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Al Agha

15188 Fraser Hwy, Surrey · Restaurant

6 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Meat food products and rice were observed placed into the hot-holding unit, without being cooked/reheated to at least 74 degrees C for at least 15 seconds. This is a repeat violation.
      • Corrective Action(s): Ensure potentially hazardous food is cooked or reheated to at least 74 degrees C for at least 15 seconds prior to transferring the food products into the preheated hot-holding unit. Discontinue practice of using the hot-holding unit to reheat the food since it is only designed for hot-holding purposes. Staff transferred the food products into the walk-in-cooler, and informed they would reheat the food products prior to each order.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot potentially hazardous food was stored below 60 degrees C for less than 2 hours in the hot-holding unit.
      • Corrective Action(s): 1. Ensure potentially hazardous food is cooked/reheated to at least 74 degree C for at least 15 seconds prior to storing the food products into the preheated hot-holding unit.
      • 2. Ensure the hot-holding unit is preheated to at least 60 degrees C before using it to hot-hold food.
      • 3. Ensure potentially hazardous food is hot-held at or above 60 degrees C to prevent potential growth of harmful bacteria and/or production of toxins. Monitor hot-holding temperatures at least every 2 hours, and discard potentially hazardous food hot-held below 60 degrees C for more than 2 hours.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher was not in good working order, and could not run a cycle at the time of inspection. Manager informed dishwasher was in good working order last night, however it is not working today.
      • Corrective Action(s): Ensure only single-use disposable service utensils are provided to customers until the dishwasher is repaired to be in good working order and to achieve the sanitizing standard; Correct immediately. Ensure preparation utensils are manually washed, rinsed, sanitized, and air dried; Effective immediately. Manager showed they had ample supply of single-use take-out service utensils, and directed staff to provide single-use disposable service utensils only to customers (Corrected).
      • .
      • Re-service the high temperature dishwasher so that it is in good working order, and achieves the sanitizing standard (final rinse temperature of at least 71 degrees C at the plate level); Correct by March 26, 2026.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handsink near the cook line/prep. line lacked access to cold running water. Cold water knob was not in good working order. Cold water valve was turned off.
      • Corrective Action(s): Repair the handsink so that it is supplied with hot and cold running water via hot and cold water knobs that are maintained good repair and in good working order (with the cold water valve kept open), liquid soap, and single-use paper towels to enable proper handwashing practices; Correct within 2 days. Note: Hot running water was available at this handsink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rice was observed stored inside a garbage bag, which was then stored inside a storage bin.
      • Corrective Action(s): Operator discarded the rice in contact with the garbage bag during the inspection. Ensure food is stored in food grade materials to protect it from potential contamination. Discontinue practice of storing rice in garbage bags since garbage bags may contain potential odour-suppressing chemicals and pesticides.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher did not achieve the sanitizing standard (final rinse temperature of at least 71 degrees C at the plate level), and it could not run a cycle.
      • Corrective Action(s): Re-service the dishwasher so that it remains in good repair, can run a proper cycle for ware-washing utensils/equipment, and has a dishwasher final rinse temperature of at least 71 degrees C at the utensil level to sanitize food contact surfaces/utensils; Correct by March 26, 2026. In the interim, ensure only single-service disposable take-out utensils are provided to customers, and preparation kitchen utensils are manually washed, rinsed, sanitized, and air dried; Effective immediately. Obtain a water proof thermometer with a min/max button and cover to monitor the final rinse temperature of the dishwasher at the utensil level; Correct within 1 week.
      • Violation Score: 9
  3. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Cold precooked rice and chicken had just been placed into the hot-holding steam stable without being reheated to 74 degrees C, and without preheating the hot-holding unit. Staff informed they were planning to warm the rice and chicken in the steam table, and then reheat it on the cook-top prior to each order.
      • Corrective Action(s): Ensure precooked food is reheated to at least 74 degrees C internal temperature for at least 15 seconds in equipment designed and intended by the manufacturer to reheat food, and not in the hot-holding unit. Once reheated to at least 74 degrees C internal temperature, either serve the food immediately to each order, or transfer the reheated food into the preheated hot-holding unit to hot hold it at or above 60 degrees C.
      • .
      • Discontinue practice of warming food through the hot-holding unit and storing food above 4 and below 60 degrees C to prevent potential growth of harmful bacteria and/or production of toxins in the food.
      • .
      • Staff transferred the cold pre-cooked food back into a refrigeration unit. Manager directed them to reheat the cold-held food to each order.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink near the cook line lacked access to liquid soap. Battery of liquid soap dispenser was not in good working order.
      • Corrective Action(s): Manager replaced the battery to enable access to liquid soap. Ensure all handsinks are kept supplied with accessible liquid soap, hot and cold running water, and single-use paper towels for handwashing practices.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): A garbage bag was being used to hang a roll of single-use clear bags.
      • Corrective Action(s): Discontinue practice of using garbage bags as a hanger for the roll of clear bags since garbage bags may contain potential odour-suppressing chemicals and pesticides. Staff discarded the garbage bag during the inspection, and placed the clear bags on a clean table surface. If you would like to wall-mount the roll of clear bags, obtain a holder made of non-toxic, easy to clean, smooth, durable, and impervious to moisture materials.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cold water knob was not in good working order at the handsink near the cook line. Note: Hot running water was accessible from the hot water knob at this handsink.
      • Corrective Action(s): As an interim measure, staff have been turning the cold water on and off from the valve below the sink. Replacement faucet is on order according to the Manager. Ensure the appropriate repairs are made to enable access to both hot and cold running water from the knobs at the handsink near the cook line; Correct within 1 week.
      • Violation Score:
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep. cooler in the cook line area and upright cooler were above 4 degrees C, and not in use for storage of potentially hazardous food.
      • Corrective Action(s): Adjust, re-service, or repair the above-noted refrigeration units to maintain a temperature at or below 4 degrees C; Correct within 2 weeks, and prior to stocking them with potentially hazardous food.
      • Violation Score: 9
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Falafel mix stored in the prep. cooler was above 4 degrees C (internal temperature of 15 degrees C) for more than 2 hours. Prepped vegetables were above 4 degrees C in the prep. cooler.
      • Corrective Action(s): Staff discarded the falafel ingredient mix during the inspection. Staff transferred the sliced vegetables into another working cooler. Ensure cold potentially hazardous food is stored at 4 degrees C or less to prevent potential growth of harmful bacteria and/or production of toxins.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. Handsink in the front bar lacked access to hot running water. Hot water knob had broken.
      • .
      • 2. Ladies staff washroom lacked liquid soap. Paper towels were jammed in the dispenser.
      • Corrective Action(s): 1. Repair the handsink in the front bar so that is supplied with accessible hot and cold running water, liquid soap, and paper towels; Correct within 2 days. In the interim, use one of the three prep. sinks in the front bar to wash hands. Note: Liquid soap and paper towels were available at this handsink.
      • .
      • 2. Person in charge re-stocked the liquid soap dispenser with soap, and enabled access to paper towels through the wall-mounted dispenser at the handsink in the staff washroom (Corrected). Ensure all handsinks are kept supplied with liquid soap, hot and cold running water, and single-use paper towels.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop was stored inside the ice machine on the ice.
      • Corrective Action(s): Ensure the ice scoop with handle is stored separately from the ice machine on a clean surface or in a clean empty container to protect the ice from any potential contamination.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Baskets made of a woven material were observed at the food service establishment. All service utensils are required to be made of smooth, impervious to moisture, durable, nontoxic, and easy to clean materials. Note: Single-use food grade liners are used over the baskets to serve food.
      • Corrective Action(s): Replace the baskets with service utensils that are made of smooth, impervious to moisture, durable, nontoxic, and easy to clean materials; Correct within 1 week. In the iterim, ensure baskets are washed, rinsed, sanitized, and air dried after each use.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. 3-door under-the-counter cooler was not in good working order according to the Person-in-charge, and parts are on order for it. This cooler was empty of food at the time of inspection.
      • .
      • 2. Prep. cooler in the cook line area was above 4 degrees C (top component: 16 degrees C, bottom component: 15 degrees C).
      • .
      • 3. Upright 2-door cooler was above 4 degrees C throughout the inspection (measured at 11 degrees C). This cooler may be on a potential defrost cycle as it stated def.
      • Corrective Action(s): 1 & 2) Repair, adjust, or re-service the above-noted coolers to maintain them at 4 degrees C or less; Correct within 1 week, and provide an update to the Environmental Health Officer. Keep the above-noted coolers empty of food until they can be maintained at 4 degrees C or less.
      • .
      • 3. If the upright 2-door cooler does not return to a temperature at 4 degrees C or less once the defrost cycle is complete, re-service or adjust it maintain it at 4 degrees C or less. Manager had staff move the food inside the upright cooler into another working cooler during the inspection.
      • Violation Score: 9