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Summerland Indian Bistro & Pizza

13-9917 Main St Summerland BC V0H 1Z0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Summerland Indian Bistro & Pizza has been inspected 5 times by Interior Health Authority since February 8, 2023. The most recent inspection, on May 13, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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 4 times across 3 separate inspections, most recently on June 26, 2025. 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 2 times across 2 separate inspections, most recently on November 5, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 April 28, 2026. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 once on April 28, 2026. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 February 8, 2023. For example: 5 Are the FOODSAFE training requirements being met?

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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Operator is using a 40 feet container / trailer for storing additional refrigeration units (a walk-in cooler, freezers). Also, it was observed that the operator is using the trailer for food preparation (i.e. dough mixing, vegetable slicing, etc.) without being approved by IH. The trailer has no sinks, no water or waste hook ups. The operator was advised that food handling inside the trailer is not approved. Also, the trailer must be locket in between uses to prevent any potential food tampering / sabotage. The trailer door must be always locked if there is no staff inside it.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operator must by for the Interior Health Permit to Operate by calling 250-770-5540. The permit fee payment deadline was March 31, 2026.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Operator must clean and sanitize a walk-in cooler, including shelves.
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Operator had no sanitizer available.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Walk-in cooler floor had food spills.
  5. Monitoring

    6 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): - Operator must cover food items during storage by providing proper lids, rack covers, or plastic wrap. For example, samosas in a walk if fridge, sauces kept in plastic containers, cooked butter chicken in a metal bowl haven't been covered.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - Operator stated that cutting boards are washed & sanitized only once a week in a three compartment sink but they are sanitized in between each use. Operator was educated that all food contact surfaces (e.g. countertops, cutting boards) must be washed with soap, rinsed with clean water, and sanitized in between each use to avoid any potential cross-contamination. I demonstrated to the operator how to do proper in place washing & sanitizing of food contact surfaces. - Sanitizer solution dispenser pump wasn't working. I was unable to test for the chlorine residual. Operator must fix the dispenser pump. Until the chlorine dispenser is fixed, the operator must prepare chlorine (bleach) solution manually by mixing 1 tsp of bleach with 1 liter of water. Operator must test chlorine sanitizing solution concentration using test strips every time the solution is prepared and every 4 hrs during operating hours or as often as required. - Operator must ensure that the three-compartment sink is cleaned before it's used for dishwashing purposes. The third sink used for sanitizing step had grease residual on the walls while being used for sanitizing equipment.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - Operator must keep the area behind the restaurant in a clean & sanitary manner. Broken equipment (e.g. microwave), empty containers, garbage bags must be discarded. The cooking oil must be disposed off in a sanitary manner by following the waste collection company procedures.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - Operator must ensure that the Food Safety Plan is available on-site for review.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - Operator must ensure that the Sanitation Plan is available on-site for a review.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - Operator must have a copy of the Food Safe Certificate available on-site for a review.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.

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