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Curry Lounge

130 - 16030 24th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Curry Lounge has been inspected 4 times by Fraser Health Authority since February 26, 2025. The most recent inspection, on August 17, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 August 17, 2026. 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 August 17, 2026. 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 February 26, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

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

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cheese tard, yoguart sauces stored at the self-serving salad bar were measured with internal temperature of 14C.
      • Corrective Action(s): Staff moved aforementioned food into a functional cooler in the kitchen. Cold potentially hazardous food must be stored at 4C or less.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Food debris observed on the hooks used for cooking naan bread.
      • Corrective Action(s): Clean and sanitize all the metal hooks. Correct by: today.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Self-serving salad bar did not have a sneeze guard in place.
      • Corrective Action(s): Install a sneeze guard to the self-serving salad bar to prevent contamination.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping observed at the dry storage area.
      • Corrective Action(s): Clean up the rodent droppings and continue to monitor for rodent activities. Correct by; today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Salad cooler for the self-serving salad measured with air temperature of approximately 14C.
      • Corrective Action(s): Service / repair the cooler to ensure a temperature of 4C or less is maintained. Correct by: Aug 19, 2026.
      • 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): Cut fruits, vegetables, sauces and yogurt stored at front dinning area for self service was measured with internal food temperature of 12-14C.
      • Corrective Action(s): Move all fruits and vegetables back into a functional cooler. Yogurt was discarded. Do not use this cooler until a temperature of 4C or less can be maintained.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Eight dishes on the hot holding unit with rice, curries and peas were measured with internal food temperature of approximately 49-51C. Operator stated these food was cooked an hour ago. This is a repeated violation.
      • Corrective Action(s): All hot potentially hazardous food must be stored at 60C or above. Reheat the affected food to 74C and properly hot hold the food at 60C or above. Purchase a probe thermometer and verify the temperature every 2 hours. Temperature records must be available for review upon Environmental Health Officer's request. Repeating this violation in the future will result in enforcement actions.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Mildew and debris observed on the interior of the dishwasher.
      • Corrective Action(s): Clean and sanitize the interior of the dishwasher to ensure equipment is maintained in sanitary conditions. Correct by: today.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Self serving fruits and vegetable at the cooler did not have a sneeze guard in place.
      • Corrective Action(s): Install a proper sneeze guard at the self-serving fruits and vegetables. Do not provide self serving cold food until then. Correct by: Feb 7, 2026.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed at the back storage area and behind the ice machine at bar area.
      • Corrective Action(s): Clean up rodent dropping from aforementioned areas. Food stored on the lowest shelves must be covered in sealed container to prevent contamination. Correct by: today.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In operator's absence, no staff on duty has FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): Send a copy of your FOODSAFE Level 1 certificate to the Environmental Heath Officer. At least one staff on site must have valid FODOSAFE. Correct by: today.
      • Violation Score: 1
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sweet yogurt, mix vegetable raita, cut onions and vegetables were stored under ambient room temperature for the buffet.
      • Corrective Action(s): Instructed the operator to store all cold potentially hazardous food inside a cooler at 4C or less. Do not leave any cold potentially hazardous food for self-service under ambient room temperature.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Curries, fried chicken and rice at the buffet table were measured with internal temperature ranging from 40C to 50C. Operator stated buffet food was cooked 30 minutes ago.
      • Corrective Action(s): Instructed operator reheat all aforementioned food to 74C then properly hot hold them at the buffet table. All foods must be hot held at 60C or above.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottles at the kitchen area were measured at 0 ppm.
      • Corrective Action(s): Operator discarded and refilled the bottles with 200 ppm bleach sanitizer. Clean and sanitize all food contact surfaces in the kitchen.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Hand washing station at the end of the kitchen was obstructed by a rice cooker at the front. The faucet of this sink was turned to sideway.
      • 2. Liquid soap dispenser was not working for the hand washing station at the near the cook line.
      • Corrective Action(s): 1. Operator removed the rice cooker and adjusted the faucet location.
      • 2. Service / fix the liquid hand soap dispenser to ensure liquid hand soap is available.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed under and on the lowest shelf at the dry storage shelves.
      • Corrective Action(s): Clean up aforementioned rodent droppings. Set up traps and discuss with professional pest control for remediate actions. Correct by: Feb 27, 2025.
      • Violation Score: 3

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