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Maurya's Fine Indian Cuisine

165 Victoria St Kamloops BC V2C 1Z4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Maurya's Fine Indian Cuisine has been inspected 15 times by Interior Health Authority since June 14, 2013. The most recent inspection, on August 10, 2026, recorded 1 infraction.

7 of 15 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on November 6, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on January 13, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on March 3, 2020. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 January 21, 2016. For example: 7 - Is the premises free from a pest infestation?

  • 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 once on November 19, 2014. For example: 2 - Are the premises maintained in sanitary conditions?

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.

15 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Dishwasher final rinse not producing a 50 ppm chlorine residual. • Service unit • Maintain a supply of chlorine test strips and monitor daily with results recorded on log sheet (provided). • Until the dishwasher has been serviced, all dishware and utensils must be washed in the machine and then manually sanitized by immersion in 100 ppm chlorine solution in the utility sink.
  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Dishwasher final sanitizing rinse cycle showing approximately 10 ppm chlorine rather than the minimum 50 ppm required. Either adjust machine to account for the use of domestic bleach or return to using commercial strength chlorine sanitizer and have the machine properly calibrated. • Until the sanitizing cycles is corrected, utensils washed in the machine must then undergo an immersion soak in a 100 ppm chlorine solution in the pot sink followed by air drying. • Provide fresh detergent for the dishwasher as the reservoir bucket is nearly empty.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Replenish paper towels in the staff washroom.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): • Changes to bulk food cooling procedures to be implemented in order to meet the conditions of F1.3A and F1.3B. • Food is no longer to be cooled in large plastic buckets and the large food volumes tend to inhibit quick cooling of the entire product. • Recommend using either of or a combination of ice baths or ice wand stirring to cool bulk quantities of sauces to room temperature within 2 hours. to complete the cooling of food from 20°C to 4°C within 4 hours the food is to be stored in shallow metal containers (eg. 4-6 inch depth) in the walk-in cooler rather than in buckets. Once the food has been fully cooled to 4°C as confirmed by a probe thermometer, it may then be moved to clean buckets for longer term storage in the cooler.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Provide new thermometers for the kitchen prep and upright coolers and walk-in cooler. The thermometer in the upright cooler was discarded as it was broken.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Keep staff washroom stocked with paper towels to accompany hand wash soap dispenser.
  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): • Buffet hot holding unit food temperatures less than 60°C. Adjust and monitor units to ensure 60°C is maintained over the lunch period. • Record hot holding temperatures daily on temperature log sheet.
  12. Monitoring

    1 infraction

    • 7 - Is the premises free from a pest infestation?
      • Observation(s): • Ensure that openings identified as rodent access points are sealed. (eg. base of rear door, holes in downstairs storage area cinder block walls) • Remove mouse droppings along base of dry storage room walls and monitor daily for current rodent activity.
      • 7.1 - The premises must be maintained free of pests.
  13. Monitoring

    0 infractions

  14. Monitoring

    1 infraction

    • 14.2 - Are the premises maintained in sanitary conditions?
      • Observation(s): • Do not store ice scoop in th eice machine where the handle may come into contact with the ice
  15. Monitoring

    0 infractions

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