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Tandoori Nation

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

Official record from Brant County →

Inspection summary

Tandoori Nation has been inspected 9 times by Brant County Health Unit since February 3, 2025. The most recent inspection, on August 25, 2026, found no infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 28 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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.

  • 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 13 times across 7 separate inspections, most recently on June 19, 2026. For example: Provide and use sanitizer test reagents

  • 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 7 times across 4 separate inspections, most recently on June 19, 2026. For example: Food protected from contamination or adulteration

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 3 separate inspections, most recently on August 11, 2026. For example: Food premise is protected against the entry of, breeding of and harbouring of rodents/pests

  • 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 4 times across 4 separate inspections, most recently on June 19, 2026. For example: Hand washing basin with supplies of soap and paper towels in dispensers

  • 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 3 times across 3 separate inspections, most recently on June 19, 2026. For example: Food is held at 4°C (40°F) or less

About this data

These results come from Brant County Health Unit, 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.

9 inspections

  1. Complaint

    0 infractions

  2. Complaint

    2 infractions

    • 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
    • Proof of adequate pest control
      • Maintain records of pest control measures taken
  3. 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
  4. Follow-up

    1 infraction

    • Provide and use sanitizer test reagents
      • Use provided sanitizer test reagents to determine proper concentration
  5. 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
  6. 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
  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
    • 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
  8. Follow-up

    1 infraction

    • Provide and use sanitizer test reagents
  9. 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/
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