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Golden Masala Restaurant

118-948 McCurdy Rd Kelowna BC V1X 2P7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Golden Masala Restaurant has been inspected 3 times by Interior Health Authority since June 11, 2025. The most recent inspection, on October 15, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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 March 26, 2026. For example: 7 Are foods protected from contamination?

  • 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 once on March 26, 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 June 11, 2025. 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 June 11, 2025. For example: 7 Are there handwashing stations available and properly supplied?

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

    0 infractions

  2. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw meat was observed stored on top of ready-to-eat food products in walk-in cooler and upright cooler. There is risk of direct contamination of raw meat juice containing disease-causing bacteria to food that may not undergo a cooking step. Ensure raw meats are stored below/away from ready-to-eat foods. Reorganize the walk-in cooler and ensure staff follow food safe procedures.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bucket placed in the kitchen was measured at minimal (i.e., <200 ppm ) quats concentration. CDI - Use quats test strips to ensure a minimum of 200 ppm concentration is measured in the sanitizer buckets, and replace the sanitizer solution every 2 hours or as needed. CDI - Ensure the sanitizer dispenser is properly dispensing sanitizer into spray bottles/buckets.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Potentially hazardous foods (i.e., condiments and cut vegetables) observed held in a ice bath. Internal temperature of cut lemons and pickled onions were measured at 12.7 °C and 11.5 °C. Operator discarded perishable foods stored in a ice bath. This method is NOT acceptable to store potentially hazardous foods during preparation. Operator was instructed to store potentially hazardous foods in a mechanical cooler maintained below 4 °C at all times.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Curtains used to separate the front and back kitchen area must be replaced by a door that is smooth, durable, non-porous and easily cleanable.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash sink in the kitchen observed occupied by utensils and not accessible to food handlers. This may lead to infrequent and inadequate handwashing of food handlers. Ensure handwash stations are accessible at all times and ONLY designated for handwashing.
      • F2.7E Handwashing stations must remain accessible at all times.

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