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Cupcasions

1917 Kent Rd Kelowna BC V1Y 7S6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cupcasions has been inspected 4 times by Interior Health Authority since April 13, 2017. The most recent inspection, on March 28, 2025, found no infractions.

1 of 4 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: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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 June 21, 2022. 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 2 times across 2 separate inspections, most recently on September 21, 2018. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 21, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 13, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary 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 once on September 21, 2018. 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): New chlorine bleach solution made at time of inspection. Continue to ensure it is made to the correct concentration of 100-200 ppm.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Dirty wiping cloths allow for growth of bacteria. Continue to store wiping cloths in a sanitary manner, and replace them often.
  3. Monitoring

    3 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): A food staff handling food equipment in the food preparation area is wearing a ring on her hand. 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. During this inspection, the operator agreed to review the requirements with the food staff and ensure that no jewery is worn when handling food equipment.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The sanitizer test strips for the chemical sanitizer solutions being used in the food premises are not available to verify the concentration. Take corrective actions and contact the Environmental Health Officer by SEP. 28, 2018.
      • 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): One of the walls inside the mechanical ice machine in the front food serving area has accumulated slime build up. Take corrective actions and contact the Environmental Health Officer by SEP. 28, 2018.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
  4. Monitoring

    3 infractions

    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): The food staff wears rings with decorations while handling food and food equipment. 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 container storing cleaned utensils have accumulated debris. - Back up chemicals (e.g. detergent, sanitizer, etc.) for the mechanical dishwashing are not available on-site. Having some back up chemicals on-site is recommended in case of when the existing ones run out and to avoid any down time
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - The back exterior door of the food preparation is kept open during the operation. Exterior openings must be protected against the entry of contaminants or pests by: i) filling or closing holes and other gaps along floors, walls and ceilings; ii) using solid, self-closing, tight-fitting doors; and iii) screen doors (a screen size of 16 mesh to 25 mm (1 in.) is generally recommended) that open outward and are self-closing. If windows or doors are kept open for ventilation or other purposes, the exterior openings must be protected against the entry of pests by: i) screens (a screen size of 16 mesh to 25 mm (1 in.) is generally recommended); or ii) properly designed and installed air curtains to prevent the entry of flying insects and birds. - A child is in the food preparation area. Children's toys and chair are present in the food preparation area. Access to food preparation areas should be restricted to designated food handlers. - The mop used to clean the washroom floor is also used to clean the floor in the food preparation area. - A toilet room is open directly into a food preparation, processing or storage area and is not equipped with a self-closing door. Properly located and equipped toilet facilities are necessary to protect the equipment, facility and food from faecal contamination which may be carried by pests, hands or clothing. Toilet facilities that are kept clean and in good repair will minimize the risk of contamination.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • F3.4G - Food premises operations must be separated from incompatible areas and activities.
      • F3.4L - The premises must be protected against entry of pests.

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