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Helmut's Sausage Kitchen

105-1675 Commerce Ave Kelowna BC V1X 8A9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Helmut's Sausage Kitchen has been inspected 6 times by Interior Health Authority since April 14, 2016. The most recent inspection, on June 19, 2025, found no infractions.

2 of 6 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: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on June 21, 2019. 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 June 27, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on June 21, 2019. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 April 14, 2016. For example: 17 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 once on May 15, 2018. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ventilation hood has not been professionally serviced since 2021 and will need to be completed as it is a requirement once every 6 months.
  3. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Cooling of freshly made soups show that proper cooling procedures are being followed. * Reheating of soups is being done more than once. Reheating of food for public consumption should only be reheated once.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer strips for sanitizer 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): QUATs sanitizer noted at 0 ppm and 50 ppm. This was corrected during inspection. 200 ppm noted. Dishwasher reached 71 degrees C on the 2nd wash. Rinse water temperature may need to be increased to ensure 71 degrees C or higher consistently.
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer (QUATs) in three compartment sink noted at 50 ppm. This was drained and replaced with new sanitizer solution from the unit installed above the sink. Noted at 200 ppm. This was corrected during inspection. Dishwasher noted at 72.7 degrees C at the dishes.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Container for scooping ice seen in the ice machine. Container does not have a handle and noted to be half submerged in ice. This was corrected during inspection.
  5. Monitoring

    0 infractions

  6. Monitoring

    4 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher is reaching 155°F at the plate surface. Have access to three compartment sink for manual dishwashing.
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Verification was not available
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan is not available at the time of inspection
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan is not available at the time of inspection

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