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Meal Prep For You

101-2237 Leckie Rd Kelowna BC V1X 7H8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Meal Prep For You has been inspected 3 times by Interior Health Authority since January 29, 2019. The most recent inspection, on October 17, 2025, found no infractions.

2 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 Pests.

The last 2 inspections in a row found no infractions.

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 once on January 29, 2019. 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 once on January 29, 2019. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 29, 2019. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on January 29, 2019. 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 January 29, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

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

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    5 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): The time and the food temperatures are not monitored and recorded to verify that the cooling cooked food is done quickly in a safe manner. The template for the food cooling record is available at: <http://foodsafe.ca/docs/Food_Cooling_Chart.pdf>. Please start monitoring and recording the time and the food temperatures when cooling cooked food at least once a week and forward a copy of the completed records to the health officer by Feb. 5, 2019.
      • 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.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): The food handlers are washings hand frequently however, one of them has a ring on her hand and handles food and food equipment. Before engaging in food handling activities, food handlers should remove jewelry and other objects that could fall into food or otherwise contaminate food. Jewelry may include watches, rings, earrings, medical information jewelry worn on the arms and any other types of jewelry that are not covered. The health officer reviewed the hand washing and the personal hygiene requirements with the operators during this inspection. Take corrective actions to ensure that the staff remove any rings on the hands for adequate hand washing and safe food handling.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): The back door is kept open for ventilation and the staff said that the door is usually remained open during the operation for the ventilation. If windows or doors are kept open for ventilation or other purposes, the exterior openings must be protected against the entry of pests by: i) screens (a screen size of 16 mesh to 25 mm (1 in.) is generally recommended); or ii) properly designed and installed air curtains to prevent the entry of flying insects and birds. Take corrective actions (e.g. install the screens) and contact the health officer by Feb. 28, 2019.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The operator said that the food contact surfaces that are manually cleaned are sanitized with the chemical sanitizer, however, without washing with the soapy water and rinsing with clean water prior to the sanitizing. The health officer reviewed the cleaning and the sanitizing requirements for the food contact surface with the operators during this inspection.
      • F2.3C Clean in place warewashing procedures 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): Some of the shelving units in the dry food storage room do not have at a minimum of 15 cm (6 in.) off the floor clearance. Take corrective actions and contact the health officer by Feb. 28, 2019.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.

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