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Malwa Punjab Sweets & Restaurant

25 - 5725 Vedder Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Malwa Punjab Sweets & Restaurant has been inspected 8 times by Fraser Health Authority since November 24, 2022. The most recent inspection, on April 30, 2026, recorded 2 infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 3 times across 3 separate inspections, most recently on April 30, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 once on April 30, 2026. 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 once on May 26, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 15, 2024. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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.

8 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitaizer solution used to wipe food contact surfaces. Rags used for wiping down surfaces are stored on cooking equipments.
      • Corrective Action(s): Ensure at least 100ppm Chlorine or 200ppm Quats is sued for sanitizing food contact surfaces. Always store rags in sanitizer buckets.
      • To make bleach solution use 30ml (2-tablespoons) of 5% unscented bleach with 4.5L (1 gallon) of water.
      • *Operator prepared 100ppm bleach solution during inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink at front and back missing paper towel.
      • Corrective Action(s): Ensure hand sinks have hot and cold water, liquid soap & paper towels.
      • This will help staff wash their hands and stop the spread of germs that can make customers sick.
      • *Operator was able to fully stock all hand washing sinks during inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Uncovered food in walk-in cooler, sweets on front display counter.
      • 2. Dirty rags stored on food contact surfaces.
      • 3. Ready-to-eat food (samosa) stored directly on cooler shelf surface without food-grade packagin or container.
      • 4. Scoops stored directly in dry goods, handles touching food items.
      • Corrective Action(s): Ensure food is stored in containers with tight-fitting lids or wrapped to protect food items from contamination.
      • -Operator wrapped food items during inspection.
      • -All dirty rags were removed
      • -Operator removed all scoops, to be stored in sanitary manner.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back kitchen screendoor missing screen on top and door sweep, resulting in visible gap at top and bottom.
      • Corrective Action(s): Keep main back door closed until screens are installed. patch or seal any holes or potential entry points for pests.
      • Install weather-stripping underneath exterior screendoor. To be corrected by next inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Behind the counters have some debris build-up and food crumbs.
      • Corrective Action(s): Ensure all hard-to-reach areas are cleand and sanitized to prevent accumulation of debris creating potential for pest harborage.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooler was measured at 14C
      • Corrective Action(s): Operator transfer all potentially hazardous food to other cooler, please always ensure all coolers are maintained at a temperature of below 4C
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Hand sink in the kitchen was not in good working order
      • - Cooler was not in good working order
      • Corrective Action(s): - Operator has scheduled a service with the plumber on Tuesday (date to be corrected by: May 28, 2025), at the meantime, please use one of the 3 compartment sink for hand washing
      • - Please repair the cooler to below 4C (date to be corrected by: May 28, 2025)
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: coolers have no thermometer
      • Corrective Action(s): please always ensure all coolers are equipped with thermometers
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temp dishwasher must be supplied with approved sanitizer in the last, rinse cycle. All wiping clothes to be stored in approved sanitizer at all times.
      • Corrective Action(s): Follow up on Monday
      • Violation Score: 15
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Daily logs to be up to date
      • Corrective Action(s): Monday follow up
  8. Routine Inspection

    0 infractions

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