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Curries & More

9121 92 Ave Osoyoos BC V0H 1V2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Curries & More has been inspected 5 times by Interior Health Authority since March 6, 2023. The most recent inspection, on February 23, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on January 28, 2026. 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 2 times across 2 separate inspections, most recently on January 28, 2026. 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 once on January 28, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 January 28, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 times across 2 separate inspections, most recently on January 23, 2025. For example: 1 Does the operator have a valid operating permit or approval to operate?

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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Three meat dishes (butter chicken, lamb, and mango chicken) in hot holding units measured around 40°C. Staff noted these dishes were made roughly 8 hours ago. Foods cannot be left in the temperature "danger zone" between 4°C and 60°C for more than 2 hours. Staff threw out these foods during the inspection. Regularly check the temperature of foods in hot holding units. Ensure foods in hot holding units are held at 60°C or above. Foods in adjacent hot holding units were at 60°C or higher. Note that the thickness of food affects heat transfer. Staff adjusted temperature of hot holding unit with samosas and pakora to 60°C or above. These foods were made within 2 hours. Ensure small sauce containers are refrigerated if noted on the original product container, not left out at room temperature. Walk-in cooler maintained 4°C or below.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips could located during the inspection. Chlorine test strips were provided. Ensure there is a thermometer inside the hot holding unit for samosas and pakora to show that it is maintaining 60°C or above. Ensure there is an accurate thermometer inside the walk-in cooler.
      • 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): Manual dishwashing takes place. Staff were not providing sanitization step for dishware only the wash and rinse step. Staff were shown how to sanitize (100-200 ppm chlorine solution) dishware in a compartment sink. Follow the instructions from the poster on the wall. Three sink compartments are available however due to a lack of drying space one of the compartments is being used to dry dishes. Remove unnecessary equipment so that there is more drying space (e.g. install a stainless steel wire shelf for drying) and all three sink compartments can be used as originally intended. 100-200 ppm chlorine solution in a spray bottle was made during the inspection. Remember all food contact surfaces need a wash, rinse, and sanitize step including countertops where food is prepared. If chlorine solution is too concentrated (> 200 ppm) it can leave a chemical residue on food contact surfaces and will require a potable water rinse step afterwards.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ensure food contact surfaces in constant use are washed and sanitized at least every 4 hours (e.g. tongs and the tray tongs are placed on). Ensure food packages are properly labeled with the date they were prepared so that FIFO principles can be followed easily. Staff noted that the dough mixer and dough sheeter are not used at this time. Food debris is collecting in the dough mixer. There is a non functional prep cooler used to store various items, some items may not be needed for food related operations. Remove items not needed for food operations from the premises. These materials/equipment take up space, make it harder to clean, and may provide areas for pests to hide. Ensure food packages in the walk-in freezer are stored at least 6 inches off the floor. Milk crates can be used for this. Disposable cutlery is stored directly touching the countertop. Store these items in a clean container/area or in their original packaging.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Front handwashing sink has no soap or paper towel. Staff bathroom sink has no paper towel. Ensure all handwashing sinks are always stocked with soap and paper towel. Handwashing is one of the most important methods to prevent the spread of infection through food, make handwashing easy for staff. PVC pipe left inside handwashing sink. Do not leave items in the handwashing sink. Kitchen handwashing sink is located next to swinging door and attached to the side of a non-functional prep cooler. This appears to be an inconvenient location because staff will block the kitchen doorway when washing hands. Recommend attaching the sink to the wall instead of the current location.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    2 infractions

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Updated Permit issued on May-17-24 still not posted at location. -Ensure to post updated Permit that states "Curries & More" on site. -Copy attached to email.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator on site preparing food does not have FOODSAFE. At least one person on site that prepares food must hold a FOODSAFE Certificate. Staff advised that FOODSAFE will be retrieved in near future.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. 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 kitchen area requires cleaning and organization.
  5. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): - an open bag of rice was observed on the ground. Please ensure all food products are stored in appropriate food grade containers that can be sealed to prevent contamination - food preparation table, and far right hand side kitchen wall had extensive uncleaned food splatter present. Please ensure to keep all food contact surfaces, and general facility surfaces clean to prevent cross- contamination and pest harborage
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - no sanitizer present on site. an approved sanitizer at the correct concentration must be used to prevent cross-contamination and pathogenic growth for safe and sanitary handling of food
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - ventilation has not been serviced for an unknown amount of time. regular servicing is required to remove grease build up to prevent condensation, contamination of food, and fire - exterior of ventilation has grease accumulation visible. please clean the ventilation hood regularly to maintain clean and sanitary condition
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): no plan available on site. a copy has been sent to the operator. please complete and send back to the office as soon as possible
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): no plan available on site. a copy has been sent to the operator. please complete and send back to the office as soon as possible

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