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Kerala Kitchen

103 - 9386 120th St, Surrey · Restaurant

26 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temp mechanical dishwasher is primarily used for warewashing. During inspection, no chlorine residual recorded after multiple runs. This could result in inadequate sanitizing of dishes/utensils and can cause potential food contamination.
      • Corrective Action(s): Ensure that all equipment/food contact surfaces are adequately washed and sanitized.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. QUATS based sanitizer solution was observed in sanitizer pail and the concentration of QUATS recorded >400ppm. High concentration of sanitizer to sanitize the prep tables/food contact surfaces could result in potential chemical contamination of food.
      • 2. Front dry storage room - Bags of flour were stacked directly on the floor. This could result in potential food contamination.
      • Corrective Action(s): 1. Staff prepared new batch of sanitizer solution following manufacturer's instructions. 200ppm QUATS concentration recorded.
      • 2. Please store food products at least 6 inches off the floor to prevent any potential contamination and to facilitate regular cleaning of the floors.
      • TO BE CORRECTED BY - May 9, 2025
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back screen door does not seal properly and one corner of screen is bent leaving open gap which could be a potential entry point for pest/rodents.
      • Corrective Action(s): Please repair the screen door and ensure that it is properly sealed.
      • TO BE CORRECTED BY - May 31, 2025
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Low temp mechanical dishwasher was not in good working condition. 0ppm chlorine residual recorded during rinse cycle. This could result in inadequate sanitation of food contact surfaces.
      • Corrective Action(s): Operator changed the chlorine bucket during inspection and primed the dishwasher. 100ppm chlorine residual recorded.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): When tested for residual chlorine, none detected. The low temperature dishwasher was dispensing chlorine from the chlorine bucket but the chlorine content had already dissipated. Education provided that frequent checks must be done to ensure chlorine is available at all times. When checked for a replacement container, none available at the time of inspection.
      • Corrective Action(s): Required operator to replace the bucket immediately with a new container. Until a new container can be obtained, required to use bleach chlorine instead.
      • Violation Score: 15
  8. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed exposed wood shelving units in the dry storage room next to the front reception.
      • Corrective Action(s): Seal all exposed wood shelving units to ensure non-porous and easily cleanable. Corrected by: April 1, 2023.
      • Violation Score: 3
  9. 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 at 0ppm chlorine.
      • Corrective Action(s): Service the low-temperature dishwasher to measure at 50-200ppm chlorine. Re-wash all equipment,utensils that have been run through the dishwasher previously.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Dried spices observed to be uncovered in the dry storage racks.
      • Corrective Action(s): Cover dry spice containers to preven possible cross-contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed built-up of food debris and receipt papers underneath the preparation cooler, griddle, and deep fryer equipment.
      • Corrective Action(s): Clean and sanitize the aforementioned area. Follow daily sanitation procedures of the premises outlined in facility's Sanitation Plan. Corrected by: Today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handwashing sink in the kitchen area observed to be detached from the wall.
      • Corrective Action(s): Attach the handwashing sink in the kitchen area. Corrected by: 4 months.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Paneer sauce, curry sauce, and beef observed to be in pan out at room temperature after it is cooked.
      • Corrective Action(s): Ensure aforementioned food items are under simmer/flame to ensure food is at 60C or higher. All hot potentially hazardous foods must be hot held at 60C or higher.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No QUATs sanitizer bucket available for the kitchen area to sanitize food contact surfaces.
      • Corrective Action(s): Prepare QUATs sanitizer bucket to measure at 200ppm to ensure proper sanitation of food contact surfaces. Educate staff that sanitizer must be available at all times during premises operation to ensure food contact surfaces are sanitized.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Buckets of sauces in the walk-in cooler observed to be uncovered.
      • Corrective Action(s): Cover aforementioned items. All food must be covered with lid or food-grade platic wrap to prevent cross-contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust observed along the fan guard in the walk-in cooler.
      • Corrective Action(s): Clean and sanitize the aforementioned items. Corrected by: Today.
      • Violation Score: 3
  11. Follow-Up Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice in the rice cooker measured at 54C internal temperature. Operator claimed that the rice has been reheated 15 minutes ago before putting into the rice cooker.
      • Corrective Action(s): Reheat the rice to 74C for 15 seconds prior to putting it into the rice cooker. Left over rice are to be only used once.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Used pots on the stove area from the day prior observed to be unwashed and sanitized.
      • Corrective Action(s): Clean and sanitize the pots after each-use.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Built-up of debris observed underneath the dishwasher and deep fryer.
      • Corrective Action(s): Clean and sanitize the aforementioned areas. Adhere to facility's daily Sanitation Plan. Corrected by: April, 5, 2022.
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sauces on the prep cooler across the grill plate measured at tempertures between 8-9C internal temperature.
      • Corrective Action(s): Discard the aforementioned items.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temperature dishwasher measured at 0ppm chlorine. No sanitizer bucket present in the kitchen area.
      • Corrective Action(s): Service the low temperature dishwasher to measure at least 50ppm chlorine. Prepare a sanitizer bucket solution (e.g.: QUATs or bleach) for the kitchen area. Corrected by: Immediately.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Built-up of debris observed underneath stainless worktables, dishwasher area, and stove/grill area.
      • Corrective Action(s): Clean and sanitize the aforementioned areas to discourage pest harbourage. Corrected by: March 10, 2022.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler across the stove area measured at 9.1C air ambient temperature. Hot water faucet on the handwashing sink at the bar area is broken and is not dispensing hot water. No paper towels and liquid soap observed at the handwashing sink at the bar area.
      • Corrective Action(s): Service the following:
      • -Prep cooler to hold at an air temperature of at least 4C or lower.
      • -Hot water faucet at the handwashing sink at the bar area and ensure it is adequately stocked with paper towels and liquid soap.
      • Corrected by: March 10, 2022.
      • Violation Score: 9
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bowls in liquid food (walk-in cooler and prep. cooler); few food items are not covered in the prep. cooler.
      • Corrective Action(s): Immediately. Remove bowls from liquid food. Proper utensils are required (eg., ladle). Cover all food items.
      • Violation Score: 9
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temperature dishwasher at 0 ppm of Chlorine at the time of inspection.
      • Corrective Action(s): Immediately. Service the dishwasher. Must dispense at list 50 ppm of Chlorine solution to properly sanitize utensils.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Multiple food items are not covered in the walk-in and prep. coolers.
      • Single use container and glass dishes used to dispense the food; and were in the food.
      • Corrective Action(s): Today. Cover all food items by a proper lid or plastic; must be covered all the time.
      • Immediately. Food must be dispensed by a proper equipment (e.g., a scoop, ladle, a spoon) as well as must be stored in a sanitary manner.
      • Discussed at the time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant amount of mice droppings on the top of the dishwasher.
      • Corrective Action(s): Today. Properly clean mice droppings and sanitize the dishwasher.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher found to be broken at the time of inspection.
      • Corrective Action(s): Immediately. Repair the dishwasher.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: One spray bottle with cleaning agent was not labeled at the time of inspection (at a bar).
      • Corrective Action(s): Today. Label the spray bottle. All cleaning agents and/or chemicals must be properly labeled or stored in original containers.
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher is unable to sanitize equipment properly.
      • Corrective Action(s): Manually sanitize all equipment until dishwasher has been repaired and a reinspection has been conducted by the health inspector.
      • 1. Prepare 100 ppm bleach sanitizer in a clean sink by mixing 1/2 teaspoon unscented household bleach per 1L water.
      • 2. Wash equipment in dishwasher.
      • 3. Submerge equipment in the bleach sanitizer for 2 minutes.
      • 4. Air dry equipment before using.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Buckets of paint were stored on a shelf above food items and single use utensils.
      • Corrective Action(s): Remove the buckets of paint. Do not store chemicals or similar items together or above food.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of debris observed at the following areas:
      • - Floors and walls underneath equipment and tables
      • - High contact surfaces such as handles and knobs
      • - Storage racks in the walk-in cooler and in dry storage area
      • Corrective Action(s): Clean and sanitize all noted areas. Clean regularly to avoid accumulation of debris.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher was unable to dispense chlorine sanitizer at 50 ppm. 0 ppm detected using test strips. Operator has test strips and uses them to ensure dishwasher is working properly. However, the operator's test strips produce a false result (They produce a purple colour even when testing plain water).
      • Corrective Action(s): Repair the dishwasher so it is able to dispense chlorine sanitizer at 50 ppm. Obtain new chlorine test strips that are able to accurately test chlorine concentration between 0-200 ppm. Date to be corrected by: March 6, 2019
      • Violation Score: 9
  19. Routine Inspection

    0 infractions

  20. Follow-Up Inspection

    0 infractions

  21. Follow-Up Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths are stored on the counter on the stainless steel work stations
      • Corrective Action(s): - Store all wiping cloths in sanitizer solution maintained at 200ppm quats
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dsihwasher is not working, chlorine residual concentration after the final rinse cycle is measured at 0ppm chlorine
      • Corrective Action(s): Call for service of the dishwasher
      • - Wash all dishware using manual warewashing method. Two compartment sink is available. Use a large rubber container to prepare sanitizer solution - 200ppm quats sanitizer. Wash, rinse and sanitize all dishware and air dry for atleast 2 minutes
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel is missing at the handsink in kitchen.
      • Corrective Action(s): Replace paper towel immediately and ensure that it is always available for handwashing
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is not working, 0ppm chlorine residual is detected after the final rinse cycle
      • Corrective Action(s): - Call for the service of the dishwahser
      • - Wash all dishware using three compartment sink - wash, rinse and sanitize method
      • - Ensure that the dishwasher dispenses atleast 50ppm during final rinse cycle
      • Violation Score: 15
  22. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher dispensed 0ppm chlorine residual during final rinse cycle
      • Corrective Action(s): - EHO got the operator to prime the dishwasher several times. The concentration was then measured at 50ppm chlorine residual.
      • - Get the test strips to measure the concentration and ensure that atleast 50ppm chlorine residual is detected at dish level during final rinse cycle
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Handsinks in kitchen are lacking paper towel
      • Corrective Action(s): - Replace paper towel immediatley.
      • - Ensure that all handsinks are adequatley stocked at all times
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Bowls are used as scooping device in bulk storage bins
      • - Newspaper is used to line the table (garnish and conditments)
      • - Scoop stored in the ice machine
      • - Silicone caulking tube is stored next to food in dry storage area
      • Corrective Action(s): - Use scoops with handles and store scoops in a way that the handle does not come in contact with the food.
      • - Do not store scoop for ice inside ice machine.
      • - USe lining material that is smooth, impervious to moisture and easy to clean
      • - Store caulking or any material like that away from food
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Paint brush is being used to oil the pans/utensils and bread out of tandoor
      • Corrective Action(s): - Discard the paint brush and get a brush made out of food grade material
      • Violation Score: 3
  23. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Broken tiles in the main kitchen have not been replaced yet. This was noted in the previous inspection report.
      • Corrective Action(s): Replace the broken tiles in the main kitchen by end of April 2018. The floor of the kitchen must be durable, impervious, and in good condition to facilitate with cleaning. This was part of your conditional health approval. Failure to comply will lead to stricter enforcement and/or violation tickets.
      • Correct by: End of April 2018.
      • Violation Score: 5
  24. Follow-Up Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: The operator has not started a daily temperature log for all coolers, freezers, and hot holding units. This was part of your conditional health approval.
      • Corrective Action(s): Immediately begin a temperature log for all coolers, freezers, and hot holding units and keep records for review by the health inspector.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Broken tiles throughout the main kitchen.
      • Corrective Action(s): Replace the broken tiles in two months. This will be verified during the routine inspection.
      • Violation Score: 5
  25. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer available in the main kitchen. The operator brought surface sanitizer from the serving area in spray bottle at 200ppm Quat solution.
      • Corrective Action(s): Surface sanitizer must be readily available in the main kitchen to sanitize food contact surfaces.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) A kitchen equipment (ie. grinder) was blocking access to the main handwashing station. It was placed directly in front of the handwashing sink.
      • 2) There was no paper towels inside the paper towel dispenser.
      • Corrective Action(s): 1) Remove the equipment from this area. All handwashing stations must be easily accessibly by staff at all times to wash hands. Do not obstruct the handwashing sink.
      • 2) The operator stocked paper towels inside the dispenser. Ensure that dispenser is fully stocked with paper towels at all times to properly dry wet hands.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dry food items (ie. spices, beans, flour, peanuts) stored in the dry storage area uncovered. Some food items were stored in their original bags without being properly covered or sealed.
      • Corrective Action(s): Store all dry food items in pest proof containers with proper lids.
      • Date to be corrected: Today and ongoing.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Build up of food debris and grease on the floors throughout the main kitchen. Significant pile of dirty plates and utensils on the table adjacent to the two compartment sink. The operator stated that he is short on staff.
      • 2) Grease build up on the handles of the faucet at the handwashing sink.
      • Corrective Action(s): 1) Clean the areas noted above. Wash the dirty plates and utensils.
      • 2) Clean the area noted above. Keep frequently touched surfaces clean and free of grease build up.
      • Date to be corrected: Today and ongoing.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1) Broken tiles have not bee replaced.
      • 2) The work table has been moved and placed in a manner that restricts flow in the main kitchen (ie. access to the upright freezer is block on one side).
      • Corrective Action(s): 1) Replace the broken tiles in two months.
      • 2) Move the work table as the original floor plan that allows easy flow in the main kitchen.
      • Violation Score: 5
  26. Follow-Up Inspection

    0 infractions