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Cherry Hill Coffee

1-1404 Hunter Ct Kelowna BC V1X 6E6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cherry Hill Coffee has been inspected 5 times by Interior Health Authority since June 16, 2016. The most recent inspection, on January 14, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 5 times across 4 separate inspections, most recently on February 23, 2024. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 January 14, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on February 2, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 2 separate inspections, most recently on February 2, 2022. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 once on September 28, 2018. For example: 6 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.

5 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher was unable to meet the minimum requirements of 71 degrees Celsius on the plate surface during time of inspection. This is the required temperature for high temperature dishwashers to sanitize effectively.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  2. Monitoring

    1 infraction

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Ensure staff are washing hands prior to handling food
  3. Monitoring

    5 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): The food staff did not wash hands with liquid soap and paper towel after handling the cashier and prior to handling food and food equipment.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips available to monitor chlorine sanitizer concentration.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer was overconcentrated, making it no longer food-safe.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Raw wood present in undercounter storage area and cold-holding storage. Stains and debris observed, and explained to operator that this material cannot be adequately cleaned or sanitized.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): As, above, ensure materials used going forward are smooth, nonabsorbent and easy to clean.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  4. Monitoring

    7 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): The food staff did not wash hands with liquid soap and paper towel after handling the cashier and prior to handling food and food equipment. Effective handwashing by food handlers protects them and others against a number of communicable diseases. Food handlers must thoroughly wash their hands before commencing work. Food handlers shall wash their hands each time after using the washroom, when returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become contaminated. A thorough hand washing includes vigorously rubbing together the surfaces of the hands and exposed arms with soap for at least 20 seconds followed by a thorough rinsing with warm potable running water. As well, particular attention should be given to the tips of the fingers and between all fingers. The operator agrees to review the hand washing requirements with all the food staff.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): A thermometer is missing in the under counter refrigerator to monitor the food temperature. Take corrective actions and contact the Environmental Health Officer by OCT. 5, 2018.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): a) The staff says that personal food for the operator is being stored in the under counter storage area next to the mechanical dishwasher. b) The mechanical ice machine has stains inside the unit and accumulated stains on the surface where the ice scoop is being stored. Take corrective actions and contact the Environmental Health Officer by OCT. 5, 2018.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The door surfaces for the under counter storage units in the food preparation area are not smooth, impervious to moisture and easy to clean. Take corrective actions and contact the Environmental Health Officer by OCT. 28, 2018.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The handwashing station in the food preparation area is not supplied with liquid soap and paper towel. Take immediate corrective actions and contact the Environmental Health Officer by OCT. 5, 2018.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Changes such as adding decorative doors for the under counter storage area were made to the premises without the approval of plans and specifications by the health officer. As per the Section 3 (1) of the Food Premises Regulation [B.C. Reg. No. 210/99] pursuant to the Public Health Act, "A person must not construct or make alterations to food premises unless the plans and specifications for the construction or alteration have been approved by a health officer." Take corrective actions to address the deficiencies in the question F2.6 and contact the Environmental Health Officer by OCT. 28, 2018.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): The operator and the manager were not present in the food premises at the beginning of this inspection and none of the food staff has a valid FOODSAFE certificate or equivalent training. The operator returned to the food premises during this inspection.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    1 infraction

    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Corrected during the inspection.

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