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Madras Masala & Grill

120 3rd Ave Kamloops BC V2C 2M3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Madras Masala & Grill has been inspected 5 times by Interior Health Authority since December 10, 2021. The most recent inspection, on August 7, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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.

  • 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 April 24, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 April 24, 2024. For example: 4 Are proper freezing and thawing 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 once on April 24, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on December 10, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on April 24, 2024. For example: 5 Are the FOODSAFE training requirements being met?

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

    0 infractions

  3. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips available on-site to measure bleach sanitizer concentration. Corrective action: Purchase chlorine test strips and ensure the sanitizer bottles have a minimum of 100 ppm chlorine (1/2 teaspoon bleach per 1 L of water).
      • 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): [1] A large opening observed around plumbing fixtures across dishwasher area as drywall appeared to be damaged. This may act as breeding ground for pests. [2] Rear exit door was observed open at time of inspection. This is a potential point of entry for pests. [3] Open bag of flour observed in the dry storage area. Potential for harborage of pests. Corrective actions: [1] Seal the opening around plumbing fixtures across the dishwasher area. [2] CDI -Operator closed the rear exit door. [3] Ensure all dry goods are stored in pest proof containers.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): [1] Foods (i.e., meat, curries etc.) were being thawed at room temperature. Temperature of these foods were measured at 8 -10 °C. Operator transferred these foods to walk-in cooler. [2] Fish was observed thawing in the compartment sink filled with water. Water temperature was measured around 12 °C. Operator was instructed to thaw fish under cold running water. Corrected During Inspection: Ensure approved methods are followed for thawing of foods: 1. Refrigerator thawing 2. Microwave thawing 3. Cold running water thawing
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser at the handwashing station was observed not working. A paper towel roll was kept at the shelf for drying hands. This creates the risk of contaminating the whole roll. Corrective action: Ensure handwashing station is equipped with working paper towel dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): • No food handler had FOODSAFE certificate or equivalent training at time of inspection.
      • 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

    0 infractions

  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Ceiling and walls around ventilation grates to be thoroughly cleaned
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.

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