Skip to content
Loading map…

Blend Bites

1B-2525 Dobbin Rd West Kelowna BC V4T 2G1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Blend Bites has been inspected 2 times by Interior Health Authority since December 13, 2024. The most recent inspection, on January 14, 2026, recorded 1 infraction.

None of the 2 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: Handwashing and staff hygiene, Protecting food from contamination and Food temperature control.

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.

  • 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 3 times across 2 separate inspections, most recently on January 14, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 on December 13, 2024. For example: 7 Are foods protected from 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 December 13, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 December 13, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on December 13, 2024. For example: 5 Are the FOODSAFE training requirements being met?

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.

2 inspections

  1. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Front display cooler was observed to be at 10C, holding slices of cakes and other PHFs (potentially hazardous foods), sodas and jellies for drinks (non PHFs). As is does not maintain a temperature of 4C or below., it may be used to display foods IF the food is not served and/or sold to the public. IF the purpose of the cooler is to cold hold food that is served and/or sold to the public, the operator must not use it unless it is capable of maintaining a temperature of 4C or below and thus, the temperature would need to be adjusted or serviced by a technician to ensure the temperature meets requirements before it is used to cold hold PHFs. 2.Tapioca balls/bubble tea pearls were stored at room temperature. Pearls were made 2-3 hours ago. Once cooked, the tapioca balls may only be stored for 4 hours at room temperature. After 4 hours, they must be discarded. Use labels or timers to time keep.
      • 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.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw eggs and meats were stored above ready-to-eat foods. Operator to re-organize coolers. Place raw meats and eggs on the lowest shelf and ready-to-eat foods above.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Staff unable to locate temperature logs/ records for coolers and freezers.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer spray bottles or buckets were observed to be in use. Operator to ensure that sanitizer is available at all times.
      • 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): Observed food debris inside the sandwich prep cooler. Operator to ensure all equipment is maintained in clean condition.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Back hand sink did not have soap or paper towels. Front hand sink did not have soap. Refill the paper towel dispensers and acquire hand soap for both sinks.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff was not certified with a valid FoodSafe certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.

Nearby inspected facilities

Own this business? Add a badge to your website