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East Kelowna Fruit Market

3395 Neid Rd Kelowna BC V1W 4H5 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.3 / 5 (8)

Opening hours

  • Friday10 AM–5 PM
  • Monday10 AM–5 PM
  • Saturday10 AM–5 PM
  • Sunday10 AM–5 PM
  • Thursday10 AM–5 PM
  • Tuesday10 AM–5 PM
  • Wednesday10 AM–5 PM

Contact details, hours and reviews from Google Maps

Inspection summary

East Kelowna Fruit Market has been inspected 4 times by Interior Health Authority since May 27, 2022. The most recent inspection, on July 29, 2026, recorded 4 infractions.

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

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on July 29, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on July 29, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 July 29, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on August 26, 2024. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 August 26, 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.

4 inspections

  1. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Staff could not provide test strips for chlorine sanitizer solution at time of inspection. Ensure facility is equipped with test strips.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F3.5B: -Staff did not give proper dishwashing procedure when asked. Staff when educated on the three sink method for dishwashing. -Dishwashing soap unavailable at time of inspection. Ensure facility is equipped with appropriate soap for dishwashing. F2.3D: Sanitizer solution unavailable at time of inspection. Staff were instructed how to make a spray bottle of chlorine sanitizer. Ensure a sanitizer solution is maintained in the facility.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • 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): Ensure ice cream scoops are cleaned after every use or stored in a functioning dipper well in between uses.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Ensure handwashing sink is equipped with soap and paper towel
  2. Monitoring

    7 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • 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): F2.3B: Ensure the facility has an appropriate sanitizer solution for manual dishwashing. F2.3C: Ensure the facility has an appropriate sanitizer solution for surface cleaning
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • 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): F2.5K: Ice cream scoops must be properly stored and cleaned between uses
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • F3.5 Are the FOODSAFE training requirements being met?
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Olivier Hovasse

    Take it or leave it 👍🏿👎🏿! Had some nice things but not a huge variety. There was also an ice cream stand.

  • Mehrafarin Mohamadbeigi

    It’s mentioned on google that the store is open until 7:00 pm. So we ride around for 20 minutes to get there but it was closed.

  • wanda Jones

    Awesome products and such friendly people. Definitely going back

  • Anna Weeks

    Very friendly and fruit and veggies were fresh and tasty

  • Garland Sharratt

    Great selection, great prices, and it’s all grown on their farm.

  • Olivier Hovasse

    Take it or leave it 👍🏿👎🏿! Had some nice things but not a huge variety. There was also an ice cream stand. …

  • Mehrafarin Mohamadbeigi

    It’s mentioned on google that the store is open until 7:00 pm. So we ride around for 20 minutes to get there but it was closed.

  • wanda Jones

    Awesome products and such friendly people. Definitely going back

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