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Fresh Tandoori Flavour Indian Bistro

1951 Oak Bay Avenue, Victoria, BC, V8R 1E1 · Food Premises

Official record from Island Health →

Inspection summary

Fresh Tandoori Flavour Indian Bistro has been inspected 2 times by Island Health (Vancouver Island Health Authority) since September 8, 2026. The most recent inspection, on September 15, 2026, recorded 6 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 22 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

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 15, 2026. For example: Food Not Protected - General

  • 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 2 times across 2 separate inspections, most recently on September 15, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 2 times across 2 separate inspections, most recently on September 15, 2026. For example: Inadequate Insect / Rodent Control

  • 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 8, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 7 times across 2 separate inspections, most recently on September 15, 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

    6 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Surface sanitizer >200 ppm chlorine solution. This is a repeat violation.
      • Corrected during inspection. Dilute sanitizer to 100-200 ppm. Verify with test strips.
    • Food Not Protected - General
      • Round containers used as scoops for dry ingredients, lids are cracked.
      • Replace with washable scoops with handles, replace lids.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Cutting boards pitted and deeply scored.
      • Resurface or replace.
    • Inadequate Insect / Rodent Control
      • Rodent droppings and flies observed throughout the facility.
      • Clean, sanitize and monitor.
    • Improper Construction / Maintenance of Establishment
      • Clean mixer mat.
    • Improper Construction / Maintenance of Establishment
      • Repair needed in the following areas: staff washrooms vent, lights (kitchen and back room) and chest freezer seal. Comments Follow-up to routine inspection. Hot buffet >60°C, cold buffet
  2. Routine

    16 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Front line chilled buffet selection > 4°C (raita 14°C) during inspection, placed approximately 40 minutes previous (10:30 am) from storage cooler (
      • Do not store potentially hazardous foods 4°C - 60°C for more than two hours. Create ice bath (ice and water) or place product in cooler at less than 4°C.
    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Hot buffet line at less than 60°C. Goat curry 52°C, rice 42°C, dal makhani 45°C) during inspection, placed approximately 40 minutes previous (10:30 am) from kitchen.
      • Do not store hot foods at less than 60°C for greater than two hours. Discard food after two hours (12:30 pm) or heat table so that product is greater than 60°C - corrected.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Kitchen surface sanitizer > 200 ppm chlorine solution.
      • Dilute surface sanitizer to 100 - 200 ppm to prevent chemical contamination of food contact surfaces. Half teaspoon of bleach per one litre of water - corrected.
    • Food Not Protected - General
      • Insects observed in back ice machine.
      • Empty machine of ice, wash and sanitize unit interior. Until unit has been emptied, obtain ice from neighbouring gas station. Do not use ice from this unit until cleaned and ice has been replenished by unit or from neighboring gas station.
    • Food Not Protected - General
      • Milk crate with onions on floor in walk-in cooler.
      • Store food off the floor.
    • Food Not Protected - General
      • Round plastic containers observed to be used as dry food ingredient scoops.
      • Replace containers with reusable, washable, non-single use scoops with a hand and store in a manner that prevents contamination.
    • Poor Hygiene and Activities of Food Handlers
      • Food handler observed washing hands in designated hand sink with out soap - corrected.
      • When performing hand hygiene use hot water, soap and paper towel.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Cutting boards on hot line observed to have pitting, gouges, deep knife scoring.
      • Replace or resurface cutting boards prior to next inspection.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Wok in equipment room observed to contain rodent droppings.
      • Discard droppings, wash and sanitize wok prior to use or placing back in storage. Pest monitoring to increase in this area.
    • Improper Sanitary Facilities
      • Hand sink in kitchen supplied with hot and cold water, paper towel and hand sanitizer in unlabeled soap dispenser. No soap available.
      • Stock sink with soap (corrected). Label hand sanitizer at "sanitizer" or "hand sanitizer". Hand sanitizer is not a substitute for hand washing.
    • Inadequate Insect / Rodent Control
      • Rodent droppings observed throughout facility, notable in storage room (under equipment, on shelving, on dry good lids). Kitchen (under equipment, by wall), dish room (under equipment). Staff washroom, equipment room (floor, shelving). Pest stations observed, serviced weekly by pest control company. Fruit flies observed in dish room, equipment room; by ice machine and cold buffet line.
      • Remove pest droppings, wash, rinse and sanitize. Continue to monitor.
    • Improper Construction / Maintenance of Establishment
      • Back kitchen overhead light observed to be burnt out/broken.
      • Replace lights.
    • Improper Construction / Maintenance of Establishment
      • Mat under mixer observed to be grimy.
      • Clean mat.
    • Improper Construction / Maintenance of Establishment
      • Storage room chest freezer observed to have seal peeled away from lid.
      • Repair/replace seal.
    • Improper Construction / Maintenance of Establishment
      • Vent in staff washroom semi-detached from ceiling.
      • Repair/replace.
    • Improper Construction / Maintenance of Establishment
      • Wall siding peeling away in dish area.
      • Repair/replace. Comments Routine inspection. Dishwasher dispensing 50 - 100 ppm chlorine in sanitizing rinse (chlorine station). Temperature, dishwasher logs maintained. FoodSafe Level I certified staff member on site. Front surface sanitizer 100 - 200 ppm chlorine solution. Priority: Create buffet temperature logs (hot and cold), monitor every two hours. Obtain thermometers for each cooler (not digital - manual), use to verify cooler temperatures for temperature logs. Clean ice machine, replace dry storage scoops and lids.

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