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L & D Meats & Deli

103-2365 Gordon Dr Kelowna BC V1W 3C2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

L & D Meats & Deli has been inspected 10 times by Interior Health Authority since September 10, 2013. The most recent inspection, on April 22, 2026, recorded 1 infraction.

3 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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.

  • 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 February 1, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 4 times across 4 separate inspections, most recently on January 3, 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 2 times across 2 separate inspections, most recently on February 1, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times on October 16, 2015. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 5 times across 5 separate inspections, most recently on April 22, 2026. 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.

10 inspections

  1. Monitoring

    1 infraction

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Ensure a temperature log is maintained for the refrigeration units.
  2. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5G: A greater separation was needed for the meat grinder and packaged ready to eat meat in the cooler. F2.5J: The light cover in cooler was damaged and needed repair or replacement. F2.5K: Scoops need to have handles and be properly stored to prevent food contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Fridge temperature logs were unavailable at the time of inspection.
  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): PHFs (e.g. ready-to-eat meats, cheese) stored in the 2 front display coolers at 7-8C. *Operator to push foods towards the back of the cooler for proper air circulation and to maintain 4C or below. Do not overfill these coolers.*
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Do not store plastic cups/containers used as scoops inside dry good bins as it can result in cross contamination between hands and food.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats in spray bottles at <100 ppm. Test strip expired. Quats dispenser on wall produced 200 ppm. *Refill all spray bottles with Quats from wall dispenser. Replace expired Quats test strip to verify the concentration is 200-300 ppm before filling spray bottles. Refer to the Sanitation Plan for sanitizer concentration*
  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Meat cutting band saw had raw meat debris on the machine. This was corrected during inspection.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Meat cutting boards have grooves with debris in them.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please add rotisserie chicken food handling procedures to the food safety plan.
  7. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometer in hot holding unit for chicken not functional at the time of inspection.
      • 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): Sanitizer in 3 compartment sink as well as the sanitizer spray bottle (not the pre-mixed RTU QUATs sanitizer bottle) noted at 400 ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Not on site at the time of inspection. If there is an electronic copy, ensure a copy is on site at all times. Resources will be provided to the operator.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
  8. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Theremometer required for pizza fridge and hot holding
      • 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): Evidence of build up of foods on slicer. Should be cleaned after every use and broken down for a deep clean every four hours.
  9. Monitoring

    7 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Display cooler above 4 C at time of visit. Reviewed requirements, record temperatures on a daily log.
    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Management to review concern regarding lack of hand washing with staff.
      • 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Baby blanket used as cover for food surface counter. Require a smooth, impervious washable surface.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Staff not washing hands, or using a common towel instead of single use towels. Routine sanitizing of till and hand washing needs to be implemented. Recommend that during busy times one person be handling the money at the till and other staff handle food.
      • 9.3 - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Reviewed layout, this facility should have a separate sink for hand washing. Staff use warewashing sinks for handwashing.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): A sink for hand washing only should be installed by the food service area. Discussed location, recommend sink be installed under paper towel dispenser.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): There is a Food Safety Plan on on a computer at the site, however not all staff have access. Reviewed information. Staff need to be able to see the procedure in a food safety plan.
  10. Monitoring

    0 infractions

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