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Bayleaf - Indian Fusion

B-1403 Canyon St Creston BC V0B 1G0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Bayleaf - Indian Fusion has been inspected 5 times by Interior Health Authority since February 8, 2023. The most recent inspection, on July 16, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 5 times across 3 separate inspections, most recently on July 16, 2026. For example: 7 Are foods protected from contamination?

  • 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 January 6, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 16, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 June 10, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on February 8, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

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.

5 inspections

  1. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): 1. Pre-made sauces in large containers were observed on the bottom shelf in the walk in cooler without lids. The employees on site obtained lids for the containers during the inspection, preventing potential contamination from occurring. Corrected during the inspection (CDI). 2. Bulk bags of lentils, rice, and other grains were stored in their original, opened packaging in the downstairs dry storage area, leaving the contents exposed to the surrounding environment. A significant accumulation of dead insects was observed on top of the bags and around the openings. Live insects were also found inside a bag of lentils, indicating active pest contamination.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): A substantial accumulation of dead insects was observed throughout the downstairs dry storage area. Dead insects were present along the walls, on storage pallets, and on top of bulk food bags. When questioned, the employee on site stated that the facility does not contract out pest control services and instead manages pest control themselves.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): While the upstairs of the facility was maintained in a generally sanitary condition, the downstairs dry storage area was not maintained in a sanitary manner. A significant accumulation of dead insects was observed throughout the area, indicating inadequate cleaning and pest control practices.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  2. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): 1. Pre-made sauces in large containers were observed on the bottom shelf in the walk in cooler without lids. 2. Pre-made sauces on the bottom shelf of the prep cooler were being stored without lids. The operator obtained lids for these sauces, therefore preventing any debris from potentially falling into the sauce. This was corrected during the inspection (CDI).
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The facility did not have a sanitizer solution at the time of the inspection. Facility was using a Lysol/water solution which is suitable for cleaning, but not disinfecting. Other notes: The facility's dishwasher took 3 cycles before the chlorine residual was a minimum of 50ppm. Please ensure you're testing the dishwasher at the beginning and throughout the day to make sure the minimum concentration of chlorine is achieved before putting dishes through the cycle.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The counter next to the stove where the cooking spices are kept requires cleaning and sanitizing. An accumulation of spices and food debris were present.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chemical dishwasher was dispensing 0ppm of chlorine sanitizer during the inspection. A full bucket of sanitizer was connected to the dishwasher and the dial on the dishwasher showed that the chlorine should be dispensing, though it wasn't pulling enough of the chemical through the line.
      • 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 main handwashing station in the kitchen did not have any liquid soap in the dispenser at the time of the inspection.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  4. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Various potentially hazardous food items in walk in fridge stored uncovered without lids, or with lids with large cracks in them.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Chemical dishwasher measured at 10 ppm chlorine which is below the legislative requirement of 50-100ppm. 2. Kitchen did not have a sanitizer solution to sanitize food contact surfaces.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was not on site during the inspection.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan was not on site during the inspection.
  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot Holding of rice 48 C must be 60 c or higher
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Mechanical Dishwasher 0ppm Cl must be 50-100ppm. Add bleach to the rise cycle

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