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La Bussola

1451 Ellis St Kelowna BC V1Y 2A3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

La Bussola has been inspected 6 times by Interior Health Authority since November 24, 2014. The most recent inspection, on June 3, 2025, recorded 2 infractions.

1 of 6 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: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 4 times across 3 separate inspections, most recently on March 16, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 across 2 separate inspections, most recently on June 3, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on May 5, 2015. For example: 9 - Are foods handled in a sanitary manner and protected from contamination?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 24, 2014. For example: 2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on August 22, 2018. For example: 6 Are the FOODSAFE training requirements being met?

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.

6 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observed that both chlorine bleach and QUATS were used as food contact surface sanitizer. The QUATS test strips were available but found to have expired. The bleach chlorine test strips were not available during inspection. These test strips are required to ensure appropriate sanitizing levels are maintained. Operator to purchase new test strips and ensure they are readily accessible and available to staff at all times. Please ensure the expiry date on all test strips is checked regularly to confirm their validity.
      • 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): It was observed that there were no paper towels available at the handwashing station. The absence of paper towels can impact proper handwashing practices and increase the risk of contamination. Handwashing stations should always be stocked with disposable paper towels at all times. The operator replenished the paper towels during the inspection.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips for bleach has expired. Please purchase new test strips for use on premise.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): FOODSAFE certificates are expired.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Thermometer in prep cooler was not functioning and was replaced at the time of inspection
  5. Monitoring

    4 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): *A probe thermometer available on-site is broken.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): *No temperature records are maintained. Templates are available at <http://foodsafe.ca/foodsafe_level2_resources>. *A thermometer for a fridge is broken.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): *Ready to eat shell fish are stored under raw meat products. The operator agrees to take immediate corrective actions. *Tags for shell fish are not kept on site for inspection. More info is available at <http://www.bccdc.ca/NR/rdonlyres/468C072F-F34E-4A1E-839F-707AB1002FB4/0/Shellfishsafetyrestowneradvisev3.pdf>.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): *The staff says that the deli slicer components are washed and sanitized using a dishwashing unit. Its manufacturer's manual says that the parts should not be cleaned in a dishwashing unit. The operator should review and follow the manufacturer's instruction. *A metal wire basket is broken. The operator agrees to discard it immediately.
  6. Monitoring

    3 infractions

    • 8.2 - Are there handwashing stations available?
      • Observation(s): One of the hand sinks did not have liquid soap and paper towel and it was corrected during inspection.
    • 11.2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?
      • Observation(s): The sanitizer spray bottle was not labeled to identify the content and it was corrected during inspection.
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): The food in the walk in cooler was at 6°C (measured between food packages) and it was corrected during inspection.

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