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Marble Slab Creamery

104-3477 Lakeshore Rd Kelowna BC V1W 3S9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Marble Slab Creamery has been inspected 4 times by Interior Health Authority since September 27, 2021. The most recent inspection, on October 30, 2025, recorded 1 infraction.

1 of 4 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: Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 2 separate inspections, most recently on June 12, 2024. 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 once on October 30, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 June 12, 2024. 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.

4 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Containers of caramel and chocolate sauce marked as "refrigerate after opening" were being left out at room temperature. Operator was instructed to keep these containers in the fridge or above 60°C if being hot held.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  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): A canister of raid insecticide was found in the rear of the food storage area. The operator was instructed to remove the any pesticides from the premises.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6B: A wall behind the cone prep station had a garbage bag taped over it to prevent food debris build up on wall. The operator was instructed to remove it and find a solution which renders the surface smooth, durable, and easy to clean. F2.6I: Several employee personal items unrelated to food preparation were located throughout the rear food preparation area. The operator was instructed to keep personal items separated from food preparation areas.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Cardboard lid used to cover food being heated Scoops submerged into dry goods
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Stand alone Freezer is accumulating food debris. Operator states that it is cleaned once every 2-3 weeks.

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