): At least one staff on-site must have FOODSAFE Level 1 or equivalent training. Future incidences where there are inadequately trained staff will result in the issuance of a $230 violation ticket. Staff member registered for FOODSAFE Level 1 equivalence at the time of inspection.
      • Violation Score: 1

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