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Cazba Persian Grill

1008 - 10355 152nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Cazba Persian Grill has been inspected 3 times by Fraser Health Authority since October 29, 2025. The most recent inspection, on May 29, 2026, recorded 2 infractions.

1 of 3 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: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 once on May 29, 2026. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 once on May 29, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on October 29, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

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.

3 inspections

  1. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Dill rice was observed at room temperature on the back prep. table, and it was at 30-33 degrees C internal temperature. Manager informed the rice was recently delivered hot from their other location in North Vancouver.
      • Corrective Action(s): Ensure the rice is received either at 4 degrees C or less or 60 degrees C or hotter (out of the danger zone) from an approved source and ensure to check the internal temperature of the rice upon the receiving step. Ensure cold potentially hazardous is promptly refrigerated upon the receiving step. If rice is received hot, ensure it is either hot-held at or above 60 degrees C or it is cooled quickly from 60 to 20 degrees C internal temperature or less within 2 hours maximum, and 20 to 4 degrees C internal temperature or less within 4 hours maximum to prevent potential growth of harmful bacteria and/or viruses. Proper cooling methods were reviewed: portioning the food into shallow quantities, using a cooling wand or an ice water bath, and refrigerating the products. Do not cool food at room temperature. Manager transferred the dill rice into the refrigeration unit to store it at 4 degrees C or less during the inspection. Manager informed the dill rice will be received cold at or below 4 degrees C from their commissary kitchen location.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot-held tomatoes were below 60 degrees C (measured at 45 degrees C internal temperature) for less than 2 hours. Temperature log was incomplete from yesterday and today.
      • Corrective Action(s): Ensure to cook food to at least 74 degrees C prior to hot-holding it at or above 60 degrees C, and to monitor internal hot-holding temperatures. Staff reheated the tomatoes to at least 74 degrees C, transferred them into the hot-holding unit, and placed a lid over the tomatoes.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Stainless steel wire type scouring pad was observed near the 2-compartment sink. Stainless steel wire type scouring pad was not in good repair.
      • Corrective Action(s): Risk associated with wired type scouring pads was discussed where wire bristles can potentially break off, physically contaminate food, and if ingested, sharp metal strands can cause potential internal cuts, or perforations, and injury. Manager discarded the wire type scouring pad, and informed they would discontinue the use of the wired type scouring pad. Discontinue use of the wire type scouring pad to protect food from any potential physical contamination.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prepackaged boxes of craft bags were observed to be stored on the floor in the secondary storage room 601 below a shelving unit. The shelf for this level of the shelving unit was available in the stock room, however it still needs to be properly installed.
      • Corrective Action(s): Install the shelf where missing in the secondary storage room 601; Correct within 1 week. Re-organize the dry goods to ensure all dry goods are stored at least 6 inches off the floor; Correct today.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation (CORRECTED DURING INSPECTION): Probe thermometer was not available, and it was misplaced based on the information provided by the Manager.
      • Corrective Action(s): Manager obtained a new digitial probe thermometer to monitor internal temperatures of the food during the cold-holding, cooking/reheating, hot-holding, and cooling processes.
      • Violation Score: 1

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