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Canco 131 Clement

1189 Ethel St Kelowna BC V1Y 2W4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Canco 131 Clement has been inspected 5 times by Interior Health Authority since December 9, 2020. The most recent inspection, on January 15, 2026, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 separate inspections, most recently on January 15, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 January 15, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on January 15, 2026. 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 January 6, 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 January 6, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

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.

5 inspections

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed the line cooler to have an ambient temperature of 9°C, confirmed using both an internal thermometer and an infrared thermometer. Various potentially hazardous foods (PHFs) stored in the unit (i.e., raw chicken) were observed to have internal temperatures ranging from 8°C to 12°C. According to the operator, the PHFs had been moved from the functioning walk-in cooler to the line cooler at approximately 9:45 a.m., less than two hours prior to the start of the inspection. Operator is to have the unit serviced and must submit the service report to the EHO to resolve this infraction.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Observed the wire fryer basket to be damaged in multiple areas, resulting in broken and missing wires. Once damaged, wires may continue to break off and cause physical contamination of food. 2) Observed chemicals stored with food in the back storage area. Please reorganize the storage area so that chemicals are stored separately and away from food items.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1) After discussions with the operator, it was determined that some food preparation occurs in the back area, which is not equipped with a handwashing sink (i.e., marinating chicken). All food preparation and handling must occur in the front area where a handwashing sink is available. Ensure food preparation surfaces in the front area are kept free of staff personal items so they remain available for food preparation. 2) Observed the handwashing sink in the back kitchen area to be obstructed by several containers of used fryer oil, with a bottle of cleaner stored inside the sink. Handwashing stations must remain accessible and unobstructed at all times to support proper hand hygiene.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator’s FOODSAFE certificate expired November 1, 2025. Please renew the certificate and provide a copy to the EHO to confirm compliance with FOODSAFE training requirements.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observed gaps in the weather strip at the back receiving door. Weather stripping or other physical barriers are necessary at all entrances to prevent against the entry of pests, which may carry pathogenic organisms that can contaminate food and food contact surfaces. Please repair or replace the weather strip and send a photo to the EHO once complete.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed the bottle of QUAT sanitizer for the deep frying/cooking area to have a concentration of 0ppm. 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. Please ensure surface sanitizer is readily available and at the correct concentration before the start of each business day.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Panel used for food preparation of deep fried goods was left in an unclean state with food debris/batter left on the surface -- please clean this after every use.
  4. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed boxed and packaged raw meat being held above packaged bottled water / pop. The observed storage method for this was not acceptable as raw meats must be kept separate from ready to eat products to ensure a decreased risk of illness causing pathogens contaminating those products. Operator was informed to move product away from shelf containing raw meats to ensure separation. Operator immediately had this done. Operator must ensure products kept in counter cooler are organized better (ready to eat food is kept away and above raw meats, with raw meats kept on the lowest shelves)
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Panel used for food preparation of deep fried goods was left in an unclean state with food debris/batter left on the surface -- please clean this after every use as per business policy.
  5. Monitoring

    0 infractions

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