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Frasercart Indian Store

103-795 McGill Rd Kamloops BC V2C 0B9 · Food Retailer - Food Store

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.2 / 5 (8)

Opening hours

  • Friday9 AM–5 PM
  • Monday9 AM–5 PM
  • SaturdayClosed
  • SundayClosed
  • Thursday9 AM–5 PM
  • Tuesday9 AM–5 PM
  • Wednesday9 AM–5 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Frasercart Indian Store has been inspected 5 times by Interior Health Authority since February 24, 2022. The most recent inspection, on February 20, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, 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.

  • 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 February 20, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 December 16, 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 once on January 11, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 February 24, 2022. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 February 24, 2022. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

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

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): NOTE: As unpackaged foods are being dispensed, and as previously discussed, a hand wash sink needs to be installed at the front counter for staff. ACTION: Consult with a plumber as to how cold and hot running water can be supplied to the front counter area of the store, and how the waste water can be pumped to a waste water pipe.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. INFRACTION NOT RESOLVED: This infraction is outstanding from the last report. A thermometer MUST be placed in the hot holding cabinet to monitor the hot holding temperatures for the samosas (food is to be held at 60° C (140° F) or hotter). 2. NOTE: staff must monitor the samosa temperature everyday to ensure that they are displayed at 60° C or hotter.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): NOTE: Replace the serving tongs each day with a clean set of tongs. Have the restaurant that supplies the samosas provide a clean pair of tongs, and take away the previous days dirty tongs, when the samosas are delivered each day.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): NOTE: See item F2.7 above.
  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • INFRACTION CORRECTED AT TIME OF INSPECTION: The temperature for the hot holding cabinet for the samosas, and the temperature of the samosa, was recorded at 55° C. The temperature of the hot holding cabinet and the samosas must remain above 60° C. The temperature was adjusted at the time of inspection. • NOTE: The hot holding cabinet temperature must be 60° C or hotter before the samosas are placed in the cabinet. Turn the hot holding cabinet on well in advance of the samosas arriving. • NOTE: The samosas must be placed in the hot holding cabinet as soon as they arrive.
  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): This infraction is outstanding from the previous inspection; correct right away. • A new thermometer is required to monitor the hot holding temperature of the samosas. • Purchase a new thermometer that can be hung from the shelving in the hot holding cabinet. A dial thermometer or an alcohol thermometer is ok (note: not all alcohol thermometers go as high as 60° C) • Maintain the temperature of the hot holding cabinet at 60° C or higher.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  5. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • This facility must have a two compartment sink for the washing and sanitizing of food equipment. Food equipment must not be washed in the bathroom sink. The two compartment ware washing sink should not be located in the bathroom. • Consult with Interior Health about potential location(s) for the sink. • This requirement must be met right away.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • See item F2.3 above.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • The cleaning procedures, and the proper chemical sanitizer concentrations and mixing instructions, must be written in a sanitation plan. • information regarding sanitation plans is attached with this report.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Karthik Varadarajan

    Small and very nice Indian Store in Kamloops 🫶 - Good Location- very close to TRU- lot of products and you will feel like shopping in India 😄👍

  • Pranav Chaudhary

    Prices are really genuine & they carry a lot more variety than some big stores mainland Kudos to the store management

  • Gayatri Dolas

    Variety of Indian stuff..I got Jowar and Bajra flour here which was not available anywhere

  • Shivani Chanana

    Very bad experience. My husband bought samosas today and they said they are fresh and when he brought home , the potato filling had a bad smell and the taste was weird. We had to throw them. Really annoyed with your service.

  • Robby Sharma

    Really bad experience. I bought samosas and patties. I asked the employee if they were fresh and she said they just made it today only. When I got home, I could smell that they have already gone bad and potato stuffing had weird sour taste. If you prefer your health, dont go there.

  • Karthik Varadarajan

    Small and very nice Indian Store in Kamloops 🫶 - Good Location- very close to TRU- lot of products and you will feel like shopping in India 😄👍 …

  • Pranav Chaudhary

    Prices are really genuine & they carry a lot more variety than some big stores mainland Kudos to the store management

  • Gayatri Dolas

    Variety of Indian stuff..I got Jowar and Bajra flour here which was not available anywhere

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