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Meenu Indian Cuisine

44-100 Kalamalka Lake Rd Vernon BC V1T 7M2 · Mobile Vendor Type B – Food Service

Official record from Interior Health →

Inspection summary

Meenu Indian Cuisine has been inspected 6 times by Interior Health Authority since June 1, 2018. The most recent inspection, on September 2, 2026, found no infractions.

3 of 6 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: Protecting food from contamination and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. 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 once on May 17, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 June 1, 2018. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times on June 1, 2018. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 May 17, 2021. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 4, 2023. 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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: The probe thermometer is inaccurate. Corrective Action: Obtain a new NSF-certified digital probe thermometer. Discard the old thermometer.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  5. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5K: Unsanitary storage of utensils. Observed knives wedged in between cardboard panel and side of chest freezer. The space in between these materials cannot be cleaned and is unsuitable for storing knives. Corrective Action: Remove knives from this area and store in a clean dry container away from contamination.
      • 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): F2.6B: Putty knife stored on mobile unit is not suitable for use in food premises. Parts of the item are rusted and discoloured. Corrective Action: Remove putty knife from mobile unit.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
  6. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D- Sanitizing bleach solution in spray bottle was measured to be above 200 ppm, and bleached out the test strip. Sanitizer solution must be at 200 ppm to be safe for food contact surfaces at a no-rinse level. Above 200 ppm, sanitizing solution must be rinsed with water after sanitizing to ensure surfaces are safe for contact with food.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3A-F- No food safety plan available onsite at time of inspection. The food safety plan must be onsite at all times to ensure that staff have access to information on food safety plan. Actions required: • Operator to keep a copy of food safety plan onsite at all times to ensure proper food safety procedures and controls are followed. Please email photo of food safety plan onsite with mobile unit to your local area EHO for infraction resolution.
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4A-C- No sanitation plan available onsite during time of inspection. The sanitation plan must be onsite at all times to ensure that all staff have access to information on cleaning procedures, sanitizing solution concentration requirements, and pest control procedures. Actions required: • Operator to keep a copy of the sanitation plan onsite at all times to ensure proper sanitation procedures are followed. Please email photo of sanitation plan onsite with mobile unit to your local area EHO for infraction resolution.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.

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