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Aggarwal Sweets

6899 King George Blvd, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Aggarwal Sweets has been inspected 6 times by Fraser Health Authority since January 14, 2026. The most recent inspection, on October 6, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 5 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 separate inspections, most recently on July 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 July 28, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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.

6 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Baked goods stored in hot holding unit measuring 35°C.
      • 2. Rice measured 44°C
      • **Corrected during inspection** Food removed and returned to cooler until unit is properly prewarmed.
      • Foods must be heated to 74°C before placing in preheated hot holding unit.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Sugar cane juicer observed to have fruit flies and larvae inside strainer unit. Unit has build up of food debris and is in need of deep through cleaning.
      • Corrective Action(s): Thoroughly clean and sanitize. Operator needs to educate staff on proper cleaning procedures discussed during inspection.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed in various locations of the facility.
      • - Ice cream machine
      • - Juicer
      • - Ice machine
      • Corrective Action(s): Please clean and sanitize all items thoroughly. Contact professional pest control technician to have areas assessed if necessary.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Range hood filters have grease/flour build up. Orange streaks are visible on stainless steel.
      • 2. Water pooling by ice machine
      • Corrective Action(s): 1. Please have staff clean filters regularly (~ once every 2 weeks, or as needed).
      • 2. Clean area and address issue of water build up.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Rice in rice cooker observed to be around 20°C. Staff stated it was reheating inside, but unit was switched to "warm". Proper reheating of food items requires food to be rapidly reheated to 74°C before placing it in hot holding.
      • Corrective Action(s): **Corrected during inspection** Staff removed food as it was warming for 1/2 hour. Properly reheat foods before placing in hot holding unit.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Chlorine in spray sanitizer measured >200ppm Chlorine, bleaching out test strip.
      • 2. Low temperature mechanical dishwasher measurd 0ppm at start of inspection. Operator obtained another container of sanitizer from supplier.
      • Corrective Action(s): 1. **Corrected during inspection** Sanitizer diluted by operator to 100ppm when identified. Please have instructions on proper mixing ratio of bleach.
      • 1/2 tsp household unscented bleach (5.25%) : 1L clean cold water.
      • 2. Operator obtained another container of sanitizer. Unit measured 200ppm chlorine at plate surface by end of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Kitchen handwashing station blocked at start of inspection by large tote of diced green bell peppers.
      • 2. Handwashing station located too far from pizza preparation station.
      • Corrective Action(s): 1. **Corrected during inspection** Tote removed when identified. Please ensure adequate access to handwashing station is available to all staff when working.
      • 2. Adequate handwashing station is located too far from pizza preparation station. Please equip nearby sink with liquid soap, paper towels and garbage bin.
      • Violation Score: 5
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): BUSH orange red and lemon yellow observed in dry storage area. Operator stated this product was not used for foods, and are using another food colouring "Permicol".
      • Corrective Action(s): **Corrected during inspection** BUSH products discarded at time of inspection. Cease use of Permicol in the meantime for review.
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Single use plate/equipment observed to be used as scoops.
      • Corrective Action(s): 1. Do not use handle-less equipment as scoop. All equipment used in food facilties are to be made of a durable, easily cleanable material. All scoops are to have handles to prevent contamination of food ingredients.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Cleaning needed in the following areas due to food/grease build up:
      • - Under and around cooking line.
      • - Conveyer belt of pizza oven.
      • Corrective Action(s): Please clean identified areas. Staff has started cleaning after identified by inspector.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Various coolers not at proper temp at start of inspection. Potentially on defrost.
      • 2. Please have working thermometers available in all cooling and freezing units to monitor temperatures. Maintain temperature logs.
      • Corrective Action(s): 1. Monitor to ensure tempeartures of 4°C can be maintained, and not just reached at the peak of cooling cycle.
      • 2. Purchase thermometers for coolers. Develop temperature logs and educate staff on proper documentation of logs. This was likely part of the food safety plan.
      • Violation Score: 3

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