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Kesari Indian Sweets & Eats

110 - 19475 Fraser Hwy, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Kesari Indian Sweets & Eats has been inspected 13 times by Fraser Health Authority since June 27, 2023. The most recent inspection, on July 8, 2026, recorded 2 infractions.

3 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 6 times across 4 separate inspections, most recently on April 7, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 3 times across 3 separate inspections, most recently on July 8, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 3 times across 3 separate inspections, most recently on July 15, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on January 20, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on June 27, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

13 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed following food left out at room temperature:
      • -Leftover bucket of rice for catering order measured at 40.1C internal temperature which was made 10 minutes..
      • -Container of fried potato chips measured at 20C internal temperature.
      • Corrective Action(s): Transfer bucket of rice into cooler able to hold an air ambient temperature of 4C or lower.
      • -Discard deep fried potato chips.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Built-up of food debris and accumulation of liquid slush observed underneath shelving unit in the walk-in cooler
      • Corrective Action(s): Clean aformentioned area.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Front chlorine sanitizer measured at 0ppm chlorine. Do not fill bleach spray bottle with cleaner solution.
      • Corrective Action(s): Prepare chlorine sanitizer spray bottle for the front to measure between 100-200ppm.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen handwashing sink faucet observed to be leaking. No liquid soap available at kitchen handwashing sink.
      • Corrective Action(s): Temporary use front of house handwashing sink until kitchen handwashing sink is serviced.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Kitchen handwashing sink faucet observed to be leaking.
      • Corrective Action(s): Service faucet. Email inspector of invoice being serviced. Corrected by: April 10, 2026.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): No staff on-site has valid FOODSAFE Level 1 certification.
      • Corrective Action(s): Ensure at least one staff must have valid FOODSAFE Level 1 certification or equivalent at all times during pre/post operation. Email inspector of FOODSAFE Level 1 certification of all chef. Corrected by: April 14, 2026.
      • Violation Score: 1
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 3-4 trays of boiled potato observed to be cooling out at room temperature. Staff informed that they will be used today and cooled from 10:00am-5pm outside at room temperature prior to peeling potatoes.
      • Corrective Action(s): Cool potatoes from 60-20C within 2 hours and 20C-4C within 4 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No chlorine sanitizer prepared in the kitchen area.
      • Corrective Action(s): Prepare chlorine sanitizer bucket to measure between 100-200ppm to ensure food contact surfaces can be sanitized throughout the day.
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No chlorine sanitizer prepared in the kitchen area.
      • Corrective Action(s): Prepare chlorine sanitizer bucket to measure between 100-200ppm to ensure food contact surfaces can be sanitize throughout the day.
      • Violation Score: 5
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer bucket in the kitchen measured at 0ppm chlorine.
      • Corrective Action(s): PRepare chlorine sanitizer bucket to measure between 100-200ppm.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed shelving rack across 2-compartment sink to be of exposed wood.
      • Corrective Action(s): Seal aformentioned item to ensur non-porous, non-toxic, and easily cleanable material. Email pictures to inspector once rectified. Corrected by: March 3, 2025.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation (CORRECTED DURING INSPECTION): Observed hot plate used for frying aloo tikki to be stored at the front area which is gas powered.
      • Corrective Action(s): REmove aformentioned item.
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No prepared chlorine sanitizer for the front area to sanitize food contact surfaces.
      • Corrective Action(s): Prepare chlorine sanitizer for the front area to be between 100-200ppm to sanitize food contact surfaces.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): Rodent droppings observed underneath the ice machine, behind the shelving racks in the dry storage and extra storage area near the back exit door, behind chest freezers. Dead rodent observed underneath the ice machine.
      • Corrective Action(s): Clean and sanitize aformentioned areas. Ensure daily cleaning are conducted to control any possible pest harbourage.
      • Violation Score: 9
  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): Observation:
      • Curry and sauces in the food prep cooler at 10C using a probe thermometer. Foods have beeing in the cooler for less than 3 hours according tothe operator.
      • corrective Action:
      • Cold potentially hazardous food items must be kept at 4C or less to prevent growth of pathogens or production of toxins that can cause illness. All aformentioned food items were moved to another working cooler. No potentially hazardous food items to be stored in cooler until it is fixed. discard leftovers after 4 hours.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observations:
      • 1. Food items in the prep cooler not covered.
      • 2. Raw meat stored above ready-to-eat food in the walk-in cooler.
      • Corrective Actions:
      • 1. Foods must be covered at all times to prevent potential contamination. Food items in the prep cooler were immediately covered by the operator.
      • 2. Raw meat juices can contain pathogens which can contaminate ready-to-eat food and cause illness. Raw meat must be stored below or separately from ready-to-eat food. Raw meat was moved to the lower shelf by the operator.
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observation:
      • One of the food prep cooler (adjacent the cooking line) had an ambient temperature of 13C. One of the prep cooler doors does not shut properly.
      • Corrective Action:
      • coolers must be able to maintain ambient temperature of 4C or less to prevent the growth of pathogens or production of toxins in foods that can cause illness. Operator to fix cooler to ensure it is able to maintain foods at 4C or less. No potentially hazardous foods should be kept in the cooler until it is fixed.
      • Date to be corrected by: 2024/07/22
      • Corrective Action(s):
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. > 200 PPM chlorine residual detected in the bleach sanitizer container.
      • 2. Non-food grade (Home Depot) container used for the storage of produce in the walk-in cooler.
      • Corrective Action(s): 1. **Issue corrected** Sanitizer container diluted and 200 PPM chlorine residual was detected.
      • Reminder to add 2 tsp of bleach per 1 L water for 100 - 200 PPM chlorine residual.
      • 2. Do not use non-food grade container for the storage of food going forward. These containers are not intended for food storage.
      • Date to be corrected by: Today
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fresh and dry mouse droppings (10+) observed on the floor by the ice machine, around the stand mixer and in the dry storage area.
      • Corrective Action(s): Sweep, clean and sanitize all areas noted with mouse droppings - especially the hard to reach areas - around equipment and below shelvings.
      • As per Manager, an external pest control company comes in every 2 weeks for placing traps and inspections. Continue to work with your pest control company to mitigate and eliminate the pest issue.
      • Date to be corrected by: Cleaning to be completed by March 28, 2024
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): During the inspection, saw a food handler taking a knife from the cutting board, wiping the knife on his apron, then was about to proceed to cut cooked chicken from a skewer to plate for service.
      • Corrective Action(s): **Issue corrected at the time of inspection** Stopped the food handler from cutting cooked chicken from the skewer immediately when this was about to happen (the knife was not used). Told food handler that their apron is dirty and is not a mean for cleaning or sanitizing knives or any other utensils.
      • Discuss with Manager to ensure none of the staff continues this practice going forward if this has been happening.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Walk-in cooler was not holding food at 4.0C or below at the time of inspection. Internal air temperature was noted at 10.8C. No temperature log available to prove that the temperature of the walk-in cooler unit was being tracked. The internal temperatures of food were taken and noted between 9.4C - 11.3C (picture evidence collected during the inspection).
      • Corrective Action(s): Reviewed all items stored in the walk-in cooler and staff threw out all cold potentially hazardous food items at the time of inspection. The following food was discarded by staff: 16 x 4 L milk, 20 x 1 L cream, 38 raw eggs, a bowl of chickpea, 50 bottles x 330 mL Nanak Badam Milk Drink, 2 x 4 L tartar sauce, 26 x individual containers of tartar sauce, 1 block of cheese, 1 tray of cooked chicken (cooling), 1 tray of cooked fish (cooling), 4 large containers of sauces, 1 container of cooked rice, 9 containers of raw meat products (including fish, lamb, chicken).
      • Violation Score: 15
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Debris/ buildup noted in the interior of the ice machine.
      • Corrective Action(s): Do not serve any ice from the ice machine. Empty out the ice machine. Clean and sanitize the interior of the ice machine as per the manufacturer instruction.
      • Date to be corrected by: November 3, 2023
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): **Note: This is a repeated violation** If this violation is observed anytime again in future inspections, escalated enforcement actions will ensue (may include Correction Order, ticket, etc.).
      • No paper towel was available by the front of house handwashing station. As per Manager they just ran out of the type of paper towel that fits the dispenser.
      • Corrective Action(s): **Issue corrected at the time of inspection** Another type of paper towel was made available at the front of house handwash station. It is imperative that all handwash stations must be stocked with liquid soap and paper towel at all time so that food handlers can practice proper handwashing when required.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Lots of fresh mouse droppings noted in the following areas:
      • - Below the microwave unit by the ice machine.
      • - Behind the stand mixer.
      • - In the dry storage area (near staff washroom)
      • As per Manager, a pest control company comes in once a month to inspect and assist with rodent issue.
      • Corrective Action(s): Clean and sanitize the abovementioned areas. Contact your pest control company to notify them of the heavy rodent activities observed. Present the pest control report to the area Inspector within the next 2 weeks - if not available by follow-up inspection, please email the report to the area Inspector.
      • Date to be corrected by: November 3, 2023
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler was noted with an air temperature of 10.8C.
      • Corrective Action(s): Do not store any cold potentially hazardous food in this cooler unit until it is able to maintain food at 4.0C or below. Fix the cooler unit. Only when it can maintain food at 4.0C or below then cold potentially hazardous food may be returned to this cooler.
      • In the event that this unit cannot be fixed for tonight or tomorrow, use the drink coolers/ display coolers in the front of house (all noted at 4.0C or below) for the time being.
      • Date to be corrected by: November 3, 2023
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Missing paper towel in the paper towel dispenser in the front handwash station by the cashier area.
      • Corrective Action(s): **Issue corrected at the time of inspection** Paper towel was made available at the front handwash station.
      • Please ensure all handwash stations are stocked with liquid soap and paper towel at all time to allow for proper handwashing when required by food handlers.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw eggs were observed to be stored above sauces in the walk-in cooler.
      • Corrective Action(s): **Issue corrected at the time of inspection** The flat of raw eggs were moved to a lower shelf during the inspection. Reminder: Raw proteins, including eggs, must be stored on a lower shelf or away from ready-to-eat, produce and cooked food to avoid potential cross contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Dried on food soil noted on the underside of the door handles of the 2-door cooler next to the baba clay oven.
      • 2. Dried on yellow food soil noted on the blade and blade house of the hand-held immersion blender.
      • Corrective Action(s): 1. Clean and sanitize the door handles and maintain in a sanitary condition at all time.
      • Date to be corrected by: Today
      • 2. **Issue corrected during the inspection** Staff took the blade attachment off the hand-held immersion blender and had it washed and sanitized during the inspection.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Missing caulking noted aroung the 2-compartment sink basins in the dishwashing area and for the 2-compartment sink beside the walk-in cooler.
      • Corrective Action(s): Although stainless steel plates have been installed behind the 2-compartment sinks, please also add caulking around these basins to make these areas more easily cleanable to avoid water and debris from seeping behind the basins.
      • Date to be corrected by: July 4, 2023
      • Violation Score: 1

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