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Mughal Garden Sweets and Restaurant

3010 30 Ave Vernon BC V1T 2B9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mughal Garden Sweets and Restaurant has been inspected once by Interior Health Authority, on June 5, 2025. The most recent inspection, on June 5, 2025, recorded 7 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control 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.

  • 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 2 times on June 5, 2025. For example: 7 Are foods protected from contamination?

  • 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 June 5, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 5, 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 once on June 5, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 June 5, 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.

1 inspection

  1. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in the walk-in cooler was measured at 6°C. Corrective Action: Adjust or service the walk-in cooler so it maintains food at 1-4°C. Do not stack inserts in the top section of the prep table coolers.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7D: Vinegar solution is used as a sanitizer. Vinegar cannot destroy pathogens to the degree and consistency required for food contact equipment (5-log or 99.999% reduction). Combining acids with the quaternary ammonia (Quat) sanitizer used onsite may be harmful. Corrective Action: Do not clean or sanitize with vinegar. Use Quat sanitizer from the dispenser provided. Keep sanitizer solution at 200 ppm Quat residual available for use in the kitchen during operation. Replace the spray bottle solution daily or when tested below 200 ppm. Label all spray bottles.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: The sanitizer test strips are expired and discoloured. Corrective Action: Provide new Quat test strips. F2.1B: The temperature scale for the analog probe thermometer begins at 100°F. Corrective Action: Obtain one or more NSF-certified digital probe thermometers so any measured temperature can be displayed.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B(1): The cleaner and sanitizer dispensers at the three-compartment sink are not connected to any bulk chemicals. Nothing is being dispensed. Corrective Action: Provide the corresponding cleaner and sanitizer products and connect the dispenser lines. Ensure the dispensing system is supplied and functional at all times. F2.3B(2): Larger equipment is manually cleaned, but not sanitized. Corrective Action: For all cleaned items that cannot fit in the dishwasher, sanitize by immersion in 200 ppm Quat solution for 30 seconds or longer. If neither immersion sanitizing or mechanical dishwashing is feasible, the item may be sprayed with sanitizer solution provided all surfaces are saturated and allowed to air dry. Ensure kitchen staff are trained to monitor the sanitize cycle for the mechanical dishwasher (verify minimum 50 ppm chlorine using test strips).
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Inadequate sanitation in some areas: • Under and around fixed cooking equipment • Inside the walk-in cooler Corrective Action: Clean the areas identified. F2.5C: In-use wiping cloths are not properly stored. Corrective Action: Keep cloths immersed in sanitizer solution at 200 ppm Quat residual. Soak for at least 30 seconds between uses. Replace the cloths and solution every 2 hours or when tested below the required concentration. Cloths for handling hot items must be kept clean and dry in a neutral area. F2.5D: One product identifier is missing from the wall-mounted chemical dispenser unit to the left of the dishwasher. Corrective Action: Replace the identifier piece or otherwise mark or label the dispenser so all chemicals are clearly identified. F2.5G: Some refrigerated food is uncovered. Corrective Action: Cover stored food with secure lids or food-grade wrap. F2.5K: Observed in-use ladles stored in water at 35°C. They are periodically rinsed off in the hand sink. Unsafe practice. Corrective Action: Keep ladles and other in-use cooking utensils in hot water maintained at 60°C (140°F) or hotter. Store in separate containers as needed to prevent cross contamination. Clean and sanitize the utensils once daily, or more often as required. Do not wash or rinse equipment in the hand sink. The undercounter ice machine near the dishwasher is not working, to be replaced.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6B: Lemon juice used in food is stored in a spray bottle meant for cleaning applications. This bottle may not be made of food-grade material. Corrective Action: Keep lemon juice and other food products in clean, food-grade containers that are suitable for the intended use. Rinse the cleaning spray bottle thoroughly before reusing.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7: One tap handle at the primary hand sink leaks when the water is running. Corrective Action: Repair or replace the tap assembly to stop the leak.

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