Skip to content
Loading map…

Canco 113 Kelowna

110-1708 Innovation Dr Kelowna BC V1V 2Y4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Canco 113 Kelowna has been inspected 2 times by Interior Health Authority since February 12, 2024. The most recent inspection, on November 26, 2025, recorded 11 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 11 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

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 2 separate inspections, most recently on November 26, 2025. For example: 7 Are foods protected from 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 3 times across 2 separate inspections, most recently on November 26, 2025. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 November 26, 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 November 26, 2025. 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 November 26, 2025. 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.

2 inspections

  1. Monitoring

    11 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Chicken tenders within the front hot holding unit were measured at a temperature of 51deg.C at the time of inspection. Requested operator to reheat these chicken tenders to ≥74deg.C prior to placing back into the hot holding unit. Please ensure that a probe thermometer is utilized to confirm that potentially hazardous (PHF) stored in the front hot holding unit are maintained at ≥60degC.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): No handwashing was observed by staff at the time of inspection, including following preparation of chicken and handling of raw animal proteins in the back kitchen area. Employees not washing hands in the back kitchen area following handling of raw chicken may contribute to the contamination of Ready to Eat Food. Please reinforce proper hand washing practices with staff, including prior to handing food, after handling raw animal proteins, returning from breaks, using the washroom, etc.
    • 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): Observed samosas stored in used cardboard vegetable delivery boxes (ie. mushroom delivery boxes) that were visibly soiled with black organic filth - samosas also did not have the appearance of being received from an approved supplier. Please provide purchase receipts for samosas for the past 60days.
      • F1.6A All foods on the premises must be from an approved source.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed samosas stored directly within used cardboard vegetable delivery boxes (ie. mushroom delivery boxes) in contact with the bottom and sides of the box that were visibly dirty/soiled with black organic filth. Because of possible contamination of samosas, operator was requested to discard all samosas onsite at the time of inspection. Observed boxes/containers of raw chicken in storage in the walk-in refrigerator inadequately separated from the storage of Ready To Eat foods (RTE), like open salads, etc. Please ensure that raw chicken is stored on bottom shelves/below and adequately separated from RTE foods. Unsanitary conditions observed in the back kitchen area & the storage of food and chemical containers on the floor are creating conditions for the possible contamination of food. Removal of the front prep table refrigerator and as a result, handling/portioning of RTE foods & assembly of chicken sandwiches in the back kitchen area in the absence of a suitable preparation space, are also creating the conditions for possible contamination of RTE food. Storage of bags of breading flour in the carwash area surrounded by carwash chemicals is also not a foodsafe location for the storage of food/ingredients. Please clean and organize the back kitchen area, separate storage of food and chemicals (ie, discontinue storage of food in the carwash area), re-install the front prep table refrigerator, store food/ingredients off the floor, all for the purpose of preventing contamination of food/ingredients from chemicals and pathogens and for ease of cleaning and maintaining minimum levels of sanitation.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please utilize test strips for verifying the concentration of hard surface sanitizer solutions. Please utilize a probe thermometer for verifying final cook temperatures, hot holding temperatures, etc
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The 3-compartment sink method for washing and sanitizing equipment like food storage containers, tongs, cutting boards, etc was not in use by staff - warewashing was not occurring because there were no sink stoppers onsite at the time of inspection. There were also no premixed sanitizer solutions observed while onsite, further indicating that equipment and food contact surfaces are not being properly/routinely sanitized by staff. Please reimplement proper 3-compartment sink warewashing practices (ie. wash-rinse-sanitize) and ensure that hard surface sanitizer solutions are available for routine use at all time during operation.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please unclutter and clean the entire back kitchen & walk-in refrigerator, remove all storage off of the floor and ensure that bottom storage shelves are a minimum of 6" off the floor. Please provide a plan to Interior Health for resurfacing the back kitchen floor (this floor was saturated with black organic filth at the time of inspection). Please complete resurfacing of this floor by January 15, 2026 to provide a surface that is cleanable, smooth, durable, non slip, impervious and of lighter colour.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The hand washing sink located in the back kitchen was observed full of empty pop bottles with a garbage can stored in front of the sink blocking access the preventing staff in the back kitchen from washing their hands following handling of raw chicken. Hand washing stations must remain accessible at all times, stocked with liquid soap and paper towel.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): A prep table refrigerator that was installed at the front service area has been removed leaving no other suitable location for safely portioning of ready to eat (RTE) salads/dips/sauces (ie. potato salad, macaroni salad, coleslaw, dips/sauces) and for final assembly of chicken sandwiches. The back prep kitchen area has limited counter space that is designed and used solely for preparation of chicken (handling/preparation using raw chicken pieces). In addition, a hard scoop ice cream service was added and a pop corn machine, all without submitting a plan to Interior Health for review and plan approval. Please removed both the ice cream freezer & pop corn machine from the facility and put back the 48" sandwich style prep table refrigerator in the previous location in order to support storage and a preparation space for portioning RTE salads/sauces/dips and for final assembly of chicken sandwiches. Please ensure that changes to equipment, food services/menu items are supported by a plan review submitted to and reviewed/approved by Interior Health as required under the BC Food Premises Regulation.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please submit a copy of the Canco 113 menu and updated/current food safety plan to Interior Health for review.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please review, retrain staff and submit a copy of the Canco sanitation plan to ensure that minimum sanitation standards are maintained.
  2. Monitoring

    7 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Please relocate dirty mops and brooms from the back kitchen area beside and against dry food storage shelving. As indicated by staff at the time of inspection, these could instead be stored in the back carwash storage room. Please also provide additional separation between raw chicken storage and other pre-packaged RTE refrigerated items stored in the walk-in refrigerator.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please record actual refrigeration/food temperatures on daily temperature log sheets and not just staff initials. Please also add a column for daily verification of chicken final cook temperatures.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 3-compartment sink was observed with small remnant raw chicken pieces in each basin; this sink was not in use. Please ensure that the 3-compartment sink is cleaned and sanitized following processing of raw chicken to enable the sink to be used for warewashing procedures - food containers, tongs, etc must undergo proper warewashing (washed-rinsed-sanitize) after use.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The back kitchen area was observed cluttered (ie. underneath the sink, shelving units/storage areas) and a build-up of organic filth was observed on some areas of the main kitchen floor and walk-in refrigerator where chicken is being stored. Please clean and organize the back kitchen area and walk-in refrigerator where chicken is stored. Please also provide additional separation between raw chicken storage and other pre-packaged RTE refrigerated items stored in the walk-in refrigerator.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Please relocate the garbage can from in front of the main kitchen hand washing sink - the kitchen hand washing sink was observed blocked by the garbage at the time of inspection.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Staff were not aware of a final cook temperature standard for crispy chicken cooked from raw onsite and hot held within the front hot holding cabinet. Please provide a food safety plan onsite for training purposes and for staff to reference when requiring information on food safety standards. Please also add final cook temperature verification/recording using a probe style thermometer for chicken pieces, samosas, etc cooked onsite.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please provide a current copy of the Canco Sanitation Plan onsite and retrain staff on proper sanitation practices for the back kitchen area.

Nearby inspected facilities

Own this business? Add a badge to your website