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Shandhar Hut

8835 Young Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Shandhar Hut has been inspected 17 times by Fraser Health Authority since January 3, 2013. The most recent inspection, on March 18, 2026, found no infractions.

5 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 11 times across 11 separate inspections, most recently on March 15, 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 7 times across 7 separate inspections, most recently on July 23, 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 March 15, 2026. 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 once on August 4, 2021. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

17 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Dried food debris found on the can opener, dough roller, large dough roller.
      • 2. Staff stated that Chlorine sanitizer is used to clean customer tabled and Windex is used afterwards.
      • Corrective Action(s): 1. Clean and sanitize. To be corrected within 2 days.
      • 2. Clean with soapy water.
      • Wipe clean with clean cloth
      • Sanitize using approved sanitizer for food contact surfaces.
      • Air dry.
      • Corrected during inspection.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed a staff not washing hands after doing tasks such as opening outside doors, handling personal items, and proceeding to handle foods.
      • Corrective Action(s): Wash hands.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Dry foods (rice, flour, etc.) bags of onions were stored directly on the floor, on mats (approximately 5cm off the floor).
      • 2. Observed numerous trays of uncooked and coated foods stored inside walk-in cooler without covers.
      • Corrective Action(s): 1. Store all foods at least 6 inches off the floor. To be corrected within 1 week.
      • 2. Cover all food to prevent contamination. Ensure covers used are made of foodgrade materila that can be cleaned and sanitized. If using single-use plastice covers, do not re-use. Corrected during inspection.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed numeraous containers that can no longer be properly cleaned and sanitized (ie.: melted plastic containers, broken dishes, broken metal utensils, etc.)
      • Corrective Action(s): Discard. To be corrected within 2 days.
      • Violation Score: 9
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Curry paste was observed stored at room temperature (11-15C), operator stated it was left out for 1.5hours
      • Corrective Action(s): Operator placed all the curry paste on ice, please ensure to keep them in a cooler or on ice during rush hours. After rush hours, all curry paste must be returned to the cooler
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dough maker was observed to have accumulation of grease and dough debris
      • Corrective Action(s): Please clean and sanitize the dough maker in a daily basis (date to be corrected by: 1 week)
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): This is a repeat violation
      • - High Temperature dishwasher did not reached minimum 71C at the plate surface, inspector ran it 5 times (60C, 63C, 63.1C, 64.6C, 63C)
      • Corrective Action(s): the following steps must be followed:
      • - All kitchen equipment must be washed and rinsed in the dishwasher, and sanitized in one of the two compartment sink AND
      • - All dishware for customers must be disposable ONLY
      • Please note that if this violation occurs again, it will escalate the matter to enforcement, even in a issuance of a closure order or violation ticket
      • CORRECTION ORDER ISSUED ON-SITE
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Containers from the dry storage room (inside the electrical room) observed stacking on top of each other without cover
      • 2. Prep table (at the dough making area) was covered with rice bag which is not easily cleanable
      • Corrective Action(s): 1. Please ensure to cover all the container, DO NOT stack everthing without a cover
      • 2. please remove the rice bag, ensure all food contact surfaces are easily cleanable
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher did not reach minimum 71C
      • Corrective Action(s): Please repair the dishwasher (date to be corrected by: ASAP)
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: ice machine needs to be cleaned; scoops stored directly in contact with food in containers
      • Corrective Action(s): ensure ice machine is cleaned & sanitized prior to use; ensure scoops are removed from food containers
      • Violation Score: 3
  8. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: dry food storage containers have not had scoops removed
      • Corrective Action(s): ensure scoops are stored in manner as to not expose food to contamination
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): one cooler in kitchen area probed at 15*C; operator stated it was just loaded
      • Corrective Action(s): move food items to another cooler which is maintained below 4*C; ensure cooler is consistently maintaining below 4*C prior to using
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: dish washing machine unable to reach 71*C
      • Corrective Action(s): ensure machine is serviced to ensure minimum of 71*C at plate level for sanitizing purposes; in the meantime use dishwasher to wash & bin with 100ppm bleach sanitizer for sanitizing purposes
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: dry food storage containers all contained scoops directly in contact with food
      • Corrective Action(s): ensure scoops stored in manner as to not expose food to contamination
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: one cooler in kitchen probed at 15*C; dishwasher not reaching 71*C for sanitizing purposes
      • Corrective Action(s): ensure cooler is fixed prior to use; must be able to maintain below 4*C; ensure dish washer is serviced prior to use
      • Violation Score: 9
  10. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels were not available at any of the hand washing stations. Electronic paper towel dispensers were either empty or out of battery.
      • Corrective Action(s): Ensure all paper towels dispensers are equipped and have working batteries.
      • Violation Score: 15
  11. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer 10-50ppm residual Cl
      • Corrective Action(s): Increase to at least 100ppm residual Cl in sanitizer
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food uncovered in walk in cooler
      • Corrective Action(s): Ensure food is covered when stored in cooler to prevent chance of contamination
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): High volume of food/sauce cooling throughout the restaurant. Large bucket of sauce observed in walk in cooler. There is too much sauce/foods cooling in a kitchen that was not intended to produce such high volumes of food. This creates a potential health hazard as food must be cooled quickly (from 60C to 20C within 2 hours and 20C to 4C within 4 hours), with such as high volume of foods being cooled in a small area this is a challenge to ensure adequate cooling.
      • Corrective Action(s): Alternate kitchen space for production of sauce/expanding kitchen area are options to explore. In the meantime ensure foods are transferred to the walk in cooler quickly after placing into trays. Operator had obtained cooling trays, cooling wands and racks which is an improvement, however, ensure large buckets are cooled quickly and trays moved to walk in as soon as possible. This is a temporary solution until alternative kitchen space is obtained. Ensure all food is cooled within the range (60C to 20C within 2 hours and 20C to 4 C within 4 hours) to prevent Foodborned illness.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer used in kitchen prep areas. Operator has no bleach on premises, staff member asked by EHO to go buy bleach immediately during inspection. Currently using a degreaser on food prep tables, do not use a degreaser as it is not safe for food prep areas and may contaminate the food and make someone sick.
      • Corrective Action(s): Staff member purchased bleach and made a bucket for clothes at 100ppm residual chlorine. Use a bleach and water solution (one ounce bleach to one gallon water) to wipe down cutting boards, tables where food is in contact. Wipe down frequently throughout the day. This prevents bacteria growth on surfaces and prevents likelihood of cross contamination (raw meat to cooked/ready to eat foods). This will help reduce chance of Foodborne Illness.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food left uncovered throughout the facillity, trays/buckets observed cooling throuhgout kitchen uncovered. Buckets of cooled sauce left on floor of kitchen in walk area uncovered. Food in walk in cooler and in prep coolers left uncovered
      • Corrective Action(s): Uncovered food can be contaminated by items falling into the food, cross contamination etc. Use a food grade material (plastic wrap, lids etc) to cover foods to prevent contamination and Foodborne illness
      • Violation Score: 15
  13. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Sauce cooling at room temperature in kitchen, 25C. Transfer sauce to walk in cooler, place into shallow trays.
      • Corrective Action(s): Do not cool at room temperature for long periods of time. Sauce transferred to walk in cooler during inspection. Staff state it was out less than 4 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surfaces not properly sanitized. Staff use cloths soaked in bleach solution for wiping counters.Bleach solution was grey and dirty.
      • Corrective Action(s): Operator will have separate containers for counters then for cleaning vents. Operator will ensure cloths are changed frequently and bleach solution is changed frequently.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Sauce cooling at room temperature in open containers throughout the kitchen/walk way. Item dropped into container by staff during inspection.
      • Corrective Action(s): Cover food when being stored. Ensure all food in walk in cooler is covered (chicken) to prevent contamination.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food cooled at room temperture for long periods of time, potatoes/chicken wings
      • Corrective Action(s): Transfer food to walk in quickly when cooling
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food left uncovered at back room and in walk in cooler
      • Corrective Action(s): Cover food to protect from contamination
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large amount of sauce being cooled at room temperature in back storage area
      • Corrective Action(s): Cool sauce quickly in walk in cooler, ensure buckets/bins are not filled right up to ensure quick cooling
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Large amount of sauce cooling at back storage area uncovered, open to possibility of contamination
      • Corrective Action(s): When cooling cover and let side open for steam to escape to help prevent contamination
      • Violation Score: 9
  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Garlic butter, chopped garlic at room temperature
      • Corrective Action(s): Operator states garlic used for garlic naan, garlic not kept put for very long. Ensure only small amounts of garlic are taken out.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Pots of sauce cooling at time of inspection on floor, not covered
      • Corrective Action(s): If possible store on counter to cool. Cover if cooled on crates/floors.
      • Violation Score: 3
  17. Routine Inspection

    0 infractions

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