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Mughal Garden

2350 Voght St Merritt BC V1K 1H2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mughal Garden has been inspected 11 times by Interior Health Authority since February 25, 2019. The most recent inspection, on June 26, 2025, recorded 2 infractions.

5 of 11 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 June 26, 2025. For example: 3 Are proper cooling and reheating 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 2 times across 2 separate inspections, most recently on June 13, 2022. 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 February 13, 2020. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 August 26, 2020. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 June 26, 2025. 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.

11 inspections

  1. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): NEW INFRACTION; At the time of inspection large-batch food was cooling unevenly in the walk-in cooler. To facilitate rapid cooling of hot foods, stir the food often during the cooling process, or place the food in smaller containers. Change procedure right away.
      • 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.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): NOTE: At the time inspection it could not be determined which staff members had a valid FoodSafe certification, or equivalent certification. Staff must check their certificates to determine if their certification has expired. At least one certified food handler must be present at each shift. the owner is also required to have a valid FoodSafe certificate (or equivalent.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • NEW: The food and ambient temperatures of the walk-in cooler was 8° C (46° F) at the time of inspection. The food temperature must be 4° C (40° F) or colder. Adjust the cooler temperature so that the food temperatures are properly maintained. Correct right away.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • NEW: Purchase a digital probe thermometer to monitor the food temperatures in the coolers, and to monitor any hot holding temperatures. all required temperatures are on the food safety posters posted on the cooler door.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • All hand wash sinks must be supplied with paper towel at all times (e.g. bathroom, kitchen, front serving counter). Correct right away.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Sanitizer test strips were observed to have expired. Ensure valid sanitizer test strips are available for each chemical sanitizer used at the premises.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Daily temperature logs must be maintained as per the food safety plan.
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Daily sanitation logs must be maintained as per the sanitation plan.
  9. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Place protective covers over the fluorescent lights in the back kitchen area. Correct by February 21, 2020
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  10. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): a) Install 2 thermometers inside of the walk-in cooler (place one thermometer on each side of cooler) and monitor cooler temperatures daily; maintain at 4 C or colder. +++Correct by September 6, 2019+++
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): a) At the time of inspection the hand wash station in the kitchen was not supplied with liquid soap or paper towel. food handlers must have proper supplies at all times for proper hand washing while handling foods. +++Correct right away+++
      • 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.
  11. Monitoring

    0 infractions

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