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Ticca Tikka

1474 Bay Ave Trail BC V1R 4B1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Ticca Tikka has been inspected 4 times by Interior Health Authority since June 21, 2023. The most recent inspection, on April 2, 2025, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 4 separate inspections, most recently on April 2, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on April 2, 2025. For example: 7 Are there handwashing stations available and properly 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 September 18, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 April 2, 2025. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 3 times across 3 separate inspections, most recently on September 18, 2024. For example: 1 Does the facility have proper monitoring supplies?

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.

4 inspections

  1. Monitoring

    3 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): No hot water available at the kitchen hand sink.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of 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 has no proper sanitizer solution connected and produced 0ppm chlorine. Operator is trying to use household bleach solution, which WILL NOT WORK. This is a repeat infraction.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No hot water available at kitchen hand wash sink. Staff are using dish pit hand sink instead. This is a repeat infraction.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips to monitor surface sanitizer and dishwasher sanitizer. This is a repeat infraction.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Flies throughout the facility.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. No surface sanitizer in use. Discontinue this practice immediately. This is a repeat issue. 2. Chemical dishwasher had no proper chemicals connected (detergent, rinse aid or chlorine sanitizer). This is a repeat issue.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No hot water available at kitchen hand wash sink. Staff are using dish pit hand sink instead.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips to monitor surface sanitizer and dishwasher sanitizer. This is a repeat infraction.
      • 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): 1. Operator is using vinegar as a surface sanitizer. Discontinue this practice immediately. 2. Chemical dishwasher had no chemicals connected (detergent, rinse aid or chlorine sanitizer). This is a repeat issue.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips to monitor surface sanitizer and dishwasher sanitizer.
      • 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 produced 0ppm chlorine sanitizer during final rinse.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.

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