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Indian Courtyard Restaurant

609 12th St, New Westminster · Restaurant

15 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff member drop chef's knife and continue to use it
      • Corrective Action(s): Directed staff member to re-wash all cooking utensils that drop on the floor immediately.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer not available at the time of inspection. Premises had been open for 45 minutes.
      • Corrective Action(s): Ensure that surface sanitizer is available at all times of food handling and operation.
      • Operator re-made sanitizer to 100 ppm chlorine in spray bottles
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bar area handsink 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
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: REPEAT OBSERVATION: Lids missing on various containers in the lower portion of the right side prep cooler and in the walk-in cooler (biryani rice)
      • Corrective Action(s): Ensure that all food containers are covered using lids or other barriers to prevent contamination
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: REPEAT OBSERVATION: rodent droppings noted under the naan station countertop and around the stand mixer in the mixer room.
      • 2X dead mice caught in tin cat trap in the mixer room.
      • Corrective Action(s): Clean the above noted areas using a 100 ppm chlorine bleach solution. Contact pest control professional to reset the tin cat trap
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Operator has added 2X new slushie machines at the front door. This is not within close proximity for staff handwashing purposes.
      • Corrective Action(s): Move the slushie machine to behind the counter at the bar.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Lids missing on various containers in the lower portion of the right side prep cooler
      • Corrective Action(s): Ensure that all food containers are covered using lids or other barriers to prevent contamination
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted in the following areas:
      • -under the naan station counter top
      • -around the stand up mixer in the mixer room
      • -around the POS wires in the front bar area
      • Corrective Action(s): Clean the above noted areas and sanitize using a 100 ppm chlorine bleach solution
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: OUTSTANDING: Floor tiles in the kitchen, particularly around the 2 burner stove, found to be broken and/or missing
      • Corrective Action(s): Replace the broken floor tiles, gaps and cracks can build up food and debris
      • Due End of Feb 2026
      • Violation Score: 3
  3. 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 measured 0 ppm chlorine at the dish surface. Chemical concentrate bottle was found to be low and was swapped out at the time of inspection. After swapping out the bottle, the sanitizer measured 100 ppm chlorine at the dish surface
      • Corrective Action(s): Ensure that the low temperature dishwasher's sanitizer concentration is tested DAILY to be minimum 50 ppm chlorine at the dish surface.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease build up noted in the following areas:
      • -around the kitchen handsink
      • -on the inside of the hood vent and fire suppression pipes
      • -within the left side prep cooler shelves
      • Corrective Action(s): Ensure that the above noted areas are cleaned on a more frequent basis.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Floor tiles in the kitchen, particularly around the 2 burner stove, found to be broken and/or missing
      • Corrective Action(s): Replace the floor tiles. Do not allow temp to be vacant for too long as it can build up food and debris.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Main handsink in the kitchen had a broken hot water handle and did not have paper towels
      • Dish area handwash equipment missing liquid soap and paper towels
      • Corrective Action(s): Restocked. Repair the hot water supply to the handsink ASAP.
      • As a temporary measure, use the dishwashing area handwash equipment for handwashing.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some minor cleaning required behind the tandoor oven and in the server area, as well as the front of house storage room
      • Corrective Action(s): Clean the above noted area immediately
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: 2 cooks and a dishwasher on site during inspection. None of the kitchen staff had completed their FOODSAFE level 1 training or equivalent
      • Corrective Action(s): Ensure that minimum 1 staff member with FOODSAFE level 1 or equivalent is on site at all times of operation.
      • Violation Score: 1
  6. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: OUTSTANDING: rodent droppings noted in the following areas:
      • -corners of the storage room floors
      • -beside the black drawers in the pass through area
      • -around the bar cupboards (near the wires for the POS and other electronics)
      • Corrective Action(s): Clean and sanitize the areas. Ensure that these areas are monitored on a more frequent basis.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): BUSH brand food coloring (yellow and red) noted to be used on site, label indicates that it is for external use only
      • Corrective Action(s): Discussed with operator to cease the use of BUSH brand food coloring. Ensure that all food products and ingredients on site are meant for human consumption
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted in the following areas:
      • -storage room floors and corners
      • -on top of cans and packages in the storage room
      • -in the corners of the bar and in the cupboards
      • -behind the bar's rolling cart
      • -floors around the pass through area
      • Corrective Action(s): Clean the above noted areas and sanitize using a 100 ppm chlorine bleach solution
      • due: April 19
      • Violation Score: 9
  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice hot holding measured 50C internal in hot holder. Machine kept tripping the hot hold switch and operator was manually turning on the machine periodically
      • Corrective Action(s): Rice discarded
      • This is not an appropriate way to use the hot holder or to maintain foods >60C.
      • Operator replaced the hot holder at the time of inspection
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Left side prep cooler found to have roti dough stored below containers of raw chicken. roti dough is taken out of cooler and repeatedly put on cooked roti/naan area throughout the day
      • Corrective Action(s): To prevent cross contamination, do not store roti dough under the raw chicken container.
      • Violation Score: 3
  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): Staff was observed wiping counters with very dirty wash cloths left at room temperature. The cloth was tested with a test strip and had no detectable bleach. The bleach sanitizer bucket with wash cloths was kept aside just to meet the requirement but was not in use.
      • Corrective Action(s): Soak the wash cloths in the sanitizer to prevent the growth of pathogens. When wash cloths are visibly dirty, put them in the laundry or use disposable napkins. Do not keep using dirty cloths - you are not sanitizing anything and only spreading bacteria around the kitchen. Staff was instructed to wipe down all counters with the sanitizer solution at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The hand washing sink in the food preparation area was completely blocked with equipment (stainless steel storage rack, chest freezer). Staff informed that they are not washing hands and pointed towards the dishwashing sink.
      • Corrective Action(s): Do not block the hand washing sink. Your approval to operate the kitchen is based on whether you can safely handle food which requires frequent hand washing to prevent cross contamination. Staff relocated the storage rack at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food is left uncovered in coolers. Raw meat poultry boxes were being used to store peeled onions in the walk-in cooler. These bins are too large to fit in the dishwasher or dish sinks -therefore, were not adequately sanitized.
      • Preparation cooler inserts are overstocked with containers.
      • Raw meats are stored above ready to eat foods.
      • Corrective Action(s): Review your food safety notes and ensure your staff is trained for food safety. Review your food safety plan and ensure you are operating within your approved plans.
      • Food must be covered with tight fitting lids to prevent spillage and cross contamination.
      • Preparation cooler inserts should not be overstocked. The bottom of containers is contaminated, when you put it over chopped vegetables, you are contaminating the vegetables.
      • Raw meats should be stored on the bottom most shelf to prevent leakage into ready to eat foods.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): The door to the side entrance of the kitchen was left open "for ventilation".
      • Corrective Action(s): Leaving the door open can allow the entrance of pests. Get a screen door with door sweeps if you wish to leave the door open for ventilation. Otherwise leave the door closed.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility has not kept up with sanitation. Cooler shelves, handles, seals, walls, ventilation hood, microwaves, ovens, dish washing sinks, under counter shelves, area around the cook line, faucets, and the mop sink area require immediate cleaning and sanitation. There is build up of food debris and grease.
      • Corrective Action(s): Thoroughly clean the facility. Inspector will return to follow up within 2 business days. Date to be corrected by: April 4, 2023
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Facility has renovated the dining and bar area. The kitchen has been reorganized and equipment has been moved without approval. Handwashing sink is hidden and blocked behind a storage shelf - evidently not in use and inaccessible.
      • Corrective Action(s): Staff was instructed to move the storage shelf at the time of inspection. Do not change the layout of your facility without approval.
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Containers of curries in the preparation coolers were left uncovered.
      • Corrective Action(s): Ensure food is stored safely in coolers. Containers should have tight fitting lids to prevent cross contamination through spills.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1) Floor had build up of food debris in hard to reach areas: under the preparation coolers in the center of the kitchen, behind the cookline, under dishwashing sinks.
      • 2) Side entrance door was left open.
      • Corrective Action(s): 1) Regularly clean the facility to prevent build up of food debris which can attract pests.
      • 2) Keep the back/side entrance doors shut when not in use as this is a direct pathway for rodents (and other pests) to enter the facility.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cooler handles, cooler seals, shelves, sink faucet, stove, were sticky to touch and had a build up of grease/spills and food debris.
      • Corrective Action(s): Maintain sanitation logs for regular cleaning. Deep clean the facility to improve sanitation. Date to be corrected by: January 18, 2023
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dirty rags were kept on counters by the cookline.
      • Corrective Action(s): The rag was moved to the sanitizer pail at the time of inspection. Ensure rags are kept in sanitizer pails or put in laundry after each use to prevent the growth of pathogens and accumulation of toxins that cause foodborne illness.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The hand washing station in the front bar area was not equipped with soap and paper towels. The second sink did not have hot water due to the faucet being broken. Staff was using the dishwashing sink for handwashing.
      • Corrective Action(s): Have the second sink repaired immediately. Ensure all hand washing sinks are equipped with hot and cold running water, liquid soap, and disposable paper towels.
      • Violation Score: 15
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Dry storage area was cluttered with large bags of flour and rice kept on the floor.
      • Corrective Action(s): Organize the dry storage area to ensure food is kept at least 6" off the floor to allow for proper cleaning and prevent attracting pests.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot water faucet handle of the handwashing sink was broken in the back kitchen area.
      • Corrective Action(s): Have the sink repaired immediately. Inspector will return to follow-up.
      • Violation Score: 3
  14. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Curries were being stored in large Rona buckets inside the walk-in cooler.
      • Corrective Action(s): Operator agreed to transfer all of the food items into food grade containers (stainless steel pots and yogurt buckets). Using non food grade containers can cause chemicals to leach into food and cause a chemical contamination.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Some equipment has been rearranged and a walk-in cooler has been added to the facility.
      • Corrective Action(s): Submit updated floor plans for approval. Date to be corrected by: 1 month.
      • Violation Score: 1
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Some coolers are missing thermometers.
      • Corrective Action(s): Obtain thermometers for all coolers. Ensure temperatures are recorded for all coolers. Date to be corrected by: 2 weeks.
      • Violation Score: 1
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Gulab jamuns and ras gullas were kept in a malfunctioning cooler and had an internal temperature of 9-10C.
      • Corrective Action(s): Operator moved the food items to the walk-in cooler. Ensure potentially hazardous food items are kept at 4C or less or 60C or above to prevent the growth of bacteria and/or accumulation of toxins.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) There was no detectable sanitizer in the sanitizer bucket. The sanitizer spray bottle was broken.
      • 2) Dirty rags full of food debris were kept on counters.
      • Corrective Action(s): 1) Operator made 200 ppm bleach solution at the time of inspection. All counters were sanitized again.
      • 2) Dirty rags were removed from counters and put in a bucket for laundry. Ensure dirty rags are removed from the food preparation area and kept covered to prevent attracting flies. Rags should be kept in sanitizer solution to limit bacterial growth which can cross contaminate food and food contact surfaces.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The only hand washing sink in the food preparation area was blocked off with a chest freezer.
      • Corrective Action(s): Operator removed the freezer at the time of the inspection. Ensure hand sinks are always kept clear of obstruction to promote frequent hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Several containers of sauces/curries were left uncovered in the preparation coolers. A large shallow pan of rice was kept uncovered in the glass sliding door cooler.
      • 2) A bucket of raw meat was kept next to a bucket of cooked curry.
      • 3) A bag of raw onions was stored on the floor.
      • Corrective Action(s): 1) Cover containers when storing them inside coolers to protect from contamination through spills or accidents. Date to be corrected by: immediately.
      • 2) The two containers were separated at the time of inspection. Raw meats should be stored on the bottom most shelf while ready to eat foods (such as cooked curries) should be kept on the top shelves. This prevents raw meat juices from pouring into cooked food items which can cause a foodborne illness.
      • 3) Operator relocated the bag of onions to a storage shelf at the time of inspection.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1) A wood cutting board was attached to the preparation cooler counter. Operator was unable to remove the board for cleaning when asked to demonstrate how its removed for cleaning.
      • 2) Cardboard was being used to line the floor.
      • Corrective Action(s): 1) Permanently remove this board. Stainless steel surface underneath the board is smooth, durable, and easy to clean. Cutting boards must be cleaned after each use or every 2 hours to prevent the growth of bateria and/or accumulation of toxins. Date to be corrected by: Today
      • 2) Cardboard was removed at the time of inspection. Lining the floor with cardboard can attract pests as cardboard absorbs food. It can also allow the growth of bacteria.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The front sweets display cooler was not maintaining 4C or less.
      • Corrective Action(s): The operator mentioned that it was making a loud noise so they unplugged it and turned it back on before the inspector arrived. Have this cooler repaired. Do not store potentially hazardous foods in the cooler until it can maintain 4C. Date to be corrected by: 1 week.
      • Violation Score: 3