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Chawlas2

107 - 8363 128th St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Chawlas2 has been inspected 4 times by Fraser Health Authority since June 4, 2025. The most recent inspection, on May 27, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 May 27, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 May 27, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 on January 29, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

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.

4 inspections

  1. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Multiple knives observed stored between the space of the lids of the prep insert cooler units. This area is not a sanitary place to store food contact utensils.
      • Corrective Action(s): Staff placed the knives in the dishwashing area to be washed, rinsed, sanitized, and air dried.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) High temperature dishwasher was not able to achieve minimum sanitizing temperature of 71 deg C on plate surface during final rinse cycle. Several cycles were conducted.
      • 2) <10 ppm chlorine and 0 ppm QUATs observed in food contact surface sanitizer spray bottles.
      • Corrective Action(s): 1) A compartment of the three compartment sink was filled with 200 ppm QUAT solution. Dishes and utensils are to be washed and rinsed in the dishwasher and then placed in the 200 ppm QUAT solution for minimum 2 minutes before air drying.
      • 2) Staff created new food contact surface sanitizer that registered at 200 ppm QUATs.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Small plastic cups without handles stored inside prep insert cooler unit as scoops. This is a point of cross contamination.
      • 2) Food containers stored directly on top of food product in prep insert cooler unit
      • Corrective Action(s): Plastic cups were discarded by staff. Ensure that scoops with handles are used and handles do not touch the food product.
      • 2) Food product that was in contact with the exterior base of a food contact were discarded.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher was not able to achieve minimum sanitizing temperature of 71 deg C on plate surface during final rinse cycle on plate surface.
      • Corrective Action(s): Service, repair, adjust the unit such that it can achieve minimum sanitizing temperature of 71 deg Con plate surface during final rinse cycle on plate surface.
      • Correction date: 1 week
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Three door cooler had an air temperature of 14 C. Internal temperature of potentially hazardous foods ranged from 11 C to 14 C.
      • Corrective Action(s): Operator and staff were instructed to discard all potentially hazardous foods that had been in the cooler for more than 2 hours as per the food safety plan.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fish thawing at room temperature.
      • Corrective Action(s): Do not thaw at room temperature. Thaw foods in cooler, in cold water (changed every 30 minutes or cold running water), in the microwave or cook from frozen).
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A live mouse seen in premises (upstairs storage area).
      • Note: All food was in sealed pest proof boxes.
      • Corrective Action(s): Premises must be free of pests.
      • Ensure all holes are sealed; consult licensed pest control company.
      • Pest control reports must be available for review.
      • Correct immediately.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Three door cooler air temperature at 14 C.
      • Corrective Action(s): Service/replace cooler so that it is able to maintain a temperature of 4 C or below.
      • Do not use this cooler for potentially hazardous foods until it is able to maintain a temperature of 4 C or below.
      • Ensure temperature logs are maintained for all coolers.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Two unlabelled bottles of chemicals. One bottle had bleach (at 200 ppm) and one bottle had an all purpose cleaner.
      • Corrective Action(s): Ensure all bottles are labelled adequately. Correct immediately.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Three compartment sink used improperly - sanitizing step was skipped.
      • No sanitizer was prepared for surface sanitizing and premises was in operation.
      • Corrective Action(s): Follow the Fraser Health infographic for manual warewashing (wash, rinse, sanitize and air dry).
      • Always have surface sanitizer prepared. Sanitize counters and other food contact surfaces before and after use.
      • Staff made a 200 ppm Quats sanitizer solution.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Chemicals stored near bag of onions.
      • Bins of food (cornstarch) stored underneath the sinks.
      • Corrective Action(s): Keep chemicals away from food.
      • Do not store food directly on the floor or underneath plumbing.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed throughout premises ( around walk-in cooler, in upstairs storage area on shelves).
      • Note: most food was stored in pest proof containers and/or covered.
      • Corrective Action(s): Premises must be free of pests. Check for droppings daily and sanitize affected areas.
      • Consult pest control company.
      • Keep food at least 6 inches off the floor - this protects food from contamination, allows easy cleaning and makes rodent droppings more visible.
      • Correct immediately.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Equipment/utensils not put away in a clean condition (bowls covered in flour, blender/food processors visibly dirty).
      • Corrective Action(s): Store all equipment in a clean and sanitized condition.
      • Correct immediately.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Premises has started offering dine-in services using reusable dishware. Five new booths (with seating capacity of 4-6 for each booth) have been added.
      • Permit to Operate states "Take-out only" and "Single-service utensils only".
      • Corrective Action(s): Follow conditions of permit. Do not use reusable plates/utensils as premises does not currently have capacity to properly wash and sanitize such a high volume of dishes.
      • Submit updated floor plan to reflect new dining area. Submit a proposal for adding a dishwasher if you would like to provide dine-in services using reusable dishware. Correct immediately.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0 ppm Quats registered in sanitizing compartment of 3 compartment sink.
      • >400 ppm Quats registered in sanitizer spray bottle.
      • Corrective Action(s): Follow the manufacturer's recommendations when making a Quats sanitizing solution. Solution should register 200-400 ppm Quats.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Cabbage and cooked noodles stored beside raw meats in walk-in cooler.
      • 2. Rolled floor mats stored next to a crate of raw onions.
      • Corrective Action(s): 1.Organize cooler so that raw meat is stored away from or underneath ready-to-eat foods.
      • 2. Store dirty items away from food.
      • Correct immediately.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Second hand sink in kitchen (near dough mixer) was removed without approval and this area is now used as a prep table.
      • Corrective Action(s): Install a hand sink in this area. Correct by July 4, 2025.
      • In the future, do not remove equipment without approval.
      • Violation Score: 3

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