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Kettle Valley Coffee and Scoops

203-5315 Main St Kelowna BC V1W 4V3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kettle Valley Coffee and Scoops has been inspected 5 times by Interior Health Authority since July 29, 2022. The most recent inspection, on May 27, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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 5 times across 4 separate inspections, most recently on June 24, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 June 24, 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 once on June 24, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 24, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on June 24, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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

    0 infractions

  2. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: The mechanical dishwasher was no longer on the premises. Operator stated it had broken and was being replaced. Operator instructed to repair or replace previous machine. Operator to provide timeline to EHO regarding dishwasher replacement or repair. F2.3D: Sanitizer solution needs to be kept available at available and at appropriate levels *CDI*
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: -The ice cream mixing cup and auger bit were noticeably dirty and were not in use at time of inspection. Operator set this aside to be cleaned and was instructed to be more diligent on cleaning after each use in the future. -The ice cream scoop was being stored in stagnant water and needed to be cleaned. Operator was instructed to clean and sanitize the scoop after each use or keep multiple clean scoops available and regularly rotate and clean them as they are used. F2.5B: The floor of the premises need to be cleaned to remove a buildup of dirt and debris. A noticeable buildup of dirt and debris was noted under the refrigeration equipment, the ice machine, and around the large carpet behind the counter.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The handwashing sink had utensils inside it which prevented its proper use. Operator was instructed to remove these items and use this sink exclusively for handwashing.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature logs need to be maintained for the fridges at least daily.
  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The front display fridge was measured at approximately 10°C and the rear storage fridge was measured at approximately 7°C. All potentially hazardous food was discarded from both fridges and the operator was instructed not to use the fridge until it could consistently maintain food at 4°C or lower.
      • 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): F2.1A: The facility did not have valid test strips for their chlorine or quat sanitizer solution. The operator was instructed to obtain valid test strips for any sanitizer solution they are using in their facility. F2.1B: The thermometers in several fridges were not providing accurate temperature readings and did not react to temperature changes. The operator was instructed to ensure each fridge is equipped with an accurate thermometer and to maintain a temperature log.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The chlorine sanitizer solution being used for surface cleaning was measured at less than 50ppm. The operator was instructed to remake the solution and ensure it is tested or remade every 2 hours.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): -F2.5A: The front display fridge and a rear standing freezer required defrosting and cleaning. The operator was instructed to defrost and clean the equipment. -F2.5B: The operator had cardboard placed on the floor to protect from spills and debris. The operator was instructed to remove the cardboard as it is not smooth durable and easy to clean. *CDI* -F2.5C: Reusable wiping cloths were left out on multiple food contact surfaces. The operator was instructed to keep wiping cloths in a sanitizer solution or launder them between uses. -F2.5D: The sanitizer solution was being stored in a mislabeled bottle. The operator was instructed to ensure the bottle of sanitizer solution is properly labeled -F2.5E: Two cans of raid insecticide were noted in the chemical storage area in the rear of the facility. The operator was instructed to remove the cans of insecticide from the facility. *CDI* -F2.5K: A general cleaning of the facility is required in the following areas: The storage cupboards, front and rear fridges, under the fridges and freezers, and in the rear dishwashing area.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  4. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): The walls and bottom of the freezer containing ice cream had an accumulation of food debris and old ice cream drippings that can contaminate the ice cream. Corrective Action: Operator was advised not to serve ice cream until the freezer is thoroughly cleaned and free from any debris or contaminants. Operator is to send photographs of the freezer via email to continue ice cream service.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): General sanitation should be improved: A) Floors, walls and surfaces needs to be cleaned as there were evidence of accumulation of dust and debris B) Coolers and freezers had splatters, ice buildup and food debris C) Storage areas are cluttered and will require reorganization D) Items such as empty jars and used single use items were being kept in the facility Corrective Action: Operator is to thoroughly clean the premises to prevent contamination, the harborage of pests and unsanitary conditions Operator is to reorganize storage rooms and remove items that are not necessary for food related operations
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Equipment and area of premise needs to be cleaned on a regular basis as there are food stains throughout the area including cooler doors etc

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