Chaiiwala of London (Nordel Way)

110 - 12025 Nordel Way, Surrey · Restaurant

16 inspections

Routine InspectionApr 8, 2026
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous foods (sandwich ingredients) stored in the undercounter cooler unit had internal temperatures ranging from 8.6 - 10.1 deg C. Staff stated that the ingredients were stored in the cooler unit since last night. Morning temperatures indicated that cooler unit was at 6 deg C.
  - Corrective Action(s): Staff VOLUNTARILY discarded all cold potentially hazardous food items that had internal temperatures above 4 deg C for longer than 2 hours.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer pail registered at 100 ppm QUATs at the start of the inspection.
  - Corrective Action(s): Staff emptied and refilled food contact surface sanitizer from source dispenser that registered at 200 ppm QUATs.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: 1) Staff stated that their mechanical dishwasher has been sent for repairs and a temporary one has been provided. Staff stated that the temporary dishwasher does not work properly either.
  - 2) Front undercounter cooler unit is empty and staff stated does not work.
  - 3) Back undercounter cooler unit was not able to maintain 4 deg C or lower temperatures.
  - Corrective Action(s): 1) Ensure that the above-mentioned equipment are services, repaired, or adjusted such that they are in good working order. Staff stated that dishwasher will be repaired by Wednesday next week.
  - Correction date: 1 week
  - 2) Do not store any cold potentially hazardous foods in the cooler unit until it can maintain 4 deg C or lower temperatures.
  - Correction date: 1 week
  - Violation Score: 9
Follow-Up InspectionJan 23, 2026
1 infraction
- 212 - Operator has not provided acceptable written food handling procedures [s. 23]
  - Observation: No food safety plan on-site.
  - Corrective Action(s): A food safety plan must be available on-site.
  - This is a repeat violation.
  - Correct immediately.
  - Violation Score: 3
Follow-Up InspectionJan 9, 2026
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Sandwich cooler ambient air temperature 8 C. .
  - Sandwiches at 8 C.
  - Coleslaw and masala sauce at 9 C.
  - Temperature logs for this cooler indicate:
  - -at 12 PM it was 4 C
  - -at 2 PM it was 9 C.
  - Corrective Action(s): Staff were instructed to relocate potentially hazardous foods to another cooler.
  - The purpose of checking temperatures of coolers is to carry out corrective actions when necessary (i.e. relocate foods to a working cooler; monitor temperature more frequently; adjust temperature etc.).
  - Violation Score: 15
- 212 - Operator has not provided acceptable written food handling procedures [s. 23]
  - Observation: No food safety plan on-site.
  - Corrective Action(s): Premises must have a food safety plan and follow-it.
  - Correct immediately.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Sandwich cooler ambient air temperature 8 C. .
  - Temperature logs indicate temperature increased 2 hours ago and no corrective action taken.
  - Corrective Action(s): Service/replace cooler so it is able to maintain a temperature of 4 C or below at all times.
  - Correct immediately.
  - Violation Score: 15
Follow-Up InspectionJan 7, 2026
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Two door under counter cooler used to store curries, chicken and other similar foods had an ambient air temperature of 8 C.
  - The following foods had an internal temperature of over 4 C:
  - Coleslaw - 8 C;
  - Rice Sauce - 8 C
  - Butter chicken sauce - 10 C
  - Chicken Tikka: 10 C
  - Channa Masala: 8 C
  - Packaged Chicken TIkka: 7 C
  - Keema Beef: 7 C
  - Staff stated these foods were placed in cooler either 5-6 hours ago or the previous day.
  - Inside of cooler was not equipped with an accurate thermometer (thermometer was dead/non-functioning).
  - Corrective Action(s): Staff were instructed to follow their food safety plan when food exceeds 4 C for more than 2 hours.
  - Staff discarded the above mentioned foods.
  - Do not use this cooler for the storage of potentially hazardous foods.
  - Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: The following coolers are not able to maintain a temperature of 4 C or below.
  - 1. Undercounter beverage cooler in the front. Turned off/not in-use at the time of inspection. Ambient air temperature 21 C.
  - 2. Two door undercounter cooler (previously used for cakes/sauces). Turned off/not-in use at the time of inspection. Ambient air temperature 18 C.
  - 3. Two door undercounter cooler (used for curries) at 8 C.
  - Corrective Action(s): Repair/replace all non-functioning coolers so that they are able to maintain a temperature of 4 C or below.
  - Correct immediately.
  - This is a repeat violation (see routine inspection report PKUR-DNZQPJ dated Dec 3, 2025 ).
  - Violation Score: 15
  - 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
  - Observation: Coolers are not equipped with accurate/functioning thermometers.
  - Corrective Action(s): Ensure all coolers are equipped with accurate thermometers.
  - Correct immediately.
  - Violation Score: 1
Follow-Up InspectionDec 5, 2025
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Staff stated they sanitize dishes and then wash with detergent/soap.
  - Corrective Action(s): When manual warewashing, follow this order:
  - wash with detergent/soap, rinse with clean water, sanitize with an approved sanitizer (chlorine/quats), and then air dry.
  - Follow your sanitation plan.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Dishwasher has not been serviced yet.
  - Corrective Action(s): Service dishwasher immediately so that is working as intended (sanitizing by reaching a minimum 71 C on plate surface).
  - Violation Score: 9
Routine InspectionDec 3, 2025
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Sandwich fillings (chickpea curry, chicken, pav bhaji slaw mix etc.) stored in a cooler that had an ambient air temperature of 10 C.
  - Staff stated cooler in the morning was 6 C. Internal temperature of potentially hazardous foods ranged from 8-10 C.
  - Corrective Action(s): Discard all potentially hazardous food that were placed in this cooler more than 2 hours ago.
  - Transfer any foods that were placed in cooler less than 2 hours ago to another functioning cooler.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Surface sanitizer not prepared for back prep area.
  - Surface sanitizer in the front registered at 0 ppm Quats.
  - Corrective Action(s): Surface sanitizer solution should always be available.
  - Staff made fresh Quats solution (at 200 ppm) for both front and back.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: 1. Dishwasher turned off because it is not working according to staff.
  - 2. Front beverage cooler turned off because it not working according to staff.
  - 3. Two door sandwich cooler at 10 C.
  - Corrective Action(s): Service/replace all equipment so that they are in good working condition.
  - Correct immediately.
  - Violation Score: 9
  - 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
  - Observation: No sanitation plan on-site.
  - Corrective Action(s): Premises must have a sanitation plan on-site for staff to follow.
  - Correct immediately.
  - Violation Score: 1
Follow-Up InspectionJun 3, 2025
0 infractions
Follow-Up InspectionMay 26, 2025
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Milk cooler has been not repaired (registering 20 C).This is a repeat violation.
  - Milk cooler was empty at the time of inspection.
  - Corrective Action(s): Repair or replace cooler immediately.
  - Violation Score: 3
Routine InspectionMay 22, 2025
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Milk in two-door cooler #1 registered an internal temperature of 12 C. Ambient air temperature was 11 C.
  - Corrective Action(s): Transfer milk to another cooler that is 4 C or below.
  - Violation Score: 5
  - 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Samosas stored in unit that was 40 C, internal temperature of samosas 47 C.
  - Corrective Action(s): Keep samosas (and other fried savoury pastries) for a maximum of 2 hours if they are not held about 60 C.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Surface sanitizer solution was murky and registered 0 ppm.
  - Corrective Action(s): Staff made a new solution that registered 200 ppm Quats.
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Cold water knob at dedicated hand sink not working. Garbage bin stored in front of the of dedicated hand sink.
  - No hot water at the front hand sink.
  - Corrective Action(s): Repair sinks. Do not store garbage bin in front of hand sink. Until sinks are repaired, use the prep sink for hand washing.
  - Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: 1. Two-door cooler #1 registered at 12 C.
  - 2. Cold water knob for hand sink not working.
  - 3. No hot water at front hand sink.
  - 4. Maximum temperature of hot holding unit was 40 C.
  - Corrective Action(s): 1. Repair/replace cooler so that it is able to maintain a temperature of 4 C or below.
  - 2. Repair hand sink so that is has both hot and cold running water.
  - 3. Ensure there is both hot and cold running water at front hands sink.
  - 4. Hot holding unit must be able to maintain a temperature of 60 C or above.
  - Correct immediately.
  - Violation Score: 9
  - 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
  - Observation (CORRECTED DURING INSPECTION): A spray bottle with water was labelled "detergent cleaner" and a bottle with bleach and/or soap water was labelled "disinfectant". Staff were unsure of the contents of the bottles.
  - Corrective Action(s): Label all spray bottles correctly.
  - Violation Score: 3
  - 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: Staff on-site do not have FOODSAFE Level 1 or equivalent training.
  - Corrective Action(s): Ensure there is at least one person with FOODSAFE Level 1 or equivalent training at all times.
  - Correct by June 22, 2025.
  - Violation Score: 1
Routine InspectionNov 29, 2024
0 infractions
Routine InspectionJul 8, 2024
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): 1. Observed small inserts with freezer pack to store ingredients such as cut up tomatoes and onions were above 4 C at the time of inspection. The freezer pack underneath was not cold at touch. Although time stamped, these products must be stored at 4 C or lower.
  - 2. Glass display cooler at the front of the store measured at 13-16 C. Products inside the cooler are potentially hazaroud foods that must be stored at 4 C or lower. Operator confirmed the products inside the display cooler will only be for display.
  - Corrective Action(s): Required operator to discard the items that have passed 2 hours time-stamp. Required operator to remove the freezer pack and to use ice water instead, as ice is a clear indicator for temperature control. Operator discarded the foods that have passed the two hour limit as well as refilled the holder with ice water. Items in the display cooler is not to be sold and only held for display.
  - Violation Score: 15
  - 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): 3 sets of used scoops stored at room temperature on a cardboard. This is repeat violation that must discontinue. Ensure to use a clean, washable container to store utensils when not in use. Ensure to wash them every 4 hours.
  - Corrective Action(s): Required operator to discard the cardboard; clean and sanitize the scoops through the dishwasher. Operator discarded the cardboard and cleaned the scoops at the time of inspection
  - Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Observed noticeable number of flys in the back kitchen, mostly near the dirty laundry bin.
  - Corrective Action(s): Required operator to remove all sources of harbourage for pests, clean and sanitize the area as well as to provide a enclosed storage for dirty laundry bin.
  - Date to be corrected by: July 10 2024
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Front glass display cooler not able to hold 4 C or lower at the time of inspection.
  - Corrective Action(s): Required operator to call a technician to repair to ensure that it can maintain 4 C or lower at all times.
  - Date to be corrected by: July 10 2024
  - Violation Score: 3
Routine InspectionFeb 6, 2024
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Observed a box of tomatoes stored on the floor next to a standing freezer. All items should be at least 6 inches off the floor and away to protect them from contamination
  - Corrective Action(s): Required operator to store tomatoes on a shelf, protected.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): Observed food debris throughout facility; especially underneath equipment where it is hard to reach
  - Corrective Action(s): Required operator to clean regularly to ensure sanitation is maintained at acceptable standards. Operator started to clean at the time of inspection
  - Violation Score: 9
Routine InspectionOct 26, 2023
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Observed opened container of different sauces including mint chutney at room temperature. The container clearly indicates that once opened, it should be refrigerated. When inquired, staff indicated that these are used frequently and they are left at room temperature for that reason. This is repeated violation
  - Corrective Action(s): Required operator to get a smaller container to fill them for use during busy hours. The large/original container should be stored at 4 C or lower unless in active use. Operator receptive and transferred the items into a working cooler at 4 C or lower at the time of inspection. Required operator to create time stamps for these condiments. Operator must follow these time stamps.
  - Violation Score: 15
Routine InspectionJun 19, 2023
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): 1. Observed opened container of different sauces including mint chutney at room temperature. The container clearly indicates that once opened, it should be refrigerated. When inquired, staff indicated that these are used frequently and they are left at room temperature for that reason.
  - 2. Observed condiments stored at room temperature with cooling bags underneath. As per previous inspection report, time stamps are to be used. Once passed the 4 hours limit, they are to be discarded. No time stamps observed at the time of inspection. Cooling bags did not cover all products on the condiments tray.
  - Corrective Action(s): Required operator to get a smaller container to fill them for use during busy hours. The large/original container should be stored at 4 C or lower unless in active use. Operator receptive and transferred the items into a working cooler at 4 C or lower at the time of inspection. Required operator to create time stamps for these condiments. Operator must follow these time stamps.
  - Violation Score: 15
  - 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): Observed utensils such as spatulas and knife stored in a container with food debris on the the utensils.
  - Corrective Action(s): Required operator to clean and sanitize all utensils in the container and the container as well. Ensure to clean and sanitize all utensils every 2 hours if in continuous use. Operator cleaned them at the time of inspection.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): 1. Observed sanitizer bucket at front service area and spray bottle in the kitchen with QUAT concentration of less than 200 ppm.
  - 2. Two compartment sink was not being used appropriately to properly wash and sanitize utensils/equipment. Sanitizing sink did not have any sanitizer filled. Staff sprayed utensils with sanitizer and rinsed it off immediately.
  - Corrective Action(s): Required operator to replace sanitizer and ensure to have them at 200 ppm of QUAT, unless stated otherwise by the manufacturer. Operator replaced the QUAT sanitizer at the time of inspection. For manual ware washing, one compartment should be used to wash and rinse and the other one, filled with sanitizer, should be used to submerge all utensils in the sanitizer. Operator filled the sanitizer compartment and corrected the process at the time of inspection
  - Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): 1. Opened canned food was being stored in a stand up cooler
  - 2. Observed damaged containers being re-used to reheat vegetables.
  - Corrective Action(s): Required operator to transfer all foods from an opened can to a reusable food-grade container and discard the can. Damaged containers are to be discarded. Damaged containers were discarded at the time of inspection. Canned food was transferred to a food grade container and can was discarded at the time of inspection
  - Violation Score: 9
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: 1. Observed cardboard box used to store utensils in continuous use by the cooking line
  - 2. Equipment were still covered in a the original plastic wrap/covers
  - 3. Old and damaged food containers observed.
  - Corrective Action(s): Required operator to discarded the cardboard box; clean and sanitized food grade containers should be used to store utensils. Required operator to remove the original plastic wrap/covers off of all equipment as they are not of suitable material. Old and damaged food containers are to be replaced with adequate food-grade containers. Operator discarded the cardboard box and old/damaged containers at the time of inspection. Utensils were cleaned and sanitized.
  - Date to be corrected by: June 21 2023
  - Violation Score: 3
  - 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
  - Observation: Staff onsite do not have FoodSafe Level 1 Certificate
  - Corrective Action(s): Required operator to register for FoodSafe Level 1 Certification course
  - Date to be corrected by: June 21 2023
  - Violation Score: 1
Follow-Up InspectionFeb 7, 2023
0 infractions
Routine InspectionJan 31, 2023
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Observed container of omelette mixed stored at room temperature measured at 18.1C internal temperature. Chopped onions, chilli peppers, lemons, observed to be stored at room temperature. Operator informed that on slow times it will be used up within 5 hours. One ice pack observed to be used underneath the chopped vegetable compartment that does not hav sufficient coverage to ensure product is at 4C or lower. Operator informed the chopped vegetable was prepared at 7 hours ago.
  - Opened lemon chili sauce observed to be stored at room temperature. Container informed that it should be refrigerated after opening.
  - Corrective Action(s): Discard the aformentioned food items. All potentially hazardous foods must be stored at 4C or lower.
  - Violation Score: 15
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): No QUAT sanitizer readily available in the kitchen area to ensure food contact surfaces are cleaned and sanitized.
  - Corrective Action(s): Prepare QUATs sanitizer bucket to measure at 200ppm for the kitchen area to ensure food contact surfaces are cleaned and santized every 2 hours.
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Observed food debris in undercounter cooler shelving units, along the seams, and cooler handles.
  - Corrective Action(s): Clean and sanitize the aformentioned areas. Corrected by: Feburary 7, 2023.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Walk-in freezer light observed to be broken. No lighting provided in the walk-in freezer.
  - Corrective Action(s): Service the light to ensure adequate lighting in the walk-in freezer. Corrected by: Feburary 7, 2023.
  - 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 with valid FOODSAFE Level 1 certification.
  - Corrective Action(s): Ensure at least one staff must have valid FOODSAFE Level 1 certification on-site at all times. Corrected by: Feburary 7, 2023
  - Violation Score: 1