Gurdwara Sahib Sukh Sagar

347 Wood St, New Westminster · Restaurant

14 inspections

1. Routine InspectionJan 20, 2026

   1 infraction

   • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
     • Observation (CORRECTED DURING INSPECTION): Central handsink in the kitchen near the dishwasher was missing paper towels.
     • Corrective Action(s): Ensure that all handsinks are stocked with liquid soap, paper towels, and hot/cold running water
     • Violation Score: 5
2. Routine InspectionJun 16, 2025

   2 infractions

   • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Central handsink in the kitchen near the dishwasher was missing liquid soap and paper towels. Hot water was not plumbed into the sink.
     • Corrective Action(s): Ensure that all handsinks are stocked with liquid soap, paper towels, and hot/cold running water
     • Violation Score: 5
   • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
     • Observation: 2 issues:
     • -door gap noted at brown door near the kitchen
     • -hot water supply not connected to dishwashing area handsink
     • Corrective Action(s): Rectify the above noted issues as soon as possible.
     • All gaps should be filled and all handsinks must be stocked with liquid soap, paper towels, and hot/cold running water
     • Violation Score: 3
3. Routine InspectionJan 14, 2025

   0 infractions

4. Routine InspectionMay 29, 2024

   1 infraction

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Rice hot held on the service line at approx 47C internal. Product had been held <60 for <2 hours. Also noted a large pot of the same cooked rice at approx 50C internal at the cook line
     • Corrective Action(s): Reheat all rice to >74C and ensure that all hot food is kept >60C at all times.
     • Suggested to operator to obtain a hot holding cabinet to keep food >60C when not in service. Rice cookers are also capable of hot holding but would take sufficiently more space so a hot holding cabinet or a Rationale style oven with a steam hot holding function to keep rice moist AND hot would suffice.
     • Violation Score: 5
5. Routine InspectionDec 14, 2023

   1 infraction

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Hot hold line chana masala measured 51C internal
     • Corrective Action(s): Unit was turned up and measured >60C
     • Ensure that all hot food is kept greater than 60C, use thermometers to check often
     • Violation Score: 5
6. Routine InspectionDec 1, 2022

   0 infractions

7. Routine InspectionMay 25, 2022

   0 infractions

8. Routine InspectionSep 21, 2021

   0 infractions

9. Routine InspectionFeb 11, 2020

   0 infractions

10. Routine InspectionSep 17, 2019

    0 infractions

11. Routine InspectionMar 26, 2019

    0 infractions

12. Routine InspectionSep 25, 2018

    0 infractions

13. Routine InspectionMar 13, 2018

    0 infractions

14. Routine InspectionSep 20, 2017

    0 infractions