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Royal Tandoori Indian Restaurant

83 6th St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Royal Tandoori Indian Restaurant has been inspected 10 times by Fraser Health Authority since October 22, 2012. The most recent inspection, on October 22, 2025, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

The last 4 inspections in a row found no infractions. 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.

  • 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 26, 2019. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on September 9, 2021. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 January 23, 2020. For example: 304 - Premises not free of pests [s. 26(a)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on January 23, 2020. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

  • 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 March 4, 2019. 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.

10 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator does not use the high temperature dishwasher anymore due to change in business (no dine in customers allowed).
      • Dishware is washed by hand in the front and rear 2 compartment sinks. Discussed dishwashing procedures; operator does not sanitize dishes
      • Corrective Action(s): provided operator with 2 compartment warewashing procedure and reviewed. sink plugs available for filling sink with sanitizer.
      • ensure that dishware is washed, rinsed, then sanitized after use.
      • Violation Score: 5
  6. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution not available at the time of inspection. Operator had been preparing food for customers at lunch
      • Corrective Action(s): always have surface sanitizer solution available. operator made new batch at 100 ppm chlorine in a bucket
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the following areas;
      • -underneath the dry storage shelves
      • -on the cupboard beside the stove
      • -underneath the naan prep station
      • -underneath the 2 compartment sink
      • -in the corner of the floor by the domestic style cooler
      • Corrective Action(s): Remove the equipment and shelves from the wall and clean above noted areas. Sanitize areas using a 100 ppm chlorine bleach solution
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sauce splatter noted on shelf beside stove. Also, some back storage room shelves found to be sticky with grease and debris.
      • Corrective Action(s): Clean the above noted areas. this must be done on a more frequent basis.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Walk-in cooler ambient temperature measured 7C. operator adjusted the cooler.
      • Corrective Action(s): Temperature decreasing. ensure that walk-in cooler is kept 4 degrees C or less.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food splatter and build up observed in the following areas;
      • -under the 2 compartment prep sink
      • -on the wall adjacent to the hood vent and prep fridge
      • Corrective Action(s): clean these areas on a more frequent basis.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 2 large pots of sauces noted cooling in the walk-in cooler (lamb curry and saag)
      • Corrective Action(s): Separate foods into shallow pans or smaller containers. All hot potentially hazardous foods must be cooled quickly in small containers or using cooling wands
      • Violation Score: 5
  10. Routine Inspection

    0 infractions

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