Deli City Cafe & Catering

111-1889 Springfield Rd Kelowna BC V1W 2X7 · Restaurant - Food Service

7 inspections

1. MonitoringSep 1, 2026

   1 infraction

   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): Whole baked quiche was put in display case to cool down to appropriate temperatures, which made food products in the display case register 6-8°C. Corrective action: cool food items down in the walk-in fridge, where the temperature will not fluctuate and impact surrounding food products.
2. MonitoringMar 9, 2026

   3 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Observed that no QUAT test strips were available onsite. Please obtain test strips to measure the concentration of the QUAT sanitizer.
     • 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): Observed that sanitizer solution was not available in several food preparation areas (i.e., main kitchen, side kitchen, and coffee area). Each food preparation/handling area must be equipped with sanitizer solution.
     • 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) Observed biofilm build-up inside the countertop ice machine. Ice machines must be cleaned on a regular basis to prevent the accumulation of biofilm, debris, mould, and other contaminants. The ice machine must be cleaned immediately and maintained on a regular cleaning schedule going forward. 2) Observed several ceiling tiles with water damage just outside the kitchen. One tile is significantly damaged and appears at risk of breaking. According to the operator, the water damage occurred following maintenance work in the ceiling and the issue has now been resolved. Ensure that no food is stored beneath this area. Ceiling tiles with extensive water damage must be replaced.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
3. MonitoringSep 5, 2025

   2 infractions

   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): 1) Observed a shelving unit in the hot kitchen area covered with used egg cartons. Egg cartons are not an acceptable material for food contact surfaces as they may contain bacteria from egg shells, are absorbent, and are not easily cleanable. 2) Observed multiple stainless steel shelving units beginning to rust. Operator is to look into replacing the affected units and must not store cooking equipment or food items on these surfaces in the meantime. Please notify the EHO with a timeline for the replacements.
     • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Observed paper towels at both kitchen handwashing sinks not stored in dispensers. Paper towel dispensers are required to protect paper towels from contamination before use.
4. MonitoringJan 7, 2025

   2 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): Observed raw animal proteins stored above ready-to-eat bread products in the deep freezer in the back kitchen area. This practice increases the risk of cross-contamination, as juices from raw animal proteins could drip onto ready-to-eat foods. Operator to re-organize both units, ensuring that ready-to-eat foods are stored above and separate from raw foods.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Observed that one of the customer washrooms had no supply of hot water. Hot water is necessary for proper handwashing and to prevent the spread of harmful bacteria and viruses. The operator is to restrict use of this washroom until hot water access has been restored. Please notify the EHO once hot water access has been restored.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
5. MonitoringNov 24, 2023

   2 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): Observed that raw eggs were being stored on top of mushrooms in under-counter cooler. Operator was informed that eggs have the potential to contaminate mushrooms and other vegetables that are stored below the eggs. Corrective Action: Corrected during inspection: the operator rearranged the cooler to prevent contamination.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): 1. No QUATS test strips were available to verify the concentration of QUATS sanitizer solution in spray bottles. The operator has chlorine test strips available to confirm the concentration of chlorine in low-temperature dishwasher- in compliance. Corrective Action: Operator is to obtain QUATS sanitizer test strips to ensure effective sanitization is achieved when cleaning.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
6. MonitoringApr 20, 2022

   3 infractions

   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): Cooling process discussed with operator. Operator indicated that hot cooked foods are moved into cooling units immediately after cooking is completed. Placing hot cooked items directly into refrigeration units at 60°C+ can warm up refrigeration units, expose other foods in cold holding to inappropriate temperatures, and does not guarantee that hot products achieve required cold holding temperatures within the required time period (≥60°C-20°C in 2 hours and 20°C-4°C in 4 hours).
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Accumulation of dust, debris and food particles observed on recirculation fan in the walk-in cooler and beneath shelves in the walk-in cooler. Chest freezer lid is deteriorated, stained and the finish is peeling off. The seal on the chest freezer is also deteriorated and falling apart.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Lighting in walk-in cooler is inadequate to support sanitary maintenance of the refrigeration unit. Hood vent over cooking equipment is past due for servicing.
7. MonitoringJan 7, 2019

   4 infractions

   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): The time and food temperatures are not monitored when cooling cooked potentially hazardous foods. Monitor and record the time and the food temperatures when cooling cooked soup this week and forward a copy of the record to the health officer by Jan. 14, 2019. Monitor and record the time and the food temperatures when cooling cooked meat this week and forward a copy of the record to the health officer by Jan. 21, 2019.
     • 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.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): The sanitizer test strips for the mechanical dishwasher and the chemical sanitizer for clean in place procedures are not available on site. Take immediate corrective actions and contact the health officer by Jan. 11, 2019.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): The pest control service records show that holes are present in the janitorial room and the kitchen and they need to be addressed. Take immediate corrective actions and contact the health officer by Feb. 4, 2019.
     • F2.2B The premises must be protected against entry of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): The two knives in the food preparation area have the handle that is covered with tapes. Take immediate corrective actions and contact the health officer by Jan. 11, 2019.
     • 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.