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Chevron

105 Adams Rd Kelowna BC V1X 7R1 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Chevron has been inspected 3 times by Interior Health Authority since December 5, 2023. The most recent inspection, on June 8, 2026, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control 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.

  • 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 once on June 8, 2026. For example: 7 Are foods protected from 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 December 5, 2023. 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 December 5, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 December 5, 2023. 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 once on June 8, 2026. For example: 4 Are written sanitation procedures (Sanitation 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

    • F1.7 Are foods protected from contamination?
      • Observation(s): As observed onsite, there were a range of different chemicals in spray bottles behind the front service counter. Two of the three bottles labeled as sanitizer or sanitizer/cleaner, did not have the correct chemical within the container. Please reduce the number of chemicals used onsite to only those necessary for cleaning and operation of the facility. In effect, please simplify the chemicals used onsite so that there is no confusion with staff using these products. Please ensure that staff are properly re-trained on chemical labels and chemicals used onsite to ensure that only the chemical listed on the container label is dispensed into the container itself. Please follow-up by June 10, 2026.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please provide test strips for verifying the concentration of your selected hard surface sanitizer solutions for use on a daily basis.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Revisions to sanitation plan documents are required in order to accurately identify chemicals used onsite and for training staff on chemical cleaners, sanitizers, chemical labels. As discussed while onsite, please resubmit a sanitation plan for the Chevron gas station to Interior Health for review. In this plan, please identify chemicals to be used onsite, their use on which surfaces/equipment, and the concentration of your selected food equipment/food contact surface sanitizer. In your sanitation plan, please identify equipment and services to be cleaned, instructions for cleaning and frequency of cleaning.
  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 17 sandwiches stored in the front open style display refrigerator were measured at temperatures between 9-13deg.C. According to staff on duty at the time of inspection,12 of these sandwiches had been in the unit for approximately 1 week and 5 were delivered approximately 2 days prior. A staff member discarded these sandwiches at the time of site inspection; other sandwiches within this unit were relocated until a repair can be completed. Please discontinue use of this refrigerator until potentially hazardous food can be maintained at 4deg.C or less at all times within the unit.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): A pre-mixed sanitizer solution for use on food equipment was not available at the time of inspection. Please provide a properly mixed sanitizer solution for use in cleaning/sanitizing food equipment and common touch surfaces.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Please supply liquid soap and paper towel at the sink located in the coffee service area.

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