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Desi Grill

8005 King George Blvd, Surrey · Restaurant

18 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Walk-in cooler temperature measured at 11'C. Milk internal temperature measured at 10.5'C. Operator immeidately voluntarily discarded 14 containers of 4L Dairyland milk. 3 trays of chickpeas internal temperature measured at 11'C. 1 tray of rice internal temperature at 10.7'C, 1 tray of chicken curry internal temperature measured at 10.8'C. 14 containers of milk are discarded into the drain. Other food listed above is destroyed with QUATs sanitizer. Repair the walk-in cooler to ensure the temperature can be maintained at 4'C or below. Do NOT store any cold potentially hazardous food at this cooler until it can maintain the temperature at 4'C or below.
      • Corrective Action(s):
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Some food debris accumulation noted at the bottom of the utensils drawer. Staff immediately moved all utensils into low temperature dishwasher, then cleaned the drawer. Clean and sanitize the utensils and drawer regularly to prevent food from contamination.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease noted at the area mentioned below:
      • 1. Cookline floor noted to have some grease accumulated.
      • 2. Dry storage area floor noted to have some food debris accumulated.
      • Corrective Action(s): Clean and sanitize the aforementioned area to prevent harborage/breeding of pest. Date to be crreocted: Immediately.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temperature dishwasher chlorine residual at plate measured at 0 ppm.
      • Correction: Please repair the dishwasher to ensure it delivers a chlorine residual of at least 50 ppm on the plate surface.
      • In the meantime, only single-use plates, cups, and utensils are to be used for all dine-in services until the dishwasher is fully functional.
      • All other kitchen cookware may continue to be washed and rinsed in the dishwasher, followed by sanitizing in the adjacent 2-compartment sink.
      • Corrective Action(s): Repair the dishwasher so it can provide chlorine level at 50 - 100 ppm. At the time of inspection, staff prepared a 200 ppm QUATs sanitizer solution in the 2-compartment sink for this purpose. Date to be corrected: July 10, 2025.
      • Date to be corrected: Immediately.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink in the kitchen was blocked with oil container. Staff immediately removed the container. Always keep the hand washing station clear with obstruction, equipped with hot/cold running water, liquid soap, and paper towel.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A lot of food in walk-in cooler/line cooler are not covered.
      • Corrective Action(s): Cover all the food in walk-in cooler/line coolers to prevent food from contamination. Date to be corrected: Immediately.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some fruit flies noted at the dishwasher area.
      • Corrective Action(s): Contact your pest control company, and follow their recommendations. Date to be corrected: Immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease, dust, and food debris noted almost everywhere in the kitchen. Clean and sanitize the areas mentioned below:
      • 1. Dishwashing area (especially dishwasher) has a lot of food debris and grease accumulated
      • 2. Shelving area for storing clean pots/dishware has a lot of food debris, dust accumulated
      • 3. Dough mixer has a lot of flour, dust, food debris accumulated
      • 4. Cook line has a lot of food debris and grease accumulated on the floor and on the side of the stove
      • Corrective Action(s): Clean all the aforementioned areas to prevent pest harborage/breeding. Clean and sanitize all the dirty dishware/pots after dishwasher is repaired. Date to be corrected: Immediately.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwash chlorine residual measured at 0 ppm.
      • Corrective Action(s): Repair the dishwasher so it can provide the chlroine reisidual at plate measured at 50 - 100 ppm. Date to be corrected: July 10, 2025.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: No hot water available throughout entire premises.
      • Corrective Action(s): Premises must be equipped with hot and cold running water at all times for proper sanitation and hand washing. Premises ordered closed until hot water is available. Correct immediately.
      • Violation Score: 15
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door was left open at the time of inspection. Staff closed the door when asked.
      • Corrective Action(s): Ensure the back door is left closed or install a screen door to avoid entry of pests such as flies and mice.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Hard to reach areas under the cook line, walls and utensils in drawers or shelves are covered in grease and food debris.
      • Corrective Action(s): Clean and sanitize these areas and items immediately.
      • Keep premises in a clean condition.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cold water continuously drips at designated hand sink.
      • Leak at ice machine.
      • Corrective Action(s): Fix equipment so they are in good working order.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: No light in storage room
      • Corrective Action(s): Ensure storage room is equipped with adequate lighting. Correct immediately.
      • Violation Score: 1
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Propane burner stored in utility closet
      • Corrective Action(s): Remove items that are not used for premises and organize utility closet. Correcy by May 22, 2025.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site have FOODSAFE Level 1 or equivalent training. This is a repeat violation.
      • Corrective Action(s): Ensure there is always one person on-site with FOODSAFE Level 1 training or equivalent. Correct by May 22, 2025.
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food items in prep cooler were measured above 4C at the time of inspection. No temperature logs available. 2 inserts of Curry, 2 buckets of yogurt, and cut vegetables were voluntarily disposed of .
      • Corrective Action(s): Potentiall hazardous cold held food items must maintain 4C or below in a working cooler. Maintain temperature logs for all coolers
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: [REPEAT VIOLATION]: Prep cooler measured with an internal temperature of 8.3C. Operator did not call a technician as requested and did not take any action to remediate the cooler issue.
      • Corrective Action(s): Replace/repair cooler to ensure this equipment can maintain food items at 4C or below at all times.
      • Date to be corrected by: March 12, 2025
      • Violation Score: 9
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Yogurt, Cut vegetables, and curries stored in prep cooler (in kitchen area) stored in unit that does not maintain 4C. Staff were notified and transferred all PHFs into working walk-in cooler.
      • Corrective Action(s): Do not place potentially hazardous foods in coolers that cannot maintain 4C. Begin filling out a temperature log for this unit, immediately.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand wash station in the main kitchen area did not have paper towel or liquid soap. Staff immediately placed soap and paper towel at the station and rewashed their hands.
      • Corrective Action(s): Ensure all hand wash stations are fully equipped with liquid soap, paper towels, and hot and cold running water
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door was left open at the time of inspection. Staff closed the door when asked.
      • Corrective Action(s): Ensure the back door is left closed or install a screen door to avoid entry of pests such as flies and mice
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Hard to reach areas under the cook line are covered in grease and food debris.
      • Corrective Action(s): Clean and sanitize this area immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler in the main kitchen area cannot maintain items at 4C. The cooler was measured at 8.3C via calibrated thermometer.
      • Corrective Action(s): Repair/replace unit to ensure it is in good working order.
      • Date to be completed: March 7, 2025
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Hand wash station in the kitchen is not attached flush with the wall.
      • Corrective Action(s): Repair this equipment to its original condition.
      • Date to be completed by: March 7, 2025
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: [REPEAT VIOLATION] No staff on-site have FOODSAFE Level 1 or equivalent training.
      • Corrective Action(s): Ensure at least one more staff member receives this training to avoid this occurring again in the future.
      • Violation Score: 1
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): No food surface contact sanitizer was prepared at the time of inspection. Staff made a fresh solution with bleach and water in a bucket with a cloth.
      • Corrective Action(s): Food contact sanitizer should be readily available at all times for proper sanitation of your facility. Vinegar is NOT an acceptable food contact sanitizer and should not be used for that purpose. Alternative to bleach, you may use a multi-quat solution
      • Violation Score: 5
  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel not available at hand sinks during time of inspection. Operator placed paper towels once notified.
      • Corrective Action(s): Ensure all hand sinks are fully equipped with liquid soap, paper towels, and hot and cold running water at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Excessive dust and debris built up on the ceiling above the cook line
      • Corrective Action(s): Clean and sanitize the area and ensure this area is cleaned more frequently
      • Date to be corrected by: Oct. 14, 2023
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Heavy grease build up observed on range hood filter
      • 2. Build up of food debris (e.g. propane tank, between/under oven)
      • Corrective Action(s): 1. Filter needs to be cleaned regularly outside of professional cleaning (6 months)
      • correct by: immediately
      • 2. Please clean all areas regularly. Include in regular cleaning schedule.
      • Correct by: immediately
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Mechanical dishwasher (low temperature) observed to not be working at time of inspection.
      • Unit was not switched on at start of inspection, and unit did not have chlorine residual on plate surface after cleaning cycle.
      • Corrective Action(s): 1. Contact service technician to have unit serviced. Chlorine residual of at least 50ppm must be detectable at place surface.
      • 2. Unit must be turned on at start of operation.
      • 3. In meantime, high temperature dishwasher (front end) or manual dishwashing method must be used until main dishwasher is repapired.
      • Correct by: May 26, 2022
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): No handwashing had taken place throughout inspection despite food being prepared at time of inspection.
      • **Corrected during inspection** Operator spoke to staff concerning handwashing.
      • Corrective Action(s):
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Sand observed to be lining baseboards behind oven.
      • Corrective Action(s): Contact pest control concerning issue.
      • Correct by: Sept, 2022
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mechanical dishwasher observed to have sanitizer concentrations of 0ppm after sanitize cycle. Technician has been contacted.
      • Corrective Action(s): Unit is to be serviced and calibrated so there is a chlorine residuals of at least 50ppm at plate surface.
      • Correct by: May 26, 2022
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Used single use bags (ziploc) and gloves observed to be stored with other kitchen equipment near 2 compartment sink.
      • **Corrected during inspection** Gloves and bags discarded when identified.
      • Single use equipment can be used once only. These equipments must be discarded after use.
      • Corrective Action(s):
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Opened can of mango puree observed stored in walk-in cooler.
      • **Corrected during inspection** Puree moved to food grade container when identified by inspector.
      • Do not store food products in opened tin cans as the opened can may rust along lip of container. Always store food in clean and sanitized food-grade containers.
      • 2. Please ensure all equipment stored on floor is cleaned and sanitized prior to use (e.g. cutting boards).
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Soiled cardboard observed to be used to line floor near rear entrance and by dishwashing sink. Operator stated this was to prevent water from tracking throughout kitchen.
      • 2. Build up of debris in hard to reach areas (e.g. corner where 2 compartment sink is, walk-in cooler/freezer fans).
      • Corrective Action(s): 1. Recommended to obtain washable mats designed for this purpose. Mats should be made of a smooth, easily cleanable and non absorbant material. Cardboard should be discarded daily.
      • Correct by: July 26, 2022
      • 2. Please clean identified locations. Recommended to develop and maintain a cleaning log with checklist to ensure all areas of the restaurant is cleaned.
      • Correct by: July 26, 2022
      • Violation Score: 3
  16. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink in back kitchen was missing paper towels again, and no paper towel dispenser had been installed.
      • Corrective Action(s): Repeat violation. As previously discussed, ensure all hand washing sinks are properly supplied with liquid soap AND paper towels. Install a paper towel dispenser at this hand sink.
      • Install dispenser by: 1 week.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw chicken was thawing in a container of water out at room temperature. Chicken was measured to be at 30C.
      • Corrective Action(s): Chicken discarded at time of inspection. Do not thaw frozen foods out at room temperature. For proper thawing, ensure to use the following methods:
      • 1) Thaw frozen food overnight in the refrigerator
      • 2) Thaw frozen food in cold, running water under 4C
      • 3) Thaw frozen food in the microwave as part of the cooking process.
      • Violation Score: 5
  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Raw chicken was being prepared and was measured to be at 11C
      • 2) Raw thawed fish was being drained and was measured to be at 5-6C
      • 3) Indian sweets containing dairy were stored at room temperature and were measured to be at 25C
      • 4) Paneer pakora and vegetable pakora were stored at room temperature and were measured to be at 25C
      • 5) Prep coolers and walk-in cooler were measured to be between 5C and 8C, operator stated this was due to being in and out of the coolers.
      • 6) Display cooler for sweets/snacks was not turned on.
      • Corrective Action(s): 1) Operator stated raw chicken was out at room temperature for less than 2 hours. Returned to walk-in cooler.
      • 2) Fish was returned to walk-in cooler at time of inspection.
      • 3) Sweets containing dairy were discarded at time of inspection.
      • 4) Paneer and vegetable pakora were discarded at time of inspection.
      • 5) Operator adjusted coolers at time of inspection. All noted coolers reached 4C by the end of the inspection.
      • 6) Display cooler was turned on at time of inspection. Ensure the cooler can maintain temperatures of 4C or colder prior to storing potentially hazardous foods. Sweets and pakora must be stored refrigerated.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No readily available food contact surface sanitizer was available in the back kitchen. Operator stated he makes fresh bleach solution in a bucket only when cleaning.
      • Corrective Action(s): Food contact surface sanitizer must be available/ready-to-use at all times during food preparation, not just during cleaning. Operator made fresh bleach solution (100 ppm chlorine) at time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink in back kitchen was missing paper towels. Hand sink in front area was missing liquid soap.
      • Corrective Action(s): Ensure all hand washing sinks are always properly supplied with liquid soap, paper towels, and hot and cold running water. Ensure soap and paper towel dispensers are in use and in good working order. Corrected at time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) A bowl of rice was soaking on the floor under the hand sink.
      • 2) A tray of dough was placed on top of a garbage can.
      • 3) Thawed fish in a colander was stored in the 2-compartment sink along with dirty dishes.
      • 4) Raw fish in walk-in cooler was stored above cooked meats.
      • Corrective Action(s): 1) Do not store any food on the floor or under sinks, as food can be contaminated this way.
      • 2) Do not store trays of food on the garbage can and do not use the garbage can as a prep counter, as food can be contaminated this way.
      • 3) Do not store food in the same sink with dirty dishes. Use a designated food prep sink. When using the 2-compartment sink, ensure there are no dirty dishes in the sink AND ensure the sink is cleaned and sanitized before and after each use.
      • 4) Store all raw fish, meat, chicken, and eggs below ready-to-eat and/or cooked items.
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back kitchen door was propped open.
      • Corrective Action(s): Keep all doors closed to prevent potential pest entry. If you wish to keep the back door open, a screen door must be installed.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Back kitchen prep and storage areas were disorganized and cluttered.
      • - Ventilation canopy baffles in back kitchen observed to have build-up of grease.
      • Corrective Action(s): - Organize back kitchen and storage areas. Remove/discard any unused equipment.
      • - Clean and sanitize ventilation canopy baffles, and do so on a regular basis. This must be done by kitchen staff in between professional cleanings.
      • Correct by: 1 week
      • Violation Score: 9
  18. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in freezer requires a repair. Operator had turned off the freezer. No frozen food products have been stored in the facility. Facility can operate without the walk-in freezer for now. OK.
      • Correction: Contact the health inspector once the freezer is repaired to be operating at -18C or below.
      • Corrective Action(s):