Skip to content
Loading map…

Manraj Sweets & Restaurant Ltd

31776 South Fraser Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Manraj Sweets & Restaurant Ltd has been inspected 23 times by Fraser Health Authority since November 1, 2018. The most recent inspection, on June 23, 2026, found no infractions.

10 of 23 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 8 times across 7 separate inspections, most recently on June 16, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 June 16, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 3 times across 3 separate inspections, most recently on June 11, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 August 17, 2021. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on August 20, 2021. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 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.

23 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): No food contact sanitizer solutions available during inspection
      • Corrective Action(s): Ensure that a food grade sanitizer solution is available at all times during service and during dishwashing.
      • Staff made new chlorine bleach sanitizer solutions, solutions measured at 200 ppm
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Hand washing station near the dishwashing area was obstructed with containers
      • 2. Hand washing station in the back kitchen area does not have hand soap or paper towels
      • Corrective Action(s): 1. Ensure that all hand washing stations are free from any obstructions for easy accessibility
      • 2. Ensure that all hand washing stations are equipped with hot/cold running water, hand soap and paper towels
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Trays of jalebi displayed without proper food grade coverings
      • Corrective Action(s): Ensure that all food products are stored/displayed covered to prevent contamination.
      • Staff covered the trays using food grade plastic wrap
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher final rinse cycle measured at 0 ppm chlorine.
      • Corrective Action(s): Repair/service the dishwasher immediately so that the final rince cycle of the low temperature dishwasher measures at 50 ppm chlorine. Until the dishwasher is repaired, all dishes, equipment and cooking utensils are to be sanitized in the 2 compartment sink with 100-200 ppm chlorine.
      • Correct by: June 23, 2026
      • Violation Score: 9
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Chlorine food contact surface sanitizer was not available at the time of inspection. Bleach ran out last night and staff forgot to notify owner.
      • Corrective Action(s): Ensure food contact surface sanitizer is available prior to starting services.
      • Date to be corrected by: Immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher final rinse concentration is less than 50 ppm chlorine sanitizer.
      • Corrective Action(s): Ensure dishwasher is able to maintain a final rinse concentration of 50 to 100 ppm. Operator states that dishwasher is not normally used to sanitize due to equipment being so large. At the end of the night all dishes and equipment are put into a chlorine solution at 100-200 ppm in the two compartment sink. The facility is a single use and take out only.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 2 hand sinks were missing paper hand towels to ensure adequate hand washing.
      • Corrective Action(s): Ensure all hand sinks have liquid soap, paper towels and running hot and cold water. Staff must wash their hands before commencing work and when their hands become contaminated. Correction required immediately.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Dishwasher final rinse is less than 50 ppm Chlorine sanitizer at the plate. Servicing and repair required. Unit is currently not used to sanitize dishware.
      • 2. Front cooler for naan bread and whole vegetables at 12C ambient and digital display indicates it is at 2C. This unit requires servicing/repair.
      • 3. 2 of the 4 hand sinks soap dispenser and cold water handles are damaged. Repair/replacement is required.
      • Corrective Action(s): 1. Ensure dishwasher final rinse is at 50 to 100 ppm Chlorine sanitizer at the plate (inside the washing machine). Check daily chemical sanitizer for requirement. Do not use this unit until repaired. Correction required in two days.
      • 2. Ensure front cooler unit can reach 4C and below if potential hazardous foods like milk and meats are stored in this unit. Service and repair required. Correction required in two days.
      • 3. Ensure all hand washing stations are in good working order with liquid soap, paper towels and running hot and cold water.
      • Violation Score: 15
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels not available at two of the four hand washing stations available. Ensure all hand washing stations have liquid soap, paper towels and hot and cold running water for staff to wash their hands.
      • Corrective Action(s): Ensure all hand washing stations have liquid soap, paper towels and hot and cold running water for staff to wash their hands.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Container of vegetables stored on top of mop sink. The mop sink is contamined and cannot be used for food processing or storage. Do not put food items or food equipment at this station.
      • 2. Two pallets of frozen fish stored under dishwasher next to detergents. This area is contaminated and not to be used for food storage.
      • Corrective Action(s): Ensure all food products and food equipment are not stored in contaminated areas like mop sinks or next to chemicals. This can result on contamination of food. Store food items in dedicated food storage areas and clean working surfaces at least 15 cm above the floor.
      • Violation Score: 9
  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher sanitizing cycle does not consistently santize at 50 to 100 ppm chlorine solution. Less than 50 ppm chlorine detected. Operator states it has not been working for a week and has called his service technician for repair. At the time of inspection staff were manually washing, rinsing and sanitizing using three compartment method with chlorine sanitizer.
      • Corrective Action(s): Repair required for dishwasher so last sanitizing step reaches 50 to 100 ppm chlorine at the plate. In the mean time continue washing and sanitizing using the three compartment sink manual method. Correction required in one week.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Dishwasher final rinse cycle 0 ppm chlorine detected at plate. Records and checks not available for review.
      • 2. Metal meat skewers near cooking unit were unwashed and in storage. Sauce and meat stains observed on skewers (CORRECTED AT THE TIME OF INSPECTION).
      • Corrective Action(s): Ensure all dishware is washed and sanitized adequately with a commerical grade sanitizer. 1. Dishwasher requires at least 50 ppm chlorine at the plate. Test daily and record reading. Repair and correction required in one day.
      • 2. Ensure all food equipment is washed, rinsed and sanitized then air dried after use. Correction required immediately.
      • While waiting for dishwasher repair, manual dish washing with chlorine sanitizer can be used.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen hand washing sink was obstructed with drinking cups and equipment. It was difficult for staff for staff to wash their hands adequately at this station. Paper towels were not available.
      • Corrective Action(s): Ensure dedicated hand washing sinks are not obstructed. All hand sinks must be available to staff with hot and cold running water, paper towels and liquid soap for adequate hand washing.
      • Violation Score: 15
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Some items stored in the hand sink.
      • Corrective Action(s): Keep hand sink clear at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Keep all food items off the floor - bag of potatoes and containers for food.
      • Corrective Action(s): Provide more palettes/ shelving units.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean back area (extension) - kitchen not yet approved
      • Corrective Action(s): Operator waiting for City of Abbotsford (some requirement need to be completed).
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Operator is working on submitting information for extension of kitchen.
      • Corrective Action(s): Approval required prior to using the "back kitchen".
      • Violation Score: 5
  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front display cooler was at 10 deg C.
      • Corrective Action(s): Discard all potentially hazardous foods stored in this cooler and ensure this unit is maintaining at or below 4 deg C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No bleach solution was available at time of inspection. A container of lemon scented bleach was available.
      • Operator was asked about sanitizing of the food contact surfaces. Bleach is used on the floor but not on food prep surfaces.
      • Corrective Action(s): Obtain "regular" bleach from the store. Ensure there is fresh made bleach sanitizer solution in the beginning of the day. Dilute bleach to 100 ppm - mix 2-5 mL of bleach into 1 L of water. Store all wiping cloths in bleach solution.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation:
      • *Hand sink beside the cooking equipment was not working properly and no liquid soap was provided. Soap dispenser was removd from the wall.
      • *Second hand sink located beside the warewashing/prep area had no paper towel and very small amount of liquid soap in dispenser. In addition, basin had various items such as cleaning agent, etc. inside and a garbage bin was blocking the hand sink.
      • Corrective Action(s): All hand sinks to be in good working order and adequately supplied with liquid soap and paper towels in dispenser. Hand sink basins must be kept empty and hand sink must be accessible at all times for washing hands.
      • Violation Score: 15
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Back area storage has been converted into a prep/kitchen area.
      • Corrective Action(s): Health approval is required for any alterations or additions to the existing approved kitchen area. Cease operation in the unapproved back prep/kitchen area. Obtain proper approvals from Health and other agencies (i.e. City of Abbotsford, etc.)).
      • Violation Score: 5
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food containers in walk-in cooler/walk-in freezer and at the front counter were left uncovered. Food containers were stored directly on the floor. Flystrips were installed above food prep area.
      • Corrective Action(s): Cover all food items in the cooler and display case for sweets. Store all food items on shelves off the floor. Remove flystrips and consult with pest control company for proper fly control measures and locations.
      • Violation Score: 9
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Walk-in freezer was at -10 deg C (ambient temp.).
      • Corrective Action(s): Ensure freezer is maintaining maximum temperature of -18 deg C or below.
      • Violation Score: 1
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: There is no Food Safety Plan available on-site.
      • Corrective Action(s): New persons-in-charge to provide written Food Safety Plan.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Counter tops, equipment (i.e. walk-in cooler handles/doors) and inside cooler requires thorough cleaning and sanitizing. Debris build up on the vents and surrounding ceiling tiles. Dirty trays stored in the prep sink. Shelving units in the walk in cooler were unclean.
      • Corrective Action(s): Clean and sanitize all counter tops and equipment (inside and out). Remove debris build up on the ceiling vents and tiles. Wash and sanitize all dirty trays in the prep sink and store them properly. Clean shelving units in the walk in cooler.
      • Violation Score: 9
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: No Sanitation Plan available on-site. Proper sanitizing of the equipment is not praticed.
      • Corrective Action(s): New persons-in-charge to provide written Sanitation Plan (procedures for cleaning equipment and cleaning schedule). See information provided on the email.
      • Violation Score: 3
  18. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Small amount of old pickles found at the time of inspection
      • Corrective Action(s): Discarded.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Scoops left in bulk foods
      • - foods are left uncovered in the walk in cooler
      • Corrective Action(s): Do not leave scoops in foods and cover foods prior to storage.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Cooking equipment, dough mixer, prep cooler, tandoor skewers requires cleaning
      • Corrective Action(s): cooking,prep and storing equipment must be cleaned after use.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: - Garbage bags and a garbage can used for storing food product
      • - milk crates used to store food product
      • Corrective Action(s): Do not use garbage bags, garbage can, or milk crates must not be used for food storage.
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Observed an employee preparing foods with a beard net.
      • Corrective Action(s): Ensure all employees restraint hair or use hair protection such as beard nets.
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dirty tandoor utensils found at the time of inspection
      • Corrective Action(s): All food utensils 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): Observed employees washing food trays in the prep sink and skipping the sanitizing step
      • Corrective Action(s): all food utensils must be washed, rinsed, sanitized and air dried. 3 compartment sink must be set up at all times when open for business. You will be required to install a dishwasher if improper dish washing continues in the future.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Lack of hand washing and employees washing hands with gloves on during the inspection.
      • Corrective Action(s): All employees must wash hands adequately prior to food prep. Gloves must be removed prior to hand washing
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoop left in the bulk food bins.
      • - foods are left uncovered in the walk in cooler and freezer
      • - cooling wand stored on the floor of the walk in cooler
      • - food products are double stacked in the prep cooler
      • - cooking utensils stored in stagnant water
      • Corrective Action(s): Do not leave scoops in bulk food bins.
      • All foods must be covered prior to storage.
      • Store the cooling wand in a sanitary manner on the shelf
      • - do not double stack food product.
      • - do not store cooking utensils in stagnant water
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - bulk food bins require cleaning
      • - ceiling tiles require cleaning
      • - dough mixer requires cleaning
      • Corrective Action(s): - Clean the bulk food bins
      • - Clean the ceiling tiles.
      • - clean the dough mixer and cover after use and cleaning.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - Food product stored in the back hallway and near the mop sink
      • back area hand wash station missing wall mounted soap dispenser
      • Corrective Action(s): Do not store any food ingredients / products in the hallway or the mop sink area. Store all food in the approved area of the kitchen.
      • - install the wall mounted soap dispenser.
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: - Employees wearing street clothes to prepare foods.
      • - Employees preparing food with beard net
      • Corrective Action(s): Purchase proper uniforms for the employees in the kitchen, Hair nets and beard nets must be worn to adequately to cover all hair to prevent potential food contamination.
      • Violation Score: 3
  21. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed an employee cleaning food contact surface with windex.
      • 3 compartment sink not set up at the time of inspection.
      • Observed an employee cleaning food contact surface with sanitizer.
      • Corrective Action(s):
      • Violation Score:
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed multiple employees not changing gloves or washing hands.
      • Corrective Action(s): Employees must change gloves and wash hands after touching non food items.
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Walk in freezer ambient air temperature at -12 C.
      • Corrective Action(s): Service the cooler and ensure freezer maintains temperature at or below
      • Violation Score:
  22. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Utensils are not sanitized after washing. All utensils must be sanitized after washing and air dried. 3 compartment sink set up discussed and demonstrated during inspection.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand wash station near the 3 compartment sink missing paper towels.
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Walk in cooler requires organizing.
      • Corrective Action(s): Store all potentially hazardous foods away from ready to eat foods.
      • Violation Score:
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Observed fish thawing at room temperature.
      • Corrective Action(s): Thaw goods in the cooler or in cold water.
      • Violation Score:
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Walk in freezer ambient air temperature at -10 C.
      • Corrective Action(s): Ensure freezer maintain food temperature at or below -18 C.
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Thoroughly clean and organize the premises.
      • Corrective Action(s):
      • Violation Score:
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): All chemicals and prescription drugs must be kept in designated area.
      • Corrective Action(s):
      • Violation Score:
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Remove all items not needed for the operation of the premises.
      • Corrective Action(s):
      • Violation Score:
  23. Follow-Up Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website