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Casa de Frida

526 Lawrence Ave Kelowna BC V1Y 6L7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Casa de Frida has been inspected 4 times by Interior Health Authority since November 17, 2017. The most recent inspection, on March 13, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 25, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 17, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on November 17, 2017. For example: 1 - Does the operator have a valid operating permit or approval to operate?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on January 14, 2019. For example: 1 Does the facility have proper monitoring supplies?

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.

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Corrected at Time of Inspection Prep cooler had been holding food at 8C for over two hours according to staff. In addition, cooler had water ponding in the bottom. Staff discarded potentially hazardous foods that they determined were stored for longer than 2 hours within danger zone temperatures and moved other food to the second cooler. Operator was informed and had scheduled maintenance individual to come in next day. Operator is aware not to use this prep cooler until it has been fixed
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine sanitizer test strips has expired. Ensure test strips are on site to test sanitizer concentration. Cooking probe thermometer available.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  4. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Upstairs fridge did not have a thermometer at the time of inspection.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): QUATs sanitizer (pre-mixed) noted at 100 ppm. Operator will contact technician to adjust so that it is at 200 ppm. Ice scoop upstairs stored on a surface that is not easily cleanable. Operator looking to hang the scoop instead.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.1 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operating permit will be granted once infractions are resolved.
      • F3.1A - Operator must have a valid permit to operate or approval to operate.

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