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Tandoori Nation

B5B 61 Lynden Rd, Brantford ON N3R 7J9 · Restaurant

10 inspections

  1. Follow-up

    5 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide paper towels in a dispenser at hand basin in food preparation area
    • Food premise is protected against the entry of, breeding of and harbouring of rodents/pests
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • Provide and use sanitizer test reagents
    • Food protected from contamination or adulteration
      • Cover all food in storage
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food is held at 4°C (40°F) or less
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
  2. Follow-up

    1 infraction

    • Provide and use sanitizer test reagents
      • Use provided sanitizer test reagents to determine proper concentration
  3. Required

    9 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide paper towels in a dispenser at hand basin in food preparation area
      • Provide soap in a dispenser at hand basin in the food preparation area
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
    • Food premise is protected against the entry of, breeding of and harbouring of rodents/pests
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • Clean and sanitize food contact surfaces or equipment as often as necessary
      • To make 100ppm chlorine sanitizer, mix 2 ml of (5 per cent strength) bleach per litre of water.
    • Provide and use sanitizer test reagents
      • Provide a sanitizer test reagent for all sanitizers used in the food premise
    • Food protected from contamination or adulteration
      • Cover all food in storage
    • Food is held at 4°C (40°F) or less
    • Certified food handler present in the food service premise
  4. Follow-up

    3 infractions

    • Results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request
      • Post public health Inspection grade certificate at or near entrance to premise
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • To make 100ppm chlorine sanitizer, mix 2 ml of (5 per cent strength) bleach per litre of water.
    • Provide and use sanitizer test reagents
      • Provide a sanitizer test reagent for all sanitizers used in the food premise
  5. Required

    8 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure walls are kept clean and in good repair
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide paper towels in a dispenser at hand basin in food preparation area
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • Change sanitizing solution at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
      • To make 100ppm chlorine sanitizer, mix 2 ml of (5 per cent strength) bleach per litre of water.
    • Provide and use sanitizer test reagents
      • Provide a sanitizer test reagent for all sanitizers used in the food premise
    • Food protected from contamination or adulteration
      • Cover all food in storage
    • Food processed in a safe manner
      • Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
  6. Follow-up

    1 infraction

    • Provide and use sanitizer test reagents
  7. Required

    8 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure walls are kept clean and in good repair
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide paper towels in a dispenser at hand basin in food preparation area
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles are of sound and tight construction
      • Ensure equipment, utensils and or multi-service articles in good repair
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
      • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Ventilation system requires thorough cleaning
    • Cloths and towels maintained in clean, good repair and not used for other purposes
    • Provide and use sanitizer test reagents
      • Provide a sanitizer test reagent for all sanitizers used in the food premise
      • Use provided sanitizer test reagents to determine proper concentration
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
    • Certified food handler present in the food service premise
      • Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
      • You can access the Grand Erie Public Health (GEPH) Food Handler Certification Program dates and registration by visiting the Clinics and Classes calendar webpage and clicking on 'Food Safety Course - In-person' or 'Food Safety Challenge Exam' tabs: https://bchu.org/classes-and-clinics/
  8. Follow-up

    0 infractions

  9. Follow-up

    4 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
    • Food protected from contamination or adulteration
    • Food processed in a safe manner
  10. Required

    5 infractions

    • Did the operator give notice of intent to commence operation of the food premise?
      • Every person who intends to commence to operate a food premise shall give notice of the person’s intention to the medical officer of health of the health unit in which the food premise will be located
      • A person who gives notice of an intention to commence to operate a food premise to the medical officer of health under subsection 16 (2) of the Act shall include his or her name, contact information and the location of the food premise in the notice.
      • You can access the Brant County Health Unit's guide to opening food premise and notice of intent to operate and assessment checklist by visiting the food safety webpage and clicking on the opening or renovating a restaurant tab: http://www.bchu.org/ServicesWeProvide/Inspections/FoodSafety/Pages/default.aspx
      • Complete and submit the Brant County Health Unit;'s Notice of Intent and Assessment Checklist
      • Every person who operates a food premise shall maintain and operate the food premise in accordance with the regulations.
      • Food Premises in the city of Brantford are required to obtain a license. Contact the city of Brantford Licensing Department at 519-759-4150 to discuss any specific licensing requirements for your food premise.
      • Mobile Food Premises operating in the County Of Brant are required to obtain a license. Contact the County OF Brant at 519-442-7268 to discuss any specific licensing requirements for your food premise.
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Ensure equipment, utensils and or multi-service articles in good repair
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
      • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
    • Food protected from contamination or adulteration