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IGA #172 - Deli

1940 Kane Rd Kelowna BC V1V 2J9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

IGA #172 - Deli has been inspected 3 times by Interior Health Authority since October 16, 2019. The most recent inspection, on March 18, 2025, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, 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 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 3 times across 3 separate inspections, most recently on March 18, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 March 18, 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 2 times across 2 separate inspections, most recently on March 18, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 February 13, 2023. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 February 13, 2023. For example: 7 Are there handwashing stations available and properly supplied?

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

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Some pasta salads for donation were observed left out at ambient temperature for a prolonged period and measured at temperatures as high as 15deg.C. Some cheese products stored on the top shelf of the open display refrigerator in front of the deli department were measured at temperatures as high as 12deg.C. Please ensure that PHF items are not left out at ambient temperatures and instead, placed under refrigeration immediately when pulled for donation. Please service the open deli department meat/cheese display refrigerator and/or adjust stocking practices to ensure maintenance of PHF at 4deg.C or less.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Please resurface or replace worn cutting boards in the deli department that are showing ware and staining/no longer easily cleanable. Please ensure that sanitizer buckets are located at each work station for storage of cleaning cloths in continuous use and for ease of access in routine sanitizing of food contact surfaces.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please repair the missing strip of flooring located in front of the new deli refrigerator to ensure tight fitting & cleanable flooring surfaces. Please clean some areas of the deli department floor where a build-up of organics were noted, as well as,the entire interior of the deli department walk-in refrigerator located at the back of store. Please ensure more frequent cleaning of the deli department walk-in refrigerator.
  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot held roast chicken stored within the front deli hot case were measured at temperatures as low as 51deg.C at the time of inspection. Please ensure that hot held food are maintained at ≥60deg.C (internal food temperature), including implementing practices that assist with better temperature control, such as, pre-warming the unit prior to loading, placing hot food into the unit immediately following cooking without cooling, verifying internal temperatures every 2 hours, etc. Operator is requested to discontinue use of an IR surface scanning thermometer for roast chicken final cook and hot holding temperature measurements and instead, utilize a probe/stem thermometer for verifying internal temperatures.
    • 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): Some open deli meat (partial cuts) within the glass front deli display case were too long in storage relative to deli meat storage practices/policies. Please ensure proper date labeling/tracking of open/partial cut deli meat in accordance with IGA policies. Please also ensure that recommended storage times are posted within the deli.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observed deli refrigerators with missing or broken (back of store deli walk-in refrigerator) thermometers inside the units. As discussed, please install NSF accredited thermometers inside each refrigerator for use in more accurately verifying internal refrigeration temperatures.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed cutting boards within the deli not maintained in a sanitary condition. Please ensure more frequent cleaning and sanitizing of deli cutting boards; it is also noted that these cutting boards may require resurfacing to enable proper cleaning.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Please provide a paper towel dispenser at the one deli hand washing sink and ensure that liquid soap and paper towel dispensers are stocked at all times during operation.
  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Pre-packaged deli meat and cheese stored within the open display refrigerator in-front of the deli were measured at temperatures as high as 13deg.C. Some of these food items were discarded by the operator at the time of inspection and other PHF stored in the bottom section of this refrigerator were pulled and relocated to a different refrigerator. Some sandwiches in the deli sandwich display refrigerator were measured at 9-10deg.C
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?

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