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Chacha's Tandoor and Grill

101 - 12855 80th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Chacha's Tandoor and Grill has been inspected 14 times by Fraser Health Authority since July 9, 2021. The most recent inspection, on July 10, 2026, recorded 2 infractions.

4 of 14 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, Cleaning and sanitizing 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 5 times across 5 separate inspections, most recently on July 10, 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 3 times across 3 separate inspections, most recently on July 10, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 3 times across 3 separate inspections, most recently on March 18, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 January 30, 2024. 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 once on June 29, 2023. 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. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the start of the inspection, both food contact surface sanitizer spray bottles registered at 100 ppm QUATs.
      • Corrective Action(s): Staff replaced the solution from the source chemical dispenser with food contact surface sanitizer that registered at 200 ppm QUATs. Ensure that the chemical dispenser is run for 30 seconds - 1 minute before filling sanitizer containers.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Raw meat product stored above ready to eat food product in the walk-in cooler unit
      • 2) Scoop observed in direct contact with the ice in the small ice machine. Mold-like build up noted in the ice machine
      • Corrective Action(s): 1) Staff reorganized the walk-in cooler such that the raw meat products were stored on the bottom shelf, below the ready to eat food product
      • 2) Scoop was removed, and staff emptied, cleaned, and sanitized the ice machine during the inspection
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paper towel dispenser and soap dispenser are not in good working order, both dispensers are broken.
      • Corrective Action(s): Ensure that both the paper towel dispenser and soap dispenser are both repaired or replaced.
      • Correction date: 2 weeks
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty in the absence of the operator held a valid FOODSAFE Level 1 or equivalent certificate.
      • Corrective Action(s): Ensure that at least one staff member, in the absence of the operator, and during operating hours hold a valid FOODSAFE Level 1 or equivalent certification
      • Correction date: 1 month
      • Violation Score: 1
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bag of open corn flour stored in garbage bag.
      • Corrective Action(s): Do not store food in garbage bags.
      • Staff discarded bag of corn flour.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chickpea curry stored at 30 C (previously cooked and reheated).
      • Corrective Action(s): Staff were instructed to discard chickpea curry.
      • Keep food at 4 C or below OR at 60 C or above.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Container of raw chicken used for kebabs stored on the same cutting board that is used for cutting kulcha/naan (ready to eat food).
      • Corrective Action(s): Keep raw chicken containers/utensils separate from ready to eat food surfaces and food.
      • Staff were instructed to sanitize cutting board.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies noted throughout premises.
      • Corrective Action(s): Ensure premises is free of all pests. Consult pest control company.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Shoes stored on-top of cardboard box containing cooking oil.
      • 2. Bowls used for scooping stored inside food.
      • Corrective Action(s): 1. Keep personal items away and off of food.
      • 2. Do not leave bowls in food, use scoops with handles and keep handle out of food.
      • Correct immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Corner where oven is stored is not kept in a clean condition. Pooling water, dirty rags and food debris noted in this areas.
      • Pooling water noted around the grease trap lid.
      • Corrective Action(s): Keep all areas of premises clean and dry. Increase frequency of cleaning.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Water leaking at dishwashing sink.
      • Corrective Action(s): Repair sink so it is no longer leaking. Correct immediately.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site have FOODSAFE Level 1 training.
      • Corrective Action(s): Ensure there is one person on-site at all times with FOODSAFE Level 1 training or equivalent. Correct by March 31, 2025.
      • Violation Score: 1
  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Excessive presence of drain flies observed in the dishwashing area and next to the electrical panel area by the kitchen entry door. There are fly traps throughout this area, and they have filled up.
      • Corrective Action(s): Fly population must be controlled. Contact pest control company immediately and follow their instructions. Premises should be free of pests, as this may lead to contamination of food items. Send biweekly reports to EHO via email.
      • Date to be corrected by: Feb 1, 2024
      • Violation Score: 9
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand wash station near dishwashing area had no paper towel and the hand wash station on the cook line had no liquid soap. Operator corrected both issues during the inspection.
      • Corrective Action(s): Ensure all hand wash stations are fully equipped with liquid soap, paper towels, and hot and cold running water
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Excessive fruit fly population near the dishwashing area. Operator explains that they have been in contact with pest control companies and have tried several different methods.
      • Corrective Action(s): Food premises is to be free of excessive fruit fly population.
      • Date to be corrected by: July 5, 2023
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut onions on dry storage shelf noted at 19C. Noted item was discarded at the time of inspection. Operator to ensure potentially hazardous foods are stored at 4C or below to prevent the growth of pathogenic microorganisms. Items can also be time-stamped for 2 hours if withheld from proper temperature control and discarded.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Uncovered dumplings noted in walk-in freezer. Raw fish stored on top of cooked sauces in walk-in cooler. Spices on dry storage shelves and flours in pest-proof bins uncovered at the time of inspection.
      • Corrective Action(s): Operator to ensure foods are covered after proper cooling to protect items from contamination. Cooked foods and ready-to-eat items are to be stored on top of raw fruits and vegetables. Eggs and raw meats (e.g., poultry, beef, pork, seafood) are to be stored at the bottom to prevent cross-contamination. Dry food items are to be protected from contamination with food safe lids.
      • Date to be Corrected By: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and build-up noted under cook line equipment, behind handwashing sink, behind dough mixer, underneath dry storage shelves, next to the 2-compartment sink, and in the mop sink area. Repeat Violation.
      • Corrective Action(s): Operator to ensure noted areas are cleaned and sanitized to prevent the attraction of pests. Premises must be maintained in a sanitary condition as per Sanitation Plan.
      • Date to be Corrected By: 2 Days
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleanliness is lacking. There is food debris and splashes all over perimeter of the kitchen i.e. behind stove area, by dough mixer, under dry storage area, and hand wash station.
      • Chef explained that they were cooking and that cleaners come in during the night.
      • Corrective Action(s): Clean and sanitize all specified areas and hard-to-reach areas. Ensure cleaning frequency is increased in order to avoid build-up of debris. After shift cleaning should not be relied to on as the only time for cleaning.
      • Date to be corrected: Immediately
      • Violation Score: 9
  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The high temperature dishwasher has been modified to use bleach as a sanitizer. 100 ppm bleach measured at the plate level as per the test strip. Based on the technician's assessment, water pressures seems to be an issue, which requires plumber's assessment.
      • Corrective Action(s): Plumber is to be contacted, and the high temperature dishwasher is to be serviced to sanitize food contact surfaces using heat. Correct this by: July 16, 2021
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. High temperature dishwasher sanitizing cycle measured at 67 degrees C at the plate level after multiple cycles (>10 cycles). Operator contacted a technician at this time.
      • 2. Sanitizer pail with in-use wiping towels had no detectable sanitizer. The operator replenished the pail with 200 ppm QUATS at this time.
      • Corrective Action(s): Dishes and utensils required for 2 hours of dine in operation are to be sanitized using 100 ppm bleach sanitizer followed by air drying. Correct this by: immediately.
      • Violation Score: 25
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed a container of chickpea curry thawing in room temperature. Surface temperature measured at 1 degrees C. Reviewed thawing process with the chef. The container transferred to the walk-in cooler.
      • Corrective Action(s):
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation improvement required in the kitchen near hard to reach areas (e.g., under the prep table towards the wall)..
      • Corrective Action(s): Sanitation improvement required at aforementioned area. Correct this by: July 16, 2021
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher sanitizing cycle measured at 67 degrees C at the plate level after multiple cycles (>10 cycles). Operator contacted a technician at this time.
      • Corrective Action(s): Dishwasher is to be serviced so that it can reach at minimum of 71 degrees C at the plate level. Correct this by: July 9, 2021, 4:00 pm.
      • Violation Score: 9

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