Tandoori Bistro Restaurant

3984 Highway 16, Smithers, V0J 2N6 · Restaurant

7 inspections

1. Follow-Up InspectionMay 1, 2026

   0 infractions

2. Routine InspectionApr 23, 2026

   8 infractions

   • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
     • Observation: No current operating permit was available on-site at the time of inspection.
     • Corrective Action: Operator must obtain and display a valid permit as required by regulatory standards.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Food products were stored in various locations, including the refrigerator and freezer, without proper labeling, such as product identity, storage dates, and intended use. Public Health Significance:Improperly labeled stored food prevents verification of product identity, which increases the likelihood of using expired, spoiled, or unsafe foods that can lead to foodborne illness. Proper labeling is essential for effective stock rotation, preventing cross contamination, and ensuring safe food handling practices.
     • Corrective Action: Operator must ensure that all food products stored in the refrigerator, freezer, and other storage areas are properly labeled with product identity, storage dates, and intended use. A consistent labeling system must be implemented to support proper stock rotation and prevent the use of expired or unidentified foods. Regular monitoring should be carried out to maintain compliance with proper labeling and storage practices
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
     • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Foods were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
     • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Food products were stored in various locations, including the refrigerator and freezer, without proper labeling, such as product identity, storage dates, and intended use. Public Health Significance:Improperly labeled stored food prevents verification of product identity, which increases the likelihood of using expired, spoiled, or unsafe foods that can lead to foodborne illness. Proper labeling is essential for effective stock rotation, preventing cross contamination, and ensuring safe food handling practices.
     • Corrective Action: Operator must ensure that all food products stored in the refrigerator, freezer, and other storage areas are properly labeled with product identity, storage dates, and intended use. A consistent labeling system must be implemented to support proper stock rotation and prevent the use of expired or unidentified foods. Regular monitoring should be carried out to maintain compliance with proper labeling and storage practices.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
     • Corrective Action: Operator prepared a new sanitizer bucket containing QUAT, and the concentration measured 400 ppm.
   • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: Waste residual has been allowed to accumulate in refrigerator and the freezer. Public Health Significance-Improper food storage, unclean equipment, and the presence of food particles in cold storage units pose significant public health risks. Food stored directly on the floor or in non–food grade containers increases the likelihood of contamination from pests, moisture, and unsanitary surfaces. Accumulated food debris inside walk in refrigerators, freezers, and ice machines can support bacterial growth and attract pests, creating conditions that compromise food safety. These issues can lead to the spread of foodborne illnesses, reduced product quality, and violations of regulatory standards intended to protect consumer health.
     • Corrective Action: operator must ensure that all cold storage units are cleaned and maintained regularly to prevent contamination, maintain hygienic conditions, and comply with food safety standards.
   • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
     • Observation: Celeing needs to be repaired.
     • Corrective Action: Repair or replace floor in your upcoming renovation plans.
3. Routine InspectionJan 27, 2026

   2 infractions

   • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation: (CORRECTED DURING INSPECTION) No Sanitzer was being used to clean the counters.
     • Corrective Action: Ensure sanitizer is available and at appropriate concentrations at all time and being used.
   • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
     • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
     • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
4. Routine InspectionAug 8, 2025

   2 infractions

   • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. Curry Sauce observed on the stove away from heat temping 29°C at time of inspection. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
     • Corrective Action: Move potentially hazardous foods to working refrigeration units that maintain a temperature of 4°C or less, or keep on stove at a temperature > 60°C . monitor and adjust the temperatures as required.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Inadequate sanitizing rinse solution. 10ppm chlorine sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
     • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
5. Follow-Up InspectionSep 25, 2023

   0 infractions

6. Follow-Up InspectionSep 8, 2023

   5 infractions

   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) A bowl was left in product for ongoing use in rice ingredient bin. Public Health Significance - Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
     • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: Food products were stored on the ground in the walk-in cooler and freezer. Public Health significance - Contact with and dripping fluids from raw foods, or pests or dirt on the ground, can contaminate other items and lead to food borne illness.
     • Corrective Action: All food products and containers need to be stored at least 15 cm off the floor.
   • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Sanitizer dispenser was not outputting QUATs above 200 ppm at the time of the inspection. Public Health Significance - Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
     • Corrective Action: Change concentrated sanitizer bottle as required to always maintain an effective concentration (100-200 ppm unscented bleach, 200-400 ppm QUAT) - follow manufacturer's specifications.
   • 304 - Repeat Premises not free of pests [s. 26(a)]
     • Observation: Evidence of mice; droppings were noted in the facility near the uncooked rice storage area. A few flies were also noted during the inspection. Public Health Significance - Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
     • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation. Discard any food products that may have been contaminated by pests.
   • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Noticeable build-up of grime, grease, and dust throughout the facility, especially on the exhaust vent filters, floors, walls, storage areas, and underneath equipment. Public Health significance - insufficient cleaning can lead to pest infestations and/or contamination of food, leading to foodborne illnesses.
     • Corrective Action: Ensure that all surfaces within the facility are cleaned on a regular basis so that the facility is kept in a sanitary condition.
7. Routine InspectionSep 7, 2023

   10 infractions

   • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. Food in prep cooler were measured between 5-7°C with a probe thermometer, and processed vegetables were stored at ambient temperatures for over 2 hours. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
     • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Discard any potentially hazardous cold foods stored above 4°C for more then 2 hours.
   • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous hot foods are stored below 60°C - after reheating rice, the food was not hot-held, and was measured at 30°C. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
     • Corrective Action: Food kept in hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Raw meat is stored above ready to eat foods, such as desserts and other products in the freezer. Furthermore, food products were also stored on the ground in the cooler. Public Health significance - Contact with and dripping fluids from raw foods, or pests or dirt on the ground, can contaminate other items and lead to food borne illness.
     • Corrective Action: Store raw meats below and isolated from ready to eat items. All food products and containers need to be stored at least 15 cm off the floor.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. Public Health Significance - Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
     • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Foods were left uncovered and open to contamination. Public Health significance - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
     • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
   • 210 - Food not thawed in an acceptable manner [s. 14(2)]
     • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, foods thawed sitting at room temperature. Public Health Significance - Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
     • Corrective Action: Thaw foods under running cold water, in the fridge or in the microwave oven.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer spray bottles. Public Health Significance - Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
     • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (100-200 ppm unscented bleach, 200-400 ppm QUAT) - follow manufacturer's specifications.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse solution. Both detergent and sanitizer containers connected to the dishwasher were empty at time of inspection. Public Health significance - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
     • Corrective Action: Replace empty detergent and sanitizer buckets, and ensure that dishwasher is supplied with adequate sanitizer and detergent solutions at all time when in use.
   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Evidence of mice; droppings were noted in the facility near the uncooked rice storage area. A few flies were also noted during the inspection. Public Health Significance - Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
     • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation. Discard any food products that may have been contaminated by pests.
   • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Noticeable build-up of grime, grease, and dust throughout the facility. Public Health significance - insufficient cleaning can lead to pest infestations and/or contamination of food, leading to foodborne illnesses.
     • Corrective Action: Ensure that all surfaces within the facility are cleaned on a regular basis so that the facility is kept in a sanitary condition.