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Kelly O's On The Move 2

262 Bernard Ave Kelowna BC V1Y 1X6 · Mobile Vendor Type B – Food Service

Official record from Interior Health →

Inspection summary

Kelly O's On The Move 2 has been inspected 15 times by Interior Health Authority since April 14, 2015. The most recent inspection, on August 5, 2026, recorded 5 infractions.

5 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

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.

  • 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 6 times across 5 separate inspections, most recently on August 5, 2026. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 August 5, 2026. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 3 times across 3 separate inspections, most recently on August 5, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 August 5, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on July 1, 2022. For example: 2 Are proper pest control measures in place on the premises?

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.

15 inspections

  1. Monitoring

    5 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Operator caught one food handler wearing a bracelet while preparing food. Employee was also asked to take other jewelry (e.g. rings) off during inspection.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator did not have test strips for their quat sanitizer available on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Operator noted that quat sanitizer was used in their spray bottle. However 0 ppm of quat sanitizer were measured during the inspection. Operator did not have quat sanitizer available on site and noted bottles were filled at their restaurant. A chlorine solution (100-200 ppm) was made during the inspection. 1/2- 1 tsp of regular unscented household bleach per 1 litre of water will provided a 100-200 ppm chlorine solution to sanitize food contact surfaces.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Outside chest freezer was turned off. Operator noted the freezer was turned off from setting up the night before. Boxes of fries labelled to be stored at -18°C and pop were inside the chest freezer. Inside the chest freezer a box of fries measured ~16°C. When a box of fries was opened the fries inside were still frozen at around -4°C when measured using a infrared thermometer. Operator noted that he needed to let the fries thaw before frying them. Operator also noted that they did not want the pop stored in the freezer to become frozen. Leaving the chest freezer turned off is not an acceptable way to thaw foods. If thawing fries still keep the freezer set to refrigeration temperatures (4°C) or below.
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Raw chicken insert is stored next to shredded cheese insert in sandwich cooler. Operator was asked to find a way to create a separation between these areas (e.g. placing an empty insert in between). There are lids placed on top of all inserts, however moving the lid for the raw chicken insert on top of the lid for the cheese insert can still lead to cross contamination. Find a way to further separate these items.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  2. Monitoring

    1 infraction

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Potentially Hazardous Foods or foods stated as to be kept frozen must be kept at -18C or less. They can not be kept outside of frozen storage and inside of the truck. Obtain a freezer for additional storage
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): This is a repeat infraction, please attend to or you may not be permitted to open until complied with at your next event.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The sanitizer solution had 0ppm chlorine and QUATS. They were instructed to change the solution.
  5. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw chicken was being stored alongside ready to eat vegetables in the fridges. The operator was instructed to ensure that raw meat is stored separately from ready to eat food.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: The mobile did not have test strips for their quat sanitizer solution. The operator was instructed to ensure that the mobile has testing strips for the sanitizer solution. F2.1B: The fridges in the mobile were not equipped with a thermometer inside. The operator was instructed to ensure the fridges have thermometers inside for measuring the internal temperature.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The food safety plan was not present on site. The operator was instructed to ensure a food safety plan is kept in the mobile.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The sanitation plan was not present on site. The operator was instructed to ensure the sanitation plan is kept in the mobile.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): No hot and cold water was supplied at the time of the inspection due to a pump malfunction. Corrective Action: 1) Fix the pump in a manner that both handwashing and warewashing sinks have adequate supply of hot and cold water. 2) Do not operate until adequate quantity and pressure of hot and cold water is supplied.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No hot and cold water was supplied at the time of the inspection. Operator has obtained a jog of water to be used as a temporary water supply. Corrective Action: 1) Fix the pump in a manner that both handwashing and warewashing sinks have adequate supply of hot and cold water. 2) Do not operate until adequate quantity and pressure of hot and cold water is supplied.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  8. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Coolers measured above 4°C. Inspected during lunch time/peak hours. Corrective Action: Ensure cooling equipment is properly functioning. Monitor temperature of cooling equipment at least every 2 hours during hours of operating to ensure temperature of product is being maintained. Monitor temperature using internal thermometers. Boxes of raw chicken sitting at room temperature (less than 2 hours). Corrective Action: Once received, meat product must be placed in a temperature controlled unit (at 4°C or below) in a timely manner.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2D Potentially hazardous foods must be transported at a temperature of 4 °C (40 °F) or colder.
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Hand sink water pressure low. Insufficient water supply for proper and efficient hand washing during service. Corrective Action: Maintenance hand washing sink for adequate supply of water that meets the needs of handwashing within the unit. Water pressure better at dishwashing sinks, however, may not meet the needs to dishwashing and handwashing of the unit. The unit must have a hand sink separate from the dishwashing sinks that is fully stocked with hot and cold running water, liquid soap, and a single service product for drying hands.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Ensure all employees are washing hands frequently, especially when changing tasks. • Before, during, and after preparing any food. • After handling uncooked meat, poultry, seafood, flour, or eggs. • Before and after using gloves to prevent germs from spreading to your food and your hands. • After wiping counters or cleaning other surfaces with chemicals. • AND at anytime where hands may have been contaminated.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Back and side doors open. Corrective Action: Ensure doors are closed or obtain screens.
      • F2.2B The premises must be protected against entry of pests.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand washing station available, low water pressure (as mentioned above). The unit must have a hand sink separate from the dishwashing sinks that is fully stocked with hot and cold running water, liquid soap, and a single service product for drying hands. Used clear dishwashing sink for handwashing for event.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  9. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): cooler temperature was reading 10C
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): back door was left open, ensure doors are kept closed or obtain screens
  10. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1. Handsink was obstructed at the time of inspection - CDI Ensure that the handsink is unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing.
      • F2.7E Handwashing stations must remain accessible at all times.
  11. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Solution in bucket was a mix of sanitizer and soap - CDI Do not mix sanitizer with soap as soap can interfere with the sanitizers efficacy. Use a solution of water and soap (or other cleaners) to remove dirt and grime from equipment, surfaces and utensils. Follow the manufacturer's instructions. Use an approved sanitizer solution (QUATS: 200 ppm, bleach: 100 ppm -> 1/2 tsp bleach per L of water) with a contact time of at least 2 minutes to sanitize surfaces to eliminate pathogens. Verify the concentration of the sanitizers with test strips. 2. Wiping cloths were not being stored in a sanitizer solution at an acceptable concentration in-between use - CDI Ensure that wiping cloths are stored in a sanitizer solution (Bleach: 100 ppm; QUATS: 200 ppm) when not in use. Refresh solutions as needed.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  12. Monitoring

    0 infractions

  13. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Fries meant to be frozen are stored at room temperature. Given the lower risk of this food item, discussed with Operator to only bring out what is needed for the day.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hand washing sink was not accessible at the time of inspection. Operator held up a box of veggies to relieve the space, recommend the operator find other creative ways to utilize additional counter/food prep space without blocking the hand washing sink.
      • 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
  14. Monitoring

    0 infractions

  15. Monitoring

    0 infractions

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