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Bikaner Indian Cusine & Sweets

101a - 8556 120th St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Bikaner Indian Cusine & Sweets has been inspected 8 times by Fraser Health Authority since November 21, 2023. The most recent inspection, on July 31, 2026, recorded 1 infraction.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Food temperature control.

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 3 times across 2 separate inspections, most recently on November 27, 2025. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • 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 2 times across 2 separate inspections, most recently on July 31, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

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.

8 inspections

  1. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Internal temperature of stuffed kichori registered between 48-49 deg C. Kichori has been stored in hot holding unit for >2 hours.
      • Corrective Action(s): Staff discarded kichori. Ensure that hot held food maintain internal temperature > 60 deg C. If internal temperature falls below 60 deg C within 2 hours, reheat food product to 74 deg C and hot hold at or above 60 deg C. If food product falls below 60 deg C again, discard food product.
      • Violation Score: 5
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): BUSH food coloring products seen on-site.
      • Corrective Action(s): Do not use products that state "for external use only" as a food ingredient.
      • Operator discarded these products.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine detected on plate surface during the final rinse cycle in low temperature dishwasher.
      • Corrective Action(s): A sanitizer residual must be present on dishes when using a low temperature dishwasher. Until dishwasher is serviced, use a sink compartment to manually sanitize with chlorine (continue using the dishwasher for washing).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Containers of food left uncovered in walk-in cooler.
      • Food in buckets stored directly on the floor in food prep area.
      • Ball of dough stored tightly in a garbage bag.
      • Corrective Action(s): Cover all food when not in use. Correct immediately.
      • Do not store food directly on the floor. All food must be stored at least 6 inches off the floor.
      • Do not store food in garbage bags. Dough was discarded.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: No sanitizer detected on plate surface during the final rinse.
      • Corrective Action(s): Service dishwasher so that there is at least 50 ppm chlorine detected on the plate surface after the final rinse.
      • Correct immediately.
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Plastic containers that state "Punjabi Shakkar" are filled with other products such as citric acid or other products that used for cleaning pots/pans.
      • Corrective Action(s): Do not re-use single-use containers. Chemicals should not be stored in old food containers
      • Ensure all containers are properly labelled containers.
      • Correct immediately.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Display cooler with dairy sweets fluctuating between 7-10 C.
      • Corrective Action(s): Adjust temperature so it is 4 C or below. Relocate foods to another cooler if you are unable to adjust the temperature. A service technician was called at the time of inspection.
      • Follow your food safety plan for temperature requirements.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher registered 0 ppm chlorine on plate surface during the final rinse.
      • Corrective Action(s): Until dishwasher is repaired, manually sanitize dishes in one of the sink compartments. Dishwasher can still be used for washing (with detergent)
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cooked rice stored by dirty dishes in dishwashing area.
      • Corrective Action(s): Keep food and clean items away from dirty dishes. Correct immediately.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings seen in the cabinet underneath the hand sink in the front.
      • Corrective Action(s): Remove droppings and sanitize this area. Monitor pest activity.
      • Premises must be free of pests. Consult pest control company.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mould around the faucets at the two compartment sink.
      • Corrective Action(s): Remove mould and sanitize this area.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher registered 0 ppm chlorine during final rinse.
      • Corrective Action(s): Service dishwasher so that it is registering at least 50 ppm chlorine during the final rinse. Correct immediately.
      • A service technician was called at the time of inspection.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one on-site had FOODSAFE Level 1 or equivalent training at time of inspection.
      • Corrective Action(s): Ensure there is one person at all times that has FOODSAFE Level 1 or equivalent training. Correct by January 29, 2025.
      • Violation Score: 1
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

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