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Farah Middle Eastern Food

104-330 Hwy West Kelowna BC V1X 1X9 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Farah Middle Eastern Food has been inspected 3 times by Interior Health Authority since October 3, 2022. The most recent inspection, on March 20, 2025, found no infractions.

2 of 3 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: Food source, labelling and allergens, Cleaning and sanitizing and Handwashing and staff hygiene.

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 October 31, 2024. 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 October 31, 2024. 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 once on October 31, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times on October 31, 2024. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 once on October 31, 2024. For example: 1 Does the operator have a valid operating permit or approval to operate?

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.

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    6 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): Operation is not approved to cut and wrap meat from an approved slaughter facility. Operator was told to not sell this meat and not receive or process any meat further immediately. This activity requires approval to be granted, operation is only granted to sell prepackaged food. No preparation is acceptable.
      • F1.6A All foods on the premises must be from an approved source.
      • F1.6B All food on the premises must be fit for human consumption.
      • 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): No warewashing sinks available for cleaning utensils, this facility is not approved for processing as there are no approved warewashing facilities onsite.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): No handwashing sink at processing area, processing area is in an incompatible area and is not reasonably separated from the rest of the business.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No handwashing sink at processing area, processing area is in an incompatible area and is not reasonably separated from the rest of the business.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operator is not approved for any level of meat processing. Observed a red stained cutting board on a table, many small to media sized packages of cut meat (approximately over 40), 2 carcasses inside of a refrigerator. Operator agreed to not sell any of this product.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Cut and wrap area as well as all equipment purposed for it must be removed from facility as this facility is not approved for meat processing. This equipment must not be used for any purpose inside of the food premises unless an approval is granted. Approval is not granted for this purpose at this time Please update contact for facility if this has been changed.
  3. Monitoring

    0 infractions

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