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Dilkhush Delights

301 - 8352 130th St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Dilkhush Delights has been inspected 4 times by Fraser Health Authority since January 28, 2025. The most recent inspection, on July 21, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 July 21, 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 across 2 separate inspections, most recently on July 21, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on December 10, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (PHF) stored in prep insert cooler unit had internal temperature registering between 7.9 - 11.0 deg C. Cold PHF stored in since yesterday.
      • Corrective Action(s): All cold PHF in the prep insert cooler unit with >4 deg C internal temperature discarded by staff.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispenser was empty at the start of the inspection in the back handwashing station.
      • Corrective Action(s): Staff placed a paper towel roll in the dispenser, handwashing station fully equipped with hot and cold running water, soap and paper towel.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat being thawed in a compartment of three compartment sink. Dirty dishes observed in other two compartments of three compartment sink. No dishwashing occurred today.
      • Corrective Action(s): Raw meat was removed from three compartment sink. Do not use three compartment sink to thaw meat product until updated food safety plan and sanitation plan are reviewed and approved by district health inspector. Use cooler unit method to thaw frozen products in the mean time.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Use of cardboard as a liner noted throughout the facility. Cardboard is not an approved liner.
      • Corrective Action(s): Staff discarded cardboard from facility. Use a non impervious, non absorbent, easy to clean material as liner.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep insert cooler unit was not able to maintain 4 deg C or lower temperatures.
      • Corrective Action(s): Service, repair, adjust, or replace cooler unit such that it can maintain 4 deg C or lower temperatures. Do not store any cold potentially hazardous foods in the cooler unit until it can maintain 4 deg C or lower temperatures.
      • Correction date: 2 weeks
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Surface sanitizer that was prepared in spray bottles was over 10,000 PPM Quats.
      • 2. Operator described incorrect manual warewashing procedures (inadequate amount of sanitizer; not following manufacturer's recommendations).
      • Corrective Action(s): 1. Operator remade sanitizer solution that registered between 200-400 ppm Quats. **Ensure all bottles are labelled.**
      • 2. When manual warewashing, ensure the sanitizer solution is made as per the manufacturer's recommendations. Measure the amount of water used to determine how much sanitizer is needed to make a sanitizing solution.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Surface sanitizer concentration over 10,000 ppm Quats.
      • 2. Containers of food (curries) stored on the floor in walk-in cooler; same containers are then placed on counters or stored on the shelves of the prep cooler.
      • 3. Food containers stacked on top of each other without a barrier/lid.
      • Corrective Action(s): 1. Quats must not exceed 400 ppm Quats. Staff re-made the sanitizer solution.
      • 2. Do not store food or food containers directly on the floor. Staff were instructed to sanitize the bottom of the containers before placing them on food counters/shelves.
      • 3. Do not stack food containers unless there is a lid/barrier between them.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Golgappa serving station added in the front service area without approval.
      • Cooler (at 4 C or below) and hand sink available at the station.
      • Corrective Action(s): Submit the following:
      • 1. Updated floor plan
      • 2. Updated food safety plan to include golgappa process and ingredients
      • 3. Updated sanitation plan to include equipment used for golgappas.
      • Correct immediately.
      • Violation Score: 1
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator does not have valid FOODSAFE Level 1 or equivalent.
      • This is a repeat violation.
      • Corrective Action(s): Renew FOODSAFE Level 1 certificate or equivalent. Correct by January 10, 2025
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Rangkaat bleaching agent found on-site. Operator was informed and warned at the previous inspection about this product.
      • Corrective Action(s): Do not use this bleaching agent in food. This product is only to be used in textile industry as per the label. Product was discarded by Person in Charge.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer registered 0 ppm chlorine in spray bottle.
      • This is a repeat violation.
      • Corrective Action(s): Ensure an adequate sanitizer solution is made fresh daily. Use 1/2 tsp of bleach per litre of warm water.
      • Use test strips to verify strength.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw fish thawing in a container of water that was prepared approximately 3 hours ago. Internal temperature of fish registered 15 C.
      • Corrective Action(s): Thaw animal products and other potentially hazardous foods in the cooler, in cold running water or cold water that is changed every 30 minutes. Fish was destroyed with bleach by Environmental Health Officer. Staff were instructed to discard the fish.
      • Violation Score: 3
      • 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 training or equivalent.
      • Corrective Action(s): Ensure there is at least one person with FOODSAFE training at all times. Correct by August 29, 2025.
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer in spray bottle too strong (> 400 ppm quats).
      • Staff not seen using sanitizer when washing dishes.
      • Corrective Action(s): Make a Quats sanitizer solution as per the instructions on label.
      • Operator made a new solution that registered 200 ppm Quats.
      • Obtain test strips to verify strength.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink obstructed with a cutting board that was used for cutting fish. No paper towel in dispenser.
      • Corrective Action(s): Do not obstruct hand sink. Ensure hand sink is always available for washing hands and equipped with hot and cold water, liquid soap and single-use towels.
      • Violation Score: 5

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