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Apna Chaat House

125 - 16120 24th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Apna Chaat House has been inspected 2 times by Fraser Health Authority since March 12, 2026. The most recent inspection, on June 11, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 once on June 11, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 March 12, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 once on March 12, 2026. For example: 209 - Food not protected from contamination [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 once on June 11, 2026. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

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.

2 inspections

  1. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Mildew was observed on the plastic cover inside the ice machine.
      • Corrective Action(s): Clean and sanitize the interior of the ice machine. Discard the current batch of ice and the first batch after sanitizing. Follow your sanitation plan for regular cleaning schedule.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Operator installed a hand washing station near the front entrance door for the sauces served at that corner. No updated floor plan was submitted.
      • Corrective Action(s): Submit an updated floor plan to the Environmental Health Officer for review. Any altercation made to the facility must be approved before construction starts. Correct by: June 18, 2026.
      • Violation Score: 1
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator used hot holding unit with ice as a cooler for lentil soups and condiments. Internal food product temperature measured at 8C.
      • Corrective Action(s): Ice bath can only be use as a temporary set up. Move the aforementioned food back into a functional cooler. Do not use ice bath for permanent food storage.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Samosas in the hot holding unit were measured with internal temperature of 38C. Operator stated the samosas were cooked 45 minuntes ago.
      • Corrective Action(s): Instructed operator to reheated the samosas to 74C again. Increase the hot holding temperature at the unit. All potentially hazardous food must be stored at 60C or above.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: One bleach sanitizing spray bottle was measured with 0 ppm in concentration.
      • Corrective Action(s): Staff discard and refilled the bottle with 200 ppm bleach sanitizer. Clean and sanitize the back kitchen food contact surfaces.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Sauces in metal container was stored beside the front entrance on ice. This is not food preparation nor service area.
      • Corrective Action(s): Do not store or serve food at the front entrance area. All food must be prepared and serviced front the service counter and kitchen. Staff moved the sauce back into the cooler.
      • Violation Score: 3

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