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Kelowna Fruit Stand

5225 Hwy 97 N Kelowna BC V1V 2K4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kelowna Fruit Stand has been inspected 5 times by Interior Health Authority since June 27, 2025. The most recent inspection, on September 16, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 5 times across 5 separate inspections, most recently on September 16, 2026. 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 3 times across 2 separate inspections, most recently on June 19, 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 once on June 27, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

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

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Currently commercial dishwasher is still not functioning properly and staff are using the 2-3 compartment sink method as a means of cleaning. Note - the approved floor plan requires that staff have access to a commercial dishwasher. Operator states season is closing soon and will have it completed because operation restarts.
  2. Monitoring

    3 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Operator needs to ensure that the hand sink is functioning properly. Due to the leakage from the hand sink, it has been shut off. Staff are washing hands via the 3 compartment sink. However, this sink is being currently used for cleaning and sanitizing dishware as well as thawing frozen foods.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Currently commercial dishwasher is still not functioning properly and staff are using the 2-3 compartment sink method as a means of cleaning. However, there is no bleach on-site and only dish soap is being used for cleaning. Note - the approved floor plan requires that staff have access to a commercial dishwasher.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Currently, the approved hand sink for the kitchen is not functioning properly as there is no water and staff are using the staff bathroom as a means of washing their hands. This is a repeat infraction and needs to be resolved immediately.
  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Currently commercial dishwasher is still not functioning properly and staff are using the 2-3 compartment sink method as a means of cleaning and sanitizing. However, the approved floor plan requires that staff have access to a commercial dishwasher.
  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): Dishwasher is still not functioning properly - operator still looking for technician. In the mean time, staff have been trained to use the 3 compartment sink.
  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Refrigerator at the back is unable to hold 4 degrees Celsius and below. During time of inspection, was observed to be around 11 degrees Celsius. Ensure that this refrigerator is fixed immediately as food cannot be stored above 4 degrees Celsius for long periods of time and will need to be discarded.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher not working during time of inspection. Due to the nature of the business, the 3-compartment sink will need to be used for the time being as a means to sanitize dishware and utensils. However, staff must understand that sanitizer is required as a step in the cleaning process.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Currently, the approved hand sink for the kitchen is not functioning properly as there is no water and staff are using the staff bathroom as a means of washing their hands. Operator stated this would be an easy fix. Ensure that this hand sink is able to provide hot and cold running water as this was originally required in the approved floor plans.

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