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Shahi Pakwan

2810 43rd Ave Vernon BC V1T 5B6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Shahi Pakwan has been inspected 10 times by Interior Health Authority since February 15, 2023. The most recent inspection, on May 26, 2026, found no infractions.

3 of 10 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: Protecting food from contamination, Pests and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 5 times across 4 separate inspections, most recently on July 31, 2025. For example: 7 Are foods protected from contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 5 separate inspections, most recently on July 31, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 2 times across 2 separate inspections, most recently on July 31, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 February 15, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 February 15, 2023. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Ensure all potentially hazardous foods are stored below 4C or above 60C.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Evidence of rodents is present in the facility as rodent droppings have been observed. Immediate action must be taken to address the concern which would include a contract with a pest control company.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Remove domestic dishwasher from the kitchen/premise. Domestic dishwashers are not approved for commercial establishments. Only commercial grade high temp or chemical dishwashers are approved for use.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Overall condition of the kitchen requires attention to cleaning.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): All surfaces including floors , walls and ceilings must be smooth and washable. Portions of the kitchen floors , walls and ceilings require repairs. Address these construction concerns in the near future.
  4. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Evidence of rodents was present in the public washroom. No evidence was discovered in the kitchen. Note that facility now has a contract with Guardian Pest Control .
  5. Monitoring

    4 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2 Evidence of rodent droppings was noted. No pest control measures in place. Corrective Action F2.2 Engage in a pest control company and ensure the facility is rodent proofed.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5 Compressor fans in walk in cooler need have accumulated dust on covers. Corrective Action F2.5 Clean compressor fans covers.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3,3 Food Safety Plan was not available onsite. Corrective Action F3.3 Food Safety Plan must be available onsite.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3,3 Sanitation Plan was not available onsite. Corrective Action F3.3 Sanitation Plan must be available onsite.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure all coolers , hot holding and sanitizer concentrations are monitored and documented daily.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Evidence of rodents were present in the grocery store area of the facility. Address the rodent issue and remove any evidence of rodents immediately.
  8. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All cooler and hot holding temps are required to be monitored and documented daily.
  9. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All cooler and sanitizers must be monitored and documented daily.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Bags of rice and ingredients stored on the floor must be stored on a raised surface to reduce the possibility of pest issues.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): All utensils and cooking equipment is required to be washed and sanitized in a 100ppm bleach solution or 200ppm quats solution.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Overall cleanliness of facility needs improvement . Remove clutter of items on the floor and equipment that is not being used . Floor and wall surfaces need repair.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): All surfaces in the kitchen must be smooth, washable and in good condition.
  10. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep cooler was above 4C. Lower cooler immediately to below 4C. All other coolers are below 4C.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Items stored at room temp after cooking must be moved to the cooler immediately.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All cooler and hot holding temps must be monitored and documented daily. Sanitizers must be monitored.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Overall cleanliness of facility requires attention.

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