Skip to content
Loading map…

Ashoka Indian Cuisine

20530 Fraser Hwy, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Ashoka Indian Cuisine has been inspected 27 times by Fraser Health Authority since March 2, 2018. The most recent inspection, on June 9, 2026, found no infractions.

9 of 27 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 8 times across 8 separate inspections, most recently on April 2, 2024. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 7 times across 7 separate inspections, most recently on April 2, 2024. For example: 209 - Food not protected from contamination [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 3 times across 3 separate inspections, most recently on January 6, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on May 26, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 6, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

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.

27 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): i) The handwashing station at the front desk is not provided with any liquid soap
      • ii) The handwashing station in the food preparation was obstructed with utensils (knife and spoon to be washed)
      • Corrective Action(s): Make sure all handwashing stations are equipped with hot/cold running water, liquid soap and paper towels to prevent spread of harmful microbes
      • i) Operator stocked the hand sink with liquid soap
      • ii) The utensils to be washed were moved to dishwashing station by the operator
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: i) The ceiling at the walk-in cooler had accumulation of dirt over it
      • ii) The walk-in freezer has build up of ice over the fans, around the door and gasket and behind the condenser
      • iii) The exhaust canopy hood has accumulation of grease or oils
      • These conditions can lead to potential food contamination and attraction of pests in the food premies
      • Corrective Action(s): Clean and sanitize the above mentioned/noted areas to maintain premises in sanitary conditions. Date to be corrected by: June 3 2026
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizing spray bottle measured 500ppm QUATs.
      • Corrective Action(s): Dilute and ensure sanitizing bottle measures at 200ppm QUATs for food contact surfaces.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Signs of pest activity noted in the following areas:
      • - dead mouse in sticky trap below dishwash area
      • - mouse droppings in the dry storage room
      • Corrective Action(s): Clean and sanitize above areas. To be completed by: Jan 14 2026.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Following areas has food buildup and grease accumulation:
      • - Underneath stove area
      • - Hood canopy
      • - Underneath dishwashing area
      • Corrective Action(s): Clean the above mentioned areas as food buikup and grease accumulation can attract pest. To be completed by Jan 14 2026.
      • Violation Score: 9
  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher is not working, 0ppm chlorine concentration is measured at dish level after final cycle
      • Corrective Action(s): Service the dishwasher and ensure that at least 50ppm chlorine concentration is measured after final cycle
      • Violation Score: 5
  8. Follow-Up Inspection

    0 infractions

  9. 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): Rice reheated to 55-60C and placed in hot holdoing unit
      • Corrective Action(s): Reheat rice to internal temperature of 74C, use probe thermometer to check the temperature.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The walk in cooler is measured at 9C at the start of the inspection. Temperature is measured at 6.8C after half hour. Rice, raita and onion gravy measured at 8-9C
      • Corrective Action(s): Dicarded rice and raita.
      • Service the dishwasher and ensure that temperature is maintained at less than 4C internal food temperature. Meanwhile conitnue to store food in undercounter coolers or in the walk-in freezer
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice in hot holding unit measured at 51C internal temperature
      • Corrective Action(s): Discarded the rice. Always hot hold the food items at greater than 60C 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): Dishwasher was measured at less than 10ppm chlorine residual
      • Corrective Action(s): Operator primed the dishwasher and after serveral cycles, low temperature dishwasher was measured dispensing 100ppm chlorine concentration
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Several food items in undercounter cooler and walk-in cooler, walk-in freezer were left uncovered
      • Corrective Action(s): Cover all food items with well- fitting lids or plastic wrap to protect from contamination
      • Violation Score: 9
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop stored inside ice maker bin. Ice scoop handles may contaminate ice. Ice scoop removed and stored in a sanitary container.
      • Corrective Action(s): Ensure to store scoops in sanitary containers.
      • Violation Score: 3
  12. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Repeated violation. General poor sanitation in the kitchen noted. Wall tiles, back splashes and floor under equipment require cleaning. Lack of space and clutter noted.
      • Corrective Action(s): Remove unneeded items and make space to properly clean surfaces in order to handle food safely.
      • Clean under equipment, walls, back splashes and floors. Clean and sanitize food contact surfaces frequently to remove build ups and maintain surfaces free of grease and food debris.
      • Date to be corrected by: 2 Weeks
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): A burnt and cracked plastic food container noted at the time of inspection. This container is not easily cleanable and broken plastic pieces are a physical hazard to the public. Operator thrown away the container at the time of inspection.
      • Corrective Action(s):
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Operation lacks written Sanitation Plan available. Developing and writing a SP discussed.
      • Corrective Action(s): Develope your Sanitation plan and submit to your heath inspector for review. Make available a hard copy of your sanitation plan in your premises so that staff can easily follow the plan.
      • Date to be corrected by: 2 weeks
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: One undercounter cooler in kitchen measured at 9C. No food stored from previous day. All food in inserts stored before lunch hour. Operator removed and moved the food to a working cooler and walk-in cooler.
      • Corrective Action(s): Repair the cooler so that it can keep the food at or below 4 degree C or 40F. Use alternative cooling units until the unit is repaired.
      • Date to be corrected by: Immediately
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1- Sanitizer not available in kitchen to sanitize hard surfaces, cutting boards and other food contact surfaces. Operator provided bleach-water solution in spray bottle at the time of this inspection.
      • 2- Proper procedure to wash,rinse and sanitize pots and big implements in 2- comp sink not followed. This was discussed with staff at the time of inspection. Ensure to fill up sink with 100 ppm chlorine solution. and sanitize implements that can not be washed in dishwasher. Include this procedure in your sanitation plan.
      • Corrective Action(s):
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1- Walk in freezer noted with extensive ice build-ups inside the unit, around the fan and around the door sil.
      • 2- One sink welding noted broken and separated in the corner of 2-comp sink. This is safety hazard and also not easy to clean and maintained.
      • Corrective Action(s): 1- Repair and maintained the unit so ice can be defrosted. Clean ice build ups from inside the unit and maintain.
      • date to be corrected by; One week
      • 2- Repair and maintain the sink. Ensure sharp edges are covered.
      • Date to be corrected by: Next routine inspection
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Buckets of sauces in plastic containers being cooler improperly in fridge
      • Corrective Action(s): Transfer sauces to shallow metal pans or obtain ice wands to allow for rapid cooling of food items - Date to be corrected by: July 11 2022
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bag of rice in back stored on ground. Uncovered food itesm stored on ground in fridge
      • Corrective Action(s): Store rice in pest proof container and off the ground min 6 inches. Cover food items in fridge and store off ground min 6 inches. Date to be corrected by: July 11 2022
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rice grains on ground in back storage area. Kitchen cook area has food debris and sauce splattered on appliances. Common touch surfaces are contaminated with food debris
      • Corrective Action(s): Clean up in back storage area. Clean and sanitize kitchen area mentioned above. Date to be corrected by: July 11 2022
      • Violation Score: 9
  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 1. Walk-in cooler operating at 8C / as per operator, the compressor was turned off to prevent ice build up.
      • 2. Raw chicken noticed thawing at room temperature. Chicken has been left out since last night. Chicken discarded.
      • Corrective Action(s): 1. Ensure that walk-in cooler is maintaining food at or below 4C. Date to be corrected by: July 20 at 3pm
      • 2. Ensure that operator and staff take Foodsafe training again. Meats must be thawed in refridgerator or under cold running water. Date to be corrected by: Aug 20/21
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution not available at time of inspection.
      • Corrective Action(s): Ensure that 100ppm chlorine solution is always available for use. Label chlorine bucket and/or spray bottle appropriately.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food stored on ground.
      • Corrective Action(s): Ensure that all food is stored 6" off the floor.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris noticed throughout the kitchen
      • Corrective Action(s): Ensure that the whole kithcen is thoroughly cleaned. Date to be corrected by: July 31/21
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Freezer in back storage room is falling apart.
      • Corrective Action(s): Ensure that it is repaired or preferably replaced. Date to be corrected by: July 31/21
      • Violation Score: 3
  17. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food Premise is not maintained in Sanitary Condition.
      • Corrective Action(s): Ensure that whole kitchen is cleaned thoroughly
      • Violation Score: 15
  18. Follow-Up Inspection

    0 infractions

  19. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Corrective Action(s): Continue to address cleaning
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • Corrective Action(s): A plan to address maintenance issues is required - Date to be corrected by Dec 3/19
      • Violation Score: 15
  20. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Preparation cooler is currently maintaining foods between 5-6C.
      • Foods in walk-in cooler are still uncovered.
      • Corrective Action(s): Repair - place foods on ice until repaired - Date to be corrected: Immediately
      • Cover foods immediately - Date to be corrected: Immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Do not store buckets of foods on floor
      • Corrective Action(s):
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Corrective Action(s): Thoroughly clean premises - Date to be corrected by: Dec 1/19
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • Corrective Action(s): Walk-in cooler and prep area to be refinished by Jan 30 2020
      • Violation Score: 9
  21. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Butter chicken sauce found in very large uncovered pot found at an internal temperature of 35 degrees C. in walk in cooler. When asked when it was made, he said yesterday but left out overnight to cool prior to putting in the cooler.
      • Corrective Action(s): Operator discarded product at time of inspection. Operator was informed on proper cooling techniques include breaking down to small portions and shallow containers. All potentially hazardous foods are to be cooled from 60 degrees C. to 20 degrees C within 2 hours and then cooled from 20 degrees C to 4 degrees C within 4 hours.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Prep fridge is maintaining foods at 6-8 degrees C.
      • Corrective Action(s): Adjust or repair if it does not drop down to maintain foods at 4 degrees C. To be correct immediately.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: All foods in the walk in cooler are being stored uncovered.
      • Corrective Action(s): Ensure that all foods are stored covered to protect from contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning requires improvement. Curtain to kitchen has food debris on it. All ceiling tiles in cooking area have a build up of debris.
      • All shelves and fridges in cooking area and under handsink require a thorough cleaning.
      • Corrective Action(s):
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walls in preparation area and in walk in cooler in need of repair or replacing. Wall in walk in cooler has split and rotting wood has been exposed. Paint found peeling and colour of walls is too dark to allow for proper cleaning.
      • Gaskets missing off of front bar fridge allowing for cold air to escape.
      • Corrective Action(s): Walls in these areas require refinishing. To be corrected within two months.
      • Replace missing gaskets.
      • Violation Score: 15
  22. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Edges of counters behind handsink and prep counters have a build up of debris.
      • Corrective Action(s): Scrape these areas and refinish to provide a cleanble surface.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Operator used staples to hold the new finish that was placed on the shelves in walk in cooler.
      • Corrective Action(s): Do not staple this product as the staples may come loose and be found in foods. Ensure all foods remain covered in walk in cooler.
      • Violation Score: 3
  23. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Preparation area near freezer has a build up of food debris.
      • Dirty dish cart and prep fridge have a build up of food debris.
      • Corrective Action(s): Reorganize this area, discard items that are worn and unable to be cleaned. Thoroughly clean and maintain premises.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Dishwasher and heating unit still are draining into the two compartment sink.
      • Corrective Action(s): Have these properly plumbed into a drain in order to prevent contamination of food or equipment being washed and sanitized in the sink. To be addressed by March 30.
      • Violation Score: 9
  24. Follow-Up Inspection

    0 infractions

  25. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Preparation fridge is maintaining foods at 7-9C. Do not use until it is able to maintain foods at 4C or colder.
      • Corrective Action(s): Operator had adjusted temperature of unit, but still unable to hold foods at 4C or colder. Date to be corrected: Immediately
      • Violation Score: 5
  26. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Preparation fridge is maintaining foods at 9 deg. C.
      • Corrective Action(s): Fridge was adjusted during inspection. Ensure that all foods are maintained at 4 degrees C. or colder. Monitor closely and adjust or have repaired as needed. Ensure temperatures of the foods in the fridge are monitored daily.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: All walls, floors, doors, handsink, exhaust canopy, shelves and fridges have a build up of food debris.
      • Corrective Action(s): Thoroughly clean and maintain these areas.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher observed to be draining directly into two compartment sink.
      • Corrective Action(s): Dishwasher to properly drain directly to the drain and not into a sink. Repair.
      • Violation Score: 3
  27. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inserts of foods in walk in cooler do not have lids or covers.
      • Raw chicken thawing in a sink that has not been cleaned properly.
      • Corrective Action(s): Ensure foods are stored covered in fridge.
      • Ensure that the sink is thoroughly cleaned and sanitized beofre putting foods in it and afterwards.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors under cooking equipment in need of cleaning to remove grease and debris build up.
      • Walk in cooler and preparation cooler doors in need of cleaning.
      • Corrective Action(s): Thoroughly clean and maintain premises.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Shelves in bar fridge, under handsink and above preparation fridge are rough and stained with food debris.
      • Corrective Action(s): Refinish or replace to provide a smooth and washable surface.
      • Violation Score: 3

Nearby inspected facilities

Own this business? Add a badge to your website