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Gurdwara Sahib Sukh Sagar

347 Wood St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Gurdwara Sahib Sukh Sagar has been inspected 15 times by Fraser Health Authority since September 20, 2017. The most recent inspection, on June 30, 2026, recorded 1 infraction.

10 of 15 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: Food temperature control and Handwashing and staff hygiene.

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.

  • 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 3 times across 3 separate inspections, most recently on June 30, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 once on June 16, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on January 20, 2026. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

  • 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 June 16, 2025. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

15 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1 large container of dahi yogurt measured 9C on the service line.
      • Corrective Action(s): Discussed with manager that product should be kept on ice at <4C or put in smaller containers and changed out frequently with a cold (4C) batch. Discard if product has been over 4C for longer than 2 hours
      • Violation Score: 5
  2. 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): 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
  3. Routine Inspection

    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
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    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
  6. Routine Inspection

    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
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

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