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D-Plus Curry House

103 - 10305 City Pky, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

D-Plus Curry House has been inspected 7 times by Fraser Health Authority since June 27, 2024. The most recent inspection, on May 22, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on March 31, 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 once on December 18, 2024. 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 once on June 27, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 4 times across 4 separate inspections, most recently on October 29, 2025. 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.

7 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor food debris noted throughout facility
      • Corrective Action(s): Required operator clean and sanitize the facility during slow periods throughout the day
      • Date to be corrected by: Oct 29 2025
      • 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): Green sauce, yogurt-based, stored at room temperature. Measured 14°C at time of inspection
      • **Corrected during inspection** Green sauce is to be stored in cooler. Product discarded when identified to manager.
      • Corrective Action(s):
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: 1. Facility appears to be joined with neighbouring unit (#104), D-Plus Pizza. And is sharing equipment and storage space.
      • 2. Ceiling tiles missing above preparation area, allowing for potential contamination from above.
      • 3. Domestic stove and range hood installed.
      • Corrective Action(s): 1. Facility needs to store all foods within unit 103.
      • 2. Ceiling in preparation tiles need to be replaced.
      • 3. Commercial equipment is needed for commercial purposes.
      • Violation Score: 3
      • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: Improperly labelled kulfi observed to be stored in chest freezer. Staff stated these were not made in house.
      • Corrective Action(s): Provide invoice to district inspector.
      • Violation Score: 3
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Cheese cubes are stored in walk-in cooler (104 side), inside a cardboard box
      • 2. Foods uncovered at time of inspection
      • 3. Scoops of measuring cup/spoons observed to be in contact with ingredients.
      • 4. Chemicals (Fabreeze) stored over and next to food on shelf over preparation table
      • Corrective Action(s): 1. Cardboard is not a food grade material. Store in stainless steel or plastic inserts.
      • 2. All foods are to be covered to protect from contamination.
      • 3. Scoop handles, if stored in ingredient bins, should not be in contact with food.
      • 4. Chemicals must be stored away from food and food contact surfaces.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Cleaning is needed near deep fryer area. Staff stated unit was cleaned weekly.
      • Corrective Action(s): 1. Based on build up, unit needs to be cleaned more frequently. Clean twice a week
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken stored in stainless steel container no top side of preop cooler measured internal temperature of 6.4 degrees C.
      • Corrective Action(s): Chicken was transferred to a better cooling refrigeration unit that maintians 4 degrees C or lower.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Raw marinated fish for pakoras stored in container without a lid.
      • 2. Momo wrapped dumplings were stored in under counter cooler without a lid.
      • Corrective Action(s): Lids was affixed ontop container during inspection.
      • Violation Score: 9
  6. Follow-Up Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: The legal owner owns Unit #103 D-Plus Curry House and was recently approved for Unit #104 D-PLus Pizza. During inspection, it was noted that the operator has partially removed the wall between both units to use as one kitchen/facility. These changes were not approved by Fraser Health.
      • Corrective Action(s): If you're planning to use both units (103 & 104) as one kitchen under one permit, please provide the supporting documentation including an updated floor plan to your district EHO.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection, sanitizer solution in the 3rd sink was recorded below 10ppm. Staff confirmed that the solution was freshly made. Staff was inquired about manual dishwashing steps and was unable to provide the correct order. Response received in order - sanitizing, wash, rinse & sanitize. In addition to that, clean dishes were stored in the 1st sink.
      • 200ppm chlorine sanitizer solution was prepared by staff during inspection and proper steps of manual dishwashing was discussed in correct order.
      • Corrective Action(s): Please ensure that all dishes/food contact surfaces are properly washed and sanitized.
      • - Train your staff on how to conduct manual dishwashing using 3 comp dishwashing sink.
      • Violation Score: 15
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: In the back area, a hole was found on the side wall with duct pipe entering the facility from adjacent property. Staff stated that this is done to facilitate ventilation at this facility. Potential expansion of facility is underway.
      • Corrective Action(s): Any changes/alterations to approved floor plan is subject to health approval. Please maintain your facility as per the approved floor plan.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 5
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 2 plastic bowls were observed in the small bucket of salt stored on the prep table. Staff confirmed that bowls are used for dispensing food. Both bowls were discarded by staff at the time of inspection.
      • Corrective Action(s): To prevent the risk of potential food contamination during food handling, please use proper scoop with handle to scooping food.
      • - Single use containers are intended for 'single' use.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): A open bag of flour was observed sitting on the floor in the back kitchen. This could attract rodents into the facility.
      • Staff stated that the bag of flour is stored on side to be discarded. Staff discarded the bag during inspection.
      • Corrective Action(s): To prevent the potential rodent issue in your facility, please store food in pest proof containers and at least 6 inches off the floor.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Thick grease and oil build up observed on the vents of deep fryer.
      • Corrective Action(s): Please clean the vents regularly to prevent build up of oil/grease.
      • TO BE CORRECTED BY - July 3, 2024
      • Violation Score: 3

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