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Academy Corner Store

107-975 Academy Way Kelowna BC V1V 3A4 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Academy Corner Store has been inspected 5 times by Interior Health Authority since June 26, 2019. The most recent inspection, on September 9, 2025, found no infractions.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on February 5, 2024. 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 3 times across 3 separate inspections, most recently on February 5, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 February 5, 2024. 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 August 26, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 4 times across 4 separate inspections, most recently on February 5, 2024. For example: 1 Does the facility have proper monitoring supplies?

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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Left side of store glass door display refrigerator used to display/store potentially hazardous food (PHF) like milk, cheese, eggs, deli meat was found operating as high as 10deg.C with some PHF measured at 8deg.C. Please follow-up on relocation of PHF from this refrigerator until it has been serviced/repaired and confirmed that it can operate properly at 4deg.C or less. Right side of store open front refrigerator used to display sandwiches was found without a thermometer inside the unit and sandwich temperatures as high as 6.8deg.C. Please also service/adjust this refrigerator and re-located PHF like sandwiches to areas of this unit that are able to maintain 4deg.C or less.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please provide thermometers inside all refrigeration units and re-start daily temperature monitoring records to enable staff and manager to identify when refrigeration units are not operating at 4deg.C or less.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Please provide a properly mixed sanitizer solution for use on and around food equipment and common touch surfaces.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please re-connect the 2-compartment sink at the back of the store that was recently disconnected when the back store wall was altered. Please clean and organize the back of store dry food storage area and the back of store refrigerator that was observed unsanitary at the time of inspection.
  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 3 refrigerators used to store potentially hazardous food/PHF (eggs, milk, sandwiches, meat, cheese, etc) measured at temperatures between 6-7 degrees.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Expired test strips for quaternary ammonia sanitizer and not in use for verifying sanitizer concentrations from pre-mix station at the back 3-comp sink.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer solution mixed/sanitizer solutions not in use for sanitizing common touch surfaces.
    • F2.7 Are there handwashing stations available and properly supplied?
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Back refrigerator with dairy products was observed operating at 11deg.C. Product temperatures were measured at 8-9deg.C. Product was relocated to an alternate properly functioning refrigerator.
    • F2.1 Does the facility have proper monitoring supplies?
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  5. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
    • F2.1 Does the facility have proper monitoring supplies?

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