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Chaiiwala of London

101 - 12422 72nd Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Chaiiwala of London has been inspected 8 times by Fraser Health Authority since May 8, 2024. The most recent inspection, on August 31, 2026, recorded 1 infraction.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 2 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 6 times across 6 separate inspections, most recently on April 8, 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 July 7, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 2 times across 2 separate inspections, most recently on October 10, 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 once on July 7, 2025. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 once on August 31, 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.

8 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning needed in the following areas:
      • 1. Table mounted can opener. Heavy food (potentially cream) build up observed on blade of can opener.
      • 2. Dishwasher door. Red-Orange build up observed along door of dishwasher, near edges.
      • Corrective Action(s): 1-2. Clean above identified equipment. Pay attention to cleaning schedule.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Handwashing station in Back of House, nearest Front of House is severely tilted. Caulking sealing gap between backsplash and wall is no longer in contact with backsplash (sink unit). Water pools in basin and doesn't drain properly.
      • 2. Preparation sink next to above handwahsing station is also tilted. Caulking sealing gap between backsplash and wall is no longer in contact with wall. Water pools in basin and doesn't drain properly.
      • Corrective Action(s): Repair above identified equipment.
      • Violation Score: 9
  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATS sanitizer in pails measured > 400ppm at start of inspection. Staff stated 2 tsps of sanitizer concentrate was added to 1L (1000mL) water.
      • Corrective Action(s): **Corrected during inspection** Educated staff of proper sanitizer mixing ratio. Ratio is also on the manufacturer's label.
      • 1/2 tsp (2.5mL) concentrate : 1L water
      • Sanitizer remade during inspection. Measured ~200ppm according to test strips used.
      • Please reeducate staff on mixing ratio.
      • Wall-mounted sanitizer dispenser measured to be between 200 - 400 ppm. It is recommended to use the wall mounted sanitizer dispenser and manually mix when dispenser is not working.
      • Violation Score: 5
  3. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer (QUATS) measured 100ppm at time of inspection.
      • Corrective Action(s): Staff stated sanitizer was mixed around 10-11. New procedure adapted; sanitizer to be changed every two hours.
      • Staff made new batch. Sanitizer measured 200ppm.
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Tea carafe/dispenser observed to be stored on floor at start of inspection.
      • Corrective Action(s): **Corrected during inspection** Equipment not currently in use, but moved to preparation table when identified by inspector. Do not store foods/food equipment directly on the floor.
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Wall mounted sanitizer dispenser not siphoning concentrate at time of inspection.
      • Corrective Action(s): Ecolab has been contacted. Parts on order. Once arrive, parts will be installed.
      • Facility manually mixing sanitizer in the meantime. Mixing spoon available.
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. All sanitizer (QUATS) pails measured 0ppm QUATS at start of inspection. Dispenser assessed to find unit not siphoning sanitizer concentrate from jug.
      • Corrective Action(s): 1. *REPEAT* (Since July 2025) **Corrected during inspection** Staff will need to manually mix sanitizer until dispenser is repaired.
      • 1/2 tsp concentrate : 1L water. Staff mixed new pails at time of inspection.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. Hot water handle of rear-most handwashing station is damaged. Spins without turning water on.
      • 2. Soap dispensers of hand washing stations (not 2 compartment sink) in kitchen is not equipped with soap.
      • Corrective Action(s): 1. Repair sink immediately
      • 2. Replace batteries for soap dispensers immediately
      • Follow-up inspection: Oct 10, 2025
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Tea dispenser observed to be stored on floor next to cooler. Staff observed to use floor-unit to dispense drink for customers.
      • 2. Take out sauce cup observed to be stored inside ingredient bin. Likely used as a scoop.
      • 3. Table-mounted can opener observed to have heavy white build up.
      • Corrective Action(s): 1. Do not use equipment stored on floor. Staff stated unit was too heavy to lift. WORKSAFE Procedures/Protocols need to be developed.
      • 2. Use only scoops with handles to prevent contamination of food/ingredients.
      • 3. Clean can opener. Can opener should be cleaned after use.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Wall mounted sanitizer dispenser not siphoning concentrate
      • 2. Back-most handwashing station hot water faucet not secured and does not work.
      • 3. Heavy ice build up observed in walk-in freezer floor under condenser. Staff stated refrigeration technician said this was normal.
      • Corrective Action(s): 1. *REPEAT* (Since July 2025) Wall mounted sanitizer dispenser dispensing 0ppm QUATS solution. Contact maintenance to have unit calibrated/repaired. Do not use unit until it can dispense sanitizer properly.
      • 2. Repair/replace faucet so hot water can be dispensed.
      • 3. This is not normal for a walk-in freezer. Defrost to remove ice and observe to see if it reoccurs. Contact refrigeration technician to have unit serviced. This may be due to humidity getting into the unit.
      • Foods encased in ice is to be treated as contaminated and discarded as per approved food safety plan.
      • Violation Score: 9
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two undercounter coolers found to be >10°C at time of inspection. Internal temperature of food products found to be similar to cooler temperature.
      • **Corrected during inspection** The following products were discarded:
      • - 21x Milk (4L)
      • - 2x flats of egg (30 eggs)
      • - 1x flat of egg (23 eggs)
      • - Sauces (Squirt bottle)
      • - 1x Relish
      • - 1x Paneer Sauce
      • - 1x Yogurt
      • - 1x Masala Sauce
      • - 2x Green Chutney
      • - Sauces (insert)
      • - 1x Channa
      • - 1x Gajar Halwa
      • - 1x Masala Beans
      • - 1x Pav Bhaji
      • - 1x Relish
      • -
      • Do not use undercounter coolers until unit can hold temperatures of 4°C or less.
      • Contact refrigeration technician to have units assessed and repaired.
      • Corrective Action(s):
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer measured 0ppm at start of inspection.
      • **Corrected during inspection** Wall mounted dispenser is not siphoning sanitizer concentrate.
      • Instructed staff to manually mix sanitizer solution. Measured 200ppm by end of inspection.
      • Please develop and maintain sanitizer logs to prevent issue from reoccurring in the future.
      • Corrective Action(s):
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door observed to be opened at start of inspection, and at intervals during inspection.
      • Corrective Action(s): Please keep back door closed, or install a screen door to prevent pests from entering facility.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Wall mounted sanitizer dispenser not siphoning concentrate.
      • Corrective Action(s): Please contact company to have unit repaired so sanitizer is properly dispensed.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Dessert cooler at the kitchen ambient temperature measured at 11'C. Milk internal temperature measured at 5'C, cake internal temperature measured at 11'C. Staff confirmed that temperature for this cooler was checked at 8 AM (less than 4 hrs at the time of inspection). 10 Cartons of milk were moved to the other cooler that can maintain the temperature at 4'C or less. Staff immediately voluntarily discarded 5 pieces of cake into the garbage bin that was stored in this cooler. This cooler is located below the hot holding unit, and next to the fryer. Repair the cooler to ensure the temperature of the cooler can be maintained at 4'C or less, or relocate this cooler so it will not be interfered by heat.
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dessert cooler in the kitchen ambient temperature measured at 11'C.
      • Corrective Action(s): Repair this cooler or relocate this cooler so it can maintain the temperature at 4'C or less.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Cake cooler ambient air temperature measured at 15C, cake internal temperature measured at 11C with probe thermometer.
      • 2. Line cooler ambient air temperature measured at 6.7C, milk internal temperature measured at 4.6C with probe thermometer
      • Corrective Action(s): 1. Cake was discarded by the staff.
      • 2. Food was moved to the other coolers that can maintain the temperature at 4C or below.
      • Ensure to store the cold potentially hazardous food in 4C or lower to prevent growth of germ in food. DO NOT store any food inside these cooler until it can maintain the temerature at 4C or below.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bucket QUATs concentration measured at 0 ppm.
      • Corrective Action(s): Staff immediately remaked the solution, 200ppm of QUATs was tested at the time of inspection. Always ensure to maintain at least 200 ppm of QUATs sanitizer in the bucket to allow proper sanitation of the food contacting surfaces. Prime the QUATs dispencer before putting the solution in the sanitizer bucket.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 coolers (1 line cooler, 1 cake cooler) are not able to maintain the temperature at 4 C or below.
      • Corrective Action(s): Service the equipment mention above to ensure all refrigeration units and dishwasher can provde the temperature as needed. Date to be corrected: Immediately
      • Violation Score: 9
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer observed prepared at the start of inspection. Staff observed preparing QUATs sanitizer during inspection which measured at 200 ppm QUATs concentration with test strip.
      • Corrective Action(s): Ensure food contact surface sanitizer is available and prepared at a concentration of 200 ppm QUATs concentration to adequately sanitize food contact surfaces and equipment as per approved sanitation plan. Food contact surface sanitizer must be available in the kitchen as well as in the front service area (near the steamer). Verify sanitizer strength with QUATs test strips.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front hand washing station is not supplied with paper towel in the dispenser. Staff placed paper towel in the dispenser during inspection.
      • Corrective Action(s): Maintain all hand washing stations adequately supplied with hot and cold running water, liquid soap and paper towel at all times to ensure staff are washing their hands properly to prevent contamination of food.
      • Violation Score: 5
    • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Single-use containers observed washed and stored in the equipment storage area. Staff stated that single-use containers are used to re-heat frozen portions of food and are washed in the dishwasher after each use. Used single-use containers were voluntarily discarded during inspection.
      • Corrective Action(s): Do not re-use single-use food containers. Single-use containers are only intended for one time use as the containers cannot be adequately cleaned and sanitized between uses. Obtain food grade containers to use for re-use purposes.
      • Violation Score: 3

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