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Karat Chocolate

1526 Ellis St Kelowna BC V1Y 2A6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Karat Chocolate has been inspected 5 times by Interior Health Authority since January 23, 2019. The most recent inspection, on August 28, 2025, recorded 3 infractions.

2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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 2 times across 2 separate inspections, most recently on August 28, 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 2 times across 2 separate inspections, most recently on August 28, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 28, 2025. 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 on January 23, 2019. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 once on January 23, 2019. 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

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - display fridge holding cakes at front of house does not have adequate cold airflow. at time of inspection refrigerator digital thermometer indicated 4C, bottom of fridge measured 5-6C, top of fridge was 10-11C, minimal airflow was noted during inspection. OUSTANDING INFRACTION from last inspection - please let EHO know when service has been completed/ scheduled for re inspection
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - dishwasher display is malfunctioning and unable to read wash and rinse temperatures - repairs will be required to confirm sanitizing temperature of 82C or higher is reached - surface cleaners being used do not have approved sanitizers present (chlorine bleach, quat, hydrogen peroxide). Many natural store bought brands use vinegar or citric acid which are not approved for food service due to lengthy contact time required OUTSTANDING INFRACTION - please advise EHO what type of sanitizer planning to use moving forward. recommended chlorine bleach as already use bleach to sanitize dishes prior to placing in dishwasher
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - the only handwashing sink located in facility was being used to hold milk, and non dairy products during customer rush. advised employees to store milk, and non dairy products in a bin with ice during rush. Handwashing is to be easily accessible at all times to promote hand hygiene, and to prevent cross contamination and unsanitary food conditions OUSTANDING INFRACTION - advise EHO action steps to be passed along to employees to prevent handwashing sink being used as storage
  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): refrigerator holding cakes may require servicing. Refrigerator at the bottom does measure between 2-4C, with display temperature confirming this temp. However, at cake level, temperatures were recorded between 9-12C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): not approved sanitizer being used on surfaces as has no active sanitizing agent present. Please switch to using QUAT solution that is installed near 3 compartment sink. approved sanitizers to be used are; Chlorine bleach, quaternary ammonium, hydrogen peroxide, or iodine
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - only handwashing station blocked, being used to hold milk in ice buckets. - please ensure handwashing station is unobstructed at all times to encourage hand hygiene
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Premise open for business, approval
      • F3.1B Operator must have health approval to operate.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?

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