Over the summer, Fraser Health conducted multiple routine facility inspections of Baba Chicken, with recent reports indicating no critical hazards from the restaurant.

What a crock of shit, they have had issues every report they have ever had.

https://www.healthspace.ca/Clients/FHA/FHA_Website.nsf/Food-FacilityHistory?OpenView&RestrictToCategory=CBA55259A806676D88258AFB005A5A4F

From Sept:

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Heavy grease build up observed under and behind deep fryer. Corrective Action(s): Please clean area identified. Build up of grease (black/grey) observed where oil drain line is.

From August:

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Plastic inserts observed to be stacked while wet. Stagnant water will contribute to the growth of pathogens on food contact surface. 2. Ice machine observed to have pink build up along white plastic. 3. Single use bowls observed to be used as scoop. Bowl observed to have heavy build up of a white powder. 4. Soda gun nozzle observed to have heavy build up of brown coloured food debris 5. Large knife stored in crack between naan table and wall

Premises not free of pests [s. 26(a)] Observation: 1. Droppings observed in the following areas:

• Barside: to the right of keg cooler
• Kitchen: in staff washroom, under sink and shelving

Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning needed in the following areas:

1. Under ingredient shelving
2. Range hood and filters. Chef stated what was observed (dark orange - black build up) was approximately 2 weeks build up. If this is the case, range hood is to be cleaned twice a week.