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India's Most Wanted Restaurant

26827 Fraser Hwy, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

India's Most Wanted Restaurant has been inspected 11 times by Fraser Health Authority since April 5, 2022. The most recent inspection, on February 6, 2026, recorded 1 infraction.

5 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on August 7, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 January 19, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on September 16, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 4 times across 4 separate inspections, most recently on February 6, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

11 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mold build up on the lide of the condenser fan in the walk in cooler.
      • Corrective Action(s): Clean and sanitize the following areas. Add this item to cleaning schedule.
      • Date to be corrected by: today.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Opened dry goods such as rice bags, flour and whole bags of onions being placed directly on the ground. Cooked food in the walk in cooler in stainless steel tubs being placed directly on the floor.
      • Corrective Action(s): Obtain shelving units to place all dry goods above the ground and store all dry goods in sealed containers or ensure the bags are not open and exposed to the environment.
      • Date to be corrected by: 2 weeks
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of grease/food/mold in the following areas:
      • 1. Between the seals of the preparation coolers and door handles.
      • 2. Ice machine has some slime growing.
      • Corrective Action(s): Clean and sanitize the following areas.
      • Date to be corrected by: today
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Main hand wash sink has leaking issue for the hot water tap. Continuous leak when nob is turned off. Operator has hot water valve closed off.
      • Corrective Action(s): Fix the plumbing issue for the hot water tap. Operator to use the other hand wash station at the front of house as main hand wash station in the mean time. Ensure the alternative hand wash station is not obstructed by anything.
      • Date to be corrected by: 2 weeks
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Hand wash station at the bar area has faulty faucet.
      • Corrective Action(s): Repair/replace the faucet to ensure water does not continuously run.
      • Date to be corrected by: 1 week.
      • Violation Score: 1
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mold build up on the ice making machine. Dump out all the ice in the ice machine, clean and sanitize the ice machine to remove all mold.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Dedicated hand washing sink does not supply hot water. In the mean time, use the other hand washing station for handwashing until the fixture is fixed.
      • 2. Hand wash station in the front of house and bar area not properly supplied with liquid soap. Operator supplied each station with liquid soap
      • Corrective Action(s):
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Build up of food debris and grease inbetween and underneath the prep coolers, deep fryer and stove units.
      • 2. Mold build up on the seal strip of both prep cooler doors.
      • 3. Build up of debris along the edges of the inside of the walk in cooler.
      • Corrective Action(s): Deep clean the listed areas above.
      • Date to be corrected by: 1 week
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Dedicated hand washing station infront of the walk in cooler not supplying hot water to unit.
      • 2. Pressure relief valve for the dishwasher leaks water when dishwasher not in operation
      • Corrective Action(s): Ensure all fixtures are in good working order.
      • Date to be corrected by: 1 week.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Condiments such as parsley, marinated curry leaves (rehydrated), pomegranate seeds and lemon slices should be stored in cooler. These are at room temperature from lunch.
      • Corrective Action(s): Operator discarded lemon during the inspection.
      • Please ensure these are refreshed at least every 2hrs or kept in cooler at all times.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding rice turned off when not busy (in between lunch and supper).
      • Internal temperature 47C.
      • Corrective Action(s): Either keep on the whole time and keep at 60C or keep no longer than 2hrs in danger zone.
      • Date to be corrected by: Today.
      • Operator turned on to heat and will reheat portions in the microwave.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitizer not available in kitchen prep area.
      • Some counters are dark or stained (black, red, yellow, orange) and have food residue.
      • Corrective Action(s): Please ensure there is also bleach water solution at kitchen prep.
      • Clean cutting boards at least every 2hrs (e.g. in between lunch and dinner prep).
      • Soak boards in bleach solution in your largest sink, flip over to soak other end. Scrub them down and ensure there is no mold or left over food stains for next day.
      • Date to be completed by: Today.
      • Violation Score: 9
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Large pail of tomato based curry sauce at 6.5C internal temp. Surface temperature 4C. This was made yesterday and placed in large pail in cooler yesterday, over night. Cook said this was cooled with ice baths. Item is intended to be reheated to boiling before serving.
      • Corrective Action(s): Pail will need to be split into smaller buckets and cooled in walk in cooler further to 4C if operator intends on keeping this product and ensure it is heated to boiling, however, PHI recommends to discard the product.
      • Please ensure foods are cooled as quickly as possible and monitor the cooling process with temperature logs and probe thermometers. Discussed using ice wands, smaller pails or metal containers that allow quicker cooling. Stir during cooling to allow faster evaporation.
      • Date to be corrected by: Immediately
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two large flat metal containers of rice stored under oven, 13C, stored here after lunch and before dinner. There was no more space available in the walk in cooler. Cook will prepare them and placed them in the oven during the inspection, thank you. Corrected during inspection.
      • Corrective Action(s): Please plan accordingly in the future to ensure all foods are stored below 4C. Organize walk in cooler.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Operator had no sanitizer available for cleaning and disinfecting surfaces. Preparation of raw meats, dinner and lunch in progress during the inspection. PHI and operator made bleach sanitizer during the inspection at 100ppm Chlorine. Please use this especially after preparing raw meat and for your main prep counter. Have another bucket for the server/takeout prep counter and other food prep areas as needed.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods in display cooler not covered.
      • Foods in walk in cooler not covered.
      • Dry storage area - open bags of flour, rice, lentils sitting on the floor. Operator said he has ordered pest proof storage containers for these.
      • Corrective Action(s): Please ensure all items are covered with pest proof lids.
      • Please ensure all items in coolers are covered with lids or plastic wrap to protect from contamination.
      • Date to be corrected by: Immediately
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Hot holding rice has a piece of decaying plywood propping up the metal container. Operator said this is to control evaporation of hot holding unit. This plywood has chips and pieces coming off of it and is in poor condition. Potential contamination of rice.
      • Corrective Action(s): Please remove piece and replace with durable, easily cleanable material as this is around hot steam and easily degradable. Recommend plastic, wood or metal in this area since it does get very hot.
      • Date to be corrected by: this month.
      • Violation Score: 3

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