Skip to content
Loading map…

Kettle Valley Convenience Store

101-5315 Main St Kelowna BC V1W 4V3 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Kettle Valley Convenience Store has been inspected 5 times by Interior Health Authority since September 25, 2018. The most recent inspection, on July 3, 2024, found no 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: Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 once on November 3, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on April 18, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times across 3 separate inspections, most recently on November 3, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 once on April 18, 2019. 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 November 3, 2023. 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

    0 infractions

  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Operator do not have sanitizer test strips to confirm the concentration of sanitizer solution. 2) Observed that there were thermometers in the refrigeration/freezer units - in compliance. Corrective Action: 1) Operator is to acquire sanitizer test strips to verify the concentration of sanitizer to ensure effective sanitization is achieved when cleaning.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station was fully supplied at the time of inspection - in compliance. Corrected during inspection: There were items being stored in the sink of the handwashing station in the back. A) The operator was advised to remove these items as the handwashing station must be accessible for use
      • 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): Operator is to develop a written food safety plan that outlines critical control points (such as receiving and storing food), along with critical limits (time and temperature), monitoring procedures and corrective actions. Please refer to provided templated when writing a food safety plan.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator is to establish a sanitation plan with a schedule outlining the choice of cleaning agents and the frequency for cleaning different sections of the facility. Please refer to provided templated when writing a sanitation plan.
  3. Monitoring

    0 infractions

  4. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Record temperatures of coolers and freezers with perishable food on a temperature log.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Require a set of plans showing proposed location of ice-cream freezer, hand sinks, dipper well.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Require a sanitizer for food contact surfaces. ( bleach) • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Record temperatures of coolers and freezers with perishable food on a temperature log.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Require a sanitizer for food contact surfaces. ( bleach)
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.

Nearby inspected facilities

Own this business? Add a badge to your website