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Johnny's Fresh Meats & Deli

1-190 Hollywood Rd S Kelowna BC V1X 3S9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Johnny's Fresh Meats & Deli has been inspected 8 times by Interior Health Authority since March 31, 2015. The most recent inspection, on September 24, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 separate inspections, most recently on August 8, 2024. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 2 times across 2 separate inspections, most recently on August 8, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on December 1, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 4, 2019. For example: 2 Are proper pest control measures in place on the premises?

  • 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 January 10, 2017. For example: 4 - Are foods handled in a sanitary manner and protected from contamination?

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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): It was noted that soups were being cooled in large containers in the walk-in cooler and cooling temperature of foods were not monitored. This practice of cooling of foods may put the foods in danger zone (4°C - 60°C) for longer periods, resulting in food contamination. Corrective action: • Ensure to follow the approved methods for cooling of foods. • Use Ice water baths or ice paddles to cool the foods from 60°C - 20°C within 2 hours. • Portion food into smaller amounts and refrigerate in shallow pans. • Do not fully cover pans during cooling and do not stack pans.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No designated handwashing station was observed in the food service area. Staff was observed washing hands in the 3-compartment sink filled with cleaned utensils. This practice may lead to inadequate handwashing of food handlers and cross-contamination of utensils. Designate a one of the three compartment sink for handwashing, physically separated by the other sinks. Ensure designated handwashing station is equipped with hot/cold running water, soap and paper towel, and ensure easy access by staff. Ensure to post the signs for handwashing and cleaning procedures for utensils in a 2-compartment sink.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Food contact surface in continuous use (e.g. electric slicer, cutting boards) should be sanitized at least every 4 hours and should be part of daily procedures
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
  5. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Soups holding at above 80 degrees C. Open display cooler noted at 9 degrees C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): QUATs sanitizer strips not available at the time of inspection.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Several flies noted on the premise.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer noted < 100 ppm QUATs at both sanitizer stations and in sanitizer bottles on premise. Bleach will be used in the meantime to sanitizer equipment and utensils.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): FOODSAFE verification required.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): No cooling log sheet for the roasted beef was available for review at time of inspection.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Two large containers of Italian seasonings and some food trays were being stored inside the staff bathroom.
  8. Monitoring

    7 infractions

    • Are proper cooking and reheating procedures followed?
      • Observation(s): *The operator does not know the safe cooking temperature for a whole chicken. The minimum internal temperatures for a whole chicken must be cooked to at least 85°C (185°F). *No cooking temperatures are maintained.
    • Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): *An oven thermometer is being placed in a display cooler and does not measure cold temperatures. *An upright cooler in the food preparation area does not have a thermometer.
    • Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): *A food staff in the food preparation area did not wash hands prior to handling food and food equipment after using a cashier during the inspection. *A food staff in the food preparation area did not wash hands prior to putting gloves and handling food and food equipment.
    • Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): *The operator is using a food equipment for cooked chickens in the customer retail area without the approval from an local environmental health officer. Changes to the premises must only be made with approval of plans by the health officer.
    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): *The knife storage unit in the food preparation area is not easy to clean. *A test kit for the sanitizing solution is not available on site.
    • Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): *The submitted plan is not complete (e.g. critical control points not identified; critical limits, monitoring steps and corrective actions are missing). The Interior Health guide for the plan was provided to the operator.
    • Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): *The plan was not available on site and the submitted plan was returned to the operator during the inspection. Corrected during inspection (CDI).

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