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Flavours Of India

486 Franklyn Street, A, Nanaimo, BC, V9R 2X7 · Food Premises

Official record from Island Health →

Inspection summary

Flavours Of India has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 23, 2026. The most recent inspection, on June 24, 2026, recorded 5 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 13 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Food temperature control.

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.

  • 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 4 times across 2 separate inspections, most recently on June 24, 2026. For example: Inadequate Insect / Rodent Control

  • 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 3 times across 2 separate inspections, most recently on June 24, 2026. For example: Food Not Protected - General

  • 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 June 24, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 June 23, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 2 times across 2 separate inspections, most recently on June 24, 2026. For example: Improper Construction / Maintenance of Establishment

About this data

These results come from Island Health (Vancouver Island 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. Follow-Up

    5 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Freezer does not keep food below -18°C. Old large fridge is still not at 4°C.
      • Operator not to utilize freezer until it keeps food below -18°C and old large fridge keeps food below 4°C.
    • Food Not Protected - General
      • Items in dry storage room that are broken or not used in the day to day operation of the premises.
      • Although the operator has taken some action regarding organizing the storage room, additional actions are still required (ie: remove from premises, broken/unused equipment such as old range, re-organize area so that all items are stored 15 centimeter/6 inches off the floor, store equipment for food/drinks/display in pest proof containers.
    • Inadequate Insect / Rodent Control
      • Operator is not complying with pest control companies written report/recommendations.
      • Operator to follow direction of pest control company and employ integrated pest management practices as discussed.
    • Improper Construction / Maintenance of Establishment
      • Physical upgrading as noted on June 23, 2026 inspection not completed.
      • Although physical upgrades were not expected to be completed due to short turnaround between inspections, operator to complete repairs by January 2, 2027.
    • Food Safety Plan/Sanitation Plan
      • Completed opening - closing procedures is not accepted,
      • Operator to revise opening and closing procedures as it is lacking in required details - too many gaps that may be missed by new staff. Revise and re-send to Health Officer. Comments Premises has been cleaned and sanitized operator has started refilling holes that pest have re-opened to gain access into premises. Operator to complete blocking entrances within 24 hours. Operator has ordered new preparation fridge that should arrive onsite June 2, 2026. Back door is to remain closed as noted during inspection. Approval granted for re-opening premises and order of June 23, 2026 has been rescinded. Review of file with operator has occurred with Health Office and Supervisor. Operator given notice of possible revocation of permit if premises does not comply with BC Food Premises Regulation in the future.
  2. Routine

    8 infractions

    • Critical Food Not Protected From Contamination - Other Sources
      • Signs of cross contamination (allergen concern) in sandwich/large fridge inserts.
      • Operator to ensure correct food handling procedures at all times.
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Old large preparation fridge - potentially hazardous foods exceed 4°C (foods probed at 9.2°C).
      • Operator to discard all food above 4°C for more than two hours as per your Food Safety Plan. Repair unit and replace and do not utilize fridge until it keeps potentially hazardous foods below 4°C. Do not leave potentially hazardous food at room temperature.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Premises has accumulation of rodent droppings throughout premises.
      • Cleaning and sanitizing to occur throughout premises.
    • Food Not Protected - General
      • Foods not dated.
      • Foods to be dated with date prepared.
    • Inadequate Insect / Rodent Control
      • Back door left open and food stored on floor.
      • Keep back door closed and store food 15 centimeters off floor for rodent control and food protection.
    • Inadequate Insect / Rodent Control
      • Items not used in day to day operation of premises in storage room and there are large amounts of rodent feces/signs of rodent harborages.
      • Operator to remove all clutter, all broken/unusable items, items not used frequently, clean area and block all rodent entrances in food premises.
    • Inadequate Insect / Rodent Control
      • Signs of rodent infestation throughout premises.
      • Operator given both verbal and written order to close premises immediately due to pest infestation. There is to be no food preparation/service/tiffin orders/delivery, etc.... until you are given written approval to re-open by a Health Officer.
    • Improper Construction / Maintenance of Establishment
      • Physical upgrades required.
      • Operator to repair leaking taps, remove foil from drain pipes, repair/replace torn door seals on fridges, repair/replace cracked floor tiles. Comments Dishwasher sanitizes above 76°C at plate level. Fridges, except for old large fridge, keep food below 4°C. Hot holding exceeds 60°C. Operator given written order to close premises immediately during the inspection, Operator to attend meeting with Supervisor and Health Officer prior to calling for reinspection of premises.

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