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India Chaat House

1148 Davie St, Vancouver BC V6E 1N1 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.4 / 5 (8)

Opening hours

  • Friday11 AM–12 AM
  • Monday11 AM–11 PM
  • Saturday11 AM–1:30 AM
  • Sunday11 AM–11:30 PM
  • ThursdayClosed
  • Tuesday11 AM–11 PM
  • Wednesday11 AM–11 PM

Contact details, hours and reviews from Google Maps

Inspection summary

India Chaat House has been inspected 8 times by Vancouver Coastal Health since May 29, 2024. The most recent inspection, on July 9, 2026, recorded 2 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 25 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 10 times across 6 separate inspections, most recently on July 9, 2026. For example: The premises is free of pests.

  • 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 7 times across 6 separate inspections, most recently on June 5, 2026. For example: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.

  • 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 June 4, 2026. For example: Food is handled in a sanitary manner and is not subject to contamination.

  • 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 3 times across 3 separate inspections, most recently on June 4, 2026. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • 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 June 4, 2026. For example: Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

About this data

These results come from Vancouver Coastal Health, 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.

8 inspections

  1. Routine

    2 infractions

    • The premises is free of pests.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  2. Routine Follow-up

    4 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
    • The premises is free of pests.
  3. Routine

    10 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair.
    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
    • Food is handled in a sanitary manner and is not subject to contamination.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • The premises is not maintained in a sanitary condition.
      • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
    • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Premises has signs of insect activity.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  4. Routine Follow-up

    0 infractions

  5. Routine Follow-up

    2 infractions

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
    • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
  6. Routine

    7 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not protected from contamination during transportation, display, storage or preparation.
      • Food is not properly covered and protected from contamination.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
      • Test strips are not available to monitor sanitizer level.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  7. Routine Follow-up

    6 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
    • The premises is free of pests.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  8. Routine

    12 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
    • Food is handled in a sanitary manner and is not subject to contamination.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • The premises is not maintained in a sanitary condition.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.
      • Hand washing stations are not properly supplied and maintained.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Premises has signs of insect activity.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Rae

    Overpriced, but tasty. Pani puri and dahi puri were both really good. The Amritsari kulcha was okay, but the chole was too salty. Gulab jamun was a bit too spongy for my liking. Biggest downside is the price for the portion sizes, not great value. Nice vibe, friendly service, and a great location, but I’d probably try a different Indian spot next time for better portions and pricing.

  • Gayathri

    The service was really good and the interior is quite nice. That was the highlight..reg food...The pav bhaji was just ok..the bhaji tasted good but the pav was really small and not even the full size..and it was dry..it had black toast marks that just was not appetizing to eat or look at (see pics).. the masala chai was good.

  • mireya uribe

    This restaurant is amazing! The food tasted so yummy and the service was phenomenal. We had a server by the name of Vanshika, she is so friendly and she gave us great recommendations.

  • Shrushti Shah

    Too pricey for the quantity and quality of the food served. It took a while for food to come, and the server would come every 5 mins to check if the food was okay. We found a little too annoying to stop our conversation and answer them every time. When we were actually done with the food and needed to pay, the server was no where around for a long time. Place has lots of potential given the location and menu choice. Just needs some staff training and time management.

  • Arif Ali

    🌟 Authentic Veg Indian Cuisine with Great Hospitality in Downtown Vancouver 🌟 Visited India Chaat House on Davie Street with a colleague while searching for a good vegetarian option in downtown Vancouver and we were not disappointed at all! We ordered: • Veg Thali with Karahi Paneer – $18.00 • Veg Thali with Malai Kofta – $18.00 • House Special Faluda Drink (served in to-go cup) – $8.50 We were pleasantly surprised to receive 25% Happy Hour Discounts on all items: • Karahi Paneer Thali: -$4.50 • Malai Kofta Thali: -$4.50 • Faluda Drink: -$2.13 Everything was served fresh and timely. The food was absolutely delicious: rich, flavorful, and comforting. The portion sizes were generous and definitely worth the price, especially in a prime downtown location. What really stood out was the hospitality shown by our host, Vanshika Sharma. She was incredibly warm and attentive. Initially, a slightly different paneer dish was served, but the team was quick to notice and went above and beyond by offering us a complimentary dish as a kind gesture. That level of service truly made our experience memorable. With the Happy Hour discounts, our total came to just $33.40, which is extremely reasonable for downtown Vancouver! Would highly recommend this spot if you’re in the area and craving authentic Indian vegetarian food. Looking forward to returning soon! 📸 Attached are photos from our visit: a feast for both the eyes and the palate!

  • Rae

    Overpriced, but tasty. Pani puri and dahi puri were both really good. The Amritsari kulcha was okay, …

  • Gayathri

    The service was really good and the interior is quite nice. That was the highlight..reg food...The pav bhaji was just ok..the bhaji tasted good but the pav was really small and not even the full size..and it was dry..it had black toast marks that just was not appetizing to eat or look at (see pics).. the masala chai was good.

  • mireya uribe

    This restaurant is amazing! The food tasted so yummy and the service was phenomenal. We had a server by the name of Vanshika, she is so friendly and she gave us great recommendations.

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