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Tandoori Nation (Coach House Inn)

7189 Highway 6, Tobermory ON N0H2R0 · Restaurant

Official record from Grey Bruce →

Inspection summary

Tandoori Nation (Coach House Inn) has been inspected 11 times by Grey Bruce Health Unit (Grey Bruce Public Health) since June 19, 2024. The most recent inspection, on October 6, 2026, found no infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 10 times across 5 separate inspections, most recently on August 7, 2026. For example: Manual dishwashing method for cleaning and sanitizing utensils is appropriate

  • 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 5 times across 3 separate inspections, most recently on June 12, 2026. For example: Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher

  • 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 2 separate inspections, most recently on October 2, 2025. For example: Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed is maintained in a sanitary condition to prevent contamination of food

  • 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 12, 2026. For example: Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied

  • 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 once on June 11, 2025. For example: Records of all pest control measures that are undertaken in the premise shall be maintained

About this data

These results come from Grey Bruce Health Unit (Grey Bruce 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.

11 inspections

  1. Follow-up

    0 infractions

  2. Routine

    2 infractions

    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale, or displayed is kept free from materials and equipment not regularly used in the room
    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
  3. Routine

    2 infractions

    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Failed to provide handwashing stations with adequate supplies
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
      • Maintained potentially hazardous foods at internal temperature between 4°C and 60°C
  4. Routine

    0 infractions

  5. Routine

    12 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed is maintained in a sanitary condition to prevent contamination of food
      • Food premise not maintained with food handling room in sanitary condition
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Failed to maintain handwashing stations
      • Failed to provide handwashing stations with adequate supplies
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
    • Furniture, equipment, and appliances are arranged to permit thorough cleaning and the maintenance of the space in a clean and sanitary condition
      • Operated food premise- equipment not arranged to permit maintenance in sanitary condition
    • Ventilation system is maintained
    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
      • Operated food premise — fail to provide equipment for cleaning and sanitizing utensils as required
    • Surfaces of equipment and facilities that contact food are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface sanitized as necessary
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
      • Maintained potentially hazardous foods at internal temperature between 4°C and 60°C
    • Frozen foods are kept frozen until sold or prepared for use
      • Failed to maintain frozen food in frozen state until prepared for use
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  6. Follow-up

    0 infractions

  7. Routine

    12 infractions

    • Premises is operated and maintained free from every condition that will permit a health hazard, adversely affect sanitary operation and adversely affect food
      • Food premise maintained in manner adversely affecting sanitary operation
    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed is maintained in a sanitary condition to prevent contamination of food
      • Food premise not maintained with food handling room in sanitary condition
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Handwashing stations not conveniently accessible by food handlers
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
    • Furniture, equipment, and appliances are arranged to permit thorough cleaning and the maintenance of the space in a clean and sanitary condition
      • Operated food premise- equipment not arranged to permit maintenance in sanitary condition
    • Ventilation system is maintained
    • Records of all pest control measures that are undertaken in the premise shall be maintained
    • Food is protected from contamination and adulteration
      • Failed to protect food from contamination or adulteration
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
      • Stored potentially hazardous foods at internal temperature between 4°C and 60°C
    • Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
      • Failed to provide thermometer in refrigeration equipment
    • Racks, shelves, or pallets used to store food are designed to protect food from contamination and are readily cleanable
  8. Routine

    0 infractions

  9. Routine

    0 infractions

  10. Routine

    2 infractions

    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
    • Multi-service articles are cleaned and sanitized after each use
      • Failed to sanitize utensils as often as necessary
  11. Routine

    7 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale, or displayed is kept free from materials and equipment not regularly used in the room
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
      • Sanitized utensils in chlorine solution of less than 100 p.p.m. of available chlorine
    • Mechanical dishwashers constructed, designed and maintained properly
    • Multi-service articles are cleaned and sanitized after each use
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation

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