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C-Lovers Fish & Chips

104-1835 Gordon Dr Kelowna BC V1Y 3A4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

C-Lovers Fish & Chips has been inspected 2 times by Interior Health Authority since December 19, 2024. The most recent inspection, on March 20, 2026, recorded 3 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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 2 times on March 20, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on March 20, 2026. For example: 2 Are proper pest control measures in place on the premises?

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

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed a large container of cut lemons were stored on an ice bath, and internal temperature of cut lemons were measured at 7.8-10.8°C. CDI - Operator was instructed to store cut lemons in a cooler maintained below 4°C and take out cut lemons in MINIMAL portions (stored on ice bath) ONLY during rush hours.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Observed soup was reheated to 155°F before placing in a hot-holding unit, and the staff stated 140°F is the minimum reheating temperature for soups and gravies. CDI - Operator was instructed to reheat perishable foods (i.e. soups and gravies) to 74°C (165°F) before placing in hot holding unit, and ensure staff is adequately trained in reheating procedures.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Gap observed under and within the rear exit doors of the facility. This is a potential point of entry for pests. Install weather strip / door sweep under and within rear exit doors and ensure a full seal when the doors are closed.
      • F2.2B The premises must be protected against entry of pests.
  2. Monitoring

    0 infractions

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