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Himalaya Indian Cuisine

2607 Ware St, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Himalaya Indian Cuisine has been inspected 17 times by Fraser Health Authority since August 14, 2017. The most recent inspection, on July 31, 2026, found no infractions.

6 of 17 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: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 10 times across 10 separate inspections, most recently on July 30, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 5 separate inspections, most recently on July 30, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 April 30, 2019. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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.

17 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Mildew buildup observed on the interior surfaces of ice machine.
      • Corrective Action(s): Thoroughly clean and sanitize the ice machine to remove any buildup. Ice is considered ready to use food item. Mildew build up can contaminate ice, increasing the risk of foodborne illness.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No paper towel available at handwashing sink. Staff observed using reusable cloth towel for drying hands.
      • Corrective Action(s): Handwashing sinks must be adequately supplied with hot/cold running water, paper towel/single use towels and liquid soap at all times. Reusable cloth towels can become contaminated and transfer pathogens between users, increasing the risk of cross contamination. That can potentially cause foodborne illness.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food items were observed on ground in the walk-in cooler.
      • 2. Food items were observed to be stored uncovered under shelves and in walk-in cooler.
      • 3. Bags of dry goods were observed left open.
      • 4. Scoops stored directly in dry goods, with handles touching food items.
      • 5. Container of onions was stored directly in the ice machine on ice (intended for human consumption)
      • Corrective Action(s): 1. Ensure all food items stored at least 6 inches off floor
      • 2. Keep all food covered during storage
      • 3. Keep dry goods in tightly sealed bags on transfer them to clean, covered food grade containers with tight fitting lids.
      • 4. Store scoops in sanitary manner that handles do not touch the food item
      • 5. Do not store dontainers or schoops on ice in ice machine. Discard contaminated ice, clean & sanitize the ice machine. Ice machine should only be used for storing ice. To protect food items form contamination that can potentially cause foodborne illness.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris buildup behind equipment and shelves in walk-in cooler and in dry storage area.
      • Corrective Action(s): Make sure you clean floors and walls in open and hard to reach areas. This will help keep your facility clean so taht pests are not
      • attract to your facility.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher had no chlorine sanitizer reading during inspection. Corrected during inspection - Operator contacted repair company - scheduled for repair on Nov 15, 2024. Operator to use dishwasher for washing step and will use compartment sink for sanitizing step. Use 1-2 mls per litre of water. Operator provided with chlorine test strips to ensure adequate sanitizer concentration.
      • Corrective Action(s): Ensure to always check low temperature to ensure it is reaching 50ppm chlorine. Recommended to obtain chlorine test strips and check concentration daily.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items were observed to be on the ground in the storage area and the walk-in cooler.
      • Corrective Action(s): Ensure to have all food items stored at least 6 inches off of the ground.
      • To be corrected by: as soon as possible.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of grease on the ventilation hood. General build up of grease, dirt and debris throughout the facility.
      • Corrective Action(s): Service the ventilation hood to ensure that excessive grease build-up is removed from the ventilation hood. Ensure to have a deep clean of the facility to remove build up of grease, dirt, and debris in the facility.
      • To be corrected by: 1 week
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops were observed to strored in dry food products
      • Corrective Action(s): Ensure that scoop handles are not touching dry food products.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Fish was being thawed in plastic container at room temperature.
      • Corrective Action(s): Food products that require thawing must be done by moving frozen product to cooler or by thawing under running water.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items were observed to stored on the ground in the storage room.
      • Corrective Action(s): Ensure to store all food items at least 6 inches off of the ground.
      • To be corrected by: As soon as possible
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Food items in the walk in cooler were stored on the ground
      • 2) Food items were left uncovered in the walk in cooler
      • Corrective Action(s): 1) Ensure that all food items in the facility are stored at least 6 inches off of the ground
      • 2) Ensure that all food items are covered by either: plastic wrap, aluminum foil, or the appropriate lids
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of dirt, debris and grease throughout the facility
      • Corrective Action(s): Ensure to routinley clean the facility to decrease the amount of dirt, debris, and grease
      • To be corrected by: 1 month
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) In certain parts throughout the kitchen, ceiling lights were:
      • - Not working
      • - Missing covers
      • 2) Hand sink faucet was broken; still was operational
      • Corrective Action(s): 1) Ensure to:
      • - Replace any lighting as required
      • - Replace covers as required
      • To be corrected by: 1 month
      • 2) Ensure to replace the broken hand sink faucet
      • To be corrected by : as soon as possible
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Foodsafe level 1 was expired
      • Corrective Action(s): Ensure to register for foodsafe class as soon as possible - email registration to health inspector
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Knives and utensils in/on cutting board and drying rack are dirty.
      • Corrective Action(s): Ensure all knives and utensils are washed and sanitized properly before storage and after use. Dirty items were washed and sanitized in dishwasher.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Open bags of bulk food and containers of food observed without proper lids and containers.
      • 2. Bulk bins do not have proper clean scoops with handles.
      • 3. Pineapple stored in metal tin cans. Rusted metal can be seen in pineapple (CORRECTED AT THE TIME OF INSPECTION).
      • Corrective Action(s): 1. Ensure all food storage items have proper lids and covers or are stored in food containers.
      • 2. Proper clean scoops should be used to scoop food.
      • 3. Do not use open tin cans to store food. Use food grade containers like pastic and stainless steel. Food was discarded.
      • Correction required in 2 days.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Old food debris and mould observed in the walk in cooler on shelves, floor, and fans.
      • Corrective Action(s): Clean sand sanitize walk in cooler. Correction required in 3 days.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Electrical outlet next to blender is damaged and burnt.
      • Corrective Action(s): Do not use this outlet immediately. Repair this unit before use.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Dairy items and sauces were stored in the prep cooler at 7C.
      • Corrective Action(s): Move these items to a working cooler capable of maintaining temperatures of 4C or less.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Some bulk food scoops are still improperly stored.
      • 2. Open bags of bulk food observed at the dry storage room.
      • Corrective Action(s): 1. Ensure all bulk food scoops are stored in a clean dedicated container when not in use.
      • 2. Ensure all open bags of food are tightly sealed to avoid potential contamination.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler was serviced. Ambient temperatures have decreased from last inspection but it is not enough. Ambient temperatures were approximately 7C.
      • Corrective Action(s): Repair/adjust the cooler so it is able to maintain ambient temperatures of 4C or less. Do not use this cooler for storing potentially hazardous foods until it is able to do so.
      • Violation Score: 9
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Dairy items and various sauces were stored at 11-12C for greater than 4 hours.
      • Corrective Action(s): Discard these food items. Ensure potentially hazardous foods are not stored above 4C for more than 2 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer detected in the dishwasher. Container of sanitizer feeding the dishwasher was empty.
      • Corrective Action(s): Replace the container of sanitizer. Ensure dishwasher is always fully supplied with sanitizer and other cleaning agents.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towels available at the kitchen hand washing station.
      • Corrective Action(s): Supply this hand washing station with paper towels. Ensure all hand washing stations are always fully supplied.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bulk food scoops were improperly stored. Scoop handles were buried in the bulk food.
      • Corrective Action(s): Clean and sanitize the bulk food scoops. Store them in a clean dedicated container.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris observed in the following areas:
      • - Dry storage room floors
      • - Inside stand-up and chest freezers
      • - Outside of the bulk food bins and surrounding area
      • - Hard to reach areas such as underneath and behind equipment
      • Corrective Action(s): Clean all noted areas. Ensure cleaning is done regularly to avoid accumulation of debris. Ensure clutter in the dry storage room is reduced to allow cleaning to be performed easier.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler is maintaining ambient temperatures of 11-12C.
      • Corrective Action(s): Repair this cooler so it is able to maintain ambient temperatures of 4C or less. Do not store any potentially hazardous foods (meat, dairy, chopped vegetables) in this cooler until then.
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Canned foods observed to be stored in prep cooler after it has been opened. Canned goods must be stored in food grade containers after it has been opened and unfinished.
      • Corrective Action(s): Pour food from the opened cans into a food grade container.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Prep table for flour goods observed to be covered in flour on the walls, beneath tables and on the exterior of equipment. Flour caked onto the exterior of flour containers.
      • Corrective Action(s): Clean the areas mentioned above regularly.
      • Date to be corrected: Today
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Dry storage room has a crack in the back wall that water has slowly leaked into the premise. Dried goods have not been contaminated by the rainwater but should be moved away from the area to ensure contamination does not occur.
      • Corrective Action(s): Repair the wall. Seal the leak in the meantime to ensure water does not get into the premise. Dried goods were moved away from the area and no dried goods or containers should be stored where water is seeping in. Ensure the area is cleaned and sanitized to prevent water from accumulating.
      • Date to be corrected: 1 month (sealing should be done immediately)
      • Violation Score: 5
  15. Follow-Up Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): In use utensils stored in container with water and food debris. Internal temperature of water measured 50 degrees C.
      • Corrective Action(s): This is a repeat violation. If stored in water, in use utensils must be stored at 60 degrees C or more, or in an ice bath at 4 degrees C or less. Otherwise, they must be washed and sanitized at least every 2 hours. A timer is available.
      • Violation Score: 5
  16. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): The following was observed:
      • 1. In use utensils stored at cook line in stagnant water with food debris at 30 degrees C.
      • 2. Ice scoop stored in container with biofilm/mildew at bottom.
      • Corrective Action(s): If in use utensils are stored in water, they must be stored at either 60 degrees C or more, or in an ice bath at 4 degrees C or less to limit the growth of potential pathogens and/or toxins. Ice scoop and container placed in dish pit area to be washed and sanitized.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing stations located at 2-compartment sink in kitchen and in bar area lack accessible liquid hand soap. In addition, bar hand washing station lack paper towels. Bar soap has been watered down to the point that it does not produce any kind of lather. Soap dispenser at 2-compartment sink is broken and does not dispense soap.
      • Corrective Action(s): All hand washing stations must be supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper hand washing. Date to be corrected by: Today.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: The following was observed:
      • 1. Metal container of raw chicken stored above leafy greens in walk in cooler. *CORRECTED*
      • 2. Several open bags of grain in dry storage
      • Corrective Action(s): Ensure that raw meats or raw shell eggs are not stored above ready to eat food to limit potential contamination. Ensure that once opened, dry storage foods are transferred to food-grade, pest-proof containers. Date to be corrected by: April 19, 2018.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and/or grease observed in the following areas:
      • - Under three rolling dry storage bins
      • - On floor along all walls of dry storage room
      • - Under and on shelves of metal shelving units at back of kitchen
      • - Under cook line and prep line equipment
      • - In door seals of prep cooler
      • - Behind freezers
      • Corrective Action(s): Ensure that the above-noted areas, along with any hard-to-reach areas, are properly cleaned and sanitized. Food debris and/or grease may attract pest activity. Ensure that all items are stored off the floor to facilitate proper cleaning. Date to be corrected by: April 19, 2018.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Ice cream scoops found stored in what appeared to be a metal plant pot with a red coating. Red coating was chipped on the inside of the pot where ice cream scoops were stored.
      • Corrective Action(s): Ice cream scoops removed from container to be washed and santized. Do not use this container for food or utensils. Ice cream scoops to be stored in an appropriate food grade container.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No thermometers were observed in the following units:
      • 1. Prep cooler
      • 2. Buffet cooler (not on/not in use at time of inspection)
      • Corrective Action(s): Ensure that all cold holding units are equipped with thermometers accurate to 1 degree C. Date to be corrected by: April 19, 2018.
      • Violation Score: 1
  17. Routine Inspection

    0 infractions

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