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Illichmann's Meats, Sausages & Gourmet Foods

1937 Gordon Dr Kelowna BC V1Y 3H8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Illichmann's Meats, Sausages & Gourmet Foods has been inspected 9 times by Interior Health Authority since January 24, 2013. The most recent inspection, on April 16, 2026, recorded 2 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 5 separate inspections, most recently on April 16, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 September 29, 2022. 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 May 16, 2018. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 times across 2 separate inspections, most recently on April 16, 2026. For example: 3 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 2 times across 2 separate inspections, most recently on December 11, 2024. 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.

9 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature of open pepperoni cooler was measured at 50°F. Internal temperature of smokies was measured at 7.3 °C. Operator stated that the cooler cover was opened within last two hours. Operator was instructed to transfer foods to a adequately working cooler maintained below 4°C and do not store perishable food items in the open cooler until the temperature is maintained below 4 °C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Incomplete temperature logs observed. Ensure to monitor the temperatures (i.e., coolers and freezers) TWICE a day and maintain the temperature log. Send a completed log for this week to the EHO for verification.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No QUAT test strips were observed for measuring the concentration of food contact surface sanitizer. Ensure QUAT test strips are accessible and available to staff onsite. Ensure all coolers/freezers are equipped with a thermometer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Some of the wooden cutting boards were observed rough and having cuts. Wood is an absorbent material and cannot be properly cleaned and sanitized. Refinish, repair, or replace the wood and ensure a non-absorbent, easy to clean material is used.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Open display cooler behind the deli counter measured above 4°C during inspection. Operator should have the cooler serviced to ensure it is functioning properly and capable of maintaining the temperature of its contents at or below 4°C.
  4. Monitoring

    4 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): No cooling log to verify soups are cooling properly.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometer not available in sandwich prep cooler adjacent to hand wash station. This was corrected during inspection.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Knifes stored in between prep tables. This was corrected during inspection.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Primary operator's FOODSAFE is expired.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Large amounts of soups cooled on a routine basis. No verification to show proper cooling method and procedures are followed. Cooling logs template will be provided to the operator.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Fly tape seen in close proximity to food preparation area by the back cook area. This was corrected during inspection.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash station in the food preparation and food processing area is in disrepair and not functional. Staff currently using the handwash sink in the food counter/ food service area.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  6. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Some items are missing. Please have a look at the ministry template to ensure all items have been covered. EHO will provide the template via email
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
      • F3.7G - Food processing operators must have their food safety plan approved by the health officer.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): EHO will provide a template
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
      • F3.8D - Food processing operators must have their sanitation plan approved by the health officer.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Sandwich cooler measured at 7*C.
  9. Monitoring

    1 infraction

    • Are food display units maintaining proper food temperatures?
      • Potentially hazardous foods must be held or displayed at a temperature of 60°C or hotter.

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