Skip to content
Loading map…

Lakeview Market

3033 Pandosy St Kelowna BC V1Y 1W3 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Lakeview Market has been inspected 8 times by Interior Health Authority since January 21, 2014. The most recent inspection, on September 9, 2025, found no infractions.

5 of 8 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: Protecting food from contamination, Food temperature control and Pests.

The last 4 inspections in a row found no infractions. 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.

  • 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 April 24, 2019. 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 October 5, 2017. For example: 2 - Are proper hot holding procedures followed?

  • 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 October 5, 2017. 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 2 times on May 18, 2016. For example: 17 - 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 24, 2019. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Walk-in cooler in the meat department requires upgrading - walls are rusted, ceiling is peeling. Operators need to budget to do renovations following the busy summer season. **Walls, ceilings, floors, shelves and counters must be smooth, impervious and easy to clean in food preparation and storage areas
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Walk-in cooler in the meat department requires upgrading - walls are rusted, ceiling is peeling. Operators need to budget to do renovations following the busy summer season. **Walls, ceilings, floors, shelves and counters must be smooth, impervious and easy to clean in food preparation and storage areas
  6. Monitoring

    2 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Provide a thermometer in the hot holding case.
      • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
      • F1.2B - Accurate thermometers must be provided to monitor equipment.
    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): Pest activity observed in the large 'truck cooler' outside. Cleaning underneath pallets required; monitor pest activity specifically at the egg and cheese areas. PCO to be contacted and increase baiting in this area.
      • F2.2A - The premises must be maintained free of pests.
  7. Monitoring

    5 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Deli chickens are cooked in the bakery section. Record internal cook temperatures of chickens.
      • 1.1 - Potentially hazardous food must be cooked to appropriate internal temperature.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 9.1 - Replace the rusted hooks used to hang meat. 9.2 - Store RTE hams separate (or separated in some way) from raw meats when hanging; and do not store raw and cooked meats beside each other on the same shelf in the walk-in cooler.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
      • 9.2 - Ready to eat foods must be stored 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): Front counter-top where meat and seafood are processed is broken and needs replacement to ensure sanitary food handling. Ensure that the countertops are smooth, non-porous and easily cleanable.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Procedures for cooking chickens, checking internal temperatures, dealing with leftovers...etc, must be developed/written down.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  8. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website