Pabla Curry House

4 - 45905 Yale Rd, Chilliwack · Restaurant

16 inspections

Follow-Up InspectionJan 22, 2026
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: (Outstanding) Hot water faucet of hand sink by dishpit not in good working order. Operator demonstrated hot water is supplied by turning on hot water from under sink valve. Additional hand sink available in kitchen.
  - Corrective Action(s): Repair faucet such that hot water supply can be turned on/off from faucet. Correction date: 1 month
  - Violation Score: 3
Routine InspectionJan 15, 2026
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): 2 rotis stored in hot-holding unit which was turned off at the beginning of the inspection and measured 29.5C
  - Corrective Action(s): Staff voluntarily discarded the products during inspection.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Food products (ie. pakora, etc) stored in non-food grade bags inside stand up freezer.
  - Corrective Action(s): Please transfer all food products to food grade containers for storage. Correction date: 1 week
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Food debris and grime build up noted along hot cookline (ie. between and under equipment). Operator stated deep clean in conducted every 3 months.
  - Corrective Action(s): Conduct a thorough deep clean of noted areas to remove all caked on grease and spilled food. Increase deep clean frequency as necessary to maintain sanitary condition. Correction date: 2 weeks
  - Violation Score: 3
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Cardboard used for lining of cooler and freezer shelves.
  - Corrective Action(s): Please remove all cardboard, and replace with a smooth, nonabsorbent, easily cleanable material.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Hot water faucet of handsink by dish pit not in good working order. Operator demonstrated hot water is supplied by turning on faucet from underside of sink. Additional hand sink is available in the kitchen.
  - Corrective Action(s): Repair faucet such that the hot water supply may be turned on/off from tap. Correction date: 1 month
  - Violation Score: 3
Follow-Up InspectionJun 25, 2025
1 infraction
- 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
  - Observation: Operator's FOODSAFE Level 1 or equivalent certification is expired. Operator is scheduled to take a FOODSAFE Level 1 or equivalent class tomorrow.
  - Corrective Action(s): Please submit successful completion of a FOODSAFE Level 1 or equivalent certification to district Health Inspector
  - Correction date: 1 month
  - Violation Score: 1
Routine InspectionJun 23, 2025
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Walk-in cooler was measured at 6°C (ambient air). The container curry (cooked 2 days ago) was measured at 7.7°C at minimum (internal).
  - The sandwich cooler was measured at 7°C (ambient air). The container of curry was measured at 11.1°C internally at minumum.
  - Corrective Action(s): →All perishable foods were being reheated to 74°C
  - -Fix the cooler to ensure 4°C or below
  - -Portion hot foods into smaller containers.
  - Violation Score: 25
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): No food contact surface sanitizer was available
  - Corrective Action(s): Prepare Chlorine sanitizer at 100ppm, clean.
  - 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): Kitchen utensils (knives) were stored in-between the crevice (wall and the stainless counter).
  - Corrective Action(s): Clean and sanitize.
  - Do not store clean utensils in areas that ar not being cleaned.
  - Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: The two main coolers (sandwich, walk-in) were not able to maintain the temperatures of perishable foods (at 4°C or below).
  - Corrective Action(s): Fix to ensure all perishable food temperature are being maintained at 4°C even during defrost. To be corrected by 24-June-2025.
  - Violation Score: 9
  - 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
  - Observation (CORRECTED DURING INSPECTION): Buffet/cashier attendant observed to be chewing gum.
  - Corrective Action(s): Do not chew gum when handling foods.
  - Violation Score: 3
  - 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: Food service workers did not have FoodSafe training in absence of the owner.
  - Corrective Action(s): As previously noted, ensure at least one other person is trained so that at least one person is always present. To be corrected by 07-July-25.
  - Violation Score: 1
Routine InspectionAug 20, 2024
0 infractions
Routine InspectionJan 11, 2024
1 infraction
- 104 - Permit not posted in a conspicuous location [s. 8(7)]
  - Observation:
  - Corrective Action(s): Post the permit in a conspicuous location.
  - Violation Score: 1
Routine InspectionOct 24, 2023
1 infraction
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
  - Observation: fans& ceiling in walk-in cooler have visble dust & debris
  - Corrective Action(s): clean ceiling, fan blades & surrounding area
  - Violation Score: 1
Follow-Up InspectionFeb 9, 2023
0 infractions
Routine InspectionJan 27, 2023
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Hot curry observed cooling in the cooler covered.
  - Corrective Action(s): Please leave hot food uncovered to facilitate faster cooling. Cover food once cooled.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Third compartment sink for sanitizing dishes, chlorine concentration measured less than 50ppm.
  - Corrective Action(s): Third compartment sink, chlorine concentration must always be maintained at 100-200ppm. Operator poured in more bleach, remeasured at 100ppm.
  - Violation Score: 15
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Front handwashing station missing soap.
  - Corrective Action(s): Handwashing stations must always be equipped with hot and cold running water, soap, and paper towels. Operator purchased hand soap for handwashing station.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Rice scoop observed stored inside the rice cooker.
  - Corrective Action(s): Please store rice scoop outside the rice cooker to ensure the scoop handle do not touch the rice.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: General sanitation needs to be improved. Floors and ventilation hood observed to be greasy. Food debris and grease observed along floor joints, walls, and corners. Cooler handles and other frequent contact areas observed to be covered in food grime.
  - Corrective Action(s): Please clean all noted areas. To be corrected by Feb 3, 2023.
  - Violation Score: 9
Follow-Up InspectionJan 17, 2022
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Previous violation: black grease, dusts accumulation found on the tray shelves, the winging door in the kitchen.
  - Corrective Action(s):
  - Clean and sanitize surfaces. Correct by Jan 18, 2022.
  - Send a photo of the surface.
  - Violation Score: 3
Routine InspectionJan 12, 2022
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation:
  - 1. Chlorine sanitizer was not available in the food preparation area at the time of inspection.
  - 2. Multiple knives that are clean were stored in between the crevice of the wall and the counter.
  - 3. Food debris, dusts accumulation found on the dough mixer.
  - Corrective Action(s):
  - 1. Prepare chlorine sanitizer prior to the food preparation.
  - 2. Do not store clean utensils in dirty places.
  - 3. Clean and sanitize by Jan 17, 2022.
  - Violation Score: 15
  - 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
  - Observation (CORRECTED DURING INSPECTION): Observed employees using the till with gloves on and not changing and washing hands prior to preparing food in the kitchen during inspection.
  - Corrective Action(s): Clean hands with warm water and soap and dry with paper towel after changing tasks/changing gloves.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION):
  - Noted foods - raw thawed fish, sauces in pails, in the walk-in cooler were not covered.
  - Corrective Action(s): Cover all foods to prevent contamination.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation:
  - Black grease, grime, dusts accumulation found on the tray shelves, the swinging door in the kitchen.
  - Corrective Action(s): Clean and sanitize surfaces. Correct by Jan 17, 2022.
  - Violation Score: 3
  - 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation:
  - No staff with foodsafe certificate was on-site at the beginning of the inspection.
  - Corrective Action(s):
  - Ensure at least one person is foodsafe certified is in the establishment at all times by February 4
  - Violation Score: 1
Follow-Up InspectionAug 25, 2020
0 infractions
Routine InspectionAug 24, 2020
2 infractions
- 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
  - Observation (CORRECTED DURING INSPECTION): Yogurt made onsite by the opertor. Yogurt requires a dairy license for production
  - Corrective Action(s): Obtain yogurt from an approved source. DISCARDED BY OPERATOR
  - Violation Score: 15
  - 203 - Food not cooled in an acceptable manner [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): 5 gallon bucket of onion gravy 15C internal temperature using probe thermometer. Gravy was prepared the night befoire (inspection conducted following day at 3pm). Over 6 hours prior to inspection Gravy poured from the pot into a 5 gallon pail then left in walkin cooler to cool. Internal temperture indicates improper cooling.
  - Corrective Action(s): Break down to smaller portions to cool quickly- see notes below regarding cooling OR obtain a cooling wand to cool quickly.
  - OPERATOR DISCARDED ONION GRAVY (2 PAILS) UPON REQUEST BY ENVIRONMENTAL HEALTH OFFICER
  - Violation Score: 25
  - 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Internal temperature of onion gravy 15C
  - Corrective Action(s): Ensure internal temperature is held below 4C DISCARDED BY OPERATOR
  - Violation Score: 15
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation (CORRECTED DURING INSPECTION): Canadian Tire pails intended for paint/non food items used for storage of onion gravy
  - Corrective Action(s): Use food grade containers for cooling and storing foods DISCARDED BY OPERATOR
  - Violation Score: 9
Routine InspectionJan 21, 2020
0 infractions
Routine InspectionSep 30, 2019
0 infractions
Routine InspectionJun 27, 2019
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Gravy held in saucepan on table at 24C. Hot, potentially hazardous foods must be hot-held at 60c.
  - Corrective Action(s): Gravy was placed into the cooler. Obtain a hot-holding device to hot-hold sauces after cooking on the stove.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION):
  - Observation #1: Rice bag open with scoop left inside. All food bags must be securely closed. Scoops must be stored separately
  - Observation #2: Raw meats (potentially hazardous foods) stored above ready-to-eat foods within the freezer. Raw meats must be stored on the bottom shelves as to prevent possible contamination of other foods.
  - Corrective Action(s):
  - Violation Score: 9
  - 210 - Food not thawed in an acceptable manner [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Frozen, raw chicken thawing in the prep sink without water. Frozen foods must be thawed in the cooler or under cold, running water.
  - Corrective Action(s):
  - Violation Score: 3