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The Grand Buddha Bistro

1810 8th Ave Castlegar BC V1N 2W6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Grand Buddha Bistro has been inspected 10 times by Interior Health Authority since July 16, 2021. The most recent inspection, on May 1, 2026, recorded 1 infraction.

1 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 6 times across 5 separate inspections, most recently on October 16, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on April 23, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on February 19, 2025. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 May 1, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on November 1, 2022. For example: 6 Are the premises designed and equipped to ensure safe food handling?

About this data

These results come from Interior Health Authority, 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.

10 inspections

  1. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel available at the dish pit side hand sink.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Grease and food filth under the cookline has built up over time.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Dishwasher was not producing sanitizer and staff were unaware/not using test strips to verify.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Dishwasher produced 0ppm chlorine during final rinse. This is a repeat deficiency.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chemical dishwasher dispensed 0ppm chlorine during final rinse. This is a repeat infraction.
  6. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips available for testing the dishwasher sanitizer levels.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chemical dishwasher did not produce any chlorine sanitizer during final rinse. This is a repeat deficiency.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Flooring in the dish pit area is missing tiles exposing raw wood. This could also be a tripping hazard for staff.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  7. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Walk-in cooler was 14.5°C and not functioning correctly. Operator moved all potentially hazardous foods to a working 4°C cooler.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Rusted shelves in walk-in cooler have yet to be repainted or replaced. 2. Drain in front of the downstairs dryer is still plugged with standing water.
  8. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Uncovered foods in the walk-in cooler with rusty shelves above the food.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Shelves in the walk-in cooler are rusty and flaking. 2. Drain downstairs plugged with standing water over it.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Many lights are not working in the kitchen.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
  9. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Mould on diffuser in ice machine downstairs.
  10. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Kitchen floors and walls require deep cleaning. 2. Inadequate lighting in the dry storage area.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.

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