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Canadian Singh Sabha Gurdwara Society

8115 132nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Canadian Singh Sabha Gurdwara Society has been inspected 14 times by Fraser Health Authority since October 25, 2012. The most recent inspection, on October 24, 2025, found no infractions.

4 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 4 times across 4 separate inspections, most recently on January 16, 2020. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 October 23, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 3 separate inspections, most recently on October 23, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on September 20, 2022. For example: 304 - Premises not free of pests [s. 26(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 2 times across 2 separate inspections, most recently on June 20, 2019. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

14 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. High temperature dishwasher: a temperature of 71 C not achieved on plate surface during final rinse. Max temperature obtained: 65 C. Dishwasher was run various times and temperature consistently reached between 59 C - 65 C.
      • 2.Volunteers are manually drying the dishes with a towel.
      • 3. Surface sanitizer solution exceeded 100 ppm (registered 1000 ppm).
      • Corrective Action(s): 1. Service dishwasher so that it is able to achieve sanitation (reach 71 C on plate surface).
      • Note: Person in Charge called technician at the time of inspection. Until dishwasher is repaired, please do not wash dishes or ensure that they are rewashed once dishwasher is repaired.
      • Obtain disposable plates, cutlery and cups as an interim solution.
      • 2. Do not manually dry with a towel. Only air dry.
      • 3. Only use 1/2 tsp of unscented household bleach per litre of water to make a 100-200 ppm solution. If bleach is not household bleach and is commercial grade, a less amount may be required. Use test strips to verify strength.
      • 2. Do not manually dry dishes. Air dry only.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The only hand sink was obstructed with a ladder sitting above it and soap dispenser was empty. No other sinks (two compartment sinks) were equipped with soap or paper towel.
      • Corrective Action(s): Ensure hand sink is equipped with hot and cold running water, liquid soap and single-use towels. Do not obstruct hand sink.
      • Recommend equipping two compartment sinks with liquid soap and paper towel to create more hand washing areas.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Loose dry snacks stored in garbage bags and then in garbage bins.
      • 2. Uncovered foods in dry storage room.
      • 3. An industrial fan used to dry dishes. Fan is covered in dust.
      • Corrective Action(s): 1. Do not store any food in garbage bags (black, green, white, clear etc.) or in garbage bins. Food was discarded by EHO (bleach poured onto food).
      • 2. Cover all foods with a proper lid. Correct immediately.
      • 3. Do not use a dirty fan to dry dishes. Remove dust.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed throughout kitchen.
      • Corrective Action(s): Premises must be free of pests. Clean-up droppings and sanitize affected areas.
      • Ensure lids are intact on all food containers.
      • Do not leave any open food.
      • Inspect for droppings daily and keep a log.
      • Consult pest control company.
      • Provide pest control reports.
      • Train volunteers/staff on how to identify rodent droppings and what actions to take.
      • Correct immediately.
      • Violation Score: 9
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies noted in two dry storage rooms at the time of inspection.
      • Corrective Action(s): Operator to ensure dry storage shelves and floors are cleaned and sanitized with a dilute bleach solution at 100ppm. A mild bleach solution can be made using 1/2 teaspoon (2.5mL) of 5.25% unscented bleach to 1 liter of water. Solution can be made fresh daily, applied to a cleaned surface, and allowed to air dry.
      • Date to be Corrected By: 2 Days
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle used for sanitizing was empty at the time of inspection. Volunteer immediately refilled the bottle to achieve 100ppm, once notified.
      • Corrective Action(s):
      • Violation Score: 5
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Whipping cream stored in walk-in cooler that had been turned off was measured to be at 10C. Kitchen volunteers stated this walk-in cooler was turned off last night to defrost, and had been turned on this morning. This walk-in cooler was mostly storing vegetables.
      • Corrective Action(s): Whipping cream was moved to the other walk-in cooler which was properly working at time of inspection. All cold potentially hazardous foods must be stored at 4C or colder. Walk-in cooler was measured to be at 10C at the start of the inspection, and had reached 4C by the end of the inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors in corners, underneath storage racks, and in dry storage room need cleaning.
      • Corrective Action(s): Ensure deep cleaning in all corners and underneath all equipment is done at least once a week.
      • Correct by: Today
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispenser was empty at time of inspection.
      • Corrective Action(s): Ensure hand washing station is always supplied with paper towels and liquid soap.
      • Violation Score: 5
  9. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot held items were measured to be between 45C - 55C.
      • Corrective Action(s): All hot foods must be held at 60C or hotter. Reheat all hot foods to 74C and hold at 60C.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Food storage bins for dry ingredients had broken lids.
      • - Crates of onions stored directly on the floor.
      • Corrective Action(s): - Replace all lids for dry storage bins.
      • - Do not store any food items directly on the floor.
      • Correct by: 2 weeks
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Ventilation canopy requires cleaning and sanitizing.
      • - Dry storage areas require cleaning
      • Corrective Action(s): - Clean and sanitize the areas noted above.
      • Correct by: Today
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel missing from kitchen handwashing station.
      • Corrective Action(s): Ensure paper towel dispenser is always supplied with paper towels and that batteries for the dispenser are working.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Some food items in walk-in cooler were not covered.
      • - Bleach sanitizer solution in spray bottle was too strong and bleached out the test strip.
      • Corrective Action(s): - All food must be stored properly covered to protect from contamination.
      • - Mix only 1 tsp of bleach with 1 litre of water for proper concentrations.
      • Correct by: Today
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen back door was propped open at time of inspection.
      • Corrective Action(s): Keep door closed to prevent entry of pests.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Ventilation canopy baffles require cleaning - significant build-up of dust and debris noted.
      • - Minor cleaning required of floors in walk-in coolers and dry storage room.
      • Corrective Action(s): - Ensure ventilation canopy baffles are cleaned on a regular basis in between shcedueld professional cleanings for the exhaust system.
      • - Floors in walk-in coolers and dry storage areas need to be cleaned on a regular basis.
      • Correct by: 1 week
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Leftover pakora was stored in the non-functional walk-in cooler designated for dry storage.
      • Corrective Action(s): Pekora was placed in the working walk-in cooler at time of inspection. Ensure all hot foods are held at 60C or hotter and all cold foods are held at 4C or colder.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some pots containing rice, curries, etc. were not held at 60C or hotter.
      • Corrective Action(s): Reheat these foods on the stoves to 74C, and keep the heat on to hold food at 60C. Purchase an additional steam table to keep hot food at the front at 60C or hotter. Ensure hot holding units are always kept on.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed around the large pot washing sink area.
      • Corrective Action(s): Have drains cleaned and have fruit fly traps set up.
      • Violation Score: 3
  12. Follow-Up Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): There was no surface sanitizer at the time of the inspection. Multipurpose cleaner is not a substitute for surface sanitizer.
      • Corrective Action(s): The operator prepared bleach solution at 100 ppm chlorine solution. Ensure to have surface sanitizer at 100 ppm chlorine available at times to properly clean and sanitizer food contact surfaces.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Florescent light above the grill station was missing light cover.
      • Corrective Action(s): Install new light covers on the lights noted above.
      • Date to be corrected: One week.
      • Violation Score: 1
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: There were no working thermometers inside walk in coolers.
      • Corrective Action(s): Provide accurate thermometers inside both the walk in coolers to accurate measure the ambient temperature.
      • Date to be corrected: Tomorrow.
      • Violation Score: 1
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 1) Crates of milk was stored at 9C inside the improperly working walk in cooler.
      • 2) Packages of buttermilk was stored at 9C inside the improperly working walk in cooler.
      • Corrective Action(s): Move all dairy food items inside working cooler at < or = 4C.
      • Date to be corrected: Immediately.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: There was no surface sanitizer in the main kitchen.
      • Corrective Action(s): Provide surface sanitizer at 100 ppm chlorine solution in bucket with presoaked wipes or in spray bottles to clean and sanitize all food contact surfaces. To prepare the solution:
      • - 1 tsp bleach to 1 L water or
      • - 1 tbsp bleach to 1 gallon water.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Paper towels missing inside the paper towel dispenser at the main handwashing station.
      • Corrective Action(s): Provide paper towels inside the dispenser and make it available for handwashing at all times.
      • Date to be corrected: Immediately.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Both walk in coolers > 4C at the time of the inspection. The vegetable walk in cooler was measured at 14C. The main walk in cooler was measured at 10C.
      • Corrective Action(s): Fix the walk in coolers and ensure both coolers maintain temperature < or = 4C at all times.
      • Date to be corrected: Immediately.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff on duty was FOODSAFE certified. The operator stated that food FOODSAFE certified staff will be coming in the afternoon.
      • Corrective Action(s): At least one FOODSAFE certified staff must be working at all times.
      • Violation Score: 1
  14. Routine Inspection

    0 infractions

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