India Paradise

825 Southdale Rd W, London ON N6P 0B8 · Restaurant

18 inspections

1. Follow-upJun 17, 2026

   2 infractions

   • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
     • Fail to maintain walls clean and in good repair
   • Food handler or supervisor present during operation has completed food handler training
     • Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
     • Fail to ensure certified food handler supervising the preparation, processing, packaging, service or storage of food where hazardous food is prepared and when the food premises is operating at all times as per the local by-law
2. RequiredJun 15, 2026

   4 infractions

   • Food is protected from contamination and adulteration
     • Fail to protect food from contamination and adulteration
     • Fail to store and handle ice in a sanitary manner
   • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
     • Fail to clean and sanitize multi-service articles after each use
     • Fail to clean and sanitize utensils, other than multi-service articles, as often as necessary
   • Pest control is maintained
     • Fail to protect against entry, harbouring and breeding of pests
   • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
     • Fail to maintain floors clean and in good repair
3. Follow-upFeb 5, 2026

   0 infractions

4. RequiredFeb 4, 2026

   5 infractions

   • Potentially hazardous food is maintained at 4°C (40°F) or lower
     • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
   • Food is processed in a manner that makes the food safe to eat
     • Fail to process food in a manner safe to eat
   • Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing
     • Fail to maintain potentially hazardous foods at a safe internal temperature
     • Fail to maintain potentially hazardous foods between 4°C (40°F) and 60°C (140°F) for no more than two hours
   • Food is protected from contamination and adulteration
     • Fail to protect food from contamination and adulteration
   • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
     • Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
5. Follow-upOct 15, 2025

   0 infractions

6. RequiredOct 14, 2025

   7 infractions

   • Handwashing stations are maintained and adequately supplied
     • Fail to maintain handwashing stations with adequate supplies
     • Fail to use handwashing station only for handwashing of employees
   • Food is protected from contamination and adulteration
     • Fail to protect food from contamination and adulteration
   • Toxic or poisonous substances are stored and handled properly
     • Fail to keep toxic / poisonous substances in a container bearing an identifying label
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
   • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
     • Fail to clean and sanitize multi-service articles after each use
   • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
     • Fail to maintain ceilings as readily cleanable
   • Records, receipts, certificates maintained as required
     • Fail to maintain records of pest control measures taken
7. Follow-upJun 10, 2025

   0 infractions

8. Follow-upJun 6, 2025

   4 infractions

   • Potentially hazardous food is maintained at 4°C (40°F) or lower
     • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
   • Food is protected from contamination and adulteration
     • Fail to protect food from contamination and adulteration
   • Toxic or poisonous substances are stored and handled properly
     • Fail to keep toxic / poisonous substances in a container bearing an identifying label
   • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
     • Fail to clean and sanitize utensils, other than multi-service articles, as often as necessary
9. RequiredJun 4, 2025

   9 infractions

   • Potentially hazardous food is maintained at 4°C (40°F) or lower
     • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
   • Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing
     • Fail to maintain potentially hazardous foods between 4°C (40°F) and 60°C (140°F) for no more than two hours
   • Refrigeration and hot-holding equipment for potentially hazardous food is maintained
     • Fail to provide sufficient hot-holding equipment
   • Food handlers who come into contact with food / utensils are doing so in a sanitary manner
     • Fail to ensure food handler is clean and practices good personal hygiene
     • Fail to ensure food handler refrains from conduct causing contamination of food and food areas
   • Food is protected from contamination and adulteration
     • Fail to protect food from contamination and adulteration
     • Fail to store and handle ice in a sanitary manner
   • Toxic or poisonous substances are stored and handled properly
     • Fail to keep toxic / poisonous substances in a container bearing an identifying label
   • Single-service containers and articles kept free from contamination
     • Fail to keep single-service containers and articles in a manner and place to prevent contamination
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
   • Records, receipts, certificates maintained as required
10. RequiredMar 6, 2025

    0 infractions

11. Follow-upNov 27, 2024

    0 infractions

12. RequiredNov 15, 2024

    6 infractions

    • Potentially hazardous food is maintained at 4°C (40°F) or lower
      • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
    • Food is processed in a manner that makes the food safe to eat
      • Fail to process food in a manner safe to eat
    • Food handlers who come into contact with food / utensils are doing so in a sanitary manner
      • Fail to ensure food handler refrains from conduct causing contamination of food and food areas
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Toxic or poisonous substances are stored and handled properly
      • Fail to keep toxic / poisonous substances in a container bearing an identifying label
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
13. RequiredAug 1, 2024

    1 infraction

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
14. RequiredMar 15, 2024

    1 infraction

    • Potentially hazardous food is maintained at 4°C (40°F) or lower
      • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
15. RequiredSep 12, 2023

    5 infractions

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to use food contact equipment and / or utensils that are free from cracks, crevices and open seams
    • Table covers, napkins, serviettes, cloths and towels are clean and in good repair
      • Fail to use clean cloths and towels for cleaning food contact surfaces
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
16. RequiredAug 1, 2023

    5 infractions

    • Food handlers who come into contact with food / utensils are doing so in a sanitary manner
      • Fail to ensure food handler refrains from conduct causing contamination of food and food areas
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Toxic or poisonous substances are stored and handled properly
      • Fail to keep toxic / poisonous substances in a compartment separate from food
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to use food contact equipment and / or utensils that are free from cracks, crevices and open seams
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to maintain ceilings clean and in good repair
17. RequiredMar 24, 2023

    1 infraction

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
18. RequiredOct 19, 2022

    1 infraction

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration