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Empire Crepe

107-1195 Richter St Kelowna BC V1Y 0H6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Empire Crepe has been inspected 2 times by Interior Health Authority since December 3, 2024. The most recent inspection, on November 6, 2025, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Protecting food from contamination.

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.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 6, 2025. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 November 6, 2025. 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 once on November 6, 2025. 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 once on November 6, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 December 3, 2024. 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.

2 inspections

  1. Monitoring

    4 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Observed homemade hot sauce stored at room temperature for sale. A Food Safety Plan and shelf-stability testing are required to ensure this product is safe for consumption. Operator must follow CFIA labelling requirements. EHO directed the operator to cease the sale of the hot sauce until these items have been completed.
      • F1.6A All foods on the premises must be from an approved source.
      • F1.6C Food must be processed in a manner that makes it safe to eat.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed that the facility is currently using a cleaning product that is not approved for use on food contact surfaces. EHO instructed the facility to use the QUAT dispenser available onsite and to discontinue the use of all non-food-contact products on food contact surfaces. EHO also instructed the operator to ensure a QUAT solution is prepared and available in each food and drink preparation area before the start of each business day.
      • 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 an ice wand stored directly on the freezer shelf. Please clean and sanitize the ice wand, then relocate it to a clean, designated container to prevent cross-contamination. 2) Observed the bean dispensers on the coffee machines to be oily and in need of cleaning. Please clean all coffee machine bean dispensers and ensure they are cleaned on a biweekly basis to prevent the buildup of oil.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed that the handwashing sink in the back area had no supply of liquid soap or paper towels.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Both the refrigeration unit behind the service counter and the one in the back kitchen/prep area are missing internal indicating thermometers, which are necessary for accurately monitoring the temperature of potentially hazardous foods.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.

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