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Kathmandu Bar & Grill - Guildford

A - 10320 152nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Kathmandu Bar & Grill - Guildford has been inspected 10 times by Fraser Health Authority since May 14, 2025. The most recent inspection, on September 28, 2026, recorded 1 infraction.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 3 times across 3 separate inspections, most recently on June 16, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 September 28, 2026. 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 2 times across 2 separate inspections, most recently on September 9, 2025. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 3 times across 3 separate inspections, most recently on September 16, 2025. For example: 306 - Food premises not maintained in a 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.

10 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) A pen was stored with wooden skewers.
      • 2) A bag of frozen food was stored directly in contact with other food items.
      • Corrective Action(s): 1) Ensure utensils and potential food contact equipment are stored separately to prevent potential contamination of food/equipment.
      • 2) Ensure food bags are not directly contacting other foods - may result in the contamination of foods.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Bar area floor drain is not covered.
      • Corrective Action(s): Ensure floor drain is covered in a manner which prevent potential pest entry.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer pail was tested at 25ppm.
      • Corrective Action(s): Ensure the sanitizer is maintained at 100ppm to 200ppm to properly sanitize food contact surfaces.
      • Violation Score: 5
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Knives were found to have food debris on the blades.
      • Corrective Action(s): Ensure equipment is properly washed and sanitized after each use to prevent contamination of foods. Knives were washed and sanitized 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 was obstructed by milk crates.
      • Corrective Action(s): Ensure handwash stations is accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Bags of foods were stored directly on other foods items the prep line freezer.
      • 2) Foods in the prep cooler were uncovered.
      • Corrective Action(s): 1) Ensure foods are stored in a sanitary manner to prevent potential contamination of foods. Foods we relocated at the time of inspection.
      • 2) Ensure foods are properly covered to prevent potential contamination of foods. Foods were covered at the time of inspection.
      • Violation Score: 3
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Walk-in freezer foods were at 6C (foods were starting to thaw and soften).
      • Corrective Action(s): Ensure foods are stored at -18C.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in freezer was at -6C.
      • Corrective Action(s): Service or adjust walk-in freezer to ensure it can maintain -18C on a consistent basis.
      • Violation Score: 9
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in freezer door seal was replaced and freezer unit was at -3C. Air at the fan ranged from 7C to 14C.
      • Corrective Action(s): Walk-in freezer must be serviced to ensure it can maintain -18C or less on a consistent basis. Technician is scheduled to return today to service the freezer again. Monitor the freezer temperature and foods which are above 4C for more than 2 hours must be discarded.
      • Violation Score: 15
  7. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Prep cooler door seals have not been cleaned and were found to have visible mould growth.
      • Corrective Action(s): Clean and sanitize door seals and ensure equipment is maintained in a clean and sanitary condition at all times.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in freezer was at -3C. Facility is waiting for a new door seal. Operator stated the technician will be on-site today to replace the door seal.
      • Corrective Action(s): Ensure technician replaces the door seal and walk-in freezer is able to maintain -18C or less on a consistent basis.
      • Correction date: September 16, 2025
      • Violation Score: 9
  8. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One large bus pan of rice was at 9C and one large pot of rice was at 9C. Rice was made the previous night and was cooling in the walk-in cooler and prep cooler respectively.
      • Corrective Action(s): Cooked potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to limit the growth of pathogens and/or the formation of toxins. Foods can be cooled in shallow containers, less than 5cm to allow for rapid cooling. Rice was discarded at the time of inspection.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1) Ice cream scoop was found to have dried chocolate ice cream on it. Staff stated the scoop is washed and sanitized after each use.
      • 2) Blender is washed throughout the day and sanitized at the end of the night.
      • Corrective Action(s): 1) Ice cream scoop must be washed and sanitized after each use or every two hours, if used continuously. Scoop can also be stored at 4C or less between uses. Scoop was washed and sanitized at the time of inspection.
      • 2) Blender must be washed and sanitized after each use or every two hours, if used continuously. Blender was sanitized at the time of inspection.
      • Violation Score: 3
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Staff member was observed washing hands and wiping hands with a reusable cloth towel.
      • Corrective Action(s): Hands must be dried with a single use method of hand drying to prevent recontamination of washed hands. Review hand hygiene with all staff.
      • Violation Score: 9
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler door seal was found to have mould growth.
      • Corrective Action(s): Ensure door seals are cleaned and sanitized on a regular basis and maintained in a sanitary condition.
      • Violation Score: 5
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): 1) Walk-in freezer was at 0C.
      • 2) Kitchen freezer unit was at -8C. Significant ice was observed at the back of the freezer unit.
      • Corrective Action(s): 1) Service or adjust freezer and ensure it can maintain -18C or less on a consistent basis.
      • 2) Service or defrost freezer and ensure it is free of ice and can maintain -18C or less on a consistent basis.
      • Correction date for both: Sept 16, 2025
      • Violation Score: 5
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bar area cooler was at 7C (lassi and cream).
      • Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C to prevent the growth of pathogens and or the formation of toxins. Food items were relocated to a cooler at 4C at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator is waiting for high temperature dishwasher chemicals to arrive. Staff observed washing dishware, without sanitizing.
      • Corrective Action(s): If dishware is manually washed and sanitized. It must be sanitized in 100ppm bleach. Bleach at 100ppm was prepared at the time of inspection.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Main line handwash station was obstructed by a newly added table and a fryer basket. Bar area handwash station has been removed.
      • Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Table and fryer basket were removed at the time of inspection. Facility must immediately cease use of the bar area until the handwash station is reinstalled. Public Health Act Correction Order has been issued.
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed handling garbage can with gloves and handled a tray of food without changing gloves.
      • Corrective Action(s): Review hand hygiene/glove use with all staff to prevent contamination of foods.
      • Violation Score: 25
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation (CORRECTED DURING INSPECTION): Table was added to the kitchen, obstructing the handwash station.
      • Corrective Action(s): Facility must not be altered without approval from the Health Department. Table was moved at the time of inspection.
      • Violation Score: 5
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Garbage can was used as a work area to store a bus pan of food.
      • 2) Scoop was stored in a food containers, with the handle contacting the food.
      • Corrective Action(s): 1) Immediately discontinue the practice of using garbage cans as work areas - may contaminate foods. Operator stopped using garbage can as a work area at the time of inspection.
      • 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoop was relocated at the time of inspection.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Bar cooler was at 7C.
      • Corrective Action(s): Adjust or service cooler and ensure it can maintain 4C or less on a consistent basis.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Chemicals were unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Containers must be relabelled as needed.
      • Violation Score: 3

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