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Indian Grill

507 Milton Street, 101, Nanaimo, BC, V9R 0M1 · Food Premises

Official record from Island Health →

Inspection summary

Indian Grill has been inspected once by Island Health (Vancouver Island Health Authority), on August 19, 2026. The most recent inspection, on August 19, 2026, recorded 3 infractions.

In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 once on August 19, 2026. For example: Critical Inadequate Hot Holding Temperature 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 August 19, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on August 19, 2026. For example: Critical Food Handler Illness/Hygiene

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.

1 inspection

  1. Routine

    3 infractions

    • Critical Food Handler Illness/Hygiene
      • Hand wash sink in kitchen obstructed. Hot water supply valve shut off under hand wash sink.
      • Food handler in kitchen MUST wash his hands in the hand sink in the front server area. The kitchen hand wash sink must be repaired by Sept 11, 2026, at the latest. Owner/operator is responsible for ensuring food handlers practice good hand hygiene.
    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Sauces held on the stove at less than 60C.
      • Use hot holding units that can maintain heat at 60C or monitor sauces frequently on the stove to ensure the temperature does not drop below 60C.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Glass cleaner in bottle labeled as sanitizer. Bleach sanitizer labeled as quaternary ammonia sanitizer.
      • Chemical spray bottles must be accurately labeled for contents as per the Food Premises Regulation, section 27(b). It is the responsibility of the owner/operator to ensure the staff are following proper sanitation practices. Comments Soap and paper towels at hand sinks. ***See violation sections. Fridge temperatures good. Good temperature records kept. Cooling log records kept. Sauces labeled with date of production. *Ensure all containers are labeled. Cooling wands onsite and being used. Dishwasher reaching sanitizing temperature. Pest control monitoring in place. Premises sanitation satisfactory.

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