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Bayleaf Indian Fusion

201 Fairway Dr Fernie BC V0B 1M5 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.8 / 5 (18)

Opening hours

  • Friday10 a.m.–9:30 p.m.
  • Monday10 a.m.–9:30 p.m.
  • Saturday10 a.m.–9:30 p.m.
  • Sunday10 a.m.–9:30 p.m.
  • Thursday10 a.m.–9:30 p.m.
  • Tuesday10 a.m.–9:30 p.m.
  • Wednesday10 a.m.–9:30 p.m.

Contact details, hours and reviews from Google Maps

Inspection summary

Bayleaf Indian Fusion has been inspected 3 times by Interior Health Authority since January 10, 2025. The most recent inspection, on August 13, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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 3 times across 3 separate inspections, most recently on August 13, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 November 12, 2025. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 once on August 13, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on January 10, 2025. For example: 1 Does the facility have proper monitoring supplies?

About this data

These results come from Interior 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.

3 inspections

  1. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The kitchen dishwasher was not sanitizing dishes adequately as there was no chlorine residual. A manual method of sanitizing dishes was discussed and agreed upon with the operator until the sanitizer could be troubleshooted. A sanitizer check log should be used daily to ensure that the dishwasher is sanitizing as intended.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The paper towel dispenser at the handwashing station was not functional at the time of inspection. This was repaired by staff at the time of the inspection so that paper towel could come out of the dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. The dishwasher in the kitchen area was not achieving a 50 ppm chlorine residual as required. Employees were able to troubleshoot the unit at the time of inspection and return the chlorine residual to 50 ppm. Test strips were available for confirming the concentration and should be used on a daily basis. 2. A cleaning cloth was observed on the cutting board on the cook line. Upon discussion with employees it was determined that the cloth is used in conjunction with sanitizer spray. This practice must be replaced with either storing the cleaning cloth in a sanitizer solution between use or using a spray bottle with sanitizer and paper towel. Employees indicated that they will store cleaning cloths in solution of sanitizer between use.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Raw pork and lamb was observed thawing in the prep sinks with no running water. Acceptable thawing methods include thawing foods under cold running water, under refrigeration at or below 4 C or as part of the cooking process. Employees began running a cold water tap at the time of inspection.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed on the stove were 3 large pots of chicken curries measuring 40C, 41 C and 43 C. Upon discussion with staff, it was learned that the foods stay on the cook line at room temperature and then are reheated to 74 C when a customer orders the item. If foods are to be pre-made and stored followed by a reheat at time of ordering, they must be hot held at 60 C or hotter or refrigerated at 4 C or lower. Staff reheated the items to 74 C at time of inspection and maintained hot holding above 60 C.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No thermometer was observed in the line cooler at time of inspection. Thermometers must be available in all refrigeration units. Further to this, temperature monitoring logs have not been conducted since July 2024. Ensure temperature monitoring logs are utilized daily.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. The QUATs sanitizer spray bottles in the kitchen measured 0 ppm at time of inspection. It was further noted that the dispenser for the QUATs sanitizer did not appear to be dispensing any sanitizer. QUATs sanitizer must be at 200 ppm. Further to this, a monitoring log where concentrations of sanitizer are verified daily should be utilized daily. 2. Lavender Pine Sol which is a surface cleaner is being used as a surface sanitizer in the front of house. Cleaners cannot be used to replace sanitizer, only in conjunction. Ensure sanitizer is available for front of house staff.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Rushik Dhaduk

    Excellent food and hospitality. Ambiance is so calm and spacious. Chef Dennis came to check on us about the food and he was so kind. Shyam served us and he was amazing too. They got us complimentary starter and the dessert. I would highly recommend.

  • Gillian Lai

    We loved every dish here. Very generous serving sizes and they gave even us complimentary appetiser and dessert! Great service as well 👍

  • Neema Peter

    One is the best Nepalese cuisine we ever had! The flavour was amazing! Great service and ambiance! Special thanks to the great chef who visited by our table. They also provided complimentary sweets and appetizer! Overall a must visit when in Fernie!

  • Gagandeep Singh

    Today we visited Bayleaf Indian fusion restaurant in Fernie city and we randomly select this restaurant for dine-in. We decided to try some eminent indian starters. Specifically, their masala tea is typically Indian taste, the best tea I have ever drink in Canada. We tried Samosa chart, potato chart, vegetables fritters We really love the food. Eventually, the chef came to our table for feedback and he is very humble and polite. At end he offered complimentary desert as well. In nutshell, environment was awesome nice decorum solitude scenic view outside the window adding great ambiance to dine area. I would highly recommend this restaurant if you are visiting this city during your trip, wouldn’t be accomplished if you don’t try their food.

  • Avi Thakkar

    A Wonderful Dining Experience with Stunning Views From the moment we arrived, the restaurant impressed us with its warm ambiance and breathtaking views of the snow-covered golf course. The food was delicious, each dish bursting with flavor, and the chef’s special dessert was an absolute treat. The staff were incredibly friendly, polite, and attentive, making our visit even more enjoyable. For great food, excellent service, and beautiful views, this place is a must-visit. We’ll definitely be back!

  • Kadambari Patil

    We stumbled upon this hidden gem during our road trip and what a delightful surprise it turned out to be! We weren’t even hungry, but the reviews and photos looked so inviting that we decided to stop for a quick snack. The moment we arrived, we were blown away by the beautiful location and cozy atmosphere. We asked for vegetarian customizations and not only were they happy to accommodate, but the food that arrived was so incredibly delicious, we ended up enjoying a full meal without even realizing it! Chef Tam is truly the heart and soul of this place. He’s not just a talented chef, but also a warm and kind human being. His passion for cooking shines through every dish. He even surprised us with a complimentary dessert such a sweet gesture! All the staff were incredibly accommodating and friendly. They made us feel right at home with their hospitality and warmth. I only wish this place was closer to home. If you're passing through, do yourself a favor and stop here. You won’t be disappointed — I promise!

  • Rocio D'Alessandro

    WOW — this place has it all! Delicious food, breathtaking views, and warm, welcoming service. We started with the samosas, which were perfectly seasoned without being spicy — just how we like them! The flavor came through beautifully in the blend of spices. The true standout? The Nepali Jhol Momos. Absolutely incredible — a must-try! Chef Tam and his team were incredibly kind and attentive. We had a lovely chat, and his Spanish was impressive! Make sure to grab a spot on the patio — the view makes the experience even better. The staff are very accommodating with spice levels, so don’t hesitate to let them know your preference.

  • Brandon Robinson

    One of the best Veggie Pakoras I’ve ever had. Server was very friendly, and views were incredible!

  • Rushik Dhaduk

    Excellent food and hospitality. Ambiance is so calm and spacious. Chef Dennis came to check on us about the food and he was so kind. Shyam served …

  • Gillian Lai

    We loved every dish here. Very generous serving sizes and they gave even us complimentary appetiser and dessert! Great service as well 👍 …

  • Neema Peter

    One is the best Nepalese cuisine we ever had! The flavour was amazing! Great service and ambiance! Special thanks to the great chef who visited by our table. They also provided complimentary sweets and appetizer! Overall a must visit when in Fernie!

  • Gagandeep Singh

    Today we visited Bayleaf Indian fusion restaurant in Fernie city and we randomly select this restaurant for dine-in. We decided to try some eminent indian starters. Specifically, their masala tea is typically Indian taste, the best tea I …

  • Avi Thakkar

    A Wonderful Dining Experience with Stunning Views From the moment we arrived, the restaurant impressed us with its warm ambiance …

  • Kadambari Patil

    We stumbled upon this hidden gem during our road trip and what a delightful surprise it turned out to be! We weren’t even hungry, but the reviews and photos looked so inviting that we decided to stop for a quick snack. The moment we …

  • Rocio D'Alessandro

    WOW — this place has it all! Delicious food, breathtaking views, and warm, welcoming service. …

  • Brandon Robinson

    One of the best Veggie Pakoras I’ve ever had. Server was very friendly, and views were incredible!

  • Orson D'Souza

    I must say that the location of the restaurant was spectacular, and the food itself was amazing as well. However, what really turned me off was the overall service experience. Despite pre-ordering our meals almost three hours before our …

  • Jay

    Had lunch/dinner here for the first time while visiting Fernie, and I’m so glad I did. Bayleaf Indian Fusion is in a beautiful spot—right by the golf course with stunning mountain views from the patio. Honestly, the setting alone is worth a …

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