Skip to content
Loading map…

Pak Samosa House

83G 2 Ave S Williams Lake BC V2G 3Z1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pak Samosa House has been inspected once by Interior Health Authority, on October 23, 2025. The most recent inspection, on October 23, 2025, recorded 4 infractions.

In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 October 23, 2025. 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 October 23, 2025. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 October 23, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw meat was stored on top of ready-to-eat food products in walk-in cooler. Ensure raw meats are stored below/away from ready-to-eat foods. Observed open gravy was kept near the hand sink. This may result in food contamination while handwashing. Ensure foods are stored away from the hand sink. Observed uncovered foods were kept on shelves and on floor in walk-in cooler. Ensure foods are stored ≥6 inches above the floor and kept covered to prevent contamination.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No food safe sanitizer solution was observed for sanitizing food contact surfaces and noted operator use non-food safe disinfectant in the kitchen. CDI- Ensure a food safe sanitizer solution (chlorine or quats @200ppm) is used in the kitchen and use test strips to measure sanitizer concentration. Chlorine sanitizer was measured at 0 ppm in the final rinse cycle of low temperature dishwasher. A minimum concentration of 50 ppm chlorine is required to allow for adequate sanitizing of utensils. Operator was instructed to sanitize the utensils in a compartment sink after being washed in the dishwasher.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • 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): Food safety plan was not available on site. Please send EHO a copy once located/created. No temperature logs observed. Ensure to monitor temperature of all coolers and freezers operational on site and record on a log sheet.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan was not available on site. Please send EHO a copy once located/created. No sanitation logs observed. Ensure that chlorine sanitizer concentration is monitored during the dishwasher’s final rinse cycle, and record it on the log sheet.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.

Nearby inspected facilities

Own this business? Add a badge to your website