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Afghan Kitchen

115 - 16120 24th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Afghan Kitchen has been inspected 14 times by Fraser Health Authority since January 26, 2018. The most recent inspection, on August 27, 2026, recorded 2 infractions.

6 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, 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.

  • 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 August 27, 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 3 times across 3 separate inspections, most recently on August 27, 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 3 times across 3 separate inspections, most recently on September 5, 2024. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 March 12, 2026. 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.

14 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bar area hand washing station was obstructed with a water jug inside the basin.
      • Corrective Action(s): Do not use hand washing station to store or wash any containers or plates. Hand washing station must be free of obstruction at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Garbage bag was used to cover meat skewers in the walk in cooler.
      • 2. Raw meats were stored on top of vegetables in the walk in cooler.
      • Corrective Action(s): 1. Garbage bag is not food safe and must not be used to store food. Discard the garbage bag and stored skewers in a food safe container.
      • 2. Raw meat should be stored on the lowest shelf and away from ready to eat, fruits and vegetables to prevent meat juices from contaminating other foods.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In operator's absence, no staff on duty has FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): Send at least one staff to take FOODSAFE Level 1 certificate. Correct by: Sep 10, 2026.
      • Violation Score: 1
  2. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1. One metal cover for insert was stored on top of the trash can.
      • 2. Three knives were stored in the gap between the beer cooler and the counter.
      • Corrective Action(s): 1. Instructed staff to clean and sanitize the metal cover. Do not store any food equipment on the trash can.
      • 2. Operator washed and sanitized the aforementioned knives through the dishwasher. Do not store knives in the gaps.
      • Violation Score: 15
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked lamb shanks were cooling under ambient room temperature in the kitchen. Internal food temperature measured at 23C.
      • Corrective Action(s): Move the lamb shanks into the cooler. Hot food must be cooled from 60C to 20C in 2 hours and 20C to 4C in 4 hours. Use facilitated cooling if required.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Raw meat in a bowl was stored on top of containers of cooked food inside the walk-in cooler.
      • 2. A bottle of detergent was stored on top of dry foods in the dry goods room.
      • Corrective Action(s): 1. Move the raw meat away from ready to eat, vegetables and fruits. Raw meats should be stored at the lowest shelf away from other foods.
      • 2. Move the bottle of detergent away from dry foods. Food and chemical must be stored separate from each other. Correct by: today.
      • Violation Score: 9
  6. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Designated hand washing station upon entry into kitchen is not supplied with paper towel. Staff placed paper towel in the dispenser during inspection.
      • Corrective Action(s): Maintain all hand washing stations unobstructed and always supplied with hot and cold running water, liquid soap and paper towel to promote proper, frequent handwashing by staff and to prevent contamination to food.
      • Violation Score: 5
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine observed with pink and black mold build up. Operator mentioned that ice machine is cleaned frequently using the self-cleaning feature on the machine. Operator cleaned and sanitized the machine during time of inspection, whereafter it was observed in a clean and sanitary manner.
      • Corrective Action(s): Ensure all equipment is cleaned more frequently to prevent bacteria and/or mold growth and to prevent potential contamination between equipment and food.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both hand washing stations in the kitchen observed not supplied with paper towel. Staff placed paper towel at both hand washing stations during time of inspection.
      • Corrective Action(s): Ensure all handwashing stations are supplied with liquid soap, paper towel, hot and cold running wate at all times to prevent potential cross-contamination. Ensure food handlers are washing their hands frequently using the proper single-use drying method.
      • Violation Score: 15
  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): The following was observed:
      • 1. Fresh chopped garlic in oil stored at ambient temperature. Internal temperature: 22 degrees C.
      • 2. Multiple containers of potentially hazardous (perishable) food stored at ambient temperature on a cart. Internal food temperatures measured at 10 to 16 degrees C. It was stated that items had been removed from cooler less than one hour prior.
      • Corrective Action(s): Chopped garlic and oil mixture discarded. Cart moved into walk in cooler. Ensure cold potentially hazardous foods are maintained at 4 degrees C or less in order to limit the growth of potential pathogens and/or toxins.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked meat stored in shallow trays at ambient temperature. It was stated that meat had been removed from temperature control recently (<2hrs) and were intended to be cooked.
      • Corrective Action(s): Meat was being reheated at time of inspection. Internal temperature probed at 78 degrees C. Ensure potentially hazardous foods are not kept between 4 and 60 degrees C in order to limit the growth of potential pathogens and/or toxins.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): What appeared to be fruit / vegetable pulp was observed within juicer. Juicer was stored under bar prep counter.
      • Corrective Action(s): Ensure all equipment, utensils, and food contact surfaces are properly washed and sanitized after use in order to prevent potential contamination of food. Ensure only washed and sanitized items are stored away in clean storage areas.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink located near preparation cooler lacked paper towels. Hand sink located near cook line lacked liquid hand soap.
      • Corrective Action(s): Both hand sinks were restocked at time of inspection. Ensure all hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels at all times in order to facilitate proper hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Mesh bag of onions stored directly on floor.
      • Corrective Action(s): Onions removed from floor. Ensure all food is stored off the floor in order to protect food from potential contamination and to facilitate cleaning of floors.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One container of rice was observed to be stored at ambient temperature. It was stated that rice was preparenternal food temperature was measured at 27 degrees C.
      • Corrective Action(s): Rice discarded by staff. Ensure hot potentially hazardous foods are maintained at internal food temperatures of 60 degrees C or more to limit the growth of potential pathogens and/or toxins, which may not be destroyed by reheating.
      • Violation Score: 5
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No running cold water available at hand washing station located next to prep cooler.
      • Corrective Action(s): Cold water tap was tighted and running cold water was provided at the above-noted hand washing station. Ensure that all hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper hand washing.
      • Violation Score: 5
  14. Routine Inspection

    0 infractions

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