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Kalash Sweets & Restaurant

102 - 1102 Ewen Ave, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Kalash Sweets & Restaurant has been inspected 11 times by Fraser Health Authority since June 23, 2021. The most recent inspection, on June 2, 2026, recorded 1 infraction.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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.

  • 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 5 times across 5 separate inspections, most recently on June 2, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 5 times across 4 separate inspections, most recently on January 28, 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 4 times across 3 separate inspections, most recently on August 11, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on June 23, 2021. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

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

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: 1 small tub of rice from previously cooked batch was stored at room temperature on the countertop. Product measured 19C internal.
      • Corrective Action(s): Discarded. Ensure that rice is cooled quickly and in the fridge after 20C (2 hour time limit to cool to 20C).
      • IF keeping the rice hot ensure that it is kept >60C at all times. Multiple reheating is not permitted.
      • Violation Score: 5
      • 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 at the time of inspection. Operator knocked and reprimed the sanitizer supply.
      • Corrective Action(s): Sanitizer concentration measured 100 ppm chlorine at the end of the inspection. Operator checked earlier in the morning and measured 100 ppm chlorine.
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1 small tub of rice was reheated and stored on the counter top. product measured 35C internal.
      • Corrective Action(s): Discarded. Ensure that all hot potentially hazardous food is kept >60C at all times
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: 1X cloth towel hanging off of the prep cooler top shelving used by operator for wiping hands between samosa filling steps
      • Corrective Action(s): Ensure that hands are washed at the handsink between tasks. IF wiping hands between similar tasks, use a single use paper towel
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Large rectangular tubs of vegetables (2X), cooked pakoras (1X), and samosa filling (1X) stored on shelves in the walk-in cooler without lids or other protective covers
      • Corrective Action(s): Ensure that all food products are protected from contamination via lids or wraps
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler contents measured 8-10C internal (various curries and sauces)
      • Corrective Action(s): Moved buckets into working undercounter cooler, only use small portions in the top of the prep cooler. Do not use the underside until it has been repaired and is capable of maintaining contents <4C at all times
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher measured 0 ppm at the time of inspection. Noted that chlorine is not feeding into the machine when primed.
      • Corrective Action(s): Adjusted and primed: measured 50 ppm chlorine at the dish surface at the end of the inspection. Ensure that the dishwasher's chlorine sanitizer concentration is checked daily. Must be between 50 and 100 ppm chlorine
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler unable to maintain contents <4C, ambient temperature measured 10C at the time of inspection.
      • Adjusted the temperature setting but ambient temperature did not change.
      • Corrective Action(s): All potentially hazardous items in the cooler moved to working undercounter cooler.
      • Repair the cooler unit and ensure that this unit is not used until it is capable of maintaining contents <4C at all times
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): 2X types of inappropriate food coloring found on site:
      • -pernicol brand red orange IH7802
      • -pernicol brand lemon yellow IH6597
      • Both products stated on their labels that products were for external use only
      • Corrective Action(s): Remove the food coloring agents immediately. Only use food coloring intended for consumption
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: REPEAT OBSERVATION: Various large plastic tubs and buckets in the walk-in cooler did not have lids on them, while stored on wire rack shelves.
      • Corrective Action(s): Ensure that all foods are protected from contamination with tight fitting lids
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: 4X open cans of food (vegetables, sauces, etc) found to be opened and continued to be used for food storage
      • Corrective Action(s): Once cans are opened ensure that they are emptied into reusable food grade containers.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: REPEAT OBSERVATION: various large plastic tubs and buckets in the walk-in cooler did not have lids on them, while stored on wire rack shelves. Observed 1 bowl of fish without a lid on the floor
      • Corrective Action(s): Ensure that all foods are protected from contamination with tight fitting lids.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display cooler measured 15C ambient temperature. Sweets stored in the unit are non-potentially hazardous in nature
      • Corrective Action(s): Repair the cooler so it is able to maintain contents <4C as designed.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chana masala stored on stove (in a pot) at 55C. Product is reheated as "required" by operator whenever there is an order
      • Corrective Action(s): Discussed that all hot potentially hazardous foods must be hot held or cooled quickly and stored <4C at all times. Product was reheated
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Walk-in cooler tubs of food (curries, rice, and vegetables) were stored on shelves without lids
      • Corrective Action(s): Ensure that all food items are protected from contamination at all times with plastic wrap or lids.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and debris build up noted underneath the dishwasher and dish pit area shelves. Also noted on dry goods bins and behind prep cooler
      • Corrective Action(s): Clean these areas on a more frequent basis.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: BUSH brand food coloring for external use was found on site (yellow and red). This product's label indicates that the product is meant for external use only
      • Corrective Action(s): Discussed with operator to stop using BUSH brand food coloring and use food coloring for consumption.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): See code 308- any dishes or utensils run through the dishwasher were not properly santized.
      • Corrective Action(s): Restaurant to do takeout only until the dishwasher is fixed and a re-inspection is completed.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: a) The low temperature dishwasher had 0 ppm chlorine sanitizer duirng the final rinse cycle.
      • b) The kitchen hand washing sink had a leak in the hot water line.
      • Corrective Action(s): a) Fix the dishwasher today.
      • b) Fix the leak within one week.
      • Violation Score: 15
  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution bleached out the test strips ( > 200 ppm).
      • Corrective Action(s): Ensure that the sanitizer bottles only use 1 tsp per liter bleach. Sanitizer bottle was refilled during the inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The main kitchen hand washing sink had the hot water turned off.
      • Corrective Action(s): Turned back on during the inspection. Ensure that hot and cold water, soap and paper towels are always available at the hand washing sinks.
      • Violation Score: 5
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food in first prep cooler was held at an internal temperature of 11-14 degrees, measured at approximately 10:30am. The food had been kept in that cooler overnight.
      • Corrective Action(s): Discarded.
      • Violation Score: 15
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door was open at the time of the inspection.
      • Corrective Action(s): Install a door screen within one week.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings and flour found in the corner near the back door. Pest control has been onsite twice this month.
      • Corrective Action(s): Clean underneath all equipment to ensure that there is no food debris within one week.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Repair the prep cooler that has an ambient temperature of 12-14 C.
      • Corrective Action(s): One week.
      • Violation Score: 3

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