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Cora Breakfast & Lunch

530-2271 Harvey Ave Kelowna BC V1Y 6H2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cora Breakfast & Lunch has been inspected 4 times by Interior Health Authority since September 21, 2018. The most recent inspection, on March 25, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 3 times across 3 separate inspections, most recently on October 1, 2024. 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 2 times across 2 separate inspections, most recently on March 3, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 October 1, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 March 3, 2022. For example: 7 Are foods protected from contamination?

  • 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 March 3, 2022. 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

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Numerous buckets with cloths stored in QUAT sanitizer is low on concentration. When asked, the owner stated that the solution was last changed 4 hours ago. The solution needs to be changed once every 2 hours to ensure proper concentration. Staff need to test concentration with test strips to ensure that concentration is a minimum of 200 PPM.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): One of the hand sinks at the front is missing paper towels during time of inspection. Ensure that all hand sinks are completely stocked with hot and cold running water, liquid soap and paper towels as per the regulations so that staff do not dry hands on their clothes leading to contamination.
  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Front line cooler storing cut vegetables, cheese and protein products operating >4C. Internal temperatures of the cheese was measured at 8.5C. Manager provided temperature logs for the day, and noted that the unit was operating at 3.5C an hour prior.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Plate of cut strawberries uncovered in walk in freezer. Manager notes products will not be used and will be discarded.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility does not have quats monitoring strips to measure quat sanitizer concentration. Quats solution from the dispenser required mixing time to reach 200 ppm. Quats solution in various buckets used to store wiping cloths measured at 50 ppm at time of the inspection.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats solution in wiping cloth buckets measured at 50 ppm. They were refilled with 200 ppm solution at time of inspection.
  4. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): The time and the food temperatures are not monitored and recorded when cooling cooked foods. Take corrective actions (e.g. monitor and record the time and the food temperatures regularly, etc.) immediately and contact the Environmental Health Officer by SEP. 28. 2018. The template for the cooling records is available at: <http://foodsafe.ca/docs/Food_Cooling_Chart.pdf>.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): a) The concentration of the chemical sanitizer solution in the bucket storing used wiping cloths in the cooking area is measured less than 100 parts per million QUAT using the test strip kit. b) The concentration of the chemical sanitizer solution from the dispensing unit in the chemical storage room is measured less than 100 parts per million QUAT using the test strip kit. As per the manufacturer's label on the chemical sanitizer container, the required concentration is 200 - 400 parts per million QUAT. Take corrective actions immediately and contact the Environmental Health Officer by SEP. 28. 2018.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.

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