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Biryaniwalla Niagara Falls

4388 Queen St, Niagara Falls ON L2E 2L2 · Restaurant

Official record from Niagara Region →

Inspection summary

Biryaniwalla Niagara Falls has been inspected 12 times by Niagara Region Public Health since November 7, 2024. The most recent inspection, on September 28, 2026, found no infractions.

1 of 12 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 19 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 7 separate inspections, most recently on September 21, 2026. For example: Cold holding is adequate and maintained at 4°C (40°F) or lower.

  • 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 5 separate inspections, most recently on January 27, 2026. For example: Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).

  • 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 27, 2026. For example: Manual dishwashing is satisfactory.

  • 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 September 21, 2026. For example: Premises is protected from harbouring and/or breeding of pests.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 4, 2026. For example: Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.

About this data

These results come from Niagara Region Public Health, 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. Re-inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Premises is protected from harbouring and/or breeding of pests.
    • An adequate number of handwashing stations are provided, conveniently accessible for food handlers, and used only for handwashing of employees.
  3. Re-inspection

    1 infraction

    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
  4. Routine Inspection

    4 infractions

    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Proper sanitizer test kit is readily available for verifying concentrations of chemical sanitizers.
    • Food premise is kept clean and maintained in a sanitary condition.
  5. Routine Inspection

    8 infractions

    • Manual dishwashing is satisfactory.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
    • Hot holding is adequate and maintained at 60°C (140°F) or higher.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Certified food handler is onsite.
    • Floors, walls and ceiling are well maintained and in good repair.
  6. Routine Inspection

    3 infractions

    • Utensils are maintained in a clean and sanitary condition.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
  7. Re-inspection

    1 infraction

    • Food premise is kept clean and maintained in a sanitary condition.
  8. Routine Inspection

    4 infractions

    • Manual dishwashing is satisfactory.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
  9. Routine Inspection

    1 infraction

    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
  10. Re-inspection

    4 infractions

    • Utensils are maintained in a clean and sanitary condition.
    • Hot holding is adequate and maintained at 60°C (140°F) or higher.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
  11. Re-inspection

    4 infractions

    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Manual dishwashing is satisfactory.
  12. Routine Inspection

    6 infractions

    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Utensils are maintained in a clean and sanitary condition.
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.

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