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Masala Fusion Meats

102A-1295 12th St Kamloops BC V2B 3C8 · Meat Processing - Food Processing

Official record from Interior Health →

Inspection summary

Masala Fusion Meats has been inspected 4 times by Interior Health Authority since July 30, 2024. The most recent inspection, on September 24, 2026, recorded 4 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests 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 2 separate inspections, most recently on September 24, 2026. For example: 7 Are foods protected from 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 September 24, 2026. 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 September 24, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on July 30, 2024. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 3 times across 2 separate inspections, most recently on August 22, 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.

4 inspections

  1. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): used/soiled tongs are kept inside the containers/trays of marinated meats inside the display cooler washed utensils were stored in bins that were unclean at time of inspection ( re-contaminating the utensils and necessitating re-processing of same)
      • 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.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): no pests observed in the premises see comments under F1.7 re: operator needs to routinely inspect different areas and food contact surfaces to ensure cleaning and sanitizing activities support the Integrated Pest Management in the premises.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): please read the comments under F1.7 above
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • 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): Two of three hand washing stations were inadequately supplied. The front station was lacking liquid soap in a dispenser ( soap was re-filled but dispenser was malfunctioning) Staff Washroom hand wash station is not supplied with p. towels for drying hands.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test papers onsite at time of Inspection
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6F Folding table in the back room has a hole and is no longer smooth and impervious to moisture-Operator to replace or repair to ensure exposed surface is smooth and cleanable.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): At the time of the original application Ninja air fryers ( 4 noted in the facility at time of inspection) were not included in the plan approval letter. A hot holding cabinet was added into the layout for the front of the house Cooking or heat processing equipment must be removed from the premises ( save for the 1 unit in the lunchroom for heating operator's or staff's personal lunch)
      • 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.
  4. Monitoring

    7 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): boiled potatoes for MOM's Punjabi Potato Salad was cooked in an UNinspected facility ( operator's domestic/private kitchen)
      • F1.6A All foods on the premises must be from an approved source.
      • F1.6B All food on the premises must be fit for human consumption.
      • F1.6C Food must be processed in a manner that makes it safe to eat.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A ,B,C,D Corrosion or rust in a section of the drying rack was observed; section of the rack with rust must not be used until part is coated with Anti Rust paint to arrest the spread of corrosion. Terry cloth towels on the drain board and on the dish drying S/S table must be removed to prevent mould growth and contamination of washed utensils/trays Operator must ensure separation between processing area ( and equipment) intended for RAW meats VS ready-to-eat food ( potato salad)
      • 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.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): same comments as F1.7 above ( rust in drying rack, terry cloth towels on dish drying table)
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Original plan approval was for raw meat processing in facility-plan submitted to IH does not include cooking equipment or exhaust(ventilation) system for cooking equipment
      • F2.6C Cooking equipment must be of the type or capacity to meet the needs of the premises.
      • F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Approval granted in 2023 was for processing of RAW meats ( not ready-to-eat food items)
      • F3.1B Operator must have health approval to operate.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No food safety plan for Potato Salad; No Cook Plan ( for the raw meat processing, storage) was shown to EHO
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No copy of sanitation procedures/ Sanitation Plan onsite

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