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Centex Malakwa

1-3643 Malakwa Rd Malakwa BC V0E 2J0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Centex Malakwa has been inspected 3 times by Interior Health Authority since July 19, 2024. The most recent inspection, on September 4, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

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 2 times across 2 separate inspections, most recently on September 4, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 September 4, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on July 19, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on September 4, 2026. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 4, 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

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, no test strips to monitor sanitizer solution concentration were available in the facility. The bottle of chlorine sanitizer solution measured well below acceptable concentration for effective sanitizing. It is important to monitor chlorine sanitizer solution concentration often to ensure counters and food contact surfaces are effectively sanitized. • Acquire chlorine test strips for use in the facility.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The three-compartment sink in the back food preparation area is not functional. Repair the sink to allow for proper dishwashing (wash, rinse, sanitize).
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station should be installed in the back food preparation area. Handwashing stations must be installed in each area where food handling is being done.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Ensure permit with current decal is displayed in an area easily viewed by customers.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  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): The three-compartment sink in the back food preparation area is not functional. Repair the sink to allow for proper dishwashing (wash, rinse, sanitize).
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Internal temperature of chicken samosas measured at 50 °C. To prevent the growth of pathogens, potentially hazardous foods must be stored at a temperature of 60 °C or above. Adjust temperature of hot holding unit to ensure that food is maintained at 60 °C or above.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No handwashing station was available in the back food preparation area. Handwashing stations must be conveniently located to ensure that employees are able to practice proper hand hygiene. Add a handwashing set up with liquid soap in a dispenser and single service product to dry hands in the back food preparation area.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.

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