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KJ Coffee Bar

5121 9 Ave Okanagan Falls BC V0H 1R5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

KJ Coffee Bar has been inspected 11 times by Interior Health Authority since January 4, 2017. The most recent inspection, on November 27, 2025, found no infractions.

4 of 11 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, Food temperature control and Cleaning and sanitizing.

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 5 separate inspections, most recently on June 10, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 March 17, 2023. 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 once on January 3, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on January 3, 2018. For example: 2 - Is the premises free from a pest infestation?

  • 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 2 separate inspections, most recently on June 10, 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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, quaternary ammonium test strips were observed expired. Ensure to retrieve new chlorine test strips for accurate verification of quaternary ammonium sanitizer concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): At the time of inspection, stainless steel bowls and single-use containers were observed submerged in food products. Corrected During Inspection: Stainless steel bowls and single-use containers were removed from food products. Ensure that proper scoops are used and stored in a sanitary manner that prevents cross contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
      • F2.5L Single service utensils or containers must be used only once.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): At the time of inspection, operator could not provide a copy of the food safety plan on site. Ensure a copy of the food safety plan is easily accessible for staff on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): At the time of inspection, operator could not provide a copy of the sanitation plan on site. Ensure a copy of the sanitation plan is easily accessible for staff on site.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Not onsite at time of inspection. Please submit a copy to me and have onsite for staff to review if needed.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Not onsite at time of inspection. Please submit a copy to me and have onsite for staff to review if needed.
  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Only store butter that can be consumed/used within 2 hours at room temperature to prevent bacterial growths. Refill as needed.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Store wiping cloths in a sanitary way, do not store in pockets. Change out the wiping cloths frequently
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wiping cloth sanitizer concentration needs to be increased.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  9. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Final rinse temperature of the dishwasher does not reach sanitizing criteria. Operator advised to use disposable dishware and manually wash and sanitize following the 4 step procedure as provided. Manual warewashing and sanitizing will be permitted on a temporary basis only; the dishwasher must be repaired immediately.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  10. Monitoring

    2 infractions

    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): 1. Rodent droppings were present by the storage cooler and open bulk bin items at the time of inspection. Ensure that your premises is free of: 1) Pests; and 2) Conditions that could lead to a pest infestation When you find any droppings, please: 1) Discard any contaminated foods. 2) Remove droppings using a damp cloth. Wear personal protective equipment (ie: gloves) and wash your hands frequently. 3) Clean (with soap and hot water). Sanitize (with a 1 part bleach: 10 parts water solution) all affected areas. 4) Allow sanitizer to air dry 5) Plug and seal any holes with steel wool.
      • F2.2A - The premises must be maintained free of pests.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. Bulk foods were being stored in open bags. Store opened bulk foods in pest proof, durable, food grade containers to prevent contamination.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
  11. Monitoring

    1 infraction

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. Garbage bags were being used to line and cover dough in the bread-making area at the time of inspection - CDI Do not use garbage bags to store/cover foods as they may leach chemicals into the food and as this is not their intended purpose.
      • F2.4A - The operator must ensure that all food on the premises is protected from contamination.

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