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Marmalade Cat Cafe

103-2903 Pandosy St Kelowna BC V1Y 1W1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Marmalade Cat Cafe has been inspected 4 times by Interior Health Authority since November 19, 2021. The most recent inspection, on August 12, 2025, recorded 2 infractions.

1 of 4 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: Cleaning and sanitizing, 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.

  • 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 3 times across 3 separate inspections, most recently on August 12, 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 3 times across 2 separate inspections, most recently on July 30, 2024. For example: 7 Are foods protected from contamination?

  • 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 August 12, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 19, 2021. 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.

4 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - refrigerator across from dishwasher measured at 11-13C at time of inspection. refrigerator did not have cold air flow noticeable. employee mentioned a new refrigerator is planned to arrive by the end of the month. EHO will conduct reinspection when new fridge installed. - all food items moved to working refrigerator at time of inspection - please ensure temperature logs are recorded maintained at least 2x per day
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - sanitizer at front of house measured at 50ppm at time of inspection. please ensure sanitizer is at a minimum of 200ppm - recommend daily to empty sanitizer in bottles and replace with fresh solution at start of each day, or as often as needed
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): - a number of fruits were stored in a box on the ground while waiting for space in refrigerator - please find an alternate area to store these products off the ground, or place a shelving unit or container underneath to keep food products off the ground to avoid cross contamination
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - dish cloths used to place clean dishes on at time of inspection were splattered with dried food product, and had debris visible. employees indicated cloths are replaced every few days are are run through a washing machine with bleach - please ensure cloths are changed on a daily basis to prevent clean dishes becoming contaminated
  3. Monitoring

    0 infractions

  4. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Some food items stored on floor in a dry storage area.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Rubber floor mat was being washed in a handwashing sink.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Hard to reach areas in the dry storage requires cleaning.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Staffs were not able to show a proof of FOODSAFE certification.
      • 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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