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Cabbana Indian Bistro

3224 30th Ave Vernon BC V1T 2C5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cabbana Indian Bistro has been inspected 2 times by Interior Health Authority since January 6, 2026. The most recent inspection, on September 28, 2026, recorded 7 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 4 times across 2 separate inspections, most recently on September 28, 2026. For example: 7 Are foods protected from 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 on September 28, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on September 28, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 September 28, 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 2 times across 2 separate inspections, most recently on September 28, 2026. 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.

2 inspections

  1. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A: Rice in the front hot holding unit was measured at 53-58°C. Hold time was 1 hour when the product was checked. Unsafe holding temperature. The holding unit cannot be adjusted. Corrective Action: Reheat the rice to 74°C or hotter, then hold at 60°C or hotter using an alternate method, or discard the rice. Provide a new hot holding unit capable of maintaining food at 60°C or hotter (temperature adjustable is recommended). Remove the old unit. In the meantime, reheat and hold rice on the stove or reheat individual servings to order. See F1.3C. F1.2B: Food in the sweets display cooler was measured at 9°C towards the left side. Uneven temperature in the unit. The interior vents may be blocked. Corrective Action: Adjust or service the cooler so it maintains food at 4°C or colder in all sections. Ensure air flow is not obstructed.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3C: Inadequate processes and monitoring for reheating rice prior to hot holding. Corrective Action: Reheat rice to an internal temperature of 74°C or hotter before transferring to the hot holding unit. Verify with a probe thermometer. Hold at 60°C or hotter. Do not rely on hot holding units for any part of the reheat process. Note the cooling standards below (F1.3A).
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A(1): There is a container of uncovered dry food stored directly below the soap dispenser at the primary hand sink. Contamination hazard. Corrective Action: Store food away from the soap dispenser and immediate hand sink area. F1.7A(2): Observed two uncovered containers of food on the floor of the basement walk-in cooler. Some food in the prep coolers is also unprotected. Corrective Action: Do not store food on the floor. Keep containers on clean shelves at least 15 cm (6 in) above the floor. Cover stored food with secure lids or food-grade wrap. Promptly discard the potatoes that are in the basement near the used cloths. Do not store food in this area. Transfer tea to pitchers in a clean location away from the dishwashing area. Plastic containers may be used for tea provided they are food-grade and kept in good, clean condition.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: The sanitizer test strips are discoloured. Corrective Action: Obtain new quaternary ammonia test strips. Store them in an accessible place away from excess heat and moisture. F2.1B: The analogue probe thermometers onsite are not working. Corrective Action: Provide one or more new NSF-certified digital probe thermometers. Ensure at least one of them is waterproof and has a maximum-minimum memory feature so it can be used to test interior dishwasher temperatures. Provide accurate NSF-certified refrigerator thermometers inside all coolers.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • 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): F2.3A: The sanitizing rinse cycles of both mechanical dishwashers at the premises (kitchen dishwasher and small front unit used for glassware) were tested at 65°C and 64°C respectively at the dish surface, below the minimum required. Corrective Action: Repair or service both dishwashers so their sanitize cycles consistently achieve a minimum temperature of 71°C at the interior. In the meantime, wash and sanitize dishes, equipment, and glassware manually in the 2-compartment sink (immerse cleaned dishes in 100-200 ppm chlorine solution for at least 10 seconds, let air-dry in a clean place). Supervise staff to ensure proper sanitizing occurs.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: One set of tongs is damaged (separated handle cover). Corrective Action: Discard the tongs. F2.5B(1): Very poor sanitation throughout the premises: • Dishwashing area and microwaves • Behind and around cooking equipment • Heavy debris buildup in basement walk-in cooler • Interior of microwaves • Exterior lid of the ice machine • Hard to reach spaces Corrective Action: Deep clean the restaurant, including all areas identified above. Sanitize food contact surfaces. Implement a regular cleaning schedule for staff. Any rusted shelving should be replaced. Do not use cardboard boxes for long term storage. F2.5B(2): The floor mat at the kitchen entry is in bad condition and poses a tripping hazard for staff. Corrective Action: Remove the damaged mat. Any replacement must be in good condition, suitable for the purpose, and easy to clean (e.g. rubber drainage mat). F2.5C: Multiple heavily soiled cloths are left out on work surfaces. Corrective Action: Launder the cloths. Keep any wiping cloths immersed in sanitizer solution at 200 ppm Quat residual between uses. Replace open solution every 2 hours or when tested below 200 ppm. F2.5D: Sanitizer spray bottles are unlabeled. Corrective Action: Label spray bottles to identify their contents. F2.5K(1): In-use ladles and other utensils are stored in a container of room temperature water in the hand sink basin. Unsafe practice. See F2.7E. Corrective Action: Remove the container. Keep in-use utensils immersed in water at 60°C or hotter in a heat-resistant container on the stovetop. Keep the water at 60°C at all times. Use separate containers if needed based on how the utensils are used (i.e. consider cross-contamination). F2.5K(2): Dirty dishes were placed on the clean drainboard in the dishwashing area. Corrective Action: Move the dirty dishes to the other side. Clean and sanitize the area. Retrain staff as needed so dirty and clean zones are maintained.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B: The soap dispenser at the primary hand sink is dispensing small amounts of soap only. Corrective Action: Refill or repair/replace the dispenser so it works properly. F2.7C: No paper towel is available at the hand sink in the back prep area. Corrective Action: Refill the dispenser. F2.7E: A container of in-use utensils in water is stored inside the primary hand sink basin. Corrective Action: Do not store anything inside the hand sink. Keep it clear and accessible at all times.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observation: Containers of food stored uncovered within cooler. Corrective Action: Ensure food is stored covered.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: No NSF thermometers present in under counter coolers. Corrective Action: Ensure all coolers and freezers have NSF certified thermometers present.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observation: Wall behind grill was observed covered in grease and food debris. Observed floors within kitchen covered in food debris. Cooler handles observed to have a large amount of dried food debris. Corrective Action: Facility in need of deep clean in, around, and behind all equipment.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.

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