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Manjal South Indian Kitchen

7613 Edmonds St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Manjal South Indian Kitchen has been inspected 13 times by Fraser Health Authority since October 17, 2019. The most recent inspection, on August 18, 2026, recorded 1 infraction.

None of the 13 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 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 7 times across 7 separate inspections, most recently on August 18, 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 4 times across 4 separate inspections, most recently on August 26, 2024. 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 2 times across 2 separate inspections, most recently on July 3, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 May 25, 2022. For example: 304 - Premises not free of pests [s. 26(a)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on January 26, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Wiping cloths stored directly on counter, no chlorine residual
      • 2) Small amount of mould in ice machine
      • Corrective Action(s):
      • 1) Wiping cloths must be stored in sanitizer when not in use
      • 2) Clean ice machine
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths stored directly on counter
      • Corrective Action(s): Ensure wiping cloths are stored in bleach sanitizer between uses
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Minor amount of grease build up behind cookline
      • Corrective Action(s): Clean and sanitize area
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potato masala in pan on stove measured 50C
      • Corrective Action(s): Potato masala be held at 60C or hotter; alternatively, you may keep the dish in the refrigerator and only take out portions to order.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths stored on counter
      • Corrective Action(s): Store wiping cloths in sanitizer between uses.
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • 1) Ice wand is cracked
      • 2) Some lids to food containers cracked
      • Corrective Action(s): 1+2) Replace all cracked items to prevent plastic from falling into foods
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Containers of food stored directly on the ground throughout kitchen.
      • Corrective Action(s): Do not place food containers directly on the ground - once the containers are lifted and placed on food contact surfaces, the food contact surfaces are then contaminated. Ensure items are kept up at least 6" or 15cm above the ground.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher had no detectable chlorine.
      • Corrective Action(s): Staff changed chlorine bucket, dishwasher now disponese 50ppm chlorine.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Raw eggs stored mid-shelf above sauces in walk-in cooler
      • 2) Road salt stored above bags of rice
      • Corrective Action(s):
      • 1) Store raw eggs on bottom shelf to avoid cross-contamination in case of breakage
      • 2) Store road salt below and away from rice in case of spillage
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some food debris noted along white wall.
      • Corrective Action(s): Clean and sanitize area.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • 1) White wall has chipping paint
      • 2) Tiles missing or broken throughout restaurant
      • Corrective Action(s):
      • 1) Repaint walls.
      • 2) Staff stated repair is in progress - handyman has been contacted.
      • Violation Score: 1
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bowls and scoops without handles noted in several foods.
      • Corrective Action(s): Use utensils with a handle to prevent cross-contamination in case of dirty hands.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris noted along the walls and sides of equipment.
      • Corrective Action(s): Clean and sanitize areas noted.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • Significan number of fruit flies noted in back storage area. Light trap and sticky traps are installed
      • Corrections: Install more sticky traps in storage area, consult pest control company for additional fly control methods
      • Date To Be Corrected By: 2022/05/31
      • Corrective Action(s):
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • (1) Sticky floors noted in kitchen and walk-in cooler (2) Some grease build-up noted under fryer
      • Correction: Clean floors and remove grease + sanitize to prevent contributing to fly issue
      • Date To Be Corrected By: 2022/05/27
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Leak noted in dishwasher pipe. Operator stated it started leaking this morning and will be repaired by evening. Dishwasher's sanitizing ability not affected chlorine concentration tested 100ppm approximately
      • Correction: Repair dishwasher leak, continue monitoring chlorine concentration to ensure dishware is being properly sanitized
      • Date To Be Corrected By: 2022/05/31
      • Corrective Action(s):
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Sanitizer in bucket measured 10ppm chlorine.
      • 2) Large bowl (does not fit into dishwasher) washed and rinsed in sink, but no sanitizing step observed. Staff stated they use a mixture of soap and bleach.
      • Corrective Action(s):
      • 1) Increase sanitizer concentration to 100ppm chlorine.
      • 2) All equipment must be washed (soap), rinsed (clean water) and then sanitized (bleach solution) in that order. Re-wash equipment.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation within kitchen requires work. Food debris noted in cooler gaskets; between, behind and beneath equipment.
      • Corrective Action(s): Clean and sanitize kitchen.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No measurable chlorine sanitizer from dishwasher.
      • Corrective Action(s): Operator repaired at the time of inspection. Test strips available.
      • Violation Score: 5
  12. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Stone grinder on site, but not in use. Letter provided to operator regarding the status of the machine. It is not approved for use in Fraser Health. Alternative must be provided.
      • Corrective Action(s): Do not use the stone grinder and follow the requirements listed on the letter. Date to be corrected: immediately
      • Violation Score: 9
  13. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Sauces are cooled on site, but no records were available for review. Cooling records must be maintained and be available for inspection. Temperature of sauces measured at 30-50C with ice wands and ice containers in them. Some sauces started the cooling procedure 1 hour ago according to operator and other 15-30 minutes ago.
      • Corrective Action(s): Record cooling procedures on a log sheet. Temperatures must be 60C to 20C in 2 hours and 20C to 4C in 4 hours. Sauces must be portioned into multiple shallow pans with ice wands sitting in them to facilitate cooling. Date to be corrected: today
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): 2 wiping cloths by front kitchen handsink were stored on the table. Wiping cloths must be stored in sanitizer solution to prevent the growth of bacteria on the cloths, and therefore, the spread when using the cloths.
      • Corrective Action(s): Store wiping cloths in sanitizer solution to prevent the spread of bacteria. Date to be corrected: today
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Metal bowl with no handles is used to scoop dosa batter onto the grill. This is not acceptable as hand contamination will occur when grabbing the bowl.
      • 2) Open metal milk can stored under prep cooler infront of cook line
      • 3) Some containers of food not covered in cooler
      • Corrective Action(s): 1) Obtain a ladle with a handle to scoop the dosa batter
      • 2) Transfer all contents of open metal cans into food grade containers.
      • 3) Ensure all foods are covered when not in use.
      • Date to be corrected: today
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Stone grinder is in use. This item is not approved to be used in a kitchen as the stone grinder is not smooth, easily cleanable, and has a grainy chip feel to the stone. There are some indents in the circular roller. The container portion cannot be removed from the machine. This item cannot be effectively cleaned and sanitized. This equipment should be removed from premise as it is not approved for use in restaurants.
      • Corrective Action(s): Do not use the stone grinder. Photos taken. Date to be corrected: today
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Front handwash sink contains hot water, liquid soap, and paper towel. However, the water pressure and temperature drops significantly when the dishwasher is running. This will limit the proper handwashing procedures.
      • 2) Black pipe behind grinder is leaking water. This is not acceptable and will lead to unsanitary conditions in the kitchen. The closest floor drain is on the otherside of the kitchen, so a potential worksafe issue is present if the bucket overfills or spills.
      • Corrective Action(s): 1) Fix the plumbing to ensure hot water is available at all handwash sinks at all times.
      • 2) Fix the black pipe to ensure no leaks are present. Bucket container is not acceptable to hold leaks.
      • Date to be corrected: today
      • Violation Score: 3

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