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Bikaner Indian Cuisine & Sweets

109 - 15161 Hwy 10, Surrey · Restaurant

19 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Mixing bowl of food was stacked on top of another mixing bowl of food in prep cooler.
      • Corrective Action(s): Ensure foods are properly covered to be protected from contamination. Bottom surface's of mixing bowl could be placed on unclean surfaces that could directly contaminate foods when stored directly on top of food.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Sliced green peppers were found stored in carboard box in the walk-in cooler. Operator put peppers into proper containers during the inspection.
      • Corrective Action(s): If vegetables are uncut and not processed, they can be stored in cardboard containers. Any food items once cut must be stored in food grade containers to ensure they do not get contaminated.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest dropping noted in the following areas:
      • - by the back door area underneath all the storage racks
      • - on packaging materials on the shelf
      • - behind the deep chest freezer unit
      • - corner areas by the 3-compartment ware washing sink
      • Corrective Action(s): 1. Remove all droppings from the area's mentioned above to determine if they are old or new.
      • 2. Discard any materials that have been contaminated with pest droppings.
      • 3. Clean and sanitize any surfaces that have had pest prescence.
      • 4. Continue to work with pest control services and follow their advice to mitigate the issue.
      • 5. Move all mechanical traps back how they were placed for proper effectiveness.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Accumulation of food debris noted in all area's in the back kitchen underneath storage racks and against corner spots in hard to reach spaces.
      • 2. Common touch surfaces are greasy to the touch such as daucet handles and door handles.
      • Corrective Action(s): Remove all food debris and clean and sanitize all area's noted above.
      • Date to be corrected by: June 24, 2025
      • Violation Score: 9
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1)Small single-use plastic containers with no handles were being used as scoops for yogurt/sauces and for dry ingredients
      • 2) Chickpeas were soaking in a bucket uncovered on the floor in the dish washing area, near the hand washing sink.
      • Corrective Action(s): 1) Obtain proper scoops with handles and ensure scoops are stored such that handles are not in direct contact with food. Additionally, ensure scoops are regularly washed and sanitized.
      • 2) Operator moved the chickpeas to a food preparation area. Do not store food in the dish washing area. Ensure that all food is protected from potential contamination.
      • Correct by: Today.
      • Violation Score: 9
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A large bucket of tomato gravy was cooling out at room temperature. Internal temperature was 53C at time of inspection.
      • Corrective Action(s): Staff were instructed to rapidly cool the gravy with an ice wand at time of inspection. Ensure the gravy is cooled to 20C in the next hour, then placed in the walk-in cooler for further cooling to 4C within the next 4 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No food-contact surface sanitizer was readily available for use at the start of the inspection.
      • Corrective Action(s): Repeat violation. Staff prepared fresh bleach solution at time of inspection in the three-compartment sink and in a sanitizer pail. Solution measured 200 ppm chlorine residual. Ensure to also refill your sanitizer spray bottle. Future non-compliance may result in enforcement action being taken.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Hand sink in dish washing area was missing paper towels.
      • 2) Paper towel dispenser at front hand sink was not working.
      • Corrective Action(s): Repeat violation. Future non-compliance may result in enforcement action being taken.
      • 1) Staff refilled dispenser with paper towels.
      • 2) Staff provided the front hand sink with a roll of paper towel. Replace the broken paper towel dispenser. Also see violation code 308.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some food items in the walk-in cooler were uncovered.
      • Corrective Action(s): Store all food properly covered and protected from potential contamination.
      • Correct by: Immediately.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two boxes of basa fillets were thawing out at room temperature. Fillets were still frozen.
      • Corrective Action(s): Repeat violation. Both boxes of fish were placed under cold, running water at time of inspection. As previously noted, frozen food must not be thawed out at room temperature. Only thaw food in a refrigerator overnight or under cold, running water at 4C or colder. Future non-compliance may result in enforcement action being taken.
      • Violation Score: 5
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Paper towel dispenser at front hand sink does not work.
      • 2) Sink drain stoppers for the three-compartment sink are missing. Staff were using plastic bags to plug the drains.
      • Corrective Action(s): 1) Operator to repair or replace the paper towel dispenser.
      • 2) Obtain proper sink drain stoppers for your three-compartment sink.
      • Correct by: 1 week.
      • Violation Score: 9
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Deep cleaning required behind/under/in between cooking equipment.
      • Corrective Action(s): Ensure deep cleaning in all hard-to-reach areas is done at least once a week (and more frequently where needed).
      • Correct by: 3 days.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sweets in one front display cooler measured to be between 8C and 12C. Cooler ambient temperature was at 12C (54F).
      • Corrective Action(s): Cold food must be maintained at 4C (40F) or colder. Move sweets from the display cooler to another properly working cooler. Adjust or repair cooler such that it is capable of maintaining temperatures at 4C or colder at all times.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwashing staff did not know how to properly wash/rinse/sanitize equipment and utensils. No sanitizing step was being done and designated dishwasing staff did not know how to set up the three-compartment sink or prepare sanitizing solution.
      • Corrective Action(s): Front staff was able to set up three-compartment sink for manual warewashing at time of inspection. 200 ppm bleach solution was prepared in the sanitizing sink. Ensure to follow these steps for manual warewashing:
      • 1) Wash with hot, soapy water
      • 2) Rinse with clean hot water
      • 3) Sanitize with 100 ppm to 200 ppm bleach solution by fully submerging equipment/utensils in the solution for at least 30 seconds
      • 4) Allow to air-dry
      • 5) Once dry, store cleaned and sanitized equipment/utensils in a designated clean area protected from potential contamination.
      • Ensure all staff are properly trained on manual warewashing methods.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw chicken was thawing in a container of water measured at 13C at time of inspection.
      • Corrective Action(s): As previously discussed, thawing of frozen food must take place in a cooler overnight or under cold, running water at 4C or colder. Staff placed chicken in cooler at time of inspection.
      • Violation Score: 5
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One sweets display cooler had an ambient air temperature of 12C (54F).
      • Corrective Action(s): Adjust temperature settings or have display cooler repaired. Keep the cooler empty until it is capable of maintaining temperatures at 4C (40F) or colder.
      • Correct by: 2 days
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff onsite with valid FoodSafe level 1 certificate (or equivalent).
      • Corrective Action(s): During all operational hours, there must be at least one employee onsite who has FoodSafe level 1.
      • Additional staff to register for FoodSafe level 1 (or equivalent) and complete the course within 1 month. Show proof of registration to the health inspector during the follow-up inspection.
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Internal temperature of a box of thawed fish fillets measured at 17C.
      • Corrective Action(s): Fish discarded at time of inspection. Frozen food must be thawed in the refrigerator or under cold, running water at 4C or colder. See violation code 210 as well.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A box of frozen fish fillets had been thawing out at room temperature overnight. Internal temperature measure 17C.
      • Corrective Action(s): Fish was discarded at time of inspection. Never thaw food out at room temperature. Foods must be safely thawed in one of the following ways:
      • 1. In the refrigerator overnight,
      • 2. Under cold, running water at 4C or colder, or
      • 3. As part of the cooking process.
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Deep cleaning required for ventilation canopy and behind/under cooking equipment.
      • Corrective Action(s): Clean and sanitize the areas above at least once a week.
      • Correct by: 1 week
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Three-compartment sink faucet was leaking. Sink drain plugs were missing, and staff were using a plastic bag as a drain plug.
      • Corrective Action(s): - Repair leaking faucet.
      • - Purchase two new sink drain plugs for your three-compartment sink.
      • Correct by: 3 days
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sweets in one display cooler were measured at 8C-9C.
      • Corrective Action(s): Move sweets to the adjacent display cooler. Staff stated they had been in and out of this display cooler quite frequently due to volume of orders. Staff adjusted the temperature setting for the sweets display cooler at time of inspection. Monitor and ensure this cooler is capbable of maintaining temperatures at 4C or colder.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer solution in sanitizer pail was measured at 10 ppm chlorine residual. Operator stated the solution was made the previous night.
      • Corrective Action(s): Operator prepared fresh bleach solution at time of inspection. 100 ppm chlorine residual detected. Ensure to make new sanitizer solution at the start of each day, and change the solution frequently throughout the day (every 2-4 hours or sooner, if solution becomes visibly dirty).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back hand sink next to three-compartment sink was inaccessible. Large buckets were stacked in front of this hand sink.
      • Corrective Action(s): As noted during previous inspections, all hand washing sinks must be accessible/unobstructed at all times. Staff relocated the large buckets at time of inspection. REPEAT VIOLATION. Future non-compliance may result in further enforcement action being taken.
      • Violation Score: 5
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No food-contact surface sanitizer was readily available for use at time of inspection.
      • Corrective Action(s): Staff prepared fresh solution of bleach sanitizer solution in bucket, with wiping cloth stored in the solution. 100 ppm chlorine residual detected. Ensure sanitizer solution is always available for use during all hours of operation.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Main kitchen hand sink and staff washroom sink were missing paper towels.
      • 2) Hand sink in dishwashing area was not accessible. Empty food storage bins were being stored in front of and on top of this hand sink.
      • Corrective Action(s): 1) Staff supplied all hand sinks with paper towels at time of inspection. Ensure paper towel dispensers are working properly and are in use.
      • 2) Staff cleared the area in front of and around the hand sink located in the dishwashing area. All hand sinks must be properly supplied and easily accessible at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Many food items in walk-in coolers and some dry ingredients were not properly covered.
      • 2) A garbage bag was being used to cover dough.
      • Corrective Action(s): 1) Ensure food items and dry ingredients are properly covered to protect from potential contamination.
      • 2) Do not use garbage bags for food. Only use food-grade materials for covering or storage of food.
      • Correct by: Immediately.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Grease build-up observed on ventilation canopy filters.
      • 2) Some dry ingredient bins were observed to be covered in food/spices/spatter
      • Corrective Action(s): Cleaning and sanitizing of the above noted items required - operator stated deep cleaning is done once a week, with items scheduled to be cleaned on rotations.
      • Correct by: 3 days
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Green shelving rack observed to have accumulated grease and food debris. Clean utensils and containers were stored on those racks directly.
      • Corrective Action(s): Required operator to clean and sanitize the racks regularly as they perform deep cleaning at least once every week. All shelvins and racks must be included in the list of places/items to clean. All items on the racks must go through proper warewashing again as it is now contaminated.
      • Date to be corrected by: July 14 2021
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station beside the three compartment dishwashing sink was blocked off. A bottle of bleach and other cleaning products in the sink and the front area obstructed by two buckets of food items stacked
      • Corrective Action(s): Required operator to remove all items in the sink and to remove any obstructions near the hand washing station. Hand washing stations must be available for use at any point in time.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed several items in the walk-in cooler without proper covers/lids. All items must be adequately covered to protect foods from contamination
      • Corrective Action(s): Required operator to provide adequate covers/lids in the cooler.
      • Date to be corrected by: July 14 2021
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen fish observed to be thawing at room temperature near the dishwashing area. All frozen foods must be thawed in a cooler at 4 C or lower. Temperature measured to be approximately 2-3 C.
      • Corrective Action(s): Required operator to transfer thawing fish into the walk-in cooler and maintain it at 4 C or lower. Education provided to operator that all thawing process cannot occur at room temperature for a prolonged period of time.
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 4 trays of gulab jamun / moistened milk-based sweets were stored at an internal temperature of 11-13C at time of inspection. Operator claims that he turns the display cooler off daily and turns it on again throughout the day.
      • Corrective Action(s): Gulab jamun was discarded at time of inspection.
      • 1. Ensure that all gulab jamun is stored at a temperature of 4C or less.
      • 2. The display cooler with milk products is to be adjusted to 4C or less. Follow-up inspection to occur tomorrow to ascertain that the temperature has been properly adjusted prior to placement of any milk products inside.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. At onset of inspection, no bleach sanitizer was present in the facility. 2 debris-laden cloths were observed on the food preparation tables.
      • 2. Dough mixer, can opener, were not maintained in good sanitary condition.
      • Corrective Action(s): Bleach sanitizer was formulated at 200 ppm chlorine residual and used to wipe down food contact surfaces. Dough mixer was cleaned-in-place and can opener was removed from premise, since operator states that it is no longer being used. Ensure that bleach sanitizer is present in the facility at all times for proper cleaning and sanitizing of food contact surfaces.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Cut onions stored inside of a milk carton. Milk cartons are not food contact surfaces.
      • 2. Chickpeas and sauces stored adjacent to raw chicken and raw fish on bottom shelf of walk-in cooler.
      • 3. Ingredients in bottom level of prep cooler and in walk-in cooler, such as saag, were not appropriately covered at time of inspection.
      • 4. Can of mango pulp was opened in the bottom compartment of the prep cooler.
      • Corrective Action(s): 1. Cut onions removed from the milk carton and placed inside a food-grade container.
      • 2. Chickpeas and sauces mvoed away from the raw chicken and raw fish in the walk-in cooler.
      • 3. Food products were covered at time of inspection.
      • 4. Contents transferred to appropriate food-grade container. Do not use opened cans to store food, as opened cans may introduce leaching and contaminants into the food products.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris present along and underneath shelving along the side of the kitchen area.
      • Corrective Action(s): Debris to be removed at time of inspection. Ensure that the area is kept in good sanitary condition at all times, as unsanitary conditions may result in being pest attractants.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): 1. Cardboard box used to store ladles and food service equipment underneath prep table.
      • 2. Wall behind food-preparation table at front-of-house is comprised of a cardboard-like material that is absorbent to moisture and grease. Grease stains noted on the wall.
      • Corrective Action(s): 1. Cardboard box removed at time of inspection. Surfaces must be easily cleanable and impervious to moisture. (Corrected during inspection)
      • 2. Wall must be replaced with a finish that is smooth, easily cleanable, and impervious to moisture. (DATE to be corrected by: August 7, 2020)
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): Dishpit area ceiling light is not functional.
      • Corrective Action(s): Replace the ceiling light. The area must be well lit in order to wash, rinse, and sanitize / air-dry.
      • Date to be corrected by: End of day today
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Owner's apron was visibly soiled with debris and grease.
      • Corrective Action(s): Aprons and clothing must be maintained in good sanitary condition. Ensure that all clothing and aprons used in the kitchen are well maintained and laundered whenever soiled to avoid potential contamination of food or food contact surfaces.
      • Date to be corrected by: End of day and ongoing
      • Violation Score: 3