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Chachi's Orchard Park Mall

510-2271 Harvey Ave Kelowna BC V1Y 6H2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Chachi's Orchard Park Mall has been inspected 3 times by Interior Health Authority since January 21, 2022. The most recent inspection, on August 13, 2025, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on August 13, 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 once on August 13, 2025. For example: 4 Are proper freezing and thawing 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 August 13, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 January 21, 2022. 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.

3 inspections

  1. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Staff indicated that the food counter surfaces are mostly cleaned with water and vinegar. Occasionally, sanitizer is used. Staff have been informed to always use sanitizer for food contact surface cleaning as this is a requirement by the Food Code.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Foods observed to be thawed in room temperature during time of inspection. Ensure that all foods are thawed in either cold running water, in the cooler or under defrost setting in the microwave.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): There is no soap at the hand washing station located in the back kitchen during time of inspection. The soap dispenser is currently not functioning properly. The soap the staff indicated that was available for staff to use was stored far from the hand sink. This does not encourage staff to wash their hands properly. Ensure that this is resolved as improper hand washing is the number one reason for foodborne illnesses.
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure that staff are using sanitizer regularly to clean and disinfect food contact surfaces prior to food preparation
  3. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan procedures and processes were discussed with operator. Their operations is satisfactory and operators display food safe knowledge. Ensure required information is written into your Food Safety Plan and submitted to me for review. Ensure a copy of your Food Safety Plan and record keeping logs are kept on site at all times.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan procedures and processes were discussed with operator. Their operations is satisfactory and operator displays good sanitation knowledge. Ensure required information is written in your Sanitation PLan and submitted to me for review. Ensure a copy of your Sanitation Plan and record keeping logs are kept on site at all times.

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