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Karahi by UNDERDog

6-441 Alder Ave 100 Mile House BC V0K 2E0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Karahi by UNDERDog has been inspected 2 times by Interior Health Authority since March 4, 2024. The most recent inspection, on June 26, 2025, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

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 3 times across 2 separate inspections, most recently on June 26, 2025. 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 once on June 26, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 4, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 March 4, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times on June 26, 2025. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

2 inspections

  1. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Incorrect sanitizer is being used for dishwasher. Jet Tech model X-33 low temp should have a chlorine sanitizer with residual maintained at 50ppm. Dishwasher temperature was 50 C.
      • 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): Kitchen requires a thorough cleaning. Floors, walls, equipment handles, etc. need cleaning to remove spilled foods and soil build-up.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Washing sink needs to be replaced with proper three compartment sink that will allow separate washing, rinsing and sanitizing. Walk in cooler walls and ceiling need to be finished with proper washable surfaces.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): New wall has been added between kitchen and dining area. New service area enclosure has been created. New kitchen and take-out operation is proposed for area across the hallway from existing facility. Some construction work has begun and some new equipment is onsite. NOTE: renovations must be approved prior to commencing construction. Submit floor plans, finishing details and equipment specifications for review.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
      • F3.2B Facility must be constructed to the specification of the approved plans.
  2. Monitoring

    7 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): At time of inspection several metal cans of food were opened, and food was being stored inside. Ensure food is transferred to another container to prevent contamination. Operator discarded items during inspection. Observed many uncovered ingredients in fridge leading to cross-contamination. For example, bacon was stored on top of olives in pizza fridge. Bacon was found in the olive container. Operator voluntarily discarded items during inspection.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At time of inspection, no test strips were on site for quat sanitizer being used.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): At time of inspection, back storage room had a large hole in the vent screening. Nothing preventing the entry of a rodent or pest into this room.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wiping / cleaning clothes must be stored in sanitizer bucket. Not enough sanitizer on site for cleaning activities.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No liquid soap stored in soap dispenser at handwashing station.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Employee on site unsure of where to find Food Safety Plan. All staff must be aware of the Food Safety Plan and know where it is stored and how to access it. Employees should be following this plan at all times.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): At time of inspection, employee working in kitchen stated her FOODSAFE certificate was expired. Please work towards attaining this. Operator has a valid FOODSAFE.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.

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