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Bahubali Biryani House

8653 120th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Bahubali Biryani House has been inspected 12 times by Fraser Health Authority since January 19, 2024. The most recent inspection, on June 19, 2026, found no infractions.

7 of 12 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: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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 4 times across 4 separate inspections, most recently on June 16, 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 3 times across 3 separate inspections, most recently on June 16, 2026. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 1, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on January 15, 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.

12 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • Egg plant curry in two pails internal food product temperature ~12-13 degrees C. In large tub, ~19 degrees C.
      • Tomato/onion gravy in one pail internal food product temperature ~14 degrees C. In large tub, ~28 degrees C.
      • .
      • Staff stated these items were made at 3am June 16. It is currently 1pm July 16.
      • Corrective Action(s): Ensure foods are cooled in an acceptable manner. Cool from 60 to 20 degrees C in 2 hours then from 20 to 4 degrees C in 4 hours. Facilitate cooling using ice wands, ice baths, and portioning into smaller containers/shallow pans. This is as per your food safety plan.
      • .
      • Egg plant curry and tomato/onion gravy discarded.
      • .
      • Obtain addtional ice wands. At this time one ice wand is not sufficient.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lone bleach sanitizer spray bottle (that is also unlabled) placed in the back area by the back door and not readily available for use in the main food preparation area.
      • Corrective Action(s): Place the bleach sanitizer spray bottle in the main food preparation area. Ensure food contact surfaces are sanitized on a regular basis.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Numerous food containers in the larger walk in cooler not covered. Food containers also observed on the floor.
      • Corrective Action(s): Ensure all food containers are provided with tight fitting lids. Store all food products at least 6" off the floor. Correct immediately.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door to premise left wide open. No screen in place.
      • Corrective Action(s): To prevent potential pest entry into the premise keep the back door closed. For leaving the back door open install a secure screen. Correct immediately.
      • Violation Score: 9
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Salan sauce observed stored in warmer with an internal temperature of ~ 20 degrees C.
      • - Cooked plain rice placed in strainer to drain excess water and left out on the counter. Internal food product temperature still over 60 degrees C.
      • Corrective Action(s):
      • - Staff reheated the sauce on the stove to over 74 degrees C and then transferred back to the hot holding unit. Ensure the salan sauce is hot held at or above 60 degrees C.
      • - Ensure cooked plain rice once exces water is removed to place into the hot holding unit and kept at or above 60 degrees C.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen designated hand sink not provided with liquid soap. Bar hand sink also not provided with liquid soap. This is a recurring issue.
      • Corrective Action(s): Futher non compliance may result in the issuance of violation tickets. Ensure all hand sinks are provided with liquid soap and paper towels at all times.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require a thorough cleaning to remove debris accumulations:
      • - walls around the 2 compartment sink and dishwasher.
      • - underneath and behind the preparation cooler.
      • - underneath and behind the shelving unit in the food preparation area next to the larger walk in cooler.
      • - around the tandoor oven.
      • Corrective Action(s): Correct by January 29, 2026.
      • Violation Score: 3
  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): 2 containers of Permicol orange red powder IH 7802 and 1 container of Permicol lemon yellow powder IH 6597 both labeled as "for external use only" onsite.
      • Corrective Action(s): Discarded. Ensure all food products are obtained from approved source and are intended for human consumption.
      • Violation Score: 5
      • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Cooked fried chicken in deep container observed in the top section of the right preparation cooler. Staff stated this chicken was cooked earlier and that it is cooling. Internal food product temperature 58 degrees C.
      • - Cooked cauliflower with an internal food product temperature of 20 degrees C also observed in the top section of the right preparation cooler. Staff stated this food product was placed in the inserts last night.
      • Corrective Action(s):
      • - Cooked chicken to be properly cooled from 60 to 20 degrees C in 2 hours and from to 20 degrees C in 4 hours using a shallow pan.
      • - Cooked cauliflower discarded.
      • Ensure all foods are cooked in an acceptable manner. Cool from 60 to 20 degrees C in 2 hours then from 20 to 4 degrees C in 4 hours. Facilitate cooling using shallow pans, ice baths, ice wands, and/or portion into smaller containers.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection no approved food contact surface sanitizer solution prepared and available for use.
      • Corrective Action(s): Ensure during operation a 100ppm bleach or 200ppm quats sanitizer solution is prepared and available for sanitizing food contact surfaces and equipment.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): All staff wearing single use dispoable gloves. Observed several staff washing gloved hands with discarding the gloves.
      • Corrective Action(s): Single use gloves are to be discarded, hands properly washed with hot/cold running water and liquid soap then dried using single use paper towels. New single use gloves can then be worn.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris accumulations observed around the hot holding unit and table used for food preparation. Grease accumulations observed at the exhaust canopy. Food debris accumulations observed inside the Pepsi sliding glass door cooler.
      • Corrective Action(s): Throughly clean the above noted areas. Ensure premises is maintained in a sanitary condition. Correct by May 28, 2025.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Home Depot buckets still being utilized to store food products. Canadian Tire buckets also now being utilized to store food products.
      • Corrective Action(s): This is a recurring issue. Do not use Home Depot or Canadian Tire buckets to store food products. Store food products in food grade containers. Correct immediately.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. 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): Plain cooked rice observed being reheated in rice cooker. Rice cooker not turned on. Internal food product temperature at 11 degrees C.
      • Corrective Action(s): Instructed staff to reheat the rice in the steamer to over 74 degrees C. Reminder to reheat food rapidly to 74 degrees C.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Lower section of the right preparation cooler ambient air temperature observed to be ~12-15 degrees C. Digitial display read 12 degrees C. Internal food product temperatures of cooked fish, chicken thighs/legs, yogurt sauces, and shredded cheese ~11-12 degrees C.
      • Corrective Action(s): Discarded the above mentioned food products. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C.
      • Note: do not cool food products in inserts for this preparation cooler.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection no approved food contact surface sanitizer solution prepared and available for use.
      • Corrective Action(s): Ensure during operation a 100ppm bleach or 200ppm quats sanitizer solution is prepared and available for use. This is as per your sanitation plan. General sanitizer solution formula: 1oz of regular unscented bleach to 1 gallon of water. Store all wiping cloths in this solution when not in use.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen designated hand sink not provided with liquid soap. Paper towel dispenser empty. Container left in hand sink obstructing it from use by staff for hand washing purposes.
      • Corrective Action(s): The kitchen designated hand sink is for hand washing purposes only. Liquid soap and paper towels to be provided and available for use at all times. This is a recurring issue. In the interim a pump style liquid soap dispenser to be used. Mount a liquid soap dispenser immediately.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • - Ice scoop stored directly inside the ice machine under a layer of ice cubes. Scoops and other dispensing utensils observed stored directly inside dry product.
      • - Several food products in the walk in cooler not covered to protect from contamination.
      • Corrective Action(s):
      • - Store all scoops and other dispensing utensils outside of dry products and ice. Store all scoops and other dispensing utensils in a sanitary manner at all times. Correct immediately.
      • - As discussed in previous inspections cover all food products adequately to protect from contamination. Correct immediately.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • - Home Depot buckets used to store food products.
      • - Bare unfinished wood shelf constructed above the preparation table to the left of the walk in cooler.
      • Corrective Action(s):
      • - Do not use Home Depot buckets to store food products. Use food grade containers. Correct immediately.
      • - Adequately finish the shelf. Ensure all surfaces are smooth, non absorbant and easy to clean. Correct by November 20, 2024.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection, kitchen hand sink paper towel dispenser empty. Severing area hand sink liquid soap dispenser and paper towel dispenser both empty.
      • Corrective Action(s): Ensure all hand sinks are provided with liquid soap and paper towels.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Several containers of food observed stored on the ground inside the walk in cooler and dry storage area. Uncovered foods observed in the walk in cooler and under the counter section of the preparation cooler.
      • Corrective Action(s): Ensure all food is protected from contamination at all times. Store all food products at least 6" off the ground. Ensure all food products are covered adequately to protect from contamination. Correct immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris accumulations observed on dry storage containers. Food debris accumulations observed on the shelf underneath the hot holding unit.
      • Corrective Action(s): Ensure food premises is maintained in a sanitary condition at all times. Thoroughly clean the exterior of the dry storage containers and underneath the hot holding unit. Correct immediately.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

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