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Ace Curries to Go Ltd

185 Royal Ave Kamloops BC V2B 8J6 · Food Manufacturing - Food Processing

Inspection summary

Ace Curries to Go Ltd has been inspected 3 times by Interior Health Authority since May 14, 2024. The most recent inspection, on September 11, 2026, recorded 3 infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on September 11, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 once on September 11, 2026. 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.

3 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Ensure test strips are available for all sanitizers used on site. Monitor the expiry date of the strips. • Acquire a waterproof max registering thermometer for monitoring the temperature of the final rinse in the high temp dishwasher.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature records are not maintained. Monitor and record temperature of all coolers and freezers at least one daily. Template provided
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation logs are not maintained. Monitor and record the concentration of all sanitizer solutions, and the temperature of final rinse in dishwasher each day the kitchen is in use. Template provided.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

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