Skip to content
Loading map…

Blk Box Kitchen

106-1708 Dolphin Ave Kelowna BC V1Y 9S4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Blk Box Kitchen has been inspected 6 times by Interior Health Authority since March 2, 2023. The most recent inspection, on September 15, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on March 9, 2026. 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 January 8, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on March 2, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 3 times across 3 separate inspections, most recently on September 8, 2025. 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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed the sealant on the concrete flooring in the back kitchen area to be chipping and worn. Floors in food premises must be constructed of materials that are smooth, non-absorbent, and easily cleanable. Please reseal the concrete flooring prior to the next monitoring inspection.
  3. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw animal proteins (e.g., beef, chicken) stored above ready-to-eat foods (e.g., ice, desserts) in the back freezer. Reorganize the unit so that all raw animal proteins are stored below and separate from ready-to-eat foods.
      • 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): Several coolers and freezers were observed to be missing internal thermometers. Ensure that each unit is equipped with a thermometer. EHO recommended using NSF-certified thermometers that can adhere to the interior wall of the unit to prevent misplacement.
  4. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A) Observed scoops to be stored directly in dry good bins, with the scoop handles submerged into the food. Scoops must be stored in a manner that prevents hands and hand contact surfaces from contaminating dry products in storage. Operator is to send photos to EHO once alternative storage practices have been implemented. F1.7B) Observed raw animal proteins stored above bread products and other ready-to-eat items in two freezer units. This practice increases the risk of cross-contamination, as juices from raw animal proteins could drip onto ready-to-eat foods. Operator to re-organize both units, ensuring that ready-to-eat foods are stored above and separate from raw foods.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • 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): One freezer unit is missing an internal thermometer, which is necessary for accurately monitoring the storage temperature of potentially hazardous foods. Ensure a thermometer is provided for this unit by February 5, 2025.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed a bottle of QUAT sanitizer to have a concentration of 50ppm. To ensure proper sanitization of food contact surfaces, QUAT sanitizer must be maintained at 200ppm. Sanitizer solution in spray bottles that are not used within a day should be measured each day after it has been prepared to ensure adequate concentrations are maintained for food contact surfaces. Discussed the need to have a bottle or bucket of surface sanitizer (e.g., QUAT) in each preparation/food handling area to ensure easy access for proper sanitation. This includes the front kitchen area, middle kitchen area, and back kitchen area.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher, final rinse temperature: 78C, in compliance Sanitizer spray bottle, quats concentration: 100ppm, not in compliance. Staff refilled bottle with new solution Sanitizer dispenser quats concentration: 200ppm
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  6. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips were expired at time of inspection. Please ensure the facility is supplied with new test strips and sanitizer concentrations are monitored regularly. Provide EHO with a picture of the new test strips, including the expiry date, once they have been acquired to resolve this infraction.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Service sticker on the hood vent was illegible at time of inspection. Please provide a date for the last servicing of the hood vent/fire suppression system to resolve this infraction.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan was not available for review at time of inspection. Operator contacted EHO shortly after the inspection confirming that this infraction had been resolved and a copy of the food safety plan was now available at the kitchen.

Nearby inspected facilities

Own this business? Add a badge to your website