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Heritage Indian Cuisine

6673 Mary Ellen Drive, Nanaimo, BC, V9V 1T7 · Food Premises

Official record from Island Health →

Inspection summary

Heritage Indian Cuisine has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 12, 2026. The most recent inspection, on June 29, 2026, recorded 2 infractions.

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

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 2 times on June 12, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 once on June 12, 2026. For example: Food Not Protected - General

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 29, 2026. For example: Food Safety Plan/Sanitation Plan

  • 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 once on June 29, 2026. For example: Operations and Maintenance/Other

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

    2 infractions

    • Food Safety Plan/Sanitation Plan
      • Monitor and log cooling temperatures at big batcher. Cooling to be from >60°C to 20°C in two hours and from 20°C to 4°C in four hours. Monitor and log QUATs and dishwasher final rinse as part of the Food Safety Plan.
    • Operations and Maintenance/Other
      • Review surfaces - wooden surfacers to be sealed. Surfaces to be smooth, non absorbent and easily cleanable - please reseal/repair/replace as required specifically wooden shelving. Comments Food contact surface sanitizer is QUATs - dispenser has been serviced and is now dispensing at 200ppm QUATs - test strips available onsite. Dishwasher sanitizing at >71°C at the plate. Final rinse dial to be replaced so facility can monitor and log final rinse temperature (82°C/180°F) on the dial. Raw items stored on the bottom shelf of walk-in cooler.
  2. Routine

    3 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • High temperature dishwasher was at 67.8°C at plate.
      • Manually sanitize the plates and utensils with a minimum QUATs concentration of 200 ppm. Repair the dishwasher to achieve final rinse temperature of at least 71°C. Corrected by follow-up date.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Sanitizer concentration was zero ppm.
      • Repair the sanitizer dispenser to have the concentration at minimum 200 ppm. In the mean time manually sanitize the dishes and manually mix the (solution) to achieve a sanitizer concentration of at least 200 ppm. Corrected by the follow up date.
    • Food Not Protected - General
      • Raw and cooked items were stored on the same shelf. Trays were stacked on top of cooked foods.
      • Separate raw and cooked items in storage. Do not stack trays on top of ready to eat foods. Comments

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