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Grewal Sweets & Food / Khalas Sweets & Food

105 - 17760 56th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Grewal Sweets & Food / Khalas Sweets & Food has been inspected 13 times by Fraser Health Authority since May 16, 2022. The most recent inspection, on August 10, 2026, found no infractions.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 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 5 times across 4 separate inspections, most recently on July 31, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 3 times across 3 separate inspections, most recently on March 6, 2023. 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 once on February 18, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 March 18, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 once on July 20, 2023. 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.

13 inspections

  1. Routine 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): Observed bag of chick peas and raw meat to be stored at room temperature.
      • Corrective Action(s): Ensure to store all potentially hazardous foods not immeidately in use in cooler able to hold an air ambient temperature of 4C or lower.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer bottle measured >200 ppm. No dilution of bleach prior to re-filling. Staff inform that dishes are washed with detergent and bleach solution followed by rinse and air dry.
      • Corrective Action(s): Prepare chlorine sanitizer spray bottles to measure between 100-200ppm. Educate staff on proper ware washing procedures sing 3-compartment sink method. Wash, rinse, sanitize, air dry. Do not mix chemicals.
      • Violation Score: 15
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): No staff on-site has valid FOODSAFE Level 1 certification or equivalent.
      • Corrective Action(s): Ensure one staff at all times ha valid FOODSAFE Level 1 certificatio or equivalent at all times during operations.
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No chlorine sanitizer prepared to measure between 100-200ppm to sanitize food contact surfaces.
      • Corrective Action(s): Prepare chlorine sanitizers to measure between 100-200ppm for the kitchen and front of house.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Black mold cutting board observed to be used for food preparation.
      • Corrective Action(s): Re-surface cutting board or discard. Ensure cutting board that are re-surfaced are smooth, non-toxic, and easily cleanable.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Around 10 mouse droppings noted on the floor below the 3-compartment sink area.
      • Corrective Action(s): Clean, sweep and sanitize the above noted area and monitor for pest activities. If mouse droppings are still observed after cleanup, contact pest control company for assistance.
      • Date to be corrected by: March 20, 2025
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy dust buildup noted on the ceiling vent and surrounding area above the 3-compartment sink.
      • Corrective Action(s): Clean and maintain in a sanitary condition to prevent dust from falling onto the cleaned dishwares stored below.
      • Date to be corrected by: March 25, 2025
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One door reach-in cooler was noted with an air temperature of 6.6C.
      • Corrective Action(s): All cold potentially hazardous food was transferred to another functioning cooler at the time of inspection.
      • Monitor this cooler, ensure that it is able to maintain at 4.0C or below.
      • If air temperature does not reach 4.0C or below, service the cooler and do not store any food in this unit.
      • Once the unit is able to maintain at 4.0C or below then you may resume using this cooler.
      • Date to be corrected by: March 20, 2025
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Vegetable dicer guard observed to have onion bits adhering along the guards.
      • Corrective Action(s): Clean and sanitize aformentioned item.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer bottle at the front service area and one chlorine sanitizer bottle in the kitchen measured at 0ppm chlorine. Staff informed they have made 3 days ago.
      • Corrective Action(s): Prepare chlorine sanitizer spray bottles to measure between 100-200ppm chlorine.
  8. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Prep cooler cutting board observed to have built-up of black debris/mould.
      • Corrective Action(s): Resurface prep cooler cutting board to remove black debris, non-porous, and easily cleanable material. Submit pictures to inspector via email to ensure rectified. Corrected by: February 6, 2024.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No chlorine sanitizer prepared available to sanitize food contact surface. According to staff, food contact surfaces are cleaned with soap and water at end of day.
      • Corrective Action(s): Prepare chlorine sanitizer for the front of house and kitchen to measure between 100-200ppm chlorine. Food contact surfaces must be disinfected after each use or after 2 hours of continous use which ever is lesser.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handwashing sink obstructed with chair. Kitchen handwashing sink obstructed with variety of big pots.
      • Corrective Action(s): Ensure all handwashing sink are unobstructed at all times and well equipped with hot and cold running water, liquid soap, and paper towels.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food debris and grease observed along the handles of preparation coolers and under counter coolers.
      • Corrective Action(s): Clean and sanitize the aformentione areas. Handles and seals must be clean and sanitized to prevent possible cross-contamination.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Clean utensils and equipment stored on the floor at the time of inspection (under 3-compartment sink near a discharge pipe; near back door).
      • - Few food items stored uncovered in the prep. cooler and double stack.
      • - Bag of onion stored on the floor near a middle storage shelf.
      • Corrective Action(s): -Today. Properly clean and sanitize equipment and utensils and stored in a sanitary manner.
      • - Immediately. Cover all food items.
      • - Keep all food off the floor.
      • Violation Score: 9
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. A single use container kept in bulk rice/to dispense food item.
      • 2. A handle of dispense spoon was directly on a food product (front/customer service area).
      • Corrective Action(s): 1. Remove the single use container from rice. Use a scoop for the bulk food product.
      • 2. Immediately. The spoon must be kept in a sanitary manner (eg., handle up or away from food).
      • Violation Score: 9
  12. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen hand sink blocked by a garbage bin.
      • Corrective Action(s): Remove the garbage bin from the way; hand sink must be available all the time.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Several food items are not covered in the walk-in cooler and prep. cooler.
      • - Food stored in open tin container in the prep. cooler.
      • - Single use lids stored in the staff washroom.
      • Corrective Action(s): - Please cover all food items.
      • - Transfer food from tin containers in proper containers with lids.
      • - Do not store any food or utensils in the washroom.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Synthetic mat on the floor between 3-compartment sink and back of the prep. cooler.
      • Corrective Action(s): Remove the mat. Must be easy to clean and sanitize.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: 2 staff member on site at the time of inspection - not FoodSafe Certified.
      • Corrective Action(s): Please advise your staff to take FoodSafe.
      • Violation Score: 1
  13. Follow-Up Inspection

    0 infractions

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