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Tandoori Bites

495 York Rd, Niagara-On-The-Lake ON L0S 1J0 · Take Out

Official record from Niagara Region →

Inspection summary

Tandoori Bites has been inspected 12 times by Niagara Region Public Health since December 3, 2024. The most recent inspection, on September 22, 2026, recorded 3 infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 11 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 4 separate inspections, most recently on August 6, 2026. For example: Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.

  • 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 once on August 6, 2026. For example: Handwashing stations are maintained and kept adequately supplied.

  • 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 once on July 3, 2025. For example: Manual dishwashing is satisfactory.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 3, 2024. For example: Toxic and poisonous substances are labelled and stored separately from 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 once on December 3, 2024. For example: Equipment used for refrigeration or hot holding contain accurate indicating thermometers.

About this data

These results come from Niagara Region Public Health, 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.

12 inspections

  1. Routine Inspection

    3 infractions

    • Food premise is kept clean and maintained in a sanitary condition.
    • Floors, walls and ceilings are kept clean and are in good repair.
    • Food contact equipment, utensils and service articles are maintained in good repair and are of sound and tight construction.
  2. Routine Inspection

    4 infractions

    • An adequate number of handwashing stations are provided, conveniently accessible for food handlers, and used only for handwashing of employees.
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Handwashing stations are maintained and kept adequately supplied.
  3. Closure

    1 infraction

    • Premises closed due to fire.
  4. Re-inspection

    0 infractions

  5. Routine Inspection

    3 infractions

    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
  6. Routine Inspection

    3 infractions

    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
  7. Re-inspection

    0 infractions

  8. Routine Inspection

    4 infractions

    • Utensils are maintained in a clean and sanitary condition.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
    • Manual dishwashing is satisfactory.
  9. Re-inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • Utensils are maintained in a clean and sanitary condition.
  11. Re-inspection

    0 infractions

  12. Routine Inspection

    6 infractions

    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Toxic and poisonous substances are labelled and stored separately from food.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.

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