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Sizzling Tandoor Restaurant

637 Johnson Street, Victoria, BC, V8W 1M7 · Food Premises

Official record from Island Health →

Inspection summary

Sizzling Tandoor Restaurant has been inspected once by Island Health (Vancouver Island Health Authority), on October 14, 2026. The most recent inspection, on October 14, 2026, recorded 10 infractions.

In the past 12 months there was 1 inspection with 10 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 October 14, 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 2 times on October 14, 2026. For example: Food Not Protected - General

  • 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 4 times on October 14, 2026. For example: Improper Construction / Maintenance of Establishment

  • 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 2 times on October 14, 2026. For example: Improper Sanitary Facilities

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

    10 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Food contact surface sanitizer not available for use in the kitchen. A bottle of Viper sanitizer at the bar measured at 250ppm hydrogen peroxide.
      • A new solution was prepared and measured at 500ppm hydrogen peroxide. For the kitchen to use. Please ensure kitchen surfaces are sanitized with approved sanitizer (ex. 100ppm chlorine, 200ppm QUAT, 500ppm hydrogen peroxide). Obtain hydrogen peroxide test strips and verify concentration.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • glasswasher sanitizing rinse measured at 0ppm chlorine residual after priming sanitizer.
      • Service the glasswasher to ensure sanitizing rinse is maintained between 50-100ppm chlorine. Use the dishwasher in the kitchen before it is fixed. Obtain chlorine test strips and test chlorine residual daily. Contact Environmental Health Officer after repair.
    • Food Not Protected - General
      • Observed bags of onions stored on the floor.
      • Corrected on site. Please ensure all food are stored off the ground at least 15cm to prevent contamination.
    • Food Not Protected - General
      • Observed ingredients (ex. tomato sauce) stored in an opened can/original container.
      • Store all open canned foods in food-grade containers (ex. stainless steel or plastic) to prevent chemical leaching and contamination.
    • Improper Sanitary Facilities
      • No paper towel in the kitchen hand sink at time of inspection. No paper towel dispenser at the bat. Hand soap was stored in a squeeze bottle.
      • Paper towel was restocked on site. Please replace/obtain a dispenser for hand soap and paper towel. Please ensure hand sinks are stocked with supplies at all times for frequent handwashing.
    • Improper Construction / Maintenance of Establishment
      • Dust build-up in walk-in cooler. Grease observed on wall.
      • Clean and sanitize affected area. Deep clean hard-to-clean area routinely. Correct in seven days.
    • Improper Construction / Maintenance of Establishment
      • Floor surface under the grill is lifting and missing some tiles. Water was pooling in the gap on the floor surface.
      • Replace floor surface with approved material (i.e. smooth, easily cleanable, and non-absorbent). Complete in six months. Clean the we dirt/debris on the floor and increase cleaning.
    • Improper Construction / Maintenance of Establishment
      • Mice droppings observed along the wall, under preparation table, and near pest traps around back door and dishwasher.
      • Remove all mice droppings. Clean and sanitize affected area. Deep clean hard-to-clean area routinely. Correct in seven days.
    • Improper Construction / Maintenance of Establishment
      • Observed debris/build-up under dishwasher. A crate for dishwasher was observed with mold/black stain build-up.
      • Clean and sanitize affected area. Deep clean hard-to-clean area routinely. Correct in seven days.
    • Operations and Maintenance/Other
      • No temperature log maintained. Thermometers are not available upon checking.
      • Obtain thermometer at all refrigeration units. Maintain temperature and sanitizer logs daily. Templates will be provided on site. Comments Handwashing sinks were equipped with hot and cold running water. Dishwasher sanitizing rinse measured at 100ppm chlorine. Cooler temperatures measured at or below 4°C. Freezer temperatures measured at or below -18°C. Hot-holder temperature measured at or above 60°C. Pest traps were in place. Note: Complete Food Safety Plan and Sanitation Plan, and send a copy to the Environmental Health Officer. Please ensure at least one person has a valid FOODSAFE Level 1 certificate. Obtain test strips to test dishwasher and glasswasher daily.

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