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Mavara Indian Bistro

103-1730 Pier Mac Way Kelowna BC V1V 3E7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mavara Indian Bistro has been inspected 2 times by Interior Health Authority since March 22, 2024. The most recent inspection, on April 24, 2026, recorded 5 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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, 2026. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 April 24, 2026. For example: 7 Are foods protected from contamination?

  • 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 April 24, 2026. 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 once on April 24, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 24, 2026. For example: 1 Does the facility have proper monitoring supplies?

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

    5 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Cooling as described by staff while on site, will not cool advance prepared foods to within required cooling standard. As discussed, please submit revised written cooling practices and a cooling log to ensure that potentially hazardous food, including sauces/gravy, are cooled to within the national cooling standard.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Please ensure that raw animal proteins (ie raw chicken), are processed separately from ready to eat food. Please define a dedicated space within the kitchen for handling and processing raw animal proteins. Also, please ensure that food storage containers are stored off of the floor inside the walk in refrigerator.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please provide thermometers inside all refrigerators & restart daily temperature monitoring records. Please provide test strips for quaternary ammonia, and ensure that test strips are used daily to verify sanitizer concentrations.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The main kitchen dishwasher was not working at the time of inspection and required repair. A service technician had been on site earlier in the day, however, final repair to this dishwasher is still pending. In addition, the bar glass washer was missing chlorine and also non functional at the time of inspection. Please confirm that chlorine has been purchased and the glass washer repaired by the end of day (April 24, 2026). Please confirm that the main kitchen dishwasher has also been repaired by Monday April 27th, 2026. In the interim, all ware-washing will occur in the back three compartment sink.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Some facility hand washing sinks were missing either or both liquid soap or paper towel. Please reinstall the missing paper towel dispenser at the one kitchen hand sink, and ensure that all hand washing sinks are fully stocked and available at all times during operation.
  2. Monitoring

    0 infractions

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