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North Indian Cuisine

20248 Fraser Hwy, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

North Indian Cuisine has been inspected 7 times by Fraser Health Authority since November 6, 2024. The most recent inspection, on June 18, 2026, recorded 2 infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 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 2 times across 2 separate inspections, most recently on June 18, 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 2 times on January 29, 2025. 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 once on June 18, 2026. 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 once on November 6, 2024. For example: 203 - Food not cooled in an acceptable manner [s. 12(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 once on November 17, 2025. 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.

7 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Strainer was found in handwashing sink. Ensure handwashing sink is not obstructed and is only used for handwashing.
      • Corrective Action(s): Strainer was taken out of handwshing sink.
      • Corrective action: June 18, 2026
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Open bowls of cut vegetable found in prep cooler.
      • Corrective Action(s): Ensure that cut vegetables in bowls are covered and protected from contamination.
      • Plastic wrap was put around bowls to protect food from contamination.
      • Corrected by: June 18, 2026
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Fume hood has build-up of grease and debris. Staff notified and they explained they clean them every 2 weeks.
      • Corrective Action(s): Detach the fume hood compartment and clean and sanitize the compartment.
      • Date to be completed: Today
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High-temperature dishwasher measured at 55.4C final rinse temperature.
      • Corrective Action(s): Temporary use 2-compartment sink to wash equipment. Do no accept dine-in customers. Take out only until health inspector validates that high-temperature dishwasher has been serviced.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High-temperature dishwasher measured at 55.4C final rinse temperature.
      • Corrective Action(s): Service the high-temperature dishwasher to measure at least 71C final rinse temperature. Corrected by: Today. If not fixed by January 30, 2025 closure order will be issued.
      • Violation Score: 15
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Container of chopped curry gravy probed at 10C. Curry was made and placed into the cooler yesterday.
      • Corrective Action(s): Chopped curry gravy discarded during the inspection. Foods must be cooled from 60C-20C within 2 hours or less, and then from 20C-4C within 4 hours or less.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Container of yoghurt in the walk in cooler probed at 16C.
      • Corrective Action(s): Yoghurt discarded during inspection. Ensure all cold potentially hazardous foods are stored at 4C or colder.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in the kitchen blocked by garbage can.
      • Corrective Action(s): Garbage can relocated during inspection. Do not block any handsinks - all handsinks must be easily acessible at all times for handwashing
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (1) Raw eggs stored above cooked/ready to eat foods.
      • (2) Foods left uncovered in cold storage.
      • (3) Single use containers used as scoops.
      • (4) Open bags of dry ingredients observed in dry storage.
      • (5) Chutney not stored in a food grade container.
      • (6) Food containers stacked on top of food inserts
      • (7) Operator indicated mop bucket is dumped into dishwashing sink at the end of the day.
      • Corrective Action(s): (1) Store eggs and all raw foods beneath cooked/ready to eat foods to prevent potential cross contamination.
      • (2) Cover all foods in cold storage when not actively in use.
      • (3) Obtain proper reusable scoops with a handle.
      • (4) Transfer/store opened bags of dry ingredients into containers with tight fitting lids.
      • (5) Transfer chutney into reusable food grade container.
      • (6) Remove stacked containers on food inserts.
      • Correct by: As soon as possible
      • (7) Discussed with operator to not dump dirty mop water into dishwashing sinks - dump in sanitary sewer in the the back.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accumulation observed on the ventilation hood filters and interior panels.
      • Corrective Action(s): Remove filters and deep clean area.
      • Correct by: November 17, 2024
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: No liquid hand soap or paper towel available at back washroom handsink.
      • Corrective Action(s): Provide paper towel and liquid hand soap at this handsink.
      • Correct by: As soon as possible
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Single use containers observed to store foods and rewashed in the dishwashing sink.
      • Corrective Action(s): Do not re-use single use containers.
      • Correct by: Today
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): Dirty dishes were stored inside the prep sink.
      • Corrective Action(s): Dishes were removed from prep sink and the sink was cleaned and sanitized during the inspection. Prep sink is to be used for food prep ONLY.
      • Violation Score: 1
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff on shift holds a valid FOODSAFE level 1 or equivalent certificate
      • Corrective Action(s): At least one staff on shift must hold a valid FOODSAE level 1 or equivalent certificate. Enroll staff in FOODSAFE level 1 or equivalent course.
      • Correct by: November 17, 2024
      • Violation Score: 1

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