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Lakeview Tandoori Bistro

1118 Lakeview Cres Williams Lake BC V2G 1A3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Lakeview Tandoori Bistro has been inspected 6 times by Interior Health Authority since September 15, 2022. The most recent inspection, on September 11, 2026, recorded 5 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 5 separate inspections, most recently on September 11, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 5 times across 5 separate inspections, most recently on September 11, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 2 separate inspections, most recently on September 11, 2026. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 3 times across 3 separate inspections, most recently on September 11, 2026. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 3 times across 2 separate inspections, most recently on October 25, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

About this data

These results come from Interior 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.

6 inspections

  1. Monitoring

    5 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): During the inspection, a staff member was observed tasting cooked rice directly with their hand. The staff member was advised to use a clean utensil to transfer a small portion of food into a separate container for tasting and to keep used tasting utensils and containers away from food preparation areas. Education was provided that direct hand contact with food can introduce microorganisms from the hands and increase the risk of cross-contamination. Proper tasting practices help prevent the transfer of microorganisms to food and food-contact surfaces and reduce the risk of foodborne illness.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. During the inspection, the low-temperature dishwasher was not dispensing sanitizer at the required concentration. A sanitizer concentration of 25 ppm was measured. The operator was advised to have the dishwasher serviced and to use the manual warewashing method, including proper sanitizing, until the dishwasher is functioning as required. This is necessary to ensure adequate sanitization of utensils and food-contact surfaces and reduce the risk of cross-contamination. 2. The concentration of quaternary ammonium compound (Quats) sanitizer was measured at 400 ppm. The product label specifies a concentration of 200 ppm for food-contact surfaces. The operator was advised to maintain the sanitizer concentration at the required level, in accordance with the manufacturer’s instructions, to ensure effective sanitization and prevent excessive chemical residues on food-contact surfaces. Make sure you are using test strips to check for the concentration of sanitizer.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): During inspection , shrimps were thawing in still water. The correct methods of thawing were discussed with the staff present on-site. Make sure to follow accurate methods: -under cold running water; -in a refrigerator; or -in a microwave, provided it is cooked immediately, as part of the cooking process
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The premises, including floors and cooking equipment, were observed to require thorough cleaning. Soil and grime were noted in floor corners, and heavy grease accumulation was observed on cooking equipment. Staff advised that cleaning improvements are being addressed and are expected to be completed by the end of the month. The operator was advised to maintain all food premises areas and equipment in a clean and sanitary condition to prevent potential contamination and reduce the risk of pest activity and foodborne illness
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): At the time of inspection, hand soap was not available at the handwashing station in the sitting area's kitchen. Staff advised that the facility was temporarily low on hand soap. The operator was advised to ensure an adequate supply of hand soap is available at all times to support effective handwashing and prevent potential contamination of food and food-contact surfaces.
  2. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observation: Observed food in the walk in cooler stored uncovered, with no date labels. Corrective Action: Discussed with operator proper cooling procedures and ensuring that food being stored in the fridges are covered using either a lid or with saran wrap and ensuring food items are date labelled.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips expired, please purchase new ones.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quaternary ammonium sanitizer solution initially measured at 400+ppm. Operator corrected immediately: Concentration should be 200ppm (2ml / 1L of water).
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5G: Observed foods being stored in metal cans. Prolonged storage and exposure to oxygen in acidic foods can lead to increased leaching of metals, like iron and zinc. Please move foods into food safe containers after opening metal cans. F2.5J: Light fixtures need shatterproof covers. Please have this fixed by next routine inspection. F2.5K: Knives appeared to be put away dirty. Equipment must be cleaned and sanitized after use to prevent bacterial growth and contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  4. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed uncovered food on the bottom shelf of the walk-in cooler allowing potential exposure to contamination. Please cover and label all foods in the walk-in.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A - Mechanical dishwasher not dispensing sanitizer at time of inspection. The sanitizer bucket was present and had chemical inside, but machine was not drawing solution properly. Ensure this is fixed as soon as possible. F2.3C - Observed bucket with wiping cloth stored inside - no presence of sanitizer in bucket, just water. For clean in place procedures wiping down food contact surfaces this needs to have a 200ppm bleach or quaternary ammonium solution.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): At time of inspection, observed raw chicken thawing at room temperature in a large pot of water. Operator explained that he had been thawing the chicken under cold running water in the sink, and that he had just moved it because he was almost ready to begin cooking (within last 20 minutes). Chicken was still partially frozen. Directed operator to immediately cook the chicken or move it into the refrigerator. Informed operator that this is not an approved thawing method, and that chicken should remain in the cold running water or in the refrigerator until it has thawed and is ready to be prepared.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B - Shelving surfaces in dish area require cleaning and resurfacing / repainting. Operator stated this could be completed within 1 month. Observed hole in flooring in the kitchen area trapping food and moisture. Hole needs to be filled / repaired. Please provide photos once work has been completed. F2.5K - Scoops must be made of a more durable material, have a handle, and should be stored outside of dry product to prevent contamination.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station rendered inaccessible by large pot of chicken. This sink must be available for use at all times.
      • F2.7E Handwashing stations must remain accessible at all times.
  5. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Obtain chlorine and quats based sanitizer test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Low temperature dishwasher final rinse cycle was unable to dispense an adequate amount of chlorine sanitizer. Dishwasher ran through multiple cycles with the same result. Test strips measured 0ppm chlorine. Operator was advised that they may use the dishwasher for washing and rinsing in the meantime, but must manually sanitize all tools and equipment using a designated sink for sanitizing with 100ppm-200ppm of bleach water solution after using the dishwasher. Operator is to verify the sanitizer concentration using chlorine test strips. Operator is also to contact a technician to service the dishwasher, in a manner such that it is capable of maintaining a concentration of 50ppm per final rinse cycle. When the dishwasher has been serviced, operator is to record the dishwasher sanitizer concentration by using test strips at least once a day to verify that the dishwasher is dispensing the correct concentration of sanitizer. Recommended to verify the concentration during opening shift before the dishwasher is used to wash and sanitize equipment. 2. Wiping clothes are to be stored in a bleach water solution/sanitizer solution, the concentration is to be 100-200ppm. If using QUATS based sanitizer, concentration must be 200ppm. Use test strips to verify adequate concentration of the sanitizer,
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Raw chicken in a large pot was found thawing at room temperature in cool water in front of the handwashing station. Chicken was probed and was measured to be at 8C. As there was no time or temperature control and it was not thawed with an approved method, the operator was directed to discard the raw chicken. Correct ways to thaw include: i) under refrigeration at 4°C (40°F) or less; ii) completely submerged with its original sealed packaging or in a sealed container in cold potable water which should be changed every 30 minutes, or under running cold potable tap water
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature logs are to be kept on site and used for examples of the following: -fridges, walk in coolers, freezers -hot holding
  6. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Quat sanitizer test strips needed for sanitizer solution.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Sanitizer in bucket was too strong - adjusted at the time of inspection. Once you have test strips, please ensure that the concentration is kept at 200ppm. • Dishwasher adequately sanitizing at 50-100ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Frying pans stored on floor under grill - once used, please do not store on the floor before moving to dish pit as this is unsanitary. Corrected During Inspection, CDI. • Wiping cloths must be stored in sanitizer solution when not in use. Corrected During Inspection, CDI. • Do not store knives between the prep cooler and counter - this can allow for contamination. Please use a free hang rack or magnetic rack. • Do not use garbage bags to store dough - food grade only. • Some shelving surfaces require cleaning as discussed - once completed please provide photo showing that items have been cleaned. Ensure that the following is in place for next inspection/6 months: • Shatterproof light cover required in kitchen.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Repainting of worn surfaces required for shelving in the walk in and kitchen that has worn down.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Cooling logs are required for batch cooling of larger items as discussed - verify the process and redo if needed - Health Officer provided logs to use. • Logs to be kept for all fridges/freezers/hot holding of items. Health Officer provided logs to use.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Dishwasher sanitizer to be recorded at least 1x daily • Sanitation poster supplied - ensure the larger plan is kept in kitchen as well.

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