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Pam's Curries

116 1 St W Revelstoke BC V0E 2S0 · Mobile Vendor Type B – Food Service

Official record from Interior Health →

Inspection summary

Pam's Curries has been inspected 7 times by Interior Health Authority since March 13, 2015. The most recent inspection, on September 15, 2026, found no infractions.

2 of 7 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: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

The last 2 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.

  • 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 4 times across 3 separate inspections, most recently on January 19, 2017. For example: 2 - Are proper hot holding 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 2 times across 2 separate inspections, most recently on July 16, 2018. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 January 19, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on March 17, 2016. For example: 10 - Are foods from approved sources?

  • 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 March 13, 2015. For example: 2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?

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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please ensure chlorine test strips are on site to validate that the sanitizer level is at the correct concentration of 200ppm. Spray sanitizer solution was too concentrated at the time of inspection for use on food contact surfaces. Chlorine test strips are available at the main restaurant where foods are prepped.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The potable water tank or plumbing is leaking. Please repair the issue prior to your next event. Ensure your potable water tank and lines are cleaned at sanitized at the beginning of each market season and then at least every month during the operational season. This process involves washing through with a soapy solution, flushing fresh water for a rinse, and then filling with a 200ppm sanitizer solution and running through the lines. Please incorporate this into your sanitation plan.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  4. Monitoring

    3 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Please ensure hotholding temperature of rice/curry is monitored using an accurate probe thermometer (NSF certified preferred). Condition of probe thermometer available is deteriorated.
      • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Operation is not using approved "cart", which has built in handwashing and warewashing sinks with hot and cold water under pressure. Please ensure setup as approved is being utilized for the summer market. Full cart setup will need to be assessed prior to the summer market.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Please ensure soap is available. Water in canister must be warm.
  5. Monitoring

    3 infractions

    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Due to the high risk infractions noted during this inspection, I feel that it is necessary for you to take a Foodsafe refresher course. Information on the online refresher course can be accessed at www.foodsafe.ca. Please complete refresher course by May 1, 2016
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please complete a new food safety plan that includes all food service items (not market items) in review of food safety requirements. Include sauces, toppings, etc.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please complete a new sanitation plan in review of required sanitation protocols.
  6. Monitoring

    7 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): An accurate probe thermometer was not available to monitor hotholding temperatures.
      • 2.2 - Accurate thermometers must be provided to monitor equipment.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The following high-risk infractions were noted: 1. Samosas being held at ambient room temperature. Products were indicated to be made in the morning at 4am. Inspection time noon. These products were discarded at the time of inspection. 2. Mung bean sprouts, salad toppings (cut onion/tomato/strawberries) were being held at ambient room temperature. Products ranged from 12-19°C. These products were discarded at the time of inspection. A selection of sauces (most are sugar/vinegar based but with unverified shelf stability) were returned to cold storage. 3. Cold storage was by means of cooler/ice box for a selection of products, which were not equipped with thermometers to monitor temperature. One ice box was ajar and product temperature at top level (cooked chickpeas) assessed at 8°C. All products that are temperature sensitive and not discarded were required to be returned to cold storage conditions. Mechanical refrigeration was requested in lieu of icebox storage commonly handled products. Accurate thermometers were required for all cold storage units.
    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Operator wears gloves for foodhandling but cross-contaminates during use. The better practice of using utensils as well as proper glove use was reviewed during inspection.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Samosas were stored in open paper bags/boxes which does not protect from contamination. Please ensure all foods are protected from contamination. These products were discarded at the time of inspection due to improper storage temperature.
    • 10 - Are foods from approved sources?
      • Observation(s): Pickled garlic product (made in-house) does not have evidence to support that it is a shelf stable product that does not require refrigeration for safety. This product has not been approved for sale at the Farmer's Market or for use in foods sold to the public. Please discontinue the sale of this product as well as its use in any foods sold to the public unless product testing has been done to verify its safety.
      • 10.1 - All foods on the premises must be from an approved source.
    • 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Please operate in accordance to approved conditions/layout.
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Due to the high risk infractions noted during this inspection, I feel that it is necessary for you to take a Foodsafe refresher course. Information on the online refresher course can be accessed at www.foodsafe.ca. Please complete refresher course by May 1, 2016
  7. Monitoring

    3 infractions

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): As discussed, food inserts need to be thoroughly cleaned and sanitized prior to use. Please keep a sanitizer spray bottle on hand during operation. Clean and sanitize tongs or replace with new tongs when dirtied or at minimum every 2 hours.
    • 14.2 - Are the premises maintained in sanitary conditions?
      • Observation(s): As discussed, stand-alone cooler and cart need to be thoroughly cleaned and sanitized prior to use.
    • 15.1 - Are accurate thermometers available to monitor temperatures?
      • Observation(s): Refrigeration unit must be equipped with an accurate thermometer. Probe thermometer must be available to assess hotholding temperatures.

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