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Capri Centre Earl of Sandwich

101A-1835 Gordon Dr Kelowna BC V1Y 3A4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Capri Centre Earl of Sandwich has been inspected 3 times by Interior Health Authority since September 21, 2023. The most recent inspection, on May 19, 2026, recorded 5 infractions.

None of the 3 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: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on May 19, 2026. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 May 19, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 September 21, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times on May 19, 2026. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on May 19, 2026. For example: 5 Are the FOODSAFE training requirements being met?

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.

3 inspections

  1. Monitoring

    5 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Noted cold left-over foods (i.e., meat balls and pasta) were placed directly into hot-holding unit and the unit temperature was observed set at 140 °F. Operator was instructed to rapidly reheat Potentially hazardous foods to 74 °C (165 °F) before placing in hot holding unit. Ensure all staff are trained in reheating procedures and update the EHO.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel observed at the handwashing station beside hot-holding unit, located in the kitchen.
      • 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?
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
      • F3.1B Operator must have health approval to operate.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Incomplete temperature logs observed for coolers, freezers, and hot-holding unit. Ensure to monitor the temperatures twice a day and maintain the temperature log. Send a copy of the completed log sheet for this and next week to the EHO.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Employees did not have valid FOODSAFE certificates or equivalent. Valid FOODSAFE certification or equivalent training is required to ensure that food handlers are aware of food safety practices to minimize the risk of foodborne illness.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No appropriate sanitizer test strips observed for measuring sanitizer concentration of food contact surface sanitizer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Manually prepared sanitizer solutions must be measured with test strips each time a new sanitizer solution is mixed to ensure adequate sanitizer concentration is achieved. Sanitizer solutions dispensed from a mixing/dispensing unit should be measured with test strips a few times a week to ensure proper sanitizer concentration is maintained. Chlorine/Bleach sanitizers must be maintained at concentrations between 100-200ppm to ensure adequate sanitizing action. Quaternary ammonia sanitizers must be maintained at a concentration between 200-400ppm to ensure adequate sanitizing action. Provide EHO with pictures confirming that the facility has been supplied with the proper test strips and a sanitizer log has been implemented to resolve this infraction.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution was not prepared, or maintained at the required concentration to ensure adequate sanitizing action. Proper food contact surface sanitizer solution was also not readily available within the food handling areas at time of inspection. Provide EHO with an updated copy of the Sanitation Plan indicating the sanitizer solution and monitoring procedures that will be implemented to prevent similar infractions in the future.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures 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.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Observed frozen product left on counter in the back kitchen area. Through discussion it was determined that staff had been portioning the frozen product and left it out when called away to another task. Items which had not thawed were returned to the freezer.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): No staff with valid FOODSAFE certificate onsite at time of inspection. Provide EHO with confirmation that additional staff have been enrolled in FOODSAFE training by October 13th to resolve this infraction.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.

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