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Hugo's Mexican Kitchen

101A/102A - 19151 Fraser Hwy, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Hugo's Mexican Kitchen has been inspected 8 times by Fraser Health Authority since September 23, 2024. The most recent inspection, on July 30, 2026, recorded 2 infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Pests.

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.

  • 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 3 times across 3 separate inspections, most recently on July 30, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 30, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on March 27, 2025. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 January 21, 2025. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on September 23, 2024. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

8 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The hand washing sink near prep.sink was covered by a white cutting board with roll of paper towel on top.
      • Hot/cold running water available; liquid soap - available.
      • Corrective Action(s): Immediately. Remove the cutting board from the hand washing sink. The sink must be accessible all the time/do not wash hands at the prep. sink.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Liquid soap is unavailable in the bar area at the time of inspection;
      • Paper towels are unavailable at the kitchen hand washing sink near the walk-in cooler.
      • Corrective Action(s): Provide a liquid soap for bar hand washing sink and single use paper towels for the kitchen hand sink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Open tin container with tomato paste observed in the walk-in cooler.
      • Ice scoop and plastic jar were stored on ice in the ice-maker.
      • Corrective Action(s): If food is not used fully - must be transferred into a food grade containers with lid.
      • Immediately. Remove all utensils from the ice-maker and keep it is a sanitary manner.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruits/drainage flies noted at the bar area.
      • Corrective Action(s): Please rectify the issue. Contact your professional pests service provider if needed.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bar handwashing sink and kitchen handwashing sink nearest the hot holding unit observed to lack paper towels. Kitchen handwashing sink nearest the hot holding unit obstructed to stainless steel trolley.
      • Corrective Action(s): Ensure all handwashing sink must be equipped with hot and cold running water, liquid soap, and paper towels at all times. All handwashing sinks must be unobstructed at all times to ensure food handler have access to handwashing stations.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Pooling of water observed on the floor next to the high-temperature dishwasher.
      • Corrective Action(s): Mop aformentioned area. Ensure no pooling of water that may attract pest.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build-up of food debris and/or glass/bottle caps in the following areas:
      • -Underneath the undercounter cooler, ice machine and glasswasher at the bar area.
      • -Underneath the shelving units in the main kitchen along the hallway corrador.
      • Corrective Action(s): Clean and sanitize aformentioned area. Ensure daily and thorough cleaning are conducted in these area to prevent accumulation of food debris and attraction of pest. Email pictures of rectification to inspector once complete. Corrected by: April 3, 2025.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wooden wheeled platform used to move heavy equipment observed to be constructed of carpet and exposed wood.
      • Corrective Action(s): Seal aformentioned equipment to be non-porous, easily cleanable material or remove from premises and should be used within the kitchen area. Corrected by: April 5, 2025.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bar handwashing sink hot water faucet observed to be detached. Cannot dispense hot water.
      • Corrective Action(s): Temporary use front handwashing sink for bar staff to wash hands.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen raw pork observed to be thawing under warm water in bucket at the 2-compartment sink area.
      • Corrective Action(s): Thaw all frozen food under cold running water, cold water, or in the cooler. Do not thaw frozen food under warm water.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Exhaust hood vents/filters observe to have built-up of grease.
      • Corrective Action(s): Clean and sanitize aforementioned area. Ensure to have a regular cleaning schedule of the vents to prevent grease build-up. Depending on volume cleaning frequency should be increase to prevent grease build-up. At this time clean frequency of exhaust hood vents should be done 1x/week. Further evaluation on sanitation vents to increase cleaning frequency may be warranted. Email pictures to inspector once rectified for verification. Corrected by: January 24, 2025.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Bar handwashing sink hot water faucet observed to be detached.
      • Corrective Action(s): Service aformentioned equipment to ensure hot water can be dispensed from the handwashing sink. Email inspector once concerns have been rectified for verification. Corrected by: January 24, 2025.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): During the time of inspection no staff on-site has valid FOODSAFE Level 1 certification or equivalent.
      • Corrective Action(s): Ensure at least one staff must have valid FOODSAFE Level 1 certification or equivalent during operation at all times able to present to inspector for validation.
      • Violation Score: 1
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Install the bar dishwasher and ensure it is functioning properly at the required sanitizer concentration.
      • Date to be corrected by: Sep 23, 24
      • Corrective Action(s):

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