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Made In India

112-1677 Commerce Ave Kelowna BC V1X 8A9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Made In India has been inspected 7 times by Interior Health Authority since February 13, 2018. The most recent inspection, on March 27, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 April 29, 2025. For example: 7 Are foods protected from 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 3 times across 3 separate inspections, most recently on April 29, 2025. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 3 times across 3 separate inspections, most recently on March 31, 2023. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 31, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 April 15, 2019. For example: 3 Are written food handling procedures (Food Safety 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.

7 inspections

  1. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Previous issue revolving around missing tiles in the dishwashing area need to be resolved.
  2. Monitoring

    5 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Observed that one of the employee added a new batch of hot soup on top of an already cooling batch. This increases the cooling time of the already cooled soup and significantly increasing the time the soup spends in the danger zone which can promote the growth of harmful bacteria, potentially leading to foodborne illness. Operator to train employees on proper cooling procedures.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed that there were open containers of sugar and spices under the soap dispenser of the handwashing station in the food prep area. The presence of open sugar and spice containers under the soap dispenser at a handwashing station poses several risks, including obstruction of soap use and potential contamination of the food items.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observed that there was no sanitizer test strips available for use during inspection. Sanitizer test strip help ensure that the sanitizer is being maintain at a proper concentration. Maintaining the correct sanitizer concentration is vital for effective sanitization of food contact surfaces which help prevent foodborne illnesses. Operator to obtain the appropriate test strips for the type of sanitizer used (e.g., chlorine or quat) and ensure that they are regularly used to check the sanitizer concentration.
      • 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): F2.5B: Accumulation of food debris and dirt was observed underneath some equipment, along floors to wall junctions. Dirt and debris provide a breeding ground for harmful bacteria, which can contaminate food and lead to foodborne illnesses. Please complete a thorough cleaning of kitchen surfaces and hard to reach areas. f2.5G: Observed that scoops were submerged in bulk bins containing rice, flour etc. Submerging scoops in food containers could contaminate food by transferring bacteria from the scoop to the food especially when scoops are not cleaned well from previous uses. Operator must ensure that the scoops are stored outside of the bulk food containers.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Observed that the floor in the dishwashing area was missing some tiles and the wall has a hole. The missing tiles makes it difficult for adequate cleaning of the floor leading to accumulation of dirt which can potentially harbour microorganisms. The presence of the hole on the wall can facilitate an entry point of pests which carry filth and microorganisms that can contaminate food. The operator to replace the missing tiles and seal the hole in the wall.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Staff observed to have dirty clothes during time of inspection. Ensure that staff are changed to clean clothes regularly as this could lead to cross contamination leading to foodborne illness
    • F1.7 Are foods protected from contamination?
      • Observation(s): Scoops are observed to be submerged into dry foods during time of inspection. Ensure that scoops are stored away from food and in a sanitary location when not in use. This includes the ice scoops for the ice machines. Single use items such as Styrofoam cups are not to be used as scoops for dry foods as they cannot be cleaned properly Foods such as salt and other dry spices were stored directly under the soap dispenser located at the hand washing station. Ensure that foods are stored away from where staff may be washing their hands to prevent contamination
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer spray bottle was measured to be under 200 ppm QUATs during time of inspection. Several other bottles throughout the facility were able to meet required 200 ppm Ensure spray bottles are labelled so that staff are aware
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  6. Monitoring

    6 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Multiple items including proteins cooling at room temperature. Cooling wands are available but are not being used properly as the container holding the protein is wide and shallow. Operator told to monitor the cooling, place meats in shallower pans and/or use small food grade buckets to allow cooling wands to be used properly. Items were immediately placed in the walk in cooler at the time of inspection. Cooling verification is needed via cooling log or equivalent monitoring method.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Large cook utensils in the grill area kept in room temperature water. This was corrected during inspection.
      • 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): Bar area and back kitchen prep area did not have paper towels present. This was corrected during inspection.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Not available on site at the time of inspection.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Not available on site at the time of inspection.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Not available on site at the time of inspection.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    4 infractions

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Cooking (probe) thermometer not available at time of inspection.
      • F1.1C - Accurate thermometer must be available to monitor process.
    • F3.1 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Health approval not granted at this time.
      • F3.1A - Operator must have a valid permit to operate or approval to operate.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Door sweeper missing back door by the washrooms. Lights in walk in cooler and walk in freezer not functioning at the time of inspection.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Bar sink by front entrance does not have liquid soap and single use paper towels.

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