Skip to content
Loading map…

Canco 113 Kelowna

110-1708 Innovation Dr Kelowna BC V1Y 2Y4 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Canco 113 Kelowna has been inspected 2 times by Interior Health Authority since October 23, 2019. The most recent inspection, on November 26, 2025, recorded 5 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene 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.

  • 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 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 2 times across 2 separate inspections, most recently on November 26, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 November 26, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 November 26, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on October 23, 2019. 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.

2 inspections

  1. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): 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. 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/storage 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.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Improvements in facility sanitation are required for surveillance and control of pests.
    • 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.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
    • F2.7 Are there handwashing stations available and properly supplied?

Nearby inspected facilities

Own this business? Add a badge to your website