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Kinu by Sizzling Tandoor

3600 Uptown Boulevard, 123 - CRU 15, Victoria, BC, V8Z 2J8 · Food Premises

Official record from Island Health →

Inspection summary

Kinu by Sizzling Tandoor has been inspected 2 times by Island Health (Vancouver Island Health Authority) since May 14, 2026. The most recent inspection, on May 20, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination 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.

  • 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 on May 14, 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 once on May 14, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times on May 14, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & 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 on May 14, 2026. For example: Improper Construction / Maintenance of Establishment

  • 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 May 14, 2026. For example: Food Handler Training

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

    0 infractions

  2. Routine

    10 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • No sanitizer for food contact surfaces in the kitchen, bottle measured 0ppm and no bleach on-site to make more.
      • Viper sanitizer was available at the front of house and was used to make 500ppm sanitizer for the kitchen. Corrected at time of inspection.
    • Food Not Protected - General
      • Observed broken raw shell egg on top of the plastic wrapped cooked lamb shanks.
      • Egg and plastic wrap was disposed of and lamb shank was recovered with plastic wrap. Corrected at time of inspection.
    • Food Not Protected - General
      • Observed a build-up of residue indicative of slime mild on ice machine.
      • Darin and clean ice machine immediately, then sanitize. Monitor and perform regular cleaning so it does not return. Compliance date May 19, 2026.
    • Food Not Protected - General
      • Observed several food items uncovered in the fridge and freezers.
      • Cover and organize fridge and freezers so that food is protected and that raw foods are stored below cooked foods. Compliance date May 19, 2026.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Knives observed stored between fridge and preparation table.
      • Clean and sanitize knives and store in a sanitary location. Compliance date May 19, 2026.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Red cutting board in kitchen had divots on the surface, which can contaminate food used on the cutting board.
      • Resurface or replace cutting boards by May 19, 2026.
    • Improper Construction / Maintenance of Establishment
      • Missing light cover above kitchen dishwasher.
      • Replace cover and/or install shatterproof bulbs above the dishwasher. Compliance date May 19, 2026.
    • Improper Construction / Maintenance of Establishment
      • Observed food debris build-up in the kitchen, grease build-up in kitchen vents grates and organization needed in kitchen bathroom.
      • Organization needed in kitchen bathroom. Deep clean the kitchen clean vent hood grates and organize kitchen bathroom. Compliance date May 19, 2026.
    • Food Handler Training
      • No FoodSafe level 1 certificate available for on-site kitchen site.
      • Ensure to email Environmental Health Officer copy of valid FoodSafe Level 1 or equivalent certificate and keep a copy on-site.
    • Food Safety Plan/Sanitation Plan
      • Updated Food Safety Plan and Sanitation Plan required.
      • Include steps and log for checking the temperature of the fridge and freezers (at least twice daily), and hot-held foods, such as the rice (maintain >60°C at all times). Include steps for making bleach and viper sanitizers (do not mix chemicals) in spray bottles for food contact surface sanitizer. Purchase test strips to ensure bleach sanitizer is 100-200ppm and viper sanitizer is 500-750ppm and record these checks on a daily log. Include cooling instructions for food so that they are safely cooled, from 60°C to 20°C in 2 hours and from 20°C to 4°C in another 4 hours. Ensure to submit to Environmental Health Officer. Comments Routine inspection conducted. Hand sinks are supplied with hot and cold water, soap and paper towel. Low temperature dishwasher for ware washing measured 50ppm chlorine. Coolers temperatures

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