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Amaya Indian Room

19 Hart Dr, Barrie ON L4N 5M3 · Restaurant

Official record from Simcoe-Muskoka →

Inspection summary

Amaya Indian Room has been inspected 10 times by Simcoe Muskoka District Health Unit since November 4, 2024. The most recent inspection, on July 24, 2026, found no infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 22 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 4 separate inspections, most recently on July 20, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.

  • 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 4 times across 3 separate inspections, most recently on July 20, 2026. For example: Internal temperature of potentially hazardous food maintained at 60° Celsius or higher.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on July 20, 2026. For example: Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation.

  • 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 once on July 20, 2026. For example: Pest control shall be maintained in a food premise as prescribed in the regulation.

  • 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 12 times across 8 separate inspections, most recently on July 20, 2026. For example: Food premises shall be equipped and maintained as prescribed in the regulation.

About this data

These results come from Simcoe Muskoka District Health Unit, 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.

10 inspections

  1. Follow-up

    0 infractions

  2. Routine

    8 infractions

    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to provide hot and cold running water under pressure
    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles in good repair and or safe condition
      • Fail to use food contact equipment and or utensils that are corrosion-resistant and non-toxic
    • General Housekeeping Satisfactory
      • Fail to maintain the premises in a clean and sanitary manner
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation.
      • Fail to keep toxic/poisonous substances in compartment away from food
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to protect food from contamination and/or adulteration
    • Internal temperature of potentially hazardous food maintained at 60° Celsius or higher.
      • Fail to maintain potentially hazardous foods at internal temperature of 60° Celsius or higher
    • Refrigeration and hot-holding equipment maintained.
      • Fail to provide easily readable thermometer in refrigeration or hot-holding equipment
  3. Routine

    4 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to use food contact equipment and or utensils that are corrosion-resistant and non-toxic
    • General Housekeeping Satisfactory
      • Fail to maintain the premises in a clean and sanitary manner
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation.
      • Fail to keep toxic/poisonous substances in container bearing identifying labels
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to protect food from contamination and/or adulteration
  4. Complaint

    4 infractions

    • General Housekeeping Satisfactory
      • Fail to maintain the premises in a clean and sanitary manner
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
      • Fail to clean and sanitize food contact surfaces or equipment after each use and as often as necessary
      • Fail to clean and sanitize multi-service articles after each use and as often as necessary
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to protect food from contamination and/or adulteration
    • Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.
      • Fail to maintain potentially hazardous foods at internal temperature of 4° Celsius or lower
  5. Follow-up

    1 infraction

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean walls and/or in good repair
  6. Routine

    5 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
      • Food premises not maintained with clean walls and/or in good repair
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to maintain handwashing stations with adequate supplies
      • Handwashing stations not conveniently accessible by food handlers
    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
      • Fail to use food contact equipment and or utensils that are corrosion-resistant and non-toxic
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to cover food
      • Fail to protect food from contamination and/or adulteration
    • Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.
      • Fail to maintain potentially hazardous foods at internal temperature of 4° Celsius or lower
  7. Routine

    2 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean walls and/or in good repair
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to cover food
  8. Routine

    2 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean walls and/or in good repair
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to maintain handwashing stations with adequate supplies
  9. Follow-up

    0 infractions

  10. Routine

    3 infractions

    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to maintain handwashing stations with adequate supplies
      • Fail to provide hot and cold running water under pressure
    • General Housekeeping Satisfactory
      • Fail to maintain the premises in a clean and sanitary manner
    • Sanitary facilities shall be maintained as prescribed in the regulation.
      • Fail to equip sanitary facility with single service towels or air dryer

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