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Jollibee Surrey - King George Hub

110 - 9850 King George Blvd, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Jollibee Surrey - King George Hub has been inspected 8 times by Fraser Health Authority since April 25, 2023. The most recent inspection, on June 26, 2026, found no infractions.

4 of 8 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: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

The last 3 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.

  • 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 2 times across 2 separate inspections, most recently on July 11, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 July 11, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 January 3, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 April 25, 2023. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

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

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 large containers of original and spicy breading were stored in top compartment of malfunctioning cooler. One small container of fillet breading was also stored in the top compartment of same cooler. Abovenoted food is used for breading raw chicken. Staff stated that breading is changed after every 2 batches and may stay outside all day. Old breading is discarded and replaced with new breading in the same container. New container is not used for new batch of breading. Please note that breading itself is not potentially hazardous food but when used it comes in contact with raw chicken (in this case), it is considered potentially hazardous food and must be stored in cooler at or below 4C. Staff discarded all 3 containers of breading during inspection. Containers were washed and sanitized in the dishwasher prior to adding new batch of breading.
      • Corrective Action(s): - As discussed during inspection, please ensure that all cold potentially hazardous food must be stored/displayed at or below 4C. - Any time you replace breading batch, a new clean and sanitized container must be used. Do not reuse the same dirty containers.
      • - Until the cooler has been repaired, please time track the breading containers and ensure that breading is not stored at room temperature for more than 4 hours. Any left over breading must be discarded after 4 hours. Use time tracking labels for this purpose.
      • **Please note that this is a temporary measure until the cooler has been repaired.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: REPEATED VIOLATION
      • Cooler in the front corner has not been repaired (>6 months). Staff stated that the headoffice has been informed.
      • Corrective Action(s): Please repair this cooler IMMEDIATELY.
      • Violation Score: 15
  5. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler in the front kitchen (corner) is not working and was recorded at an ambient temperature of 15C. Staff is aware of the issue and stated that it has been reported to head office.
      • Corrective Action(s): Please repair the cooler. DO NOT STORE any cold potentially hazardous food in cooler until it has been repaired and able to maintain temperature of 4C or lower.
      • TO BE CORRECTED BY - Feb 7, 2025
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1 handwash sink in the back was not supplied with paper towels. Dispenser was found empty. Staff restocked the paper towel dispenser at the time of inspection.
      • Corrective Action(s): Please ensure that all handwash sink are accessible to staff at all times and equipped with hot and cold running water, liquid soap and single use paper towels.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 2 x mop buckets were observed with dirty standing water in them that can harbour flies.
      • Corrective Action(s): Please discard dirty water right after mopping/cleaning.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 3

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