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Samosa Place Indian Food & Pizza

1754 Springfield Rd Kelowna BC V1Y 5V5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Samosa Place Indian Food & Pizza has been inspected 4 times by Interior Health Authority since September 21, 2023. The most recent inspection, on September 25, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on September 25, 2026. 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 2 times across 2 separate inspections, most recently on October 9, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 on September 21, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 9, 2025. 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 3 times across 2 separate inspections, most recently on September 10, 2024. 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.

4 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat sanitizer bottle of pre-mixed solution was tested at 100ppm. Another newly opened bottle of the same solution was tested at over 400ppm. Upon assessment of the product, it is unknown if this product is made for a commercial food service setting. Discussed with the operator the importance of maintaining quat sanitizer between 200-400ppm, and that any higher of a concentration that a potable water rinse is required to remove chemical residue from food contact surfaces. Suggested on switching to using bleach instead of purchasing these pre-mixed quat sanitizer bottles and will provide reference documents on how to prepare a bleach sanitizer solution of 100-200ppm. If operator wishes to switch to bleach sanitizer, chlorine test strips must be purchased and available to verify the concentration of sanitizer.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Observed the test strips used to check the concentration of chemical sanitizers onsite to be expired. Obtain QUAT test strips that are within their expiry date. This is a REPEAT infraction. 2) Observed several coolers and freezers either missing internal thermometers or equipped with non-functioning thermometers. Each unit must be equipped with a functioning, accurate thermometer. EHO recommended using NSF-certified thermometers that can be attached to the wall or shelving to prevent misplacement. 3) After discussions with staff, it was determined that temperature checks for fridges and freezers are not being completed. Implement a monitoring log to record fridge and freezer temperatures at least once daily, and document any corrective actions taken if temperatures are out of range.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed no surface sanitizer readily available onsite. Each food preparation and serving area must have a bottle or bucket of surface sanitizer (e.g., 200ppm QUAT) prepared before the start of each business day. This is a REPEAT infraction.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Personal items (e.g., baby carriers) were observed stored in the kitchen area. Operator is to designate a specific area for personal items that is separate from business areas. 2) Observed several food items stored on the floor in the walk-in freezer. Ensure all food items are stored at least 15 cm (6 inches) off the floor to protect them from pests and allow for proper cleaning. Operator is to install additional shelving or reorganize the walk-in freezer to achieve this.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1) The facility has only one handwashing station located in the middle preparation area. The main kitchen/preparation area, where most food handling occurs, does not have an accessible handwashing station. Operator is to send the facility’s originally submitted floor plan to the EHO to confirm how many handwashing sinks the facility was originally approved for. 2) Observed the handwashing sink to be obstructed by personal items. Handwashing sinks must remain accessible and unobstructed at all times to promote proper handwashing. 3) Observed the soap dispenser and garbage located approximately 8–10ft from the handwashing station. Relocate the soap dispenser and garbage to the immediate vicinity of the handwashing station to allow convenient access during handwashing.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer strips for quats based sanitizer were available however they were expired and inaccurate.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer was measured to be below 200ppm. Due to expired test strips, which may have provided inaccurate results on the test strips. Operator was directed to refill the bottle with the correct concentration.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): See infraction F3.2. Freezer is currently blocking one of the available hand sinks.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Operator bought a new chest freezer, however indicated they would be returning it. If there are to be any changes to the original approved layout (after the freezer is returned) the operator must send to the health officer an updated floor plan.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please keep a copy of the food safety plan on site.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please keep a copy of the sanitation plan on site.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed a pot of hot food and trays of portion containers filled with hot food on the back counter in the kitchen. Through discussion with staff it was determined that the menu has changed and new services (tiffin takeout), which have not been reviewed/approved, are being offered. Operator must ensure foods are stored and displayed at proper holding temperatures or have procedures for using time as a public health control approved by an EHO and implemented. Tiffin takeout food service must be suspended until EHO has reviewed and accepted the updated Food Safety Plan (see F3.3 below).
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): See observation comments in F1.2 above. Through discussion with staff it was determined that cooling procedures in place for foods observed on the back counter do not meet proper cooling requirements. Cooling procedures must utilize appropriate equipment and approved methods to prevent the growth of pathogens which may cause foodborne illness. Cooling procedures must be clearly outlined in an updated copy of the Food Safety Plan (see F3.3 below).
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator is providing Tiffin Takeout service, this was not included in the previously approved food service for this establishment. Operator must cease offering Tiffin Takeout service until food handling procedures have been reviewed and accepted by EHO. Provide EHO with an updated copy of the FSP, including details for time/temperature management and/or cooling processes for Tiffin Takeout service products.

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