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Gurdwara Sahib Dasmesh Darbar

12885 85th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Gurdwara Sahib Dasmesh Darbar has been inspected 25 times by Fraser Health Authority since September 12, 2012. The most recent inspection, on April 28, 2026, recorded 2 infractions.

12 of 25 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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 12 times across 8 separate inspections, most recently on April 28, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on June 20, 2019. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 June 20, 2019. 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 August 8, 2018. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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 once on March 6, 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.

25 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher was not able to achieve 71 deg C on plate surface during final rinse cycle.
      • Corrective Action(s): 100 ppm chlorine solution was established to ensure adequate sanitizing step occurs. Operator stated that a technician will come on site today.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher was not able to achieve minimum 71 deg C on plate surface during final rinse cycle.
      • Corrective Action(s): Operator stated that technician will be on site today to fix the unit. Ensure that unit can maintain minimum 71 deg C on plate surface.
      • Correction date: 1 week
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher registered 65 C on plate surface.
      • Corrective Action(s): High temperature dishwasher must reach 71 C on plate surface (or 82 C on gauge).
      • Technician came on-site at the time of inspection and repaired dishwasher.
      • Monitor temperature routinely.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Mats made of carpet are used along the cooking equipment.
      • Corrective Action(s): Use mats made of material that are smooth, non-porous and easy to clean.
      • Correct as soon as possible.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No volunteer/food handler had FOODSAFE Level 1 training or equivalent.
      • Corrective Action(s): Ensure at least one person has FOODSAFE Level 1 training or equivalent at all times.
      • Correct by December 27, 2025.
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Unable to find any volunteer or comittee member on-site with FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): There must be at least one individual on-site with the required training.
      • Date to be corrected by: Today
      • Violation Score: 1
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No volunteer on-site has FOODSAFE Level 1 or equivalent training.
      • Corrective Action(s): At least one individual must have this training while the operator is not present
      • Date to be completed by: 1 month
      • Violation Score: 1
  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dry storage area had excessive debris on the floor and shelves. Volunteer was notified and immediately cleaned and sanitized the area.
      • Corrective Action(s): Ensure all areas are maintained in a clean and sanitary manner
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler ambient air temperature noted at 11.7C.
      • Corrective Action(s): Operator to ensure walk-in cooler does not store potentially hazardous foods (e.g., milk, cooked potatoes, yogurt dessert) until it is serviced or replaced and capable of maintaining ambient air temperature at 4C (40F) or below. Invoice will be reviewed during follow-up inspection.
      • Date to be Corrected By: Immediately
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Food grade sanitizer not prepared or in use at the time of inspection.
      • Corrective Action(s): Operator to ensure a food grade sanitizer is prepared fresh daily at 100ppm chlorine. A mild chlorine solution can be made using 1/2 teaspoon (2.5mL) of 5.25% unscented bleach to 1 liter of water. Operator to refer to Fraser Health infograph to ensure food contact surfaces are sanitized.
      • Date to be Corrected By: Immediately
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High-temperature dishwasher noted 49.4C-53.5C at the plate after final rinse cycle.
      • Corrective Action(s): Operator to ensure unit is capable of achieving at least 71C (160F) at the plate after final rinse cycle. Premises must follow manual warewashing procedures for sanitizing step in the interim. Unit is only to be used for washing and rinsing until it is serviced or replaced. Single-use disposable utensils and plates may also be used to accomodate a large number of visitors.
      • Date to be Corrected By: Immediately
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Walk-in cooler does not have an internal thermometer within unit to facilitate daily temperature logs.
      • Corrective Action(s): Operator to ensure cooler and freezer units have accurate internal thermometers that measure ambient air temperature.
      • Date to be Corrected By: 2 Days
      • Violation Score: 1
  14. Routine Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 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 sanitizer was prepared at the time of inspeciton. Volunteer was notified and educated on how to prepare santiizer solution. Spray bottles were provided and bleach based sanitizer solution was prepared on-site.
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher booster is malfunctioning. The plumber was called during inspection and inspector spoke to the plumber. The plumber explains that the booster has been ordered and they are waiting on shipment and installation.
      • Corrective Action(s): Ensure the dishwasher is repaired as soon as possible. In the meantime, volunteers were educated on manual warewashing using bleach sanitizer. The volunteer explains that on the weekend when there is a higher volume of visitors, disposable plates will be used.
      • Date to be corrected by: As soon as possible
      • Violation Score: 9
  17. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No food contact surface sanitizer was readily available in kitchen for sanitizing surfaces.
      • Corrective Action(s): Ensure sanitizer is always available for sanitizing surfaces.
      • Mix 1 tsp of bleach per litre of water in a spray bottle.
      • Bleach solution was mixed at time of inspection.
      • Violation Score: 5
  18. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispenser at designated hand washing station was empty.
      • Corrective Action(s): Refilled at time of inspection. Ensure hand washing station is always supplied with paper towels and liquid soap.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dry ingredients in dry storage area were stored on in bags on the floor.
      • Corrective Action(s): Store all food items off the floor or in pest-proof bins with lids.
      • Correct by: Today
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No paper towels available at hand washing station in kitchen. Paper towel dispenser has been removed.
      • Corrective Action(s): Supply the hand washing station with paper towels. Hand sink must be equipped with liquid soap and paper towels at all times. Paper towels available in dry storage. Stock hand sink immediately, and install a new paper towel dispenser.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Temperature guages for dishwasher and for walk-in cooler were not working properly.
      • Corrective Action(s): Repair temperature guages.
      • Correct by: Thursday, March 28
      • Violation Score: 9
  21. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot food in trays at front service station were measured to be at about 50C.
      • Corrective Action(s): Ensure hot holding unit is turned on to keep hot food at 60 degrees C or hotter. Kitchen volunteers stated the portions in trays are finished within 4 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer solution was not readily available for sanitizing surfaces at time of inspection.
      • Corrective Action(s): Mix 1 oz bleach to 1 litre water to make bleach sanitizer solution. This solution must always be available for use during any food preparation.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towels available in paper towel dispenser at hand sink.
      • Corrective Action(s): Ensure paper towels are always avaialble for proper hand drying. Do not use reusable towels.
      • Violation Score: 5
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishes were not being properly sanitized, as rinse cycle was not reaching 71C at plate surface level.
      • No surface sanitizer was readily available for use in the kitchen
      • Corrective Action(s): - After running dishes through the dishwasher, sanitze manually in 200 ppm bleach solution.
      • - Ensure bleach sanitizer is always available for sanitizing surfaces.
      • Corrected at time of inspection
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel available at hand washing station in kitchen
      • Corrective Action(s): Ensure paper towel is always available for drying hands. Do not use reusable hand towels.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher rinse cycle is not reaching at least 71C at plate surface level.
      • Corrective Action(s): Service dishwasher so the rinse cycle reaches 71C at the plate surface level (82C at the temperature gauge)
      • Correct by: Monday, March 19
      • Violation Score: 9
  24. Routine Inspection

    0 infractions

  25. Routine Inspection

    0 infractions

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