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Karat Chocolate

1174 High Rd Kelowna BC V1Y 7B1 · Food Manufacturing - Food Processing

Official record from Interior Health →

Inspection summary

Karat Chocolate has been inspected 5 times by Interior Health Authority since September 19, 2018. The most recent inspection, on April 22, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. 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.

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.

  • 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 3 separate inspections, most recently on April 22, 2026. 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 3 times across 2 separate inspections, most recently on April 24, 2024. 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 September 19, 2018. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 times across 3 separate inspections, most recently on April 24, 2024. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 3 times across 3 separate inspections, most recently on April 24, 2024. For example: 1 Does the facility have proper monitoring supplies?

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.

5 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please complete additional cleaning underneath equipment, the storage room, along walls.
  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed over a flat of eggs (30+) left out at ambient temperature for a prolonged period with an external temperature measurement of 21 deg.C observed at the time of inspection. These eggs may have been left out from the day prior. As previously communicated to you, eggs are considered a potentially hazardous food and should be maintained under refrigeration until required. If you would like a tempering period prior to use in baking, this will require you to revise your food safety plan accordingly and include a time tracking process following which the eggs are discarded. Please follow-up on appropriate corrective actions to ensure that eggs are not stored at ambient temperatures for prolonged periods.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please provide thermometers inside all refrigerators and freezers and re-start daily temperature monitoring and recording. Please also ensure that properly mixed sanitizer solutions are available and in use on food contact surfaces (ie. counters, etc) and testing routinely using sanitizer test strips.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Also observed while onsite, cartons of liquid pasteurized egg were observed thawing on the side counter at room temperature. Please discontinue thawing practices at room temperature and instead, thaw in advance under refrigeration. Please follow-up on revised thawing practices.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please discontinue storage on the floor below bottom shelves in the dry storage area. Please store containers off of the floor on shelving units to enable ease of cleaning underneath.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): As requested during previous inspections, please install missing drywall surrounding the electrical panel in the back spray room. This back spray room was also observed cluttered and not maintained in a sanitary condition. Please clean and organize this spray room.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed 1.5 flats of eggs left out at room temperature for an extended period - egg temperature measured at 21deg.C. It was also noted that there was limited refrigeration space/refrigerators were completely full at the time of site visit.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Spray room/booth added into facility for spraying food colouring onto the outside of chocolates - this room contains missing drywall and exposed insulation adjacent to the electrical panels and unfinished drywall on other walls in this room. Electrical panel covers were noted with overspray.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
    • F2.7 Are there handwashing stations available and properly supplied?

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