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Cuisine of India

908 Columbia Ave Castlegar BC V1N 1H2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cuisine of India has been inspected 17 times by Interior Health Authority since January 8, 2015. The most recent inspection, on June 1, 2026, recorded 1 infraction.

3 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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.

  • 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 12 times across 12 separate inspections, most recently on June 1, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 11 times across 9 separate inspections, most recently on September 18, 2025. 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 across 2 separate inspections, most recently on January 29, 2020. 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 2 times across 2 separate inspections, most recently on January 29, 2020. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on January 29, 2020. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

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.

17 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chemical dishwasher produced only 25ppm chlorine during final rinse.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chemical dishwasher was found to have 25ppm chlorine during final rinse.
  3. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Food in the kitchen glass cooler were not covered. This is a repeat issue.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  4. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Foods in the glass cooler were uncovered.
      • 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): Dishwasher final rinse chlorine concentration was measured at <25ppm.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chemical dishwasher produced only 25ppm chlorine during final rinse.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Foods in the kitchen glass cooler were not covered.
      • 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): Chemical dishwasher sanitizer was 25ppm.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  7. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher had 0ppm sanitizer during final rinse. Operator instructed to use a sink to sanitize dishware until the dishwasher is repaired.
      • 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): Bowl used to scoop flour was encrusted with food.
  8. 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. Dishwasher produced 0ppm chlorine sanitizer during final rinse. 2. Surface sanitizer was <50ppm chlorine.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Encrusted food filth on hand wash sink taps, walls, floors and equipment. This is a repeat deficiency.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  9. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No surface sanitizer available on cook line.
      • 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): Floors and walls have food splatter and old food grime on them.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  10. 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. Dishwasher produced no chlorine sanitizer during final rinse. 2. Side counter can opener was encrusted with food.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Kitchen walls, floors and equipment had encrusted food debris on them.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  11. Monitoring

    0 infractions

  12. Monitoring

    5 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): A hose is connected to faucet of 2 compartment kitchen sink without an air cap or vacuum breaker. Please install a vacuum breaker (or "check valve") to prevent contamination of potable water supply.
      • F1.4B Water supplied to the facility must be potable.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Operator informs me that naan pillow (made of towels) is cleaned once every 2-3 months. Please ensure that this is cleaned and sanitized at least once a day.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Approximately 20lbs of raw chicken was found in kitchen sink at 15C. Operator informed me that it had been thawing at room temperature since the morning. Please note that this is not an approved manner of thawing as it may support expedited growth of pathogens in this time-temperature abused environment. -CORRECTED DURING INSPECTION The following approved manners are thawing include: 1. in a CLEAN sink with running COLD water 2. in a cooler at 4C 3. cooked directly
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wiping cloths were not seen to be placed in sanitizer solution upon inspection. Please either have wiping cloths soaking in bleach solution OR have a spray bottle available for sanitizing at all times. Both concentrations should be 100 ppm. Bottles of bleach, degreaser and other chemicals were found placed directly above 2 compartment sink and ice machine. Please refrain from this practice to prevent chemical contamination. -CORRECTED DURING INSPECTION Cardboard is seen to be used in the following ways/ manners: 1. used to line kitchen shelves, particularly around naan making area 2. used to line and cover fried pakora in container in kitchen sliding cooler Please discontinue using cardboard in the kitchen to line food and equipment. All equipment and surfaces are to be routinely cleaned and sanitized. All equipment used are to be made from food grade materials. -CORRECTED DURING INSPECTION
      • 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.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink paper towel dispenser requires repair or replacement. Please have this addressed to encourage proper hand hygiene.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  13. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed the countertop display cooler holding potentially hazardous food (meat, sauces intended for serving) at temperature of 10 °C. Potential hazardous food should be stored under 4°C to inhibit the growth and toxin production of possible pathogens. Asked operator to move all the food to another cooler maintaining at 4°C and requested operator to adjust the temperature or fix the countertop display cooler if needed.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): * Observed raw poultry to be stored above the ready-to-eat foods (RTE) in coolers. Operator is advised to keep raw meat, poultry and raw fish on the bottom shelves. Cooked and RTE foods should go on the upper shelves. Raw fruits and vegetables and foods that will be re-heated belong in the centre. If there’s a lot of refrigeration space, store each food group in a separate area of the refrigerator. * Observed food (mainly sauces) being stored in big containers in the cooler. Recommended to break down batches of hot food into smaller containers or shallow pans for cooling. By reducing the size, surface area increases to allow for faster cooling. * Observed some containers of food not covered in the cooler. Operator must make sure that all stored foods are covered to avoid cross-contamination from drippings or juices from other foods, and to keep out other contaminants like dust or objects. * Observed a hole in ceiling in dry storage area downstairs. Operator must ensure the hole is sealed to prevent mice entrance and/or contamination of food stored there.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): * Unable to locate chlorine test strips during inspection. Operator must ensure test strips are available. * Some coolers are lacking thermometers inside for temperature monitoring. Operator is advised to obtain thermometer for every cooler/freezer.
      • 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): * Observed chlorine sanitizer spray at the concentration of more than 200 ppm. Concentrations above 200ppm can create a chemical contamination hazard. Operator must make sure the concentration of chlorine sanitizer is at 100 ppm. Test strips must be used to determine the proper concentration. * Multiple-use cloths were observed to be sitting on the counter without being sanitized between each use. If using multiple-use cloths to wipe down and sanitize counters, ensure they are kept in sanitizer solution when not in use. Sanitizer solution must be frequently made fresh throughout the day and be available at the location where food is handled and prepared. When cloth becomes soiled, it needs to be exchanged for a clean one.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed a number of areas that require thorough cleaning. Handles of drawers, fridges, shelving units were somewhat dirty/sticky and could use more frequent cleaning. Clean all shelving units that have food residues and clean under moveable equipment to reduce pest food sources and harbourage. Cleaning needs to be done on sides of cooking stove and in the dishwashing area.
  14. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher was not dispensing any sanitizer during inspection. Please ensure dishwasher dispenses a minimum of 50ppm chlorine. Meanwhile, dishes must be manually sanitized as explained during inspection.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Observed gross build up of food debris in food prep area. Kitchen area requires a thorough cleaning, especially under the grill.
  15. Monitoring

    0 infractions

  16. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Frequent cleansing and use of suitable disinfectant on food handler contact surfaces (food preparation surfaces, door handles, equipment, etc)
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towels must be provided at hand wash station.
  17. Monitoring

    0 infractions

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