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Spice of Malabar Restaurant

100 - 8047 120th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Spice of Malabar Restaurant has been inspected 4 times by Fraser Health Authority since January 23, 2026. The most recent inspection, on October 1, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

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 September 29, 2026. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 once on September 29, 2026. For example: 209 - Food not protected from contamination [s. 12(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.

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large pot of cooked rice observed cooling with the lid on.
      • Corrective Action(s): DO NOT cool food with the lid on.
      • Keep the lid off to facilitate faster cooling.
      • Large pot of rice needs to be divided up in shallow pans to cool faster.
      • Educated staff on proper cooling.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Undercounter cooler lowest ambient temperature measure 11.8C.
      • Sauces in yogurt sauces observed stored in undercounter bar cooler.
      • Corrective Action(s): All potentially hazardous foods in this cooler discarded.
      • As discussed in previous inspection, this cooler is for bottle/canned drinks only.
      • Do not store potentially hazardous foods in here unless it is serviced and can maintain 4C or below.
      • A sign must be posted on the door of cooler say "Bottled/Canned drinks storage only".
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher unable to reach sanitizing temperatures. Max temperature 68.3C.
      • Corrective Action(s): One of the two compartment sinks cleaned and filled with bleach water for sanitizing.
      • All dine in services are to move to single use disposable dishware/utensils.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food uncovered in cooler
      • 2. Bags of dry ingredients/food stored directly on the floor.
      • Corrective Action(s): 1. Cover all the food stored in the cooler.
      • Food can be uncovered when it is actively in use or when it is cooling.
      • 2. Please store food 15cm above the floor or in pest proof containers.
      • To be corrected by: Tomorrow
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accumulation in the following areas:
      • - Cookline (behind/underneath)
      • - Ventilation hood
      • - Table tops under the flat grill.
      • High touch surfaces also appear sticky (cooler handles/general surfaces)
      • Corrective Action(s): Please deep clean facility, especially the noted areas.
      • To be corrected by: Oct 5, 2026
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher not able to reach sanitizing temperatures. Max temp at 68.3C.
      • Corrective Action(s): Please fix handwashing station and dishwasher by Oct 5, 2026
      • Violation Score: 15
  3. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rice being cooled covered. Operator state they have been cooling for 30mins.
      • Pot of meat being cooled covered on the stove. (surface reading approx 61-60C)
      • Corrective Action(s): When food is being actively cooled, food needs to be uncovered and in shallow pans. This is to help facilate faster cooling.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fish curry observed stored at 30C in a warming cabinet that is not turned on.
      • Staff state they make it at 11am. Observation made at 2:45pm.
      • Staff state they hold fish curry like this until the end of the day and discard it.
      • Corrective Action(s): Never hold potentially hazardous foods at room temperature for extended periods of time. Max hold time is 2hours at room temperature.
      • Fish curry discarded. Educated operator that fish curry must be cooled and cold held until someone orders. Operator agreed to cooling and cold holding fish curry after cooking.
      • Violation Score: 15
  4. Follow-Up Inspection

    0 infractions

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