Skip to content
Loading map…

Spicecraft - Flavours of India

855 Shawnigan Mill Bay Road, Mill Bay, BC, V0R 2W1 · Food Premises

Official record from Island Health →

Inspection summary

Spicecraft - Flavours of India has been inspected once by Island Health (Vancouver Island Health Authority), on September 24, 2026. The most recent inspection, on September 24, 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 3 times on September 24, 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 September 24, 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 2 times on September 24, 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 3 times on September 24, 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
      • Wiping cloths were not held in a sanitizing solution, but this was corrected at the time of inspection.
      • Ensure that all wiping cloths are held in a sanitizing solution at the correct chemical concentration in accordance with the sanitation plan.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Sanitizer test strips are not available to ensure the correct concentration of sanitizer is available
      • Provide sanitizer test strips. Monitor and record sanitizer concentration of all sanitizer used in the facility at least 1 x daily. This is a repeated infraction.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • The dishwasher was noted as inoperable during the last routine compliance inspection (2025), and remains inoperable. The three-piece sink method of dishwashing was described during the inspection, however the frequency of dishwashing is inadequate.
      • Repair or replace the commercial dishwasher. In the interim, ensure that all needed dish-washing using the 3-piece sink method is completed throughout the day and especially before closing for the day.
    • Food Not Protected - General
      • Dry goods are stored in containers that are not food grade quality. The containers have accumulated debris from infrequent washing.
      • Store food in food grade packaging and ensure frequent cleaning and sanitizing of containers and surfaces.
    • Food Not Protected - General
      • Food is uncovered in storage in the walk-in fridge
      • Ensure that all food is covered while in storage
    • Improper Sanitary Facilities
      • Paper towel was not available at the hand washing basins
      • Ensure that all hand washing basins are supplied with adequate paper towel supplies
    • Improper Sanitary Facilities
      • The designated hand wash basin in the kitchen has no running cold water. The handwashing basin in the service area (front of house) has no running water.
      • Restore hot and cold running water to all sinks in the facility.
    • Improper Construction / Maintenance of Establishment
      • Surfaces have accumulated food debris. This is a repeated infraction.
      • Deep clean all food contact surfaces, non-food contact surfaces, and food storage containers especially behind and under equipment and maintain a thorough cleaning routine in accordance with the sanitation plan.
    • Improper Construction / Maintenance of Establishment
      • Storage surfaces are unsealed and/or in disrepair which prevents proper cleaning
      • Ensure that all surfaces in the facility are non-porous, non-absorbent, and easily cleanable.
    • Operations and Maintenance/Other
      • Monitoring logs for sanitizer concentrations and food storage temperatures are not available
      • Resume monitoring and recording and forward the logs created between September 25th and October 30th to this office. Ensure that food cooling logs are maintained to ensure that food is cooled in accordance with the processes in the food safety plan. Comments - Food storage temperatures are satisfactory - Proper food cooling method described - Proper 3-piece sink dishwashing method described - Chemicals are stored separately from food - Food safety knowledge is excellent

Nearby inspected facilities

Own this business? Add a badge to your website