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Chawla Indian Cuisine

202 - 3600 Townline Rd, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Chawla Indian Cuisine has been inspected 9 times by Fraser Health Authority since April 11, 2024. The most recent inspection, on September 14, 2026, recorded 1 infraction.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 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 3 times across 3 separate inspections, most recently on September 14, 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 March 4, 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 2 times across 2 separate inspections, most recently on November 26, 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 once on March 4, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 5, 2025. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

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.

9 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Multiple containers of food in walk in coolers and prep coolers are stored uncovered
      • 2) Packages of frozen vegetables stored on the floor of the walk in freezer
      • Corrective Action(s): Ensure that all food is stored covered with a food grade covering and stored off the floor on the shelves.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease observed underneath the equipment in the cook line and food prep areas. .
      • Corrective Action(s): Deep cleaning required at the cook line and food prep areas especially underneath the equipment and hard to reach areas. Staff should perform deep cleaning daily.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher is no longer working. Owner has ordered a new low temperature dishwasher and will arrive tomorrow.
      • Corrective Action(s): Ensure that the low temperature dishwasher final rinse cycle measures min 50 ppm at the plate level once it has arrived. Dedicated dishwasher available and will be washing dishes manually and sanitizing dishes using chlorine bleach solution (measured at 200 ppm). No buffet at the time of inspection and facility is closed on Tuesdays. Facility also has enough supply of clean dishes and cutlery.
      • Violation Score: 9
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No food contact surface sanitizer available at the time of inspection.
      • Operator made QUATS sanitizer buckets, measured at 400 ppm.
      • This is a repeat violation.
      • Corrective Action(s): Ensure that food contact surface sanitizer is available at every area of the facility and changed as needed during service
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station at the bar did not have hand soap. Operator replenished the hand soap dispenser.
      • Corrective Action(s): Ensure all hand washing stations are equipped hot/cold running water, hand soap and paper towels at all times
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Bar station near the sink area had several fruit flies
      • Corrective Action(s): Ensure that the bar area is cleaned and sanitized frequently, any garbage is thrown out daily and contact pest control company for a routine check.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand sink in the back kitchen near the dishwasher does not have hot water. This is a repeat violation from previous inspection.
      • Corrective Action(s): Repair the hand sink so that there is hot running water
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold holding station for buffet is not temperature controlled, potentially hazardous food such as yogurt sauce and other sauces was measured between 10 to 11C with a probe thermometer.
      • Corrective Action(s): Ice water bath was added to the buffet station. Ensure temperatures are maintained at 4C or below throughout the service.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No food contact surface sanitizer available at the time of inspection.
      • Corrective Action(s): Food contact surface sanitizer was made, chlorine sanitizer was measured at 100 ppm.
      • 1. To make chlorine sanitizer add 1/2 teaspon of bleach to 1 litre of water. Chlorine sanitizer must be maintained between 100 to 200 ppm. Purchase chlorine test strips to verify concentration.
      • 2. Quarternary ammonium sanitizer is also an approved food contact surface sanitizer. If purchasing premade solution from Glassroots, use the product #2 disinfectant.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand sink in back kitchen, near the dishwasher does not have hot water.
      • Corrective Action(s): Repair hand sink so that there is hot water.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: QUAT sanitizer spray bottles are not properly labelled. Ensure all chemical containers and sanitizer are labelled and refilled as needed.
      • Corrective Action(s): Ensure all chemical containers and sanitizer are labelled and refilled as needed. Correction required today.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Glass washer sanitizer solution was running low and less than 12.5 ppm Iodine was detected.
      • 2. Main dishwasher was not primed properly for washing and sanitizing. Less than 50 ppm Chlortine detected at the plate.
      • Corrective Action(s): Ensure all washing and sanitizing equipment are working and sanitizing at the right concentration before the start of the shift.
      • 1. Glass washer requires 12.5 ppm Iodine at the plate. Test strips display medium green color.
      • 2. Main dishwasher requirest 50 to 100 ppm Chlorine at the plate. Test strips display light purple color.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Ice scoop stored in ice machine. Ensure to store ice scoop in a clean contaminer to not contaminate the ice.
      • 2. Black garbage bags used to cover boxes of food in walk in cooler. Garbage bags are contaminated and cannot be used for food storage,
      • Corrective Action(s): 1. Ensure ice scoop stays clean and is stored in clean food grade container. Do not store scoop in the ice.
      • 2. Do not use garbage bags to store or cover food. They cause chemical contamination and may trigger allergic reactions.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Back mop sink is not draining adequately. Cleaning and repair required.
      • Corrective Action(s): Ensure mop sink is in working order. Clean and repair this unit. Correction required this week.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Counter cooler across from dishwasher measured at 16C ambient. Cheese and contents are mouldy inside and contaminated.
      • Corrective Action(s): Ensure all coolers can hold temperatures at 4C and below. Contaminated food must be discarded. Operator discarded all contents from this cooler at the time of inspection. Do not use this unit until cooler can maintain 4C and below.
      • Violation Score: 15
      • 207 - Previously served food not discarded [s. 15]
      • Observation (CORRECTED DURING INSPECTION): Portions of the buffet food on self service table was being reused and heated into the bulk pots on the stove top at the time of inspection. Previously served food cannot be reused and must be discarded.
      • Corrective Action(s): Self service food must be discarded at the end of service. Food was discarded by operator at the time of inspection.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Bar glasswasher sanitizer solution was missing. Glass wear was not being sanitized adequately.
      • 2. The manual sanitizer bottle Grass Root Disinfectant is not a food grade sanitizer. The instructions on the bottle indicates it requires rinsing if used on food contact surfaces.
      • Corrective Action(s): 1. Repair is required for the glass washer unit to ensure sanitizing cycle can reach 100 ppm Chlorine at the plate. Rewash all glassware in the main dishwasher to adequately sanitize all utensils and glassware. Do not use this unit until it is repaired and can reach 100 ppm Chlorine solution. Correction required immediately.
      • 2. Do not use the Grass Root Disinfectant as a food contact surface sanitizer. Use 100 to 200 ppm Chlorine solution. Education and Fraser Health three compartment sink signage issued to operator. Correction required immediately.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bar area hand washing station did not have paper towels for hand drying.
      • Corrective Action(s): Ensure all work stations have one dedicated hand washing station for hand washing with liquid soap, paper towels and running hot and cold water.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Two buckets of butter chicken stored on the floor under the 2 compartment sink. This area is contaminated and cannot be used to store food.
      • 2. Food on display and in storage do not have covers or proper lids. Ensure all food have lids and covers to prevent food contamination.
      • Corrective Action(s): Ensure all food products and containers are stored in a safe and sanitary manner at least 6 cm above the floor with food grade lids and covers. Correction required today.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed along walls and behind back stove. Cleaning required in these areas.
      • Corrective Action(s): Ensure to clean hard to reach areas as part of the cleaning. Correction required in a week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Glass washer is broken and there is no Chlorine sanitizer available. Repair required.
      • 2. Counter cooler is broken and requires repair. 4C and below is required.
      • 3. Operator states main dishwasher is due to servicing by technician.
      • 4. The back room mop sink is plugged and requires repair.
      • Corrective Action(s): Repair above units required. Correction required in two days.
      • Violation Score: 9
  9. Follow-Up Inspection

    0 infractions

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