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Canadian Surrey Veggie Pizza & Curry House

106 - 8077 King George Blvd, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Canadian Surrey Veggie Pizza & Curry House has been inspected 16 times by Fraser Health Authority since November 7, 2019. The most recent inspection, on June 22, 2026, recorded 2 infractions.

6 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control 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.

  • 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 6 times across 6 separate inspections, most recently on June 22, 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 4 times across 4 separate inspections, most recently on June 22, 2026. 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 2 times across 2 separate inspections, most recently on February 6, 2023. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 January 28, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 6, 2024. For example: 208 - Foods obtained from unapproved sources [s. 11]

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.

16 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Line cooler temperature measured at 9C. Staff and operator confirmed that the temperature of the cooler was at 4'C or less in the morning. Staff immediately moved all the food into walk-in cooler that can provide temperature at 4'C or less at the time of inspection. Do not store any food in this cooler until it can maintain the temperature at 4'C or below. Repair this cooler if required.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cut vegetable stored in walk-in cooler noted to be uncovered.
      • Corrective Action(s): Cover all cold potentially hazardous food with saran wrap or food grade lid to protect food from contamination. Date to be corrected: Immediately.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A pitcher of water was filled in the hand sink at the back kitchen. Staff immediately removed the pitcher. Hand sink must be used for hand washing purpose only.
      • Corrective Action(s):
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Pizza sauce and gol gappa water stored in containers that were previously used for chemicals.
      • 2. Leftover canned food left in can.
      • 3. Food stacked on top of one another without lids.
      • 4. Staff lunches stored amongst food used for premises.
      • Corrective Action(s): 1. These foods were discarded. Do not use chemical containers to store food.
      • 2. Always transfer leftover food to another container.
      • 3. Do not stack food on top of each other unless there is a lid or cover in between.
      • 4. Store staff lunches separately.
      • Violation Score: 9
  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 (CORRECTED DURING INSPECTION): Walk-in cooler registered 8 C. Cheese and sauces at 8 C.
      • Corrective Action(s): Transfer all foods to another cooler.
      • Violation Score: 5
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation (CORRECTED DURING INSPECTION): Curry sauces used for some pizzas prepared at home.
      • Corrective Action(s): Do not prepare any food that will be used for the premises at home. All food must come from an approved source. Processing/preparing of foods is only allowed at approved premises.
      • Two containers of sauces were discarded.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Paint on cupboard doors is chipping off.
      • Corrective Action(s): Repaint/finish cupboard doors so paint is not chipping. All surfaces must be imperious to moisture, smooth and easy to clean.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler at 9 C.
      • Corrective Action(s): Repair cooler so that is able to maintain a temperature of 4 C or below. Correct immediately.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in spray bottle mixed at start of inspection.
      • **Corrected during inspection** Sanitizer mixed when inspector started inspection. Measured 200ppm.
      • Please have sanitizer available at all times during operation.
      • Corrective Action(s):
      • Violation Score: 5
  10. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza prep table measured 5.6°C at time of inspection
      • **Corrected during inspection** Operator adjusted temperature for unit.
      • Monitor to ensure unit can maintain temperatures of 4°C or less. If unit cannot maintain temperatures of 4°C or less, contact refrigeration technician to have unit serviced.
      • In meantime, move products to working cooler, or discard food after 2 hours.
      • Corrective Action(s):
      • Violation Score: 5
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tomato sauce observed to be stored on counter. Product measured 14.3°C.
      • **Corrected during inspection** Product returned to cooler.
      • Tomato sauce must be returned to cooler immediately after use, or can be stored at room temperature for 4 hours before discarding. If stored at room temperature, product must be time stamped to ensure product is not used longer than 4 hours.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: **REPEAT** Chopped tomatoes in strainer observed to be sitting directly in middle compartment of three-compartment sink beside dirty dishes. Chopped green peppers balanced over 3 compartment sink over dirty dishes.
      • **Corrected during inspection** Tomatoes discarded at time of inspection. Green peppers moved to storage.
      • Corrective Action(s): Do not store dirty dishes in the sink when food is being prepared/washed.
      • When sink is being used for food preparation, sink must be washed, rinsed, and sanitized before food preparation
      • Ensure all food items are stored properly covered to prevent from potential contamination.
      • Correct by: immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Deep cleaning required in facility. This includes, but is not limited to, the following areas:
      • - All door handles, doors and door seals of coolers and freezer
      • - Ventilation canopy above pizza oven
      • - Floors in hard-to-reach corners under equipment
      • - Shelving of walk-in cooler
      • - Ventilation fan of walk-in cooler
      • Corrective Action(s): Clean areas identified above.
      • Correct by: Jan 31, 2022
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: **REPEAT** Employee onsite did not have FoodSafe Level 1.
      • Corrective Action(s): At least one person onsite must be FoodSafe certified at all times. Courses are available online.
      • Correct by: immediately
      • Violation Score: 1
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer was available in the kitchen for sanitizing food-contact surfaces.
      • Corrective Action(s): Operator prepared fresh sanitizer solution at time of inspection. 100ppm chlorine detected.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink in kitchen was missing paper towel.
      • Corrective Action(s): Corrected at time of inspection. Ensure the hand washing sink is always supplied with paper towels, liquid soap, and hot and cold running water.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Tomatoes were draining in three-compartment sink with dirty dishes.
      • - Some food items stored in pizza prep cooler and walk-in cooler were not covered.
      • Corrective Action(s): - Do not store dirty dishes in the sink when food is being prepared/washed. When sink is being used for food preparation, ensure the sink is first washed, rinsed, and sanitized.
      • - Ensure all food items are stored properly covered to prevent from potential contamination.
      • Correct by: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Deep cleaning required in facility, including but not limted to:
      • - All door handles, doors, and door seals of coolers and freezer
      • - Inside of pizza prep cooler
      • - Insides of all dry storage cabinets
      • - Ventilation canopy above pizza oven
      • - Floors in hard to reach corners and under equipment
      • Corrective Action(s): Deep clean all areas/items noted above.
      • Correct by: 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): - Newspaper used to line carts.
      • - Tin can being reused for scooping dry ingredients
      • Corrective Action(s): - Do not use newspaper to line equipment/surfaces, as all surfaces must be smooth, durable, and easily cleanable. Newspaper removed at time of inspection.
      • - Do not reuse tin cans, as these items cannot be properly cleaned and sanitized and are meant to be single-use items.
      • Correct by: Immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Faucet joint at three-compartment sink was taped with foil.
      • Corrective Action(s): Operator stated this faucet was leaking and plumber did not have the part to repair it.
      • Remove foil and repair leak. All equipment must be in good working conditions and must be easily cleanable.
      • Correct by: 2 weeks
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Employee onsite did not have FoodSafe Level 1.
      • Corrective Action(s): At least one person onsite must be FoodSafe certified at all times.
      • Operator has FoodSafe Level 1 and arrived at facility during inspection.
      • Violation Score: 1
  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Boxes of mushrooms and tomatoes were stored on the floor of the walk-in cooler.
      • 2. Bleach sanitizer in spray bottle was too strong and bleached out the test strip.
      • Corrective Action(s): 1. Do not store food directly on the floor. Store all food and food-related items on designated shelves/racks.
      • Corrected at time of inspection.
      • 2. Sanitizer solution was diluted at time of inspection. 100 ppm chlorine residual detected.
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Broom was stored directly next to a bag of onions.
      • Corrective Action(s): Do not store brooms next to food and food-related items.
      • Corrected at time of inspection.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard and newspaper used to cover some surfaces.
      • Corrective Action(s): Discontinue this practice. All surfaces must be durable, non-absorbent, and easily cleanable.
      • Correct by: Immediately
      • Violation Score: 3

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