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Latin Fiesta

B-400 Hwy 33 W Kelowna BC V1X 1Y1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Latin Fiesta has been inspected 3 times by Interior Health Authority since December 2, 2019. The most recent inspection, on May 9, 2025, recorded 7 infractions.

1 of 3 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 Cleaning and sanitizing.

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 May 9, 2025. For example: 3 Are proper cooling and reheating 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 on May 9, 2025. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 May 9, 2025. 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 once on December 2, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on May 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.

3 inspections

  1. Monitoring

    7 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Observed the operator cooling large batches of food at room temperature. The operator explained that the foods will be moved to the cooler after. The foods had been cooling for less than two hours at room temperature. To prevent bacterial growth and or potential toxin release, hot food must be cooled rapidly. This involves two stages: cooling from 60°C to 20°C within two hours, and then cooling from 20°C to 4°C or below within 4 hours. Use shallow food grade containers, small portions and methods like ice cubes or ice wands to rapidly cool food. Operator was instructed to divide the food into smaller batches and put in shallow pans for rapid cooling. When cooling food items, divide large batches of food into smaller, manageable portions, use shallow pans, submerge food in an ice bath or use ice wands to stir the hot food to promote even and faster cooling.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Observed the dishwasher take off the heavy duty gloves and helped a customer without washing hands. Washing hands thoroughly with soap and water after removing gloves and before assisting a customer is essential to prevent food contamination. Not washing hands after removing gloves can lead to cross-contamination, disease causing microorganisms are transferred from the gloves to the food or other food contact surfaces. Discussed with operator proper hand washing procedures.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observed there was no sanitizer test strips present during the time of inspection. Sanitizer test strips are crucial for verifying that the sanitizer solution is at the correct strength to effectively reduce bacteria and viruses to safer levels to prevent foodborne illness. Operator to purchase sanitizer test strips and send a picture to the EHO. Discussed with the operator the importance of maintaining daily temperature logs for all refrigerators. Maintaining temperature logs allows the facility to quickly identify issues with temperatures of cold storage units.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed scoop submerged in the ice machine. Submerging scoops in the ice machine could contaminate the ice by transferring bacteria from the scoop to the ice especially when scoops are not cleaned well from previous uses. Operator must ensure that the scoops are stored outside the ice machine. Observed that the dishwasher was wiping the dishes with a cloth instead of air-drying. Cloths can harbor disease causing microorganisms which can be transferred to clean dishes. Air drying allows dishes to dry naturally without the potential for introducing microorganisms from a cloth. Operator got rid of the cloth during the inspection. Observed the sanitizer used on the food contact surfaces is not food safe. Non-food-safe sanitizers may contain chemicals that are toxic or harmful if ingested leading to chemical contamination of food. Operator to check the manufacturer product label to ensure the sanitizer is food safe. Four bottles of chlorine sanitizer were mixed using Clorox and water during the inspection. The operator to purchase food safe sanitizer and notify the EHO once completed.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed the handwashing sink near the food preparation area is broken, and employees are using the two-compartment sink and the washroom sink for handwashing. Operator to fix the handwashing sink and notify the EHO once completed. Observed that the hand washing sink in the serving area did not have soap. Handwashing sinks must be equipped with soap to facilitate proper handwashing. Operator refilled the hand soap dispenser during the inspection.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operating permit posted but current decal not on display. Confirmed permit fees has been paid.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator to send EHO a valid FOODSAFE certificate or equivalent training.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    0 infractions

  3. Monitoring

    6 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Some foods on log not cooling down quickly enough. Please re-confirm cooling procedure for potentially hazardous foods.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No QUATs test strips available.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher at 71 degrees C- Good. Sanitizer at 50 ppm. Re-made sanitizer from stock pre-mixed solution remained at 50 ppm. Ensure QUATs sanitizer is at 200 ppm.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ice scoop with handle seen touching ice. Scoop taken to be washed and sanitized. This was corrected during inspection.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Tomato presser with stand is made of raw wood.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F3.6 Are the FOODSAFE training requirements being met?
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.

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