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McConnell Fruit Stand

13401 Hwy 97 Summerland BC V0H 1Z1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

McConnell Fruit Stand has been inspected 8 times by Interior Health Authority since August 21, 2013. The most recent inspection, on September 1, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

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 July 7, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 2 times on June 30, 2015. For example: 1 - Are proper cooking and reheating procedures followed?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on September 10, 2021. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 once on July 4, 2024. For example: 1 Are proper cooking procedures followed?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on October 3, 2023. For example: 1 Does the facility have proper monitoring supplies?

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

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Operator must ensure that bleach sanitizing solution is always available during business hours.
  3. Monitoring

    1 infraction

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): Operator must stop making & selling canned foods (i.e. fruit jams) until the production process is reviewed by an area inspector. The Interior Health fact sheet regarding production of canned foods and other supporting documents have been emailed to the operator.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator must provide: - a thermometer for the pastry display fridge - chlorine test strips to measure sanitizing solution concentration. Test strips can be purchased online or at a ZEP store located in Penticton.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Operator must provide Bleach / Chlorine and prepare sanitizing solution on a daily basis. Mix 1 tsp of bleach with 1 liter of bleach.
  5. Monitoring

    1 infraction

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Ungraded eggs can not be sold in retail stores, remove ungraded eggs from shelves and discontinue sale
  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Coolers lack thermometer for monitoring temperature
  7. Monitoring

    3 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • 1.3 - Accurate thermometer must be available to monitor process.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): About 10 pounds of meat pies at 12 Celsius placed in the cooler yesterday. Operator agreed to remove from sale to the public and cooler will be adjusted and monitored and service called if required. Temporary fridge will be used to store newly made meat pies and only a cooler which is capable of keeping food at 4 C / 40 F or less will be used.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Ice cream scoops stored in standing water at room temperature and not sanitized between use.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  8. Monitoring

    0 infractions

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