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Chacha's Tandoor Grill

7953 120th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Chacha's Tandoor Grill has been inspected 7 times by Fraser Health Authority since July 31, 2025. The most recent inspection, on July 6, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 4 times across 3 separate inspections, most recently on January 16, 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 once on June 29, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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 once on June 29, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on July 6, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

7 inspections

  1. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Flour, dust and food debris still observed under the two tandori ovens.
      • Grime and food debris still observed in the bar area under the sinks and prep cooler.
      • Corrective Action(s): Please ensure all equipment and shelving is pulled out so the back wall and floor can be thoroughly cleaned.
      • To be corrected by: July 8, 2026
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot holding unit has not been fixed.
      • Operator has requested a technician to come in to fix the unit.
      • Unit not currently in use.
      • Corrective Action(s): Curry and sauce now hot held on the stove.
      • Please email EHO once the unit has been fixed.
      • To be corrected by: July 20, 2026
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Butter sauce in hot holding unit measure ~50-55C internal temperature, ~45C surface temperature.
      • - Curry sauce in the unit next to butter sauce is similar.
      • - Hot holding unit does not have water for the water bath. Staff stated that the hot holding unit is not working that is why it is not filled up.
      • Question staff the procedure of these sauces.
      • Staff state that they cook these sauces the day before, cool it and store in cooler. Next day, take it from cooler, reheat, and then place in hot holding. When customer orders, it is labelled in cooking pan with other food components for cooking.
      • Corrective Action(s): Ensure sauces is reheated to 74C or higher before placing it in the hot holding.
      • Hot holding must maintain 60C or higher at all times. Temperatures should be checked twice a day.
      • Instructed staff that this hot holding unit must be filled with hot water so food can maintain 60C and above. If hot holding unit is not working, refresh the hot water as needed. Or they can keep sauce cold and cook from cold as ordered.
      • Food reheated on the stove. Hot water poured into the hot holding unit.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. No sanitizer at the kitchen. Manager stated the staff told him that they use water to wipe the prep surfaces. They rely on night cleaners to clean and sanitize the kitchen.
      • 2. Spray bottle of sanitizer for the front of house measure 50ppm.
      • Corrective Action(s): Two spray bottles must be available for the two cooklines at all times. Staff educated to use sanitizer to wipe surfaces between tasks.
      • Spray bottle for front of house refilled. Sanitizer at dispenser measure 200ppm.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Containers used as scoops and stored with the food.
      • 2. Lid of bottom container is too small, top container collapsed onto the food below.
      • 3. Ice machine lid observed to have some debris on the inside.
      • 4. Cutting board observed heavily stained.
      • 5. In use utensils observed stored in room temperature water.
      • Corrective Action(s): All scoops stored in the containers of food must have handles and the handles must be stored in a way where it does not touch the food.
      • Ensure all containers have properly fitted lids before stacking other containers ontop.
      • Please deep clean and sanitize ice machine. Please ensure ice machine is maintained in a sanitary condition.
      • Please soak cutting board in stronger bleach water mixture over night to lift stains. If stains cannot be lifted, cutting board needs to be replaced.
      • All in use utensils must be stored in ice water bath. Once all the ice melts, ice water bath needs to be refreshed.
      • To be corrected by: July 2, 2026
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Grease and grime accumulation underneath and behind both cookline.
      • 2. Grease and debris accumulation under coolers and shelving throughout kitchen.
      • 3. Ventilation hood observed to have excessive grease accumulation
      • 4. Debris accumulation underneath equipment in the bar area
      • 5. Splash marks/grime observed on the underside of the shelving above the prep tables
      • 6. Magnet knife strip observed dirty and holding dirty knives.
      • Corrective Action(s): Kitchen requires a deep clean. Pull out all the equipment and shelving so cleaning can happen underneath and behind.
      • Do not store dirty equipment on clean racks.
      • To be corrected by: Jul 2, 2026
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot holding unit not working.
      • Corrective Action(s): Please ensure hot holding unit is working at able to hold food at 60C and above.
      • To be corrected by: Jul 2, 2026
      • Violation Score: 9
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUAT sanitizer from dispenser measure 0-100ppm.
      • Corrective Action(s): Change to bleach sanitizer. 1lid of bleach to 1spray bottle to acheive 100-200ppm chlorine.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sanitizer dispenser measure 0-100ppm QUAT sanitizer.
      • Corrective Action(s): Please service dispenser so dispenser dispenses 200-400ppm QUAT sanitizer.
      • Please email service report with test strip test colour.
      • To be corrected by: Jan 23, 2026
      • Violation Score: 9
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUAT sanitizer at dispenser and in spray bottles measure <50ppm.
      • Corrective Action(s): Please ensure QUAT sanitizer measure 200ppm.
      • Facility switch to bleach water sanitizer (chlorine). 1 lid of chlorine to 1 spray bottle of water.
      • Spray bottle measure 100ppm chlorine once manager changed sanitizer.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and debris accumulation observed on the floor of the cookline
      • Corrective Action(s): Please deep clean facility.
      • To be corrected by: Jan 14, 2026
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: QUAT sanitizer dispenser unable to dispense 200ppm QUAT.
      • Corrective Action(s): Please service dispenser. Please test sanitizer daily.
      • To be corrected by: Jan 14, 2026
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUAT spray bottles measure 0ppm at time of inspection.
      • Corrective Action(s): QUAT sanitizer dispenser measure 200ppm.
      • All spray bottles refreshed with new sanitizer.
      • Please ensure sanitizer is dumped out every night and refilled every morning.
      • Morning staff must test sanitizer concentration before refilling.
      • Log of test results must be kept.
      • Violation Score: 15
  7. Follow-Up Inspection

    0 infractions

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