Fiesta del Sol
104-1726 Dolphin Ave Kelowna BC V1Y 7W6 · Restaurant - Food Service
7 inspections
- Monitoring
4 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) The plumbing issues identified in previous inspections remain unresolved. According to the operator, a plumber has assessed the drainage issues, but the repairs require extensive work. Operator must coordinate with the plumber to establish a timeline for completion and provide the timeline to the EHO. This is a repeat infraction, previously noted on November 1, 2022, May 6, 2024, January 15, 2025, February 10, 2025, April 8, 2025, and September 5, 2025. 2) Observed several areas throughout the facility that require cleaning. Please complete a cleaning of: - the bottom shelf of the unit to the left of the dishwashing area where clean pots and pans are stored; - the deep fryer; - the area underneath of and behind the deep fryer. 3) Observed the oven unit between the fryers built up with grease and debris. According to the operator, the unit is not used. Please remove the unit from the property or thoroughly clean.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1) Observed the shelving unit in the dishwashing area requiring refinishing due to exposed wood. According to the operator, it will be replaced with stainless steel. Please develop a plan and timeline to address this infraction and notify the EHO once established.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): This infraction remains outstanding from November 2, 2022. The Food Safety Plan (FSP) must include food handling procedures, critical control points, monitoring procedures, and corrective actions for deviations. Please provide the EHO with an FSP for review and approval by March 5, 2026.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator’s FOODSAFE certificate expired in 2024. Please renew the certificate and provide the EHO with a copy to confirm compliance with FOODSAFE training requirements.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed the front display fridge with an ambient temperature above 4°C. The unit contained potentially hazardous foods, including chocolate milk and cake. Operator lowered the fridge temperature and moved all potentially hazardous foods to a functioning cooler. Operator is to monitor the temperature of the unit and only place potentially hazardous foods back once the temperature reaches 4°C or less. If the unit does not reach 4°C or less, a service technician must be contacted to repair the unit. Operator must update the EHO by the end of the day.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Observed raw animal proteins stored above ready-to-eat foods in the stand-up double-door fridge. Reorganize the unit so that all raw animal proteins are stored below and separate from ready-to-eat foods.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed a bleach mixture with a concentration greater than 200ppm. Discussed that concentrations above 200ppm are not considered food-safe and require a potable water rinse.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) The plumbing issues identified in previous inspections remain unresolved. According to the operator, a plumber has assessed the drainage issues, but the repairs require extensive work. Operator must coordinate with the plumber to establish a timeline for completion and provide the timeline to the EHO. This is a repeat infraction, previously noted on November 1, 2022, May 6, 2024, January 15, 2025, February 10, 2025, and April 8, 2025. 2) Observed the oven unit between the fryers built up with grease and debris. According to the operator, the unit is not used. Please remove the unit from the property or have it thoroughly cleaned by October 3, 2025.
- 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.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Observed the shelving unit in the dishwashing area requiring refinishing due to exposed wood. According to the operator, it will be replaced with stainless steel. Please develop a plan and timeline to address this infraction and notify the EHO once established.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): This infraction remains outstanding from November 2, 2022. The Food Safety Plan (FSP) must include food handling procedures, critical control points, monitoring procedures, and corrective actions for deviations. Please provide the EHO with an FSP for review and approval by October 3, 2025.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator’s FOODSAFE certificate expired in 2024. Please renew the certificate and provide the EHO with a copy to confirm compliance with FOODSAFE training requirements.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips were available on-site, which are necessary for ensuring that sanitizer concentrations are at safe and effective levels. Send a photo of the chlorine test strips to the EHO once they have been obtained.
- 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 a bucket of chlorine sanitizer with a concentration of 0ppm. To ensure proper sanitization of food contact surfaces, chlorine sanitizer must be maintained at 100ppm-200ppm. Please ensure the sanitizer is replaced frequently enough to maintain the required concentration. Discussed the need to have a bottle or bucket of surface sanitizer (e.g., QUAT) in each preparation/food handling area to ensure easy access for proper sanitation. This includes the main kitchen area, the coffee service area, the back kitchen/catering area, and the bakery area.
- 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): The plumbing issues identified in previous inspections still have not been resolved. The EHO observed a bowl in the front of house handwashing sink. According to the operator, this bowl is in place due to the existing plumbing having poor drainage. As per the operator, the sink was previously repaired by a plumber, but has since started having drainage issues again. As indicated in the previous report, the bowl was acceptable as an interim solution only. Operator must engage the services of a plumber to resolve the drainage issues with the existing plumbing. To resolve this infraction, please contact a plumber to assess the plumbing issues and provide the EHO with a reasonable timeline for when the work can be completed, as well as a copy of the service report when repairs have been completed. Observed several areas throughout the facility that require increased cleaning. Please complete a general cleaning of the facility, focusing on food storage surfaces and surfaces used for storing clean kitchen equipment, food containers, and utensils. Ensure these surfaces are cleaned frequently enough to maintain them in a clean and sanitary condition.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Reoccurring infraction: temperature logs are not in used for coolers, freezers, or hot holding units. Sanitizer strips were not available.
- 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): No sanitizer was observed to be in used. When asked if the operator uses to sanitizer food contact surfaces, they said yes and made a fresh bottle of bleach water. (CDI) Chlorine concentration in spray bottle: 200ppm, in compliance. High temperature dishwasher, final rinse temperature: 75.6C, in compliance.
- 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): Reoccurring infraction: "Plumbing issues identified in previous inspections still have not been resolved. EHO observed a bowl in the front of house handwashing sink, according to previous inspection reports this bowl is in place due to the existing plumbing having poor drainage. As indicated in the previous report, the bowl was acceptable as an interim solution only. Operator must engage the services of a plumber to resolve the drainage issues with the existing plumbing. To resolve this infraction, provide EHO with a reasonable timeline for when the work can be completed, and a copy of the service report when repairs have been completed." EHO for this current inspection also observed a bowl about the same size of the hand washing sink currently being used due to drainage issues.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator's foodsafe certification is currently expired. Operator is aware and has signed up to renew their certificate/ taking a food safety course at the end of June.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Main cooler in the kitchen (3 door display cooler) was not maintaining a temperature of 4°C or lower. Operator immediately relocated potentially hazardous foods (Eggs and Raw Meat) to another cooler and adjusted the temperature control for the three door display cooler located in the back kitchen area. Operator has not been maintaining temperature logs for hot or cold holding units. EHO instructed operator to ensure temperatures of coolers, freezers and hot holding units are monitored and recorded twice daily. Regular monitoring of hot and cold holding units will help ensure that equipment malfunctions are identified and corrective actions are taken before products are subjected to temperature abuse which may lead to food borne illness. EHO will follow up later this week to confirm that proper temperature control is maintained and temperatures are monitored/recorded twice daily.
- F1.7 Are foods protected from contamination?
- Observation(s): Scoops observed being stored within containers for dry food products. Scoops must be stored in a manner which prevents hand contact surfaces of scoops from coming into contact with products to protect against contamination of products when reaching in to grab the scoops.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperature and sanitizer logs have not been filled out recently. Operator has been instructed to commence monitoring temperatures of coolers, freezers, and hot holding units twice daily and record these results in a log sheet. Monitoring supplies for Sanitizers not assessed during this inspection. Sanitizer solutions and dishwasher temperatures should also be monitored/recorded in a log at regular intervals to ensure proper equipment function and ensure adequate sanitizing action is maintained.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Containers of meat were observed thawing on the counter in a bus bin of water. Thawing frozen products at room temperature can facilitate the growth of pathogens which can lead to foodborne illness. Appropriate methods for thawing products are as follows; thaw under refrigeration, thaw under cold running water, thaw in microwave (for immediate use). Products were observed to still be frozen at time of inspection, operator was instructed to relocate products to fridge to complete the thawing process.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Plumbing issues identified in previous inspections still have not been resolved. EHO observed a bowl in the front of house handwashing sink, according to previous inspection reports this bowl is in place due to the existing plumbing having poor drainage. As indicated in the previous report, the bowl was acceptable as an interim solution only. Operator must engage the services of a plumber to resolve the drainage issues with the existing plumbing. To resolve this infraction, provide EHO with a reasonable timeline for when the work can be completed, and a copy of the service report when repairs have been completed. Exhaust hood vents were observed to be overdue for servicing at time of inspection. Operator was instructed to retain the services of a servicing technician to clean/service the exhaust vent hoods. Provide EHO with a copy of the service report to resolve this infraction.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Facility uses quats sanitizer, measured at time of inspection to be 100 ppm. Quats sanitizer must be prepared to 200 ppm to adequate sanitizing action. Owner to contact maintenance company to increase quats dispensing concentrations to meet 200 ppm requirement. A bleach solution of 100 ppm was prepared at the time of inspection for use in place of the quats sanitizing solution until the quats dispenser is adequately adjusted.
- 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) Shelving units in the back kitchen appear worn and chipped, such that the underlying wood materials can be seen through the chipped edges. The premise must be maintained in good working order, and food contact surfaces must be smooth, non-porous and easy to clean. The exposed wooden material does not meet this requirement. Ensure the shelving units are lined with a smooth, non-porous and easy to clean material. If improvements are going to be made to the premise, these shelving units should be replaced with a more food-safe and sustainable material. 2) The hand-sink at the front area contains a large stainless steel bowl. The owner has mentioned the sink drain has difficulty draining water due to the plumbing in the facility, and the large stainless steel bowl is used to prevent clogging in the drain. The water that collects in the bowl during hand washing is routinely poured out. The stainless steel bowl is a temporary solution and the plumbing issue must be fixed. Submit an estimated timeline to me for the proposed work.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): See comment above regarding the wooden shelves.
- 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): See comment above regarding the hand sink.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The facility does not have a Food Safety Plan available on-site. Temperature logs were available, but no history of monitoring was observed. All food service establishments must develop a Food Safety Plan. Submit your Food Safety Plan to me for review by April 8, 2021. Begin monitoring temperatures for your food handling procedures and hot/cold storage units immediately.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The facility does not have a Sanitation Plan available on-site. Monitoring strips available on-site for monitor chlorine and quat solutions, and the high temp dishwasher is monitored daily, but not recorded. Develop a Sanitation Plan, and begin monitoring and recording your sanitizing concentrations and dishwasher temperatures to ensure adequate cleaning and sanitizing procedures are in place.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
7 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): The time and the food temperatures are not monitored and recorded when cooling cooked food. This is a repeated infraction from previous inspections. The record template is available at: <http://foodsafe.ca/docs/Food_Cooling_Chart.pdf>. Take immediate corrective actions and provide a copy of the completed records to the health officer by Feb. 7, 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.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The concentration of the chemical sanitizer solution in the food preparation area is measured at 50 parts per million QUAT. Take immediate corrective actions and contact the health officer by Feb. 7, 2019.
- 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): a) A food utensil stored in the drawer in the food preparation area has accumulated debris. The operator took immediate corrective actions during this inspection. b)The operator said that the mechanical dishwasher is not working properly since Dec. 27, 2018. She has ordered a new dishwasher and the installation is scheduled on Feb. 15, 2019. - Review the BC Centre for Disease Control Guideline for Mechanical Warewashing in Food Service Establishments: <http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Food/GuidelinesMechanicalWarewashinginFoodServiceEstablishmentswebformatJan2013.pdf>. - Ensure that the new mechanical dishwasher meets the specification requirements as per this above-mentioned guidelines. Have a copy of the specification of the dishwasher on site for the follow up inspection scheduled on Feb. 7, 2019 at 10AM. - Once the mechanical dishwasher is installed as per the manufacturer's specification, contact the health officer for an inspection by Feb. 19, 2019. c) The ventilation hood in the cooking has accumulated debris and the operator does not have any cleaning record. Take corrective actions and contact the health officer by Feb. 19, 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): a) The premises is equipped with two compartments sink for ware washing and is providing less than 50 seats. The restaurant provides foods in reusable dishes and utensils for the customers. The health officer reviewed the warewashing requirements with the operator during this inspection and the operator said that she will only use single use dishes and utensils for the customers until she has a working mechanical dishwasher and obtains the approval from the health officer. b) The custom made food slicer has the surfaces that are not impervious to moisture and easy to clean. Take immediate corrective actions and contact the health officer by Feb. 19, 2019.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The Food Safety Plan is not available on site. This is a repeated infraction from previous inspections. The operator said that her family member is helping her on getting this document. Please ask the family member to contact the health officer this week by Feb. 1 2019 for follow up. Have a copy of the document on site for the follow up inspection scheduled on Feb. 7, 2019 at 10AM.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The Sanitation Plan is not available on site. This is a repeated infraction from previous inspections. The operator said that her family member is helping her on getting this document. Please ask the family member to contact the health officer this week by Feb. 1 2019 for follow up. Have a copy of the document on site for the follow up inspection scheduled on Feb. 7, 2019 at 10AM.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): The FOODSAFE certificate for the operator has expired. Take corrective actions (e.g. visit www.foodsafe.ca for renewal info) and contact the health officer by Feb. 27, 2019.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.3 Are proper cooling and reheating procedures followed?