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Canco Onestop #501

263 Bernard Ave Kelowna BC V1Y 6N2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Canco Onestop #501 has been inspected 6 times by Interior Health Authority since April 14, 2023. The most recent inspection, on January 30, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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.

  • 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 4 times across 4 separate inspections, most recently on November 24, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on April 11, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on April 11, 2025. 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 April 14, 2023. For example: 4 Are proper freezing and thawing procedures followed?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on January 30, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

6 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Staff was unable to access laptop for temperature records. Records must be accessible.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan has not been updated to include samosas. Reheating time and temperature and hot holding temperatures are to be included on the plans.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Outstanding repeat infractions: 1. Operator to obtain sanitizer test strips. 2. Record temperature logs for all temperature holding units, this includes both cold and hot holding units such as the warmer for the samosas.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution must be available and kept in the front where food is served/handled.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): New vape store/section is being added inside the facility. Operator must submit updated floor plans that show the location of all new and existing equipment as part of the floor plan.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan (FSP) must include all potentially hazardous foods such as samosas. FSP must include the supplier, how samosas are transported and kept frozen to the store, procedures for how they are thawed, reheated, and hot held.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
  3. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): REPEAT INFRACTIONS: 1. Operator to obtain sanitizer test strips. 2. New operator unable to locate temperature logs. Operator to locate logs and to continue maintaining them.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Droppings around mouse traps located in the dry storage room , freezer in the back storage, and under the 3 compartment sinks. Operator is to clean and sanitize areas affected by droppings. This will also help to verify whether there is new rodent activity.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): REPEAT INFRACTION: QUATS sanitizer supplies was available, but was not in use. Operator to fill spray bottles with new sanitizer solution. All staff are to be trained to use sanitizer on all food contact surfaces.
      • 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): 1. Sticky floor by the Chillerz machines , syrup leaked. 2. Food debris inside the public microwave. 3. Scoops for bulk candy were not stored in the scoop compartment. Scoops are to be stored outside of the food product to prevent the handle from cross contaminating the food. (corrected during inspection) Please keep the premises and equipment clean to prevent attracting pests into the premises. Clean and sanitize dirtied surfaces on a regular basis.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Update sanitation checklist to include cleaning agents and or sanitizers to be used and the required concentrations. (ie. if using QUATS or chlorine as a sanitizer, use at a concentration of 200ppm)
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • F3.5 Are the FOODSAFE training requirements being met?
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Operator to obtain sanitizer test strips. 2. New operator unable to locate temperature logs. Operator to locate logs and to continue maintaining them.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Rodent droppings observed in the dry storage room on the lower shelves and by the traps. Operator to clean and sanitize all affected areas.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): QUATS sanitizer supplies was available, but was not in use. Operator to fill spray bottles with new sanitizer solution.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer solution was found on site. It was explained to staff that cleaners and detergents are different from sanitizers. Detergents remove dirt, grease and grime. Sanitizers kill and/or deactivate pathogens. Staff is to communicate with the owner/operator or the cleaning company to supply them with an approved sanitizer.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): 3 jugs of ice cream mix was in the 3 compartment sink thawing at room temperature. Surface temperatures measured at -3C. Staff was directed to move the jugs from the sink and to thaw with an approved method such as in a fridge that is able to maintain 4C or under cold potable running water.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.

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