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Lakeview Market

3033 Pandosy St Kelowna BC V1Y 1W3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Lakeview Market has been inspected 10 times by Interior Health Authority since January 21, 2014. The most recent inspection, on September 9, 2025, recorded 6 infractions.

4 of 10 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, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 5 separate inspections, most recently on December 1, 2022. 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 on September 9, 2025. For example: 7 Are foods protected from contamination?

  • 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 2 times across 2 separate inspections, most recently on September 9, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 September 9, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 September 9, 2025. For example: 5 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.

10 inspections

  1. Monitoring

    6 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): - cutting boards, meat grinder/saw, and wiping clothes visibly soiled with blood and meat were left after processing in the morning. employee stated that cleaning crew in the evening wash and sanitize everything. - facility still needs to be maintained in clean and sanitary condition to prevent cross contamination during the day when employees are packing
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - no sanitizer in a bottle present at time of inspection - employee pointed to unlabeled bottle but was unsure if still currently used as sanitizer - sanitizer must be present at all times to wipe food contact surfaces as required, especially when dealing with raw and ready to eat meats
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - no sanitizer in a bottle present at time of inspection - employee pointed to unlabeled bottle but was unsure if still currently used as sanitizer - sanitizer must be present at all times to wipe food contact surfaces as required, especially when dealing with raw and ready to eat meats
      • 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.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please ensure employees are trained in food safety and sanitation plan
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please ensure employees are trained in food safety and sanitation plan
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - please ensure at least one employee has Foodsafe when operator not present
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Right hand side of cooler measured to be 8-10C, held for ~1 hour. Corrective Action: 1) Have the cooler serviced in a manner that can maintain 4C or below. 2) While the cooler is being fixed, move all the food to another working cooler. Do not overstock items.
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Right side of ham/salami display cooler underneath a LED sign "fresh meats" measured to be 8-12C. Corrective Action: 1) Do not overstock the displayed items. 2) Frequently monitor the temperature. 3) If the cooler is determined to be not in good working order, have the cooler serviced in a manner that can maintain 4C or below.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No thermometer available to monitor the temperature. Corrective Action: Keep a working thermometer in the display cooler at all times during operation.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Pertains to hot holding unit for cooked chicken.
      • 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.
  8. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 18-May-2016: Do not over-stack dairy and eggs in the display coolers. Keep stock levels within the air vents/curtains to ensure proper refrigeration storage temperatures.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
  9. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Do not over-stack dairy and eggs in the display coolers. Keep stock levels within the air vents/curtains to ensure proper refrigeration storage temperatures.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Provide a sanitizer for the produce section. Utensils used to cut fruits/veggies must be washed and sanitized between uses.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  10. Monitoring

    0 infractions

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