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Sanatan Dharam Cultural Society

5600 Dorset St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Sanatan Dharam Cultural Society has been inspected 16 times by Fraser Health Authority since August 24, 2018. The most recent inspection, on September 29, 2026, found no infractions.

6 of 16 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

The last 2 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.

  • 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 3 separate inspections, most recently on March 30, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 September 29, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 25, 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 2 times across 2 separate inspections, most recently on October 1, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on August 14, 2023. For example: 304 - Premises not free of pests [s. 26(a)]

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.

16 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Potato sacks stored on the ground in the chest freezer storage room
      • Corrective Action(s): Keep foods off the floor on your shelves or at least on the milk crates -will ease cleaning underneath and monitoring of pests
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Curry pea dish at 50 deg C (internal) on the range
      • Cabbage dish 50 deg C (internal) on the range
      • Operator indicates the foods were cooked in the morning about an hour ago and will be served at about 3pm
      • NOTE: as per operator normally the foods are cooked and served right away but today they had to be cooked in the morning for the kids
      • Corrective Action(s): Do not leave potentially hazardous foods at room temperature for extended periods (less than 2 hours)
      • Keep the foods either hot (>60 deg C) or cold (<4 deg C)
      • Operator recooked the food and will maintian hot (>60 deg C) until service
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed a large mound of utensils being dishwashed in too small a strainer basket -some parts of the utensils may not be adequately washed when overly stacked
      • Corrective Action(s): Spread out the utensils for one layer for the rack/strainer and rewash
      • Obtain a specialized rack for utensils with the smaller drain holes (flatware rack) or a flatware basket for utensils
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in the kitchen has no paper towels and STILL no dispenser available -cited in the last report months ago
      • Corrective Action(s): Install a paper towel dispenser and ensure it is adequately stocked
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: STILL observing multiple fluorescent light panels (4 in total) without shielding -cited months ago
      • Corrective Action(s): Place the standard cover on the light panel or use light tube covers
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door wedged open with garbage
      • Corrective Action(s): Keep the back door closed as it leads to the garbage areas and may permit the entry of pests such as flies/rodents
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation (CORRECTED DURING INSPECTION): Worker mixing with the sauce directly -the bracelets on her wrists were going into the sauce
      • Corrective Action(s): Remove all jewelry on hands wrists/hands for all food workers otherwise you will need to use disposable gloves
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A few fluourscent glass bulbs in the kitchen missing a shatter shield -total of 6 bulbs
      • Corrective Action(s): Either place shatter shields on the bulbs or switch to plastic fluourescent bulb
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dry storage room underneath the shelves has old mouse droppings.
      • Did not observe foods contaminated or packaging disturbed
      • Corrective Action(s): Clean and disinfect all areas with mouse droppings
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Handsink in kitchen is missing a paper towel dispenser -the paper towel roll alone will have ends contaminated when handled
      • Corrective Action(s): Place a paper towel dispenser in the kitchen
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No probe thermometer available for checking hot held foods
      • Corrective Action(s): Obtain an accurate thermometer capable of measuring hot held foods
      • Violation Score: 1
  9. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Although there is an improvement there is STILL a few droppings in the pots & pan storage room
      • Corrective Action(s): Clean and disinfect areas with droppings -ensure you are using a strong flashlight when monitoring for pests
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2-door display fridge at 10-12 deg C. Potentially hazardous foods held there overnight.
      • Corrective Action(s): Discarded 4 jugs of milk, 2 jugs of cream, cut cooked potatoes
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): bleach sanitizer spray tested:
      • -one sprayer was not working
      • -one sprayer had ~0ppm bleach residual
      • Corrective Action(s): Minimum >100ppm bleach solution required (1/2 teaspoon per liter water)
      • Replace the broken sprayer
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: See code 306 for details
      • Corrective Action(s):
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings observed in the kitchen alongside the walls, dishware storage room on shelves -did not observe any foods adulterated -bulk foods stored in rodent proof containers
      • Corrective Action(s): All mouse droppings are to be cleaned and sanitized with bleach (1 to 10 dilution)
      • Operator to hire a professional pest control company to monitor facilty on an ongoing basis -have work report ready for the follow-up inspection
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2-door display fridge too warm 10-12 deg C
      • Corrective Action(s): Repair fridge -have serviceman come in -must hold foods at or below 4 deg C
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Plugs for the each compartment of the dishwash sinks are missing.
      • Corrective Action(s): You are required to have plugs for each sink to adequately follow Manual Washing as per the signs posted
      • Verify within the week (email)
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: See code 306 for details
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some mouse droppings observed along wall shelf in dry storage room
      • Note: did not observe any foods such as the sugar bags contaminated
      • Corrective Action(s): Clean and disinfect the area -check daily for mouse droppings
      • As a precaution store all lightly packaged foods (ie. paper, soft plastic, nylon) in rodent proof containers
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: All staff FOODSAFE Level 1 certificates have expired
      • Corrective Action(s): Renew/retake the course (or equivalent) within the month
      • NOTE: at least one foodworker onsite must be FOODSAFE Level 1 certified (or equivalent) at ALL times
      • Violation Score: 1
  13. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bare paper towel roll in use for the kitchen handsink
      • Corrective Action(s): Bare paper towel rolls must be dispensed as the ends will get contaminated when handled (spindle-type dispensers are okay
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 2 sets of fluorescent bulbs above the cooking range area are missing the shatter shields
      • Corrective Action(s): Place back the shatter shields or use plastic protective tubing for the bulbs
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature washer not working -operator has been Manual Washing instead. Operator intends to have the washer repaired prior to resuming full operation of the premise.
      • Corrective Action(s): Repair washer.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Stem (meat) thermometer not available for monitoring hot held foods and cooking purposes
      • Corrective Action(s): Obtain a stem thermometer
      • Violation Score: 1
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Follow-Up Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: All construction materials and related must be removed from food areas with food contact surfaces cleaned and sanitized prior to food preparation planned this Sunday
      • *Soap dispenser needed upstairs kitchen sinks
      • *post handwash/dishwash signs provided in appropriate areas
      • *A pest monitoring program is needed for pests: mice, cockroaches and flies
      • -use mechanized traps only; sticky, live or snap traps (no poisons allowed)
      • Corrective Action(s):

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