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Johnny's Fresh Meat's & Deli

10-190 Hollywood Rd Kelowna BC V1X 3S9 · Meat Processing - Food Processing

Official record from Interior Health →

Inspection summary

Johnny's Fresh Meat's & Deli has been inspected 7 times by Interior Health Authority since March 13, 2017. The most recent inspection, on September 24, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 3 times across 2 separate inspections, most recently on July 23, 2025. For example: 7 Are foods protected from contamination?

  • 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 2 times across 2 separate inspections, most recently on September 4, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 August 8, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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?

  • 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 once on September 4, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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.

7 inspections

  1. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Pending Infraction: Door access to the washroom is in direct access to the meat cutting area. Operator advises that self-closing hinges will be installed to ensure the door is kept closed. Update the EHO once the self-closing hardware is installed on the washroom door.
  2. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Cooked pasta and some RTE food items were stored below raw meat product in the walk-in cooler. Operator agrees to reorganize the walk-in cooler and ensure all raw meat products is stored below/away from ready-to-eat food.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Debris observed amongst the clean equipment and containers stored on the bottom shelf off the ground, by the vacuum packaging machine. Operator agrees to use totes to store clean utensils under the prep table to prevent cross-contamination.
      • 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): Door access to the washroom is in direct access to the meat cutting area. The door was noted closed at the time of inspection. Operator agrees to ensure door is kept closed at all times and a sign is posted at the door. Operator advises that self-closing hinges will also be installed. Update the EHO once the self-closing hardware is installed on the washroom door.
  3. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wiping cloths observed stored on cutting boards. Wet cloths can accumulate food debris and may allow the growth of pathogens which can cross-contaminate the food contact surfaces. CDI- Ensure wiping cloths are stored in an adequate sanitizing solution.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Ensure to install a self-closing door for the washroom located in the kitchen area.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No handwashing station was observed in the food processing area. Install a handwashing station, and ensure it is equipped with hot and cold running water, liquid soap in a dispenser, and paper towel for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  4. Monitoring

    0 infractions

  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 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 test 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 in 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): QUATs sanitizer noted at 50 ppm. Sanitizer is pre-mixed at two stations on the premise. Both stations were tested and found to be at 100 ppm QUATs or less. Bleach sanitizer will be used in the interim for sanitizing equipment and utensils.
  6. Monitoring

    0 infractions

  7. Monitoring

    5 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Thermometers are required for all of the coolers
    • FR1.1 - Are proper curing procedures followed?
      • Observation(s): Using 7 ounces of cure per 25 pounds. No record of percent of nitrates in the curing salt to determine if below 200 ppm.
      • FR1.1A - Nitrite calculations must be available for all products.
      • FR1.1D - Fermented meat product must contain a minimum nitrate level of 100 ppm.
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • F3.6A - Operator must have valid FOODSAFE certificate or equivalent training.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): EHO will send a template
      • 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 send a template
      • F3.8D - Food processing operators must have their sanitation plan approved by the health officer.

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