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Codfather Seafood Market & Deli

2355 Gordon Drive Kelowna BC V1W 3X7 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Codfather Seafood Market & Deli has been inspected 6 times by Interior Health Authority since February 5, 2013. The most recent inspection, on February 25, 2025, found no infractions.

3 of 6 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: Protecting food from contamination, Cleaning and sanitizing and Pests.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on September 1, 2020. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 1, 2020. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 30, 2018. For example: 2 Are proper pest control measures in place on the premises?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 5, 2013. For example: 7 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow 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 February 5, 2013. For example: 2 - Scoops cleaned and adequately sanitized/hand washing sink nearby?

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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator is to obtain chlorine test strips, QUATs test strips and thermometers for each refrigeration unit. Chlorine strips must be able to determine 100ppm to 200ppm concentration of chlorine QUATs strips must be able to determine 200ppm to 400ppm concentration of chlorine Thermometers must be accurate to within 1C and be able to ensure refrigeration is at 4C/40F or less reliably, and freezers are at -18C/0F or less reliably
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Corrected immediately after inspection - QUATs dispenser was not dispensing any sanitizer when checked, instructed operator to manually mix according to manufacturer's instructions for warewashing and made a sanitizer bottle of approximately 200ppm chlorine. Initially bottle had run out of chemical, but when switched to a new bottle no QUATs was being dispensed. Operator informed to ensure to watch bottles, and he had also advised that maintenance person was due to arrive and would be able to resolve problem. Immediately after inspection, operator had contacted EHO to advise that maintenace worker had corrected issue and dispenser was now achieving 200-400ppm
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Tiling was fixed but was damaged in some areas with new walk in freezer being installed. Floor is to be corrected by November 31st 2020, operator had informed this was his current plan. Baseboards to be installed Floor must be smooth, easy to clean, suitable for use, non slip and of a colour where cleanliness can be identified without issue.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Outside area requires cleaning.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): There are a number of tiles that are crackeds/broken/damaged in the back processing area that require replacement. All walls in the processing area need a baseboard. There is a open drain by the display counter in the service area. this needs a cover.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • 6.7 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?
      • Observation(s): Sanitizer hose fed line in water with fish thawing, raise hose fed line.
    • 7.2 - Scoops cleaned and adequately sanitized/hand washing sink nearby?
      • Observation(s): Scoop on top of boxes, store scoops in clean containers.

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