Skip to content
Loading map…

Rana's Indian Fusion Restaurant

46296 Yale Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Rana's Indian Fusion Restaurant has been inspected 13 times by Fraser Health Authority since June 22, 2023. The most recent inspection, on July 10, 2026, recorded 1 infraction.

5 of 13 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: 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 4 times across 4 separate inspections, most recently on July 10, 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 3 times across 2 separate inspections, most recently on July 8, 2026. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • 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 August 30, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 July 23, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 3 times across 3 separate inspections, most recently on September 2, 2025. For example: 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(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. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Repeat Violation
      • - Chemical dishwasher observed to have 0ppm chlorine at the final rinse
      • Corrective Action(s): Technician was able to come onsite during the inspection and final rinse had 50ppm chlorine
      • Reason for the issue: degraded sanitizer
      • Please note that this is a human error that can be prevented if you verify the dishwasher daily, technician provided the chlorine test strips and please start recording the chlorine reading for the dishwasher
      • Violation Score: 25
  2. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): BUSH brand orange red (IH 7802) colour observed in the kitchen
      • Corrective Action(s): BUSH brand orange red is prohibited in Canada for used in food, operator discarded the product
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kithchen hand sink had no hand soap and paper towels dispenser not working during inspection
      • Corrective Action(s): staff provided hand soap and a roll of paper towels for temporary measure
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Long cutting board observed to have accumulation of black stains and foods
      • Corrective Action(s): please scrub and sanitize the cutting board (date to be corrected by: ASAP)
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Repeat Violation
      • Kitchen and bar areas observed not in sanitary conditions and have accumulation of food debris and grime
      • Corrective Action(s): Please clean, sanitize and organize the kitchen and bar areas (date to be corrected by: 1 week)
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. two compartment sink from the dishwashing area was leaking during inspection, plumber was on site fixing it. dishwasher cannot be used due to repairment
      • 2. paper towel dispenser observed not in good working order
      • Corrective Action(s): 1. Operator is currenting using the two compartment sink inside of the kitchen for dishwashing and only using single-use plates and utenstils for customers.
      • Plumber stated the leaky sink should be fixed by today (date to be corrected by: ASAP)
      • 2. please repair the paper towel dispenser
      • Violation Score: 15
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Repeat Violation
      • Operator does not have valid food safe
      • Corrective Action(s): Please take the foodsafe course (date to be corrected by: 1 month)
      • Violation Score: 1
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed four tongs with grease and food debris hung in the kitchen.
      • Corrective Action(s): Clean and sanitize all equipment/utensils after each use.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: The operator has not paid permit fee for 2025.
      • Corrective Action(s): Pay the permit fee. To be corrected within 1 week.
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): A broken metal strainer was found.
      • Corrective Action(s): Discard broken utensils to prevent physical contamination of foods and proper cleaning and sanitizing of utensils.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff on-site has a valid food safety training.
      • Corrective Action(s): Take food safety training. To be corrected by September 12, 2025.
      • Violation Score: 1
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The perishable foods inside the walk-in cooler were measured as follows (at minumum, internally)
      • -Large pans of curries = 6.8°C
      • -Cooked vegetables = 6.7°C.
      • Corrective Action(s): Reheat and cool down and store at 4°C or below.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed 2 mops inside the pre-wash dishwashing sink. Observed handles of food equipment with dried food debris.
      • Corrective Action(s): Do no mix non-food contact items with food contact equipment. CLEAN AND SANITIZE.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The Chlorine dishwasher was measured at 0ppm. The Chlorine container was empty.
      • Corrective Action(s): Use all disposable customer utensils until the dishwasher is working. To be corrected by September 2, 2025.
      • Violation Score: 25
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: The food premise permit was expired.
      • Corrective Action(s): Outstanding permit fee letter was delivered which includes instructions to pay online.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bowls, containers of foods inside the walk-in cooler and the sandwich cooler were stored without lids.
      • Corrective Action(s): Cover all foods to prevent contamination.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed blackened, dirty rags on top of food contact surfaces.
      • Observed food crumbs on floors throughout the kitchen.
      • Corrective Action(s): Clean and Sanitize. To be corrected withon 2 weeks.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chlorine dishwasher was not working as it was not dispensing any sanitizer.
      • Corrective Action(s): Repair. The Chlorine container appears to be empty. The operator was unaware when it stopped dispensing Chlorine. To be corrected by September 2, 2025.
      • Violation Score: 15
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff hs current food safety training.
      • Corrective Action(s): Take food safety training. To be corrected within 2 weeks.
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: no paper towel at hand wash station; soap is watered down
      • Corrective Action(s): ensure soap is not watered down, ensure hand wash station equipped with soap, paper towel and hot/cold water
      • Violation Score: 15
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: permit fee unpaid
      • Corrective Action(s): call billing department and pay permit fee immediately
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): raw meats stored above cooked foods & ready to eat foods; foods in cooler not covered
      • Corrective Action(s): ensure raw foods are meats are stored on lowest shelve, ensure foods are covered
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: many areas of kitchen have food debris & food splatter such as walls behind counters, shelving and racking for food storage. 2 compartment sink in kitchen has drain backed up and food debris built up; sink in dishwasher area not maintained in sanitary manner; staffing level is adequate enough that kitchen should not be in unsanitary condition
      • Corrective Action(s): ensure through wipe down off all food contact surfaces after shift with food contact surface sanitizer; ensure through cleaning of all hard to reach areas such as where walls meet floor, counters and corners. ensure sinks are emptied and cleaned at end of shift. ensure mop water is dumped and garbage removed at end of night; ensure food debris is removed as to not accumulate
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: walk in cooler fan covers have built up dust/debris
      • Corrective Action(s): ensure fan covers are removed and cleaned
      • Violation Score: 1
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: employee hygine needs improvement
      • Corrective Action(s): ensure employees are able to maintain good personal hygine, such as clipped nails, clean attire
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: no staff able to produce foodsafe certification
      • Corrective Action(s): ensure at least 1 employee on duty has foodsafe during operators absence
      • Violation Score: 1
  10. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: fume hood remains to be professionally cleaned
      • Corrective Action(s): ensure fume hood is professionally cleaned & maintained
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: no food contact surface sanitizer available during operation
      • Corrective Action(s): ensure food contact surfaces sanitizer is available for use when operating; operator prepared 100ppm chlorine sanitizer for food contact surfaces
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: coolers have food grime & build up on shelving, walls & fans; the microwave is not cleaned, garbage is sitting full from over night shift, dry storage is not up kept or tidy. build up of food debris & grime in areas which are hard to reach such as behind equipment & under shelves, counters are dirty & food inserts are not regularly cleaned
      • Corrective Action(s): ensure all hard to reach areas are thoroughly & regularly cleaned. areas such as walls, counters, where walls meet floors & corners, behind equipment & inside the microwave, counters and food storage containers are cleaned immediately ensure fans in cooler cleaned along with the walls and shelving
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: no sanitizer in dish washer
      • Corrective Action(s): ensure dish washer is able to perform final sanitizing rinse; until fixed use only to wash and rinse/sanitize using 2 sink compartment method
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: fume hood system is not cleaned as needed or professionally serviced
      • Corrective Action(s): ensure fumehood is maintained as per approved floor plan & sanitation plan
      • Violation Score: 5
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): dish washer is not dispensing sanitizer
      • Corrective Action(s): use buss in for sanitizing dishes while dishwasher awaits service
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: food not covered in walk-in cooler
      • Corrective Action(s): ensure all food items are covered when not cooling
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: food debris & grime build up in areas which are hard to reach
      • Corrective Action(s): ensure areas which are hard to reach get cleaned & sanitized as needed to avoid build up of dirt, grime
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: dish washer not dispensing sanitizer
      • Corrective Action(s): ensure dish washer is dispensing sanitizer
      • Violation Score: 3

Nearby inspected facilities

Own this business? Add a badge to your website