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Crazy Apples "Catering and Take-Out Specialists"

132-1735 Dolphin Ave Kelowna BC V1Y 4N6 · Catering - Food Service

Official record from Interior Health →

Inspection summary

Crazy Apples "Catering and Take-Out Specialists" has been inspected 6 times by Interior Health Authority since August 25, 2017. The most recent inspection, on November 14, 2025, found no infractions.

2 of 6 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: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 May 9, 2022. For example: 7 Are foods protected from 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 2 times across 2 separate inspections, most recently on May 9, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 June 19, 2019. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 August 25, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 12, 2024. For example: 5 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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator to locate their copy of a valid FoodSafe certificate or equivalent food safety training.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed a hotel pan containing a box of chicken on the floor in the walk-in cooler. All food products must be stored a minimum of 6 inches above the floor to prevent contamination and facilitate regularly scheduled cleaning.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips for quaternary ammonia compounds (QAC) were expired at time of inspection. No test strips available for measuring concentration of bleach sanitizer solution.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed dishes in the handwashing sink during inspection. Designated handwashing sinks must be easily accessible and maintained clear of obstructions at all times.
  5. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): The food temperature and the time are not monitored and recorded when cooling cooked food.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): a) Some of the cleaned cups are not stored in a manner to prevent contamination. b) Some of the food scoops and cups without the adequate handles are buried in the dry food. c) Some knives are stored in the wooden blocks that are not easy to clean.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  6. Monitoring

    4 infractions

    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Two food staff are wearing a ring on their hands while they are handling foods. Before engaging in food handling activities, food handlers should remove jewelry and other objects that could fall into food or otherwise contaminate food. Jewelry may include watches, rings, earrings, medical information jewelry worn on the arms and any other types of jewelry that are not covered.
      • F1.5B - Employees must exhibit cleanliness and good personal hygiene.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The cleaned food slicer has accumulated food stains. Food contact surfaces must be maintained in a clean and sanitary condition to prevent contamination of food. The operator must follow the required cleaning and sanitizing steps as outlined in the manufacturer's manual.
      • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): The operator says that used Styrofoam containers are being used to transport foods. The containers are not impervious to moisture and easy to clean. The operator agrees to use these containers as single use and use the plastic ice cooler which can be cleaned and sanitized easily. These surfaces must be designed so that they are smooth, non-absorbent and easily cleanable to eliminate harbourage for microorganisms and other contaminants.
    • F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): The layout of the kitchen has been changed since the last inspection. The current layout was assessed and no immediate health hazards have been observed during this inspection.
      • F3.3A - Changes to the premises must only be made with approval of plans and specifications by the health officer.

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