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Apna Chaat House Express

10255 King George Blvd, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Apna Chaat House Express has been inspected 2 times by Fraser Health Authority since March 16, 2026. The most recent inspection, on September 14, 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: Food temperature control, Cleaning and sanitizing 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.

  • 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 September 14, 2026. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 March 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 once on March 16, 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 September 14, 2026. 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.

2 inspections

  1. 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): Observed three inserts filled with foods in a hot holding unit that is turned off, unplugged. When inquired, staff indicated that the inserts were made last night before close and was being stored in a cooler until today. Education provided that foods must be reheated to 74 C prior to hot holding. Hot holding unit must also be warmed up to 60 C.
      • Corrective Action(s): Required operator to reheat foods to 74 C first. Hot holding unit must be filled with water more to ensure sufficient contact is present to hold foods at 60 C once warmed up. Hot holding unit must be plugged in and turned to to 60 C prior to holding foods in it.
      • Operator removed the items and started heating each food items. Hot holding unit was plugged and turned to start warming foods.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Back storage area must be reorganized to facilitate easier cleaning.
      • 2. Cooler and freezer door handles required cleaning as they have grease and food debris build up
      • Corrective Action(s): Required operator to clean and sanitize all areas noted above. Regular cleaning and sanitizing is required.
      • Date to be corrected by: Sept 15 2026
      • Violation Score: 9
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): When inquired, both staff members did not know what sanitizers were being used. Education provided to staff that they have QUAT sanitizer dispener and should have at least two buckets of sanitizer available throughout the day.
      • Corrective Action(s): Required operator to get two buckets of sanitizer at the time of inspection. These sanitizers must be available at all times. Staff collected QUAT sanitizer in two buckets and placed one in the kitchen and one in the service station.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. Both hand washing station paper towel dispensers were empty.
      • 2. Kitchen hand washing station hot water tap was broken; no access to hot water
      • Corrective Action(s): Required operator to replenish the paper towel dispener and ensure to have them available at all times. Required to call plumber/technician to fix the hot water tap as soon as possible. Staff provided paper towel at the time of inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed ice scoop stored in the ice bin, handle touching the ice directly. Education provided that all scoops must be stored in a separate clean container.
      • Corrective Action(s): Required operator to remove the scoop and store it in a clean container. Staff removed the scoop and provided a clean container at the time of inspection
      • Violation Score: 3

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