The Bombay Vibes

1332 Huron St, London ON N5V 2E2 · Restaurant

16 inspections

1. RequiredMay 7, 2026

   3 infractions

   • Handwashing stations are maintained and adequately supplied
     • Fail to situate handwashing stations for convenient access by food handlers
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
   • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
     • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
2. RequiredJan 29, 2026

   3 infractions

   • Handwashing stations are maintained and adequately supplied
     • Fail to situate handwashing stations for convenient access by food handlers
     • Fail to maintain handwashing stations with adequate supplies
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
   • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
     • Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
3. RequiredDec 19, 2025

   4 infractions

   • Constant supply of potable hot and cold running water under pressure provided
     • Fail to provide hot and cold running water under pressure in food preparation area
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
   • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
     • Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
   • Food handler or supervisor present during operation has completed food handler training
     • Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
4. Follow-upAug 29, 2025

   0 infractions

5. Follow-upAug 25, 2025

   6 infractions

   • Potentially hazardous food is maintained at 4°C (40°F) or lower
     • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
   • Handwashing stations are maintained and adequately supplied
     • Fail to maintain handwashing stations with adequate supplies
   • Toxic or poisonous substances are stored and handled properly
     • Fail to keep toxic / poisonous substances in a container bearing an identifying label
   • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
     • Fail to clean and sanitize utensils, other than multi-service articles, as often as necessary
   • Sanitary facilities are maintained, properly equipped and in good repair
     • Fail to equip sanitary facility with single-service towels or hot air dryer
   • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
     • Fail to maintain room in a sanitary condition
6. RequiredAug 22, 2025

   5 infractions

   • Handwashing stations are maintained and adequately supplied
     • Fail to maintain handwashing stations with adequate supplies
   • Toxic or poisonous substances are stored and handled properly
     • Fail to keep toxic / poisonous substances in a container bearing an identifying label
   • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
     • Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
   • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
     • Fail to clean and sanitize multi-service articles after each use
   • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
     • Fail to maintain room in a sanitary condition
     • Fail to remove all materials and equipment not regularly used
7. Follow-upMar 21, 2025

   4 infractions

   • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
     • Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
   • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
     • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
   • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
     • Fail to maintain room in a sanitary condition
     • Fail to remove all materials and equipment not regularly used
   • Food handler or supervisor present during operation has completed food handler training
     • Fail to ensure the presence of a food handler or supervisor, who has completed food handler training, during every hour of operation in a food service premises
8. RequiredMar 14, 2025

   5 infractions

   • Handwashing stations are maintained and adequately supplied
     • Fail to situate handwashing stations for convenient access by food handlers
     • Fail to use handwashing station only for handwashing of employees
   • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
     • Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
   • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
     • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
   • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
     • Fail to maintain floors clean and in good repair
   • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
     • Fail to maintain room in a sanitary condition
     • Fail to remove all materials and equipment not regularly used
9. RequiredOct 16, 2024

   5 infractions

   • Potentially hazardous food is maintained at 4°C (40°F) or lower
     • Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
   • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
     • Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
   • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
     • Fail to clean and sanitize multi-service articles after each use
     • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
   • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
     • Fail to maintain room in a sanitary condition
     • Fail to maintain walls clean and in good repair
10. RequiredJul 25, 2024

    6 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to ensure that clean wash water is maintained between 60°C (140°F) and 71°C (160°F)
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize multi-service articles after each use
    • Pest control is maintained
      • Fail to protect against entry, harbouring and breeding of pests
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to remove all materials and equipment not regularly used
    • Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
      • Fail to maintain ventilation system
11. Follow-upApr 25, 2024

    2 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations with adequate supplies
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
12. RequiredMar 27, 2024

    5 infractions

    • Food is processed in a manner that makes the food safe to eat
      • Fail to process food in a manner safe to eat
    • Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing
      • Fail to maintain potentially hazardous foods at a safe internal temperature
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
    • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
      • Fail to remove all materials and equipment not regularly used
    • Records, receipts, certificates maintained as required
      • Fail to retain records of food purchased for at least one year
13. RequiredOct 16, 2023

    4 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to use handwashing station only for handwashing of employees
    • Toxic or poisonous substances are stored and handled properly
      • Fail to keep toxic / poisonous substances in a container bearing an identifying label
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to provide easily readable thermometers that show wash and rinse temperatures
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
14. Follow-upJul 11, 2023

    2 infractions

    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
    • Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
      • Fail to maintain ventilation system
15. RequiredJul 10, 2023

    8 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations
    • Food handlers who come into contact with food / utensils are doing so in a sanitary manner
      • Fail to ensure food handler washes hands as necessary
    • Food is protected from contamination and adulteration
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
      • Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to provide easily readable thermometers that show wash and rinse temperatures
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors as tight, smooth and non-absorbent in rooms where utensils are cleaned
    • Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
      • Fail to maintain ventilation system
16. RequiredMar 30, 2023

    4 infractions

    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Toxic or poisonous substances are stored and handled properly
      • Fail to use toxic / poisonous substances in a manner and under such conditions to prevent a health hazard
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to use food contact equipment and / or utensils that are free from cracks, crevices and open seams
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to use sanitizing agent in accordance with manufacturer's instructions