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Cantina del Centro

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

Official record from Interior Health →

Inspection summary

Cantina del Centro has been inspected 7 times by Interior Health Authority since November 16, 2021. The most recent inspection, on September 2, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 4 separate inspections, most recently on September 2, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 September 18, 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 3 times across 3 separate inspections, most recently on September 18, 2025. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 September 18, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 March 21, 2023. For example: 7 Are there handwashing stations available and properly supplied?

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.

7 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Kitchen utensils in the side grilling area were observed submerged in water measuring approximately 40°C. Utensils are to be stored at 60°C or higher to inhibit pathogen growth and reduce the risk of cross-contamination. Ensure the water is maintained at 60°C or higher. Water is to be regularly replaced with hot water to ensure its effectiveness.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Obtain test strips for QUATS and iodine sanitizers.
      • 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): Flies observed in the staff bathroom and along the back hallway. Staff to ensure surfaces that may be attracting flies are cleaned and sanitized.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding 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): No iodine detected in the bar glasswasher. All glassware to be sanitized using the kitchen high temperature dishwasher. High temperature dishwasher final rinse temperature at the plate level met required temperature.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips for quats based sanitizer was available, however the test strips required for the glasswasher was not available. Ensure test strips are available for each type of sanitizer that is used on site.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Fruit flies observed at the front bar. Ensure all food contact surfaces such as counter tops, are routinely wiped cleaned, rinsed, and sanitized. Rinse wiping cloths and store in sanitizer solution. Cover open taps and liquor bottles. Keep fruits like lemons/lime, and other fruits in sealed containers and in the cooler when not in active use. May also use fruit fly traps.
      • 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): High temperature dishwasher and glasswasher were at acceptable temperatures and final rinse cycle sanitizer concentrations respectively. Quaternary ammonium (also known as QUAT or QAC) sanitizer holding wiping clothes, was measured at 400ppm. Use test strips to verify that the sanitizer is at 200ppm. Staff was directed to dilute the sanitizer pail to 200ppm.
      • 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): Front bar to store wiping cloths in a sanitizer solution to prevent pathogens from growing and to deter fruit flies.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  4. Monitoring

    3 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 in use to store wiping clothes. Quats sanitizer in a spray bottle located by the back prep area was measured to be 0ppm. Staff filled 3 containers with new sanitizing solution for wiping clothes and spray bottles with the correct concentration of sanitizer. Ensure that there is an adequate amount of containers that hold sanitizing solution to keep wiping cloths when they're not in active use. Wiping clothes when moist can be a breeding ground for bacteria and other pathogens that could be transferred to food contact surfaces if they're not kept in adequate sanitizing solution. Replace and refill the containers as needed. If Quats sanitizer is used, concentration of 200ppm is required. Use test strips to verify the concentration. Iodine glass washer by front bar: 12.5 ppm (in compliance) High temperature dishwasher final rinse: 74C (in compliance)
      • 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): Floor area by the dishwasher currently covered by a plastic covering and cardboard due to missing tiles that are to be replaced.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Container of shrimp was defrosting in the hand sink under cold running water. Single use paper towel dispenser was not supplied. Designated hand washing sinks must not be used for other purposes other than hand washing. Ensure that all handwashing stations are supplied with single use paper towels, liquid soap, and hot and cold running water.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
  5. Monitoring

    4 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Large container of cooked garlic in oil cooling on counter at room temperature. This may not allow the food to cool down to the desired temperature within the time requirement and thus induce bacterial growth. For rapid cooling, split the product into smaller portions and cool over ice, stir to allow all areas are cooled down evenly. Monitor and record the cooling temperature and time during the process.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Large cutting boards on the prep cooler needs to be washed, clean, and sanitized properly. Sanitize the large items by fully submerge the surfaces under sanitizing solution for at least 2 mins and then let air dry. Or ensure to fully cover the surface with sanitizing solution after cleaning and let air dry, no need to use paper towels.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Exhaust vent hoods are overdue for service. Please have service asap to prevent grease potentially contaminating food and potential fire accidents.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towels were available at the hand sink at the back kitchen and at the bar. Please always have paper towel stocked at hand washing stations to properly dry off hands.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Preparation cooler across from grill at about 8 C when 4 C or less required with cover recently up.
      • 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): Whole fresh garlic immersed in oil in walk in cooler which increases the risk of toxins, see the following link for more information https://www.canada.ca/en/health-canada/services/food-safety-fruits-vegetables/food-safety-tips-vegetables-herbs-oil.html
      • F1.6C Food must be processed in a manner that makes it safe to eat.
  7. Monitoring

    0 infractions

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