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Roy's Indian Restaurant

200 - 1179 56th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Roy's Indian Restaurant has been inspected 15 times by Fraser Health Authority since September 21, 2017. The most recent inspection, on December 29, 2025, recorded 1 infraction.

7 of 15 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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 3 times across 3 separate inspections, most recently on August 18, 2025. 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 2 times across 2 separate inspections, most recently on February 2, 2023. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 6, 2023. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 December 29, 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.

15 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some food debris on floor in corners and under equipment.
      • Corrective Action(s): Clean floor in hard to reach areas.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Far upright cooler (samosas) measured 8C internally (food temperature is 6-8C). Please adjust or service / repair cooler to maintain 4C or colder. Air flow may also be blocked by large trays inside, consider using smaller trays so air can circulate.
      • Corrective Action(s):
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Batches of sauces were cooled in smaller portions, but were still not cooled quickly enough - reach in freezer appears to be having a difficult time cooling quickly
      • Corrective Action(s): Please use an ice bath to cool sauces down before placing into fridges, or you can also put smaller containers into the freezers to help cool overnight, before placing in the fridges
      • Violation Score: 15
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bottle labelled bleach does not contain chlorine.
      • Corrective Action(s): Keep chemicals in original containers that are properly labelled to show contents.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Small domestic cooler requires a thermometer.
      • Corrective Action(s): Provide an accurate indicating thermometer and check daily.
      • Violation Score: 1
  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizing solution contains 10ppm chlorine. The chlorine is diluted with water and then diluted a second time.
      • Corrective Action(s): Corrected: Staff are now using 1/2 - 1 tsp undiluted domestic bleach in 1 liter of water to create a 100-200ppm sanitizing solution for sanitizing wiping cloths and counters etc.
      • Violation Score: 5
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Power to two door "ice" prep cooler was accidentally turned off for an unknown length of time. Food in this cooler and air temperature measured at about 18C/65F. Bar cooler air temperature is about 7C/46 F. Other coolers (prep cooler by tandoori oven, 3 large upright coolers) are keeping food at 4C/40 F or colder (good).
      • Corrective Action(s): All potentially hazardous food in the 2 door prep "ice" cooler have been discarded during inspection. Use this cooler only to store lower risk foods and store all potentially hazardous foods at 4 C/40 F or colder. Milk to be stored at 4 C/40 F or colder (in large 1 door cooler). Bar cooler is to be for beer and wine only.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small volume of rice being held warm at about 130 F. This is not hot enough. It was reheated 1 hour ago.
      • Corrective Action(s): Follow your food safety plan. Reheat rice to 74C/165F or hotter quickly (within 2 hours) and then hold hot in a proper hot holding until so that it will be kept hot above 60C/140F. Discard any rice that has been between 4 - 60C for more than 2 hours.
      • Violation Score: 5
  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility/storage areas are unorganized.
      • Corrective Action(s): Ensure all cleaned and disinfected items are being stored in a sanitary manner. Continue efforts to store all items in designated areas. (ie: upper shelves - upside down)
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Kitchen upright cooler.
      • Corrective Action(s): Adjust. Maintain at or below 4 C, prior to storage of any perishable food items.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

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