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Knox Mountain Market

857 Ellis St Kelowna BC V1Y 1Y8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Knox Mountain Market has been inspected 2 times by Interior Health Authority since September 23, 2024. The most recent inspection, on November 13, 2025, recorded 7 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 2 times across 2 separate inspections, most recently on November 13, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 13, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 13, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times on November 13, 2025. 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 November 13, 2025. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

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.

2 inspections

  1. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed cooked sausage rolls, cooked chicken pot pie, and chopped lettuce stored at room temperature. According to staff, the foods had been stored on the countertop for less than two hours. Potentially hazardous foods must be stored at 4°C or below, or 60°C or above.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • 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): 1) Observed the chlorine test strips onsite to be expired. Obtain chlorine test strips that are within expiry. 2) The facility completes daily temperature monitoring for only some of the coolers and freezers onsite. Please add all coolers and freezers to the temperature monitoring log, and ensure the temperature of each unit is checked and recorded at least once per operating day. In order to check the temperature of each unit, please ensure each one is equipped with an accurate, functioning internal thermometer. Alternatively, the facility may opt to obtain an infrared thermometer. Please send November’s temperature log to the EHO on December 1, 2025.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed a non-service dog in the food preparation area. Animals are not permitted in the premises unless they are certified service animals.
      • F2.5F Animals must not be permitted in the premises unless they are certified service animals.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed the handwashing sink in the hot kitchen area to be obstructed by a sanitizer bucket. Do not store any items in or in front of the handwashing sink to ensure it remains accessible at all times.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): 1) Facility appears to have added additional food preparation areas that were not approved in the original application: - A smoker has been added to the back area. - A food preparation area has been added to the back of the store. The facility must provide updated an floor plan, Food Safety Plan, and Sanitation Plan to reflect the added operations. 2) The staff bathroom is under renovation and the handwashing sink has been removed. Replace the sink immediately.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Staff stated that the facility provides catering services. However, the facility has not been approved for catering. Facility must provide an updated Food Safety Plan that describes how the following will be achieved: - Temperature logs must be maintained to track the final cooking temperature of food items, the temperature of food items when they leave the restaurant, and their temperature upon arrival at the event. - Cold items must be transported in insulated coolers with an adequate number of ice packs and a thermometer in each cooler. - Hot items must be transported in insulation containers with a thermometer. 2) See question F3.3.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): See question F3.2.
  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature of prep cooler was measured at 11-13 °C. Internal temperature of chicken and cucumber were measured at 10.4 °C and 11.2 °C. Potentially hazardous food stored between 4-60°C can promote the growth of pathogens and may result in consumer illnesses. Operator transferred the foods stored in the prep cooler within 2 hours to the walk-in cooler. Do not store perishable food items in the prep cooler until the temperature is maintained below 4 °C. Temperature of food held in a hot-holding unit was measured at 53.4 °C. CDI - Operator increased the hot holding unit temperature, and ensure hot held foods are stored above 60 °C. Ensure to monitor the hot holding unit temperature.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • 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): Ensure prep cooler is supplied with a thermometer.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wiping cloths observed stored on food contact surfaces. Wet wiping cloths can accumulate food debris and may allow the growth of pathogens, which can cross-contaminate the surfaces. Ensure wiping cloths are stored in an adequate sanitizing solution. Ensure to store the scoop used for ice-cream in a container and replace the scoop regularly. Note: Ensure sanitizing solution is available at all times.
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.

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