Skip to content
Loading map…

Cozy Nook Cafe

4-2430 Main St West Kelowna BC V4T 1Y9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cozy Nook Cafe has been inspected 3 times by Interior Health Authority since December 16, 2024. The most recent inspection, on January 14, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 3 times across 3 separate inspections, most recently on January 14, 2026. 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 December 16, 2024. 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 16, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on December 16, 2024. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 2 times across 2 separate inspections, most recently on January 14, 2026. 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.

3 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Record temperatures of all temperature controlled units x2 day.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Resurface the hand sink counter top. Surface material must be constructed of materials which are durable, non-absorbent and easily cleaned.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Do not store utensils in sanitizer solution, as it may contaminate the food they are used on. Also excess food debris from utensils placed in sanitizer would inactivate it, making it ineffective. Use ice cold water, changing it out every 2-4 hours or as needed, ensure the water temperature stays below 4C. Outstanding infraction: Cardboard jammed between the ceiling exhaust fans. Cardboard also used to fill in the openings on the top of the wall that separates the kitchen and dining area. Replace cardboard with material that is durable and easy to clean, or fill in the space with the appropriate building materials. Consult with building/contractors for assistance. Follow up, week of January 13, 2025
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  3. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Thermometers missing from coolers and freezers. 2. Temperature logs not being maintained, operator and staff to record temperatures of all temperature holding equipment (coolers and freezers) at least once a day.
      • 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): 1. QUATS sanitizer was not in use at the time of inspection, staff made new sanitizer solution in a spray bottle, CDI. 2. Low temperature dishwasher, chlorine final rinse concentration:50ppm, in compliance.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Food and debris observed behind the cooking line, on the floor, on the open prep coolers, handles of all the coolers and freezers. Operator and staff to clean all areas of the kitchen. 2. Wire shelf above the 3 compartment sink is currently broken, shelving to be fixed. 3. Confirm if current bulbs are shatterproof. If they are not shatterproof, cover is to be installed. Lighting in the middle of the kitchen is not working, replace bulbs. 4. Sanitizer to be properly labelled. #1-4., follow up by Monday December 23, 2024. 5.Cardboard jammed between the ceiling exhaust fans. Cardboard also used to fill in the openings on the top of the wall that separates the kitchen and dining area. Replace cardboard with material that is durable and easy to clean, or fill in the space with the appropriate building materials. Consult with building/contractors for assistance. Follow up, week of January 13, 2025
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Bus bin cart was blocking the handwashing sink. Clean bowls were sitting on the handwashing sink counter. Staff moved bus bin away from the hand sink. Bowls to be removed and placed in another area while the bowls' original shelving space is fixed.
      • F2.7E Handwashing stations must remain accessible at all times.

Nearby inspected facilities

Own this business? Add a badge to your website