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The Yellow Chilli Restaurant

105 - 8737 120th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

The Yellow Chilli Restaurant has been inspected 13 times by Fraser Health Authority since August 12, 2021. The most recent inspection, on June 4, 2026, found no infractions.

4 of 13 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: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 5 times across 5 separate inspections, most recently on May 7, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 May 7, 2026. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 January 30, 2025. 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 June 7, 2022. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 September 17, 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.

13 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): At the time of inspection two stainless containers of gravies observed cooling on the counter. Internal food product temperatures ~67-68 degrees C.
      • Corrective Action(s): Ensure foods are cooled in an acceptable manner. To facilitate cooling spit into smaller portions, use shallower containers, use an ice wand, and/or use an ice bath. Cool from 60 to 20 degrees C in 2 hours then from 20 to 4 degrees C in 4 hours.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Internal food product temperatures at the under counter drawer cooler were:
      • - Saag, curries, and daal ~8 degrees C.
      • - Cut onions, tomatoes, mushrooms, and vegetable pakora ~ 9 degrees C.
      • Ambient air temperature of cooler ~8 degrees C.
      • Corrective Action(s): Above noted items discarded. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Kitchen main food preparation line hand sink hot and cold water taps not in good working order. Staff aware of issue and have for servicing.
      • - Staff washroom liquid soap dispenser empty.
      • Corrective Action(s):
      • - In the interim, staff are washing hands at the hand sink next to the dishwasher.
      • - Staff unable to locate key to open liquid soap dispenser. In the interim, a small pump style dispenser placed next to the hand sink.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Kitchen main food preparation line hand sink hot and cold water taps not in good working order. Staff aware of issue and have for servicing.
      • - Internal food product temperatures at the under counter drawer cooler were:
      • - Saag, curries, and daal ~8 degrees C.
      • - Cut onions, tomatoes, mushrooms, and vegetable pakora ~ 9 degrees C.
      • Ambient air temperature of cooler ~8 degrees C.
      • Corrective Action(s):
      • - Service the hand sink and ensure it is in good working order. Hot and cold running water to be provided along with liquid soap and paper towels in dispensers. Correct immediately.
      • - Service the under the counter drawer cooler and ensure unit is capable of maintaining 4 degrees C or less. Correct immediately.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Trays of curry, cooked chicken, and rice at the left smaller preparation cooler drawer section internal food product temperatures observed to be ~6-8 degrees C.
      • Corrective Action(s): Relocated the curry, cooked chicke, and rice back to the walk in cooler. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Main food preparation line hand sink liquid soap dispenser battery dead and unable to dispense liquid soap automatically. Staff washroom hand sink same situation and paper towel dispenser empty.
      • Corrective Action(s): Ensure all hand sinks are provided with liquid soap and paper towels at all times. Manager has placed a pump style liquid soap dispenser at the kitchen hand sink and washroom hand sink. Paper towels placed on counter in the staff washroom temporarily. Paper towel holder to be changed.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accumulations observed on the exhaust canopy. Food debris accumulations observed underneath the back area preparation table and around the hot water tank.
      • Corrective Action(s): Thorougly clean all aspects of the exhaust canopy. Clean underneath, behind, and around the preparation table and hot water tank. Correct by October 1, 2025.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Trays of curry, cooked chicken, and rice at the left smaller preparation cooler drawer section internal food product temperatures observed to be ~6-8 degrees C. Ambient air temperature observed to be ~6-8 degrees C.
      • Corrective Action(s): Place an accurate indicating thermometer in the lower section and monitor temperature. Ensure unit is capable of maintaining 4 degrees C or less. Service if required. Correct by October 1, 2025.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen hand sink liquid soap dispenser empty.
      • Corrective Action(s): Ensure all hand sinks are provided with liquid soap and paper towels at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris accumulations observed in the back food preparation area. Grease accumulations observed on the exhaust canopy hood.
      • Corrective Action(s): Thoroughly clean the back food preparation area. Clean the exhaust canopy hood on a regular basis. Correct by February 6, 2025.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): 2 quats spray bottle spray mechanism suction tubes missing. Quats cannot be sprayed onto food contact surfaces.
      • Corrective Action(s): 2 quats spary bottles not in good working order discarded. New spray bottles provided by management and filled with 200ppm. Ensure all equipment is in good working order.
      • Violation Score: 3
  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): Hot water tap at hand sink in the kitchen not in good working order. No hot water provided at the hand sink.
      • Corrective Action(s): In the interim all staff are to wash hands at the hand sink across from the dishwasher.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot water tap at hand sink in the kitchen not in good working order. No hot water provided at the hand sink.
      • Corrective Action(s): Service the hot water tap at the kitchen hand sink and ensure it is in good working order. Correct immediately.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator does not have FOODSAFE level 1 or equivalent.
      • Corrective Action(s): Operator to take FOODSAFE level 1 or equivalent by August 31, 2024.
      • Violation Score: 1
  8. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Channa masala in pot on stove internal food product temperature 40 degrees C. Upon order product is reheated in pan.
      • Corrective Action(s): Ensure the channa masala is stored at or above 60 degrees C or kept at or below 4 degrees C in an insert at a preparation cooler. Staff has reheated the channa masala to over 74 degrees C and now hot held at the stove.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection hand sink at main food preparation area liquid soap dispenser empty.
      • Corrective Action(s): Ensure all hand sinks are provided with liquid soap and paper towels at all times.
      • Violation Score: 5
  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knife observed stored in spacing between the right preparation cooler and table.
      • Corrective Action(s): Ensure all utensils are stored in a sanitary manner at all times. Store all knives on a magnetic knife rack, holder, or tray.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink next to dishwasher paper towel dispenser empty. Motion activated liquid soap dispenser battery is dead.
      • Corrective Action(s): Ensure all hand sinks are provided with liquid soap and paper towels. Paper towel dispenser replenished. In the interim small pump style liquid soap provided at hand sink.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit to operate issued by Fraser Health not posted in plain view of the public.
      • Corrective Action(s): Ensure your permit to operate issued by Fraser Health is posted in plain view of the public. Operator provided a permit replacement form. Correct by July 31, 2023.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty has FOODSAFE level 1 or equivalent.
      • Corrective Action(s): Ensure in the operator's absence at least one staff on duty has FOODSAFE level 1 or equivalent. Correct by July 31, 2023.
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottles labelled as sanitizer did not have have sanitizer inside or the sanitizer levels were too weak.
      • Corrective Action(s): Refill these spray bottles with premixed 200 to 400 ppm Quat sanitizer and ensure that the sanitizer is being used to clean food contact surfaces and not sitting for too long as it can lose its efficacy.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station in the back prep area of the kitchen did not have paper towels at the time of inspection.
      • Corrective Action(s): Ensure all approved handwashing stations are stocked up with soap and paper towels so that employees can adequately wash their hands.
      • Violation Score: 5
  11. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit fly activity in bar and dish pit area appears to have not improved.
      • Corrective Action(s): Contact your pest control contractor in regard to this issue. Email Fraser Health a copy of service report once completed. Operator requested service from pest company. Correct Immediately.
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): In back prep area some dishes observed to be stored on the ground. Knives stored between counters.
      • Corrective Action(s): Ensure all dishes are stored off of the ground. Ensure knives are stored properly in a sanitary manner. Store in a clean tray or magnetic holder.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): During time of inspection Quats sanitizer in kitchen area registered at 100ppm.
      • Corrective Action(s): Ensure Quats sanitizer is at a concentration of 200ppm as manufactures instructions, and available for use in kitchen and bar area. Obtain test strip to check concentration.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink near dishwashing area does not hve a working soap dispenser. Hand sink in kitchen area has dishes stored directy under liquid soap dispenser.
      • Corrective Action(s): Service or change out soap dispenser to ensure soap is being dispensed. Do not store dishes under hand soap dispenser.
      • Manual soap dispenser plugged by sink.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit fly activity observed in dish pot area and bar.
      • Corrective Action(s): Operator aware of issue and has contacted pest control services. Date to be corrected by in 2 weeks.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning needs improvement especially in hard to reach areas and underneath/behind equipment.
      • Corrective Action(s): Focus cleaning efforts to clean hard to reach areas (ie. sides of grills) and behind/underneath equipment. Date to be corrected by 2 weeks
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Chemical spray bottles are mislabelled/ not labelled.
      • Corrective Action(s): Ensure chemicals are labelled accurately. Date to be corrected by May 26/22
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

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