At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · Routine county inspection · Mar 25, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Great Khans Bhandal Inc got more than most. That's from the last routine visit, on Oct 15, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Great Khans Bhandal Inc?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hand sink not ready to use K06How to fixFix it
- Pests seen inside: roaches K23How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Great Khans Bhandal Inc's team
Is this your place?
Welcome, Great Khans Bhandal Inc. We'll walk through this together, one item at a time. To log the fixes, claim Great Khans Bhandal Inc first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Great Khans Bhandal IncWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Hand sink not ready to useThe county found: “The only hand wash station in the kitchen lacked paper towel at time of inspection. [CA] Handwashing facilities shall…”
First step: Hand sinks are for hands only
Then the next one: Pests seen inside: roaches
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 2-301.15, Food Code 6-501.112, Food Code 3-302.11.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Great Khans Bhandal IncWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestMar 25, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 25, 2026.
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
The only hand wash station in the kitchen lacked paper towel at time of inspection. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure hand soap and paper towels are readily available at all times. [COS] PIC refilled dispenser with towels.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Great Khans Bhandal Inc? Fix it
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Dead cockroaches observed in the following areas: - One in between the crevice of the door trim and paper towel dispenser above the hand wash station. - One in between the crevice of wall and wall mounted shelf above the food preparation sink. - Numerous dead on sticky trap on the floor by the rear door into the mall hallway. Rodent droppings observed in the following areas: - Inside the cabinet by the cashier area where the electrical equipment is maintained. - On floor in-between and below the ice machine and wall. Per PIC, facility is serviced weekly. No contamination of food or food contact surfaces observed at the time. [CA] Clean and sanitize area of dead cockroaches or old droppings.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Great Khans Bhandal Inc? Fix it
EarlierOct 20, 2025Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierOct 15, 2025Routine inspection71 out of 100 (Green placard)
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Bean sprouts, sliced tomatoes, chow mein noodles, cubed tofu, cubed hot dogs, imitation crab maintained in inadequate ice baths at the buffet line. PHF items measured between 47F to 54F. Observed ice maintained below the containers, but not in direct contact for PHF items in bowls. Plastic container of chopped imitation crab and chop hot dogs maintained inside the walk-in refrigerator measured at 50F. Employee stated that items were prepared the night before. Ambient temperature of the walk-in refrigerator measured at 51F via probe thermometer placed inside. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS/SA] Ice was added to items on the service line to immediately cool. Hot dogs and imitation crab inside the walk-in refrigerator was VC&D due to time and temperature abuse. All other PHF items inside the walk-in refrigerator (noodles prepared today and bean sprouts) relocated into the walk-in freezer as facility does not have any other refrigeration units available.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed ice scoop maintained directly on top of cases of sodas below the service line. [CA] Properly store utensils and equipment in a clean and sanitary manner. Observed pressurized cylinder not securely fastened to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed opened piece of raw meat maintained directly on top of container inside the walk-in freezer. [CA] All food shall be separated and protected from possible contamination. Maintain food in containers with tight fitting lids and/or wrap using food grade wraps.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash station at the griddle and inside the kitchen observed heavily soiled with grime. Hand soap dispenser at the hand wash station in the kitchen is partially obstructed with spray bottles hanging on the splash guard. [CA] Handwashing facility shall be clean, unobstructed, and easily accessible at all times.
The department's words
K01 Demonstration of knowledge; food safety certification
Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employees' three-year food handler cards unavailable for review and/or observed expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
The department's words
K23 No rodents, insects, birds, or animals
Rodent droppings observed in the following areas: - Inside shelf below the cash register and along the service line. - On floor behind the beverage refrigerator and ice machine. Employees unsure the frequency of which facility is serviced. No other signs of vermin activity observed. [CA] Clean and sanitize area of old droppings.
Show 4 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the walk-in refrigerator measured at 51F via probe thermometer placed inside. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Temporarily discontinue use of walk-in refrigerator to store PHF items until unit is repaired and able to maintain PHF items at 41F or below. Observed cutting board heavily stained and scored. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced. Handle of the walk-in freezer door observed broken. Observed string tied to the opening mechanism to pull and open door. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Repair freezer door opening mechanism.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of grease and grime observed on walls in the kitchen as well as around the griddle area. Heavy accumulation of grease, grime, and food debris observed on floors throughout the facility. [CA] Walls and/or floors in food preparation area shall be kept clean.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Rear door of the facility maintained opened during the inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Employee's personal belongings observed stored in areas of and/or new food storage, food preparation. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Utilize provided lockers.
The department's words
K24 Person in charge present and performing duties
Manager or "person in charge" unavailable at time of inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Great Khans Bhandal Inc, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Pests seen inside: roaches Read the free guide
Call Great Khans Bhandal Inc
Ask for the manager. Great Khans Bhandal Inc can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Great Khans Bhandal Inc?
See the plan to fix each item and show what you did.
Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.