Canco 194 Kelowna Hollywood

544 Hollywood Rd S Kelowna BC V1X 3T3 · Food Retailer - Food Store

3 inspections

1. MonitoringSep 11, 2025

   0 infractions

2. MonitoringMay 14, 2025

   5 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): REPEAT INFRACTION: Creamers used for coffee observed to be held at room temperature. Creamers were discarded at the time of inspection. Ensure creamers are stored below 4 °C at all times. Do not serve coffee until proper equipment is available to store creamers below 4 °C.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • 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): REPEAT INFRACTION: Unlabeled pepperoni cheese stick observed for retail sale. Operator discarded it at the time of inspection. Ensure food products are from approved source and properly labeled meeting CFIA labeling requirements. Provide a confirmation for on-site packaged products prior to the retail sale, showing food products are from approved source. Opened dried meat products observed kept at room temperature and sold individually at the food store. No confirmation was received that products are from approved source and fit for human consumption when sold individually at room temperature. Provide a confirmation for these meat products prior to the retail sale. Operator sent photo verification, showing opened dried meat products are removed from the retail sale.
     • F1.6A All foods on the premises must be from an approved source.
     • F1.6B All food on the premises must be fit for human consumption.
   • F1.7 Are foods protected from contamination?
     • Observation(s): REPEAT INFRACTION: Opened ice cream containers were observed for scooping of ice cream in individual cones/cups. Only one scoop held at room temperature is noted to scoop ice creams. Due to potential food contamination, operator was asked to discard open ice cream containers and stop the sale until the food service application package is reviewed and approved. Operator sent photo verification, showing opened ice cream containers are removed from the display freezer. Opened baked goods and some products held for retail sale were noted to be packed on site, involving food handling and sanitation procedures. No hand sink (separate from washroom facility) for adequate handwashing and compartment sinks for washing and sanitizing utensils (i.e., tongs) were noted on site. Operator was asked to remove these products from the retail sale until the facility's floor plan is reviewed, approved, and once the construction is complete. Operator sent photo verification, showing these food products are removed from retail sale.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): No paper towel observed at the handwashing station in the staff washroom, and hand sink was noted to be unclean. Operator placed some paper towels at the time of inspection. Clean the hand sink, and ensure continuous supply of paper towels at the handwashing station.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
   • F3.1 Does the operator have a valid operating permit or approval to operate?
     • Observation(s): No application was submitted for food service approval and permit, and the sale of open and on-site packaged food products at the food store. Please complete a food service application and submit the application along with the supporting documents (floor plan, food safety plan, proposed menu, sanitation plan, FOODSAFE certificate or equivalent) to [email protected] for approval.
3. MonitoringMay 12, 2025

   9 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Creamers used for coffee observed to be held at room temperature. Potentially hazardous food stored between 4-60°C can promote the growth of pathogens and may result in consumer illnesses. Creamers were discarded at the time of inspection. Ensure creamers are stored below 4 °C at all times.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • 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): Unlabeled pepperoni cheese stick observed for retail sale. Opened dried meat products observed for sale individually. It is unclear whether these products are from approved source and shelf stable after opening. Operator was instructed to discard and/or hold these products from retail sale and provide confirmation that products are from approved source and fit for human consumption when sold individually.
     • F1.6A All foods on the premises must be from an approved source.
     • F1.6B All food on the premises must be fit for human consumption.
   • F1.7 Are foods protected from contamination?
     • Observation(s): Opened ice cream containers were observed for scooping of ice cream in individual cones/cups. Only one scoop held at room temperature is noted to scoop ice creams. The same scoop is noted to be used throughout the day and inadequate cleaning procedures were noted. Storing the ice cream (dairy) scoop at room temperature can promote the growth of pathogens and potentially leading to cross-contamination. Operator was instructed to discard and/or hold these ice cream products until the food service permit is approved. Opened baked goods and some products held for retail sale were noted to be packed on site, involving food handling and sanitation procedures. No hand sink (separate from washroom facility) for adequate handwashing and compartment sinks for washing and sanitizing utensils (i.e., tongs) were noted on site. This may result in food contamination. Operator was asked to hold open and on-site packaged food products until hand sink and compartments sink are installed. Submit the floor plan for approval prior to renovation.
     • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): No thermometer observed in dairy cooler, and no temperature logs were observed . No test strips observed.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Excess clutter of boxes/equipment not related to food premises observed at the facility's back room. This room also noted to be used to store food products, having no physical separation from the food store. These conditions may allow the harborage of pests. Remove all excess boxes and equipment not related to food premises from the food storage and handling areas. Ensure pest control measures are followed and premises is protected against entry of pests.
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): No adequate equipment observed for washing and sanitizing of equipment and utensils. No sanitizer solution observed.
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Non food related equipment/materials observed in the facility's back room area. Separate the back room area from the premises involving food storage and handling or ensure the premises is maintained in good, clean and sanitary condition.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): No paper towel observed at the handwashing station in the staff washroom, and hand sink was noted to be unclean. Operator was instructed to immediately supply the paper towels at the handwashing station and clean the hand sink. No handwashing station separate from washroom facilities observed for proper handwashing of food handlers during food handling.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
     • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
   • F3.1 Does the operator have a valid operating permit or approval to operate?
     • Observation(s): No permit was obtained to provide food service at this location, such as preparing and serving ice cream cones/cups, hot dogs, and popcorns. Please complete a food service application and submit the application along with the supporting documents to Interior Health for approval.
     • F3.1A A valid permit to operate must be posted in a conspicuous location.
     • F3.1B Operator must have health approval to operate.