Kathmandu Bar & Grill

9340 120th St, Surrey · Restaurant

14 inspections

1. Follow-Up InspectionJun 3, 2025

   0 infractions

2. Routine InspectionJun 2, 2025

   2 infractions

   • 201 - Food contaminated or unfit for human consumption [s. 13]
     • Observation (CORRECTED DURING INSPECTION): Bush Orange Red powder was observed onsite. This product is not suitable for human consumption and can cause serious health issues.
     • Corrective Action(s): Operator discarded the container during inspection. Please use approved food grade dye/food colouring.
     • Violation Score: 5
     • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): The following cold potentially hazardous food were stored in undercounter cooler and recorded at an internal temperature between 14.5C to 15.5C:
     • - 1/2 container of cheese (paneer)
     • - 1/2 container of malai sauce
     • - 3/4 container of sauce (yellow)
     • - 1 container of sliced cheese
     • - 3/4 container of fried cheese soaked in water
     • - 1 small container of tomato sauce
     • - 1 small container of boiled potato/veg filling
     • Staff confirmed that all the containers were stored in cooler last night (>2 hours).
     • The abovenoted food products were discarded by staff during inspection.
     • Corrective Action(s): To prevent the risk of bacterial growth and potential food contamination, please store cold potentially hazardous food at or below 4C temperature.
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): High temp mechanical dishwasher used for warewashing. Dishwasher was not found in good working order which may result in inadequate washing and sanitizing of food contact surfaces/dishes/utensils (refer to violation code #308).
     • 2 compartment dishwashing sink to be used for manual dishwashing.
     • Corrective Action(s): Please ensure that all dishes/utensils are properly washed and sanitized.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: 1. Multiple bags of frozen momos were stored directly on the floor of walk in freezer.
     • 2. 2 bags of onion were stored directly on the floor in back kitchen.
     • Corrective Action(s): DO NOT STORE food products directly on the floor. To prevent the risk of food contamination, store them at least 6 inches off the floor.
     • Violation Score: 3
     • 210 - Food not thawed in an acceptable manner [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): 1 container of frozen lamb curry and 1 box of frozen noodles were stored at room temperature. As discussed, storing potentially hazardous food at room temperature is not an acceptable method of thawing. Temperature of the food products recorded at or below 4C and staff transferred them into working cooler.
     • Corrective Action(s): Please follow acceptable thawing method to prevent the risk of food contamination:
     • - Store in cooler at or below 4C overnight
     • - Under cold running water
     • - In microwave
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Food debris including broken egg shells, noodles were observed under the cooking line. Grease/dirt build up observed behind the cooking line and area between prep coolers.
     • Corrective Action(s): Please conduct thorough cleaning of the facility including the hard to reach areas.
     • TO BE CORRECTED BY - June 9, 2025
     • Violation Score: 9
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: - Undercounter cooler recorded at an ambient temperature of 15C.
     • - High temp mechanical dishwasher was run multiple times but the temperature on plate level was recorded between 65C to 67C. This temperature range is not sufficient to adequately sanitize food contact surfaces.
     • Corrective Action(s): - DO NOT STORE any cold potentially hazardous food in the cooler until it has been repaired and able to maintain temperature of 4C or less
     • - Please repair the high temp mechanical dishwasher immediately. In the mean time, use 2 compartment dishwashing sink and conduct manual dishwashing. Use disposable containers for dine-in services until the dishwasher has been repaired.
     • Violation Score: 9
3. Routine InspectionJan 16, 2025

   0 infractions

4. Routine InspectionJul 12, 2024

   2 infractions

   • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Observation:
     • Handwashing sink in staff washroom not easily accessible due to laundry baskets kept by the handwashing sink.
     • Corrective Action:
     • Handwashing sinks must be accessible at all time to encourage good hand hygiene by food handlers to prevent potential food contamination and transmission of diseases. The laundry baskets were removed from the staff washroom by the operator.
     • Corrective Action(s):
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Observation:
     • Scoops were stored in all the sauces in the walk-in cooler.
     • Corrective Action:
     • Scoops should be stored outside food items so as to facilitate regular cleaning and sanitizing to prevent potential food contamination. All the scoops were removed, cleaned and sanitized and stored in designated containers by the operator.
     • Corrective Action(s):
     • Violation Score:
5. Routine InspectionFeb 7, 2024

   0 infractions

6. Routine InspectionDec 12, 2023

   0 infractions

7. Routine InspectionSep 13, 2023

   1 infraction

   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: General cleaning required underneath, between and behind cooking equipment
     • Corrective Action(s): Required operator to clean and sanitize grease and food debris in noted area
     • Date to be corrected by: Sept 14 2023
     • Violation Score: 3
     • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
     • Observation: Walk-in cooler door handle broken
     • Corrective Action(s): Required operator to fix the the door handle
     • Date to be corrected by: Sept 30 2023
     • Violation Score: 1
8. Routine InspectionJan 27, 2023

   1 infraction

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Low-temperature dishwasher measured at 0ppm chlorine.
     • Corrective Action(s): Service the low-temperature dishwasher to measure between 50-200ppm chlorine.
     • Violation Score: 5
9. Follow-Up InspectionSep 26, 2022

   0 infractions

10. Follow-Up InspectionSep 14, 2022

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build-up observed underneath the cooking equipment and exhaust hood vent. THIS IS A REPEAT VIOLATION.
      • Corrective Action(s): Clean and sanitize the aforementioned areas. Ensure daily/weekly thorough cleaning is done within the premises. Corrected by: September 21, 2022.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed ice build-up in the walk-in freezer pipes (THIS IS A REPEAT VIOLATION). Glasswasher measured at 63.9C final rinse temperature.
      • Corrective Action(s): Clear the ice build-up in the walk-in freezer. Service the glasswasher to measure at least 71C final rinse temperature. Corrected by: September 21, 2022.
      • Violation Score: 9
11. Routine InspectionSep 14, 2022

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low-temperature dishwasher measured at 0ppm chlorine. Glasswasher measured at 63.9C final rinse temperature. QUAT sanitizer bucket measured at 50ppm.
      • Corrective Action(s): Temporary wash kitchen equipment/utensil through the dishwasher and sanitize using seperate sink measured at 200ppm QUATs followed by air dry. FAcility is to conduct take-out only until inspector validates the dishwasher is working. Re-make QUAT sanitizer bucket to measure at 200ppm QUATs.
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build-up observed underneath the cooking equipment and exhaust hood vent. THIS IS A REPEAT VIOLATION.
      • Corrective Action(s): Clean and sanitize the aforementioned areas. Ensure daily/weekly thorough cleaning is done within the premises. Corrected by: September 16, 2022.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed ice build-up in the walk-in freezer pipes (THIS IS A REPEAT VIOLATION). Low-temperature dishwasher measured at 0ppm chlorine. Glasswasher measured at 63.9C final rinse temperature.
      • Corrective Action(s): Clear the ice build-up in the walk-in freezer. Service the low-temperature dishwasher to measure at 50-200ppm chlorine. Service the glasswasher to measure at least 71C final rinse temperature. Corrected by: September 16, 2022.
      • Violation Score: 9
12. Routine InspectionJun 23, 2022

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Can opener blade observed to have built-up of food debris.
      • Corrective Action(s): Clean and sanitize the aforementioned areas. Can opener blade must be cleaned and sanitized after each-use.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No QUATs sanitizer bucket available at the kitchen to sanitize food contact surfaces.
      • Corrective Action(s): Prepare QUATs sanitizer bucket to measure 200ppm.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen handwashing sink lack paper towels. Bar handwashing sink obstructed with glasses and milk cartons.
      • Corrective Action(s): Ensure all handwashing sinks are well equipped with hot and cold running water, liquid soap, and paper towels. All handwashing sinks must be unobstructed to ensure proper hand hygiene.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Dry spices in the dry storage area observed to be uncovered. Momos in the chest freezers observed to be uncovered.
      • Corrective Action(s): All food must be covered to prevent cross-contamination. Cover all aforementioned items.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build-up observed underneath the cooking equipment and exhaust hood vent.
      • Corrective Action(s): Clean and sanitize the aforementioned items. Ensure daily/weekly thorough cleaning is done within the premises to prevent possible cross-contamination and possible pest harbourage. Corrected by: June 30, 2022.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed ice build-up in walk-in freezer pipes.
      • Corrective Action(s): Clear ice build-up in walk-in freezer. Corrected by: July 7, 2022.
      • Violation Score: 3
13. Follow-Up InspectionMar 17, 2022

    0 infractions

14. Routine InspectionMar 10, 2022

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sauces stored in the sauce cooler measured at 7.1C air ambient temperature stored over night.
      • Corrective Action(s): Discard aforementioned items. All potentially hazardous foods must be stored at 4C or lower.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Can opener blade and knives observed to have built-up of food debris. High temperature glasswasher measured at 54C final rinse temperature.
      • Corrective Action(s): Clean and sanitize aforementioned items. Stop using the high temperature glasswasher until it is able to sanitize glassware to at least 74C final rinse. Temporarily use chemical dishwasher in the kitchen until the glasswasher is serviced.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bar handwashing sink lack paper towels.
      • Corrective Action(s): Ensure that handwashing sink is well equipped with hot and cold running water, liquid soap, and paper towels.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bucket of sugar, dry spices in the dry storage area and cook line observed to be uncovered. Ice scoop observed to be in the ice machine.
      • Corrective Action(s): Cover all aforementioned items to ensure that food is protected from contamination. Ice scoop must be outside of the ice machine in a bucket to protect the ice from contamination.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walkin-in freezer measured at -9.1C air ambient temperature. Stand-up freezer measured at -14C air ambient temperature. Sauce cooler at the bar area measured at 7C air ambient temperature. High temperature glasswasher measured at 54C final rinse temperature.
      • Corrective Action(s): Service the walk-in freezer and stand-up freezer to hold at least -18C or lower and sauce cooler at 4C or lower air ambient temperature. Do not store any sauce in the sauce cooler until it is able to hold an air ambient temperature of 4C or lower. Service glasswasher to measure at least 71C final rinse temperature. Corrected by:
      • -Walk-in freezer and glasswasher serviced by: March 17, 2022
      • -Stand-up freezer serviced by: March 24, 2022
      • -Sauce Cooler serviced by: May 24, 2022
      • Violation Score: 9