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Mediterranean Market

1570 Gordon Dr Kelowna BC V1Y 3G7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mediterranean Market has been inspected 2 times by Interior Health Authority since December 13, 2024. The most recent inspection, on December 4, 2025, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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 once on December 4, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 December 13, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 December 13, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 December 4, 2025. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 once on December 13, 2024. 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.

2 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed several foods stored on the floor in the downstairs storage area and walk-in cooler. Operator is in the process of obtaining racks, shelves, and/or pallets to allow for foods to be stored least 15cm (6in) off the floor.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator is in the process of obtaining their FOODSAFE certificate.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No QUAT test strips were available on-site, which are needed to verify that sanitizer concentrations are at safe and effective levels. The operator is to obtain QUAT test strips and send a photo to the EHO once acquired.
      • 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): The operator stated that meat slicers are cleaned and sanitized at the end of each operating day. Discussed with the operator the importance of cleaning and sanitizing the deli slicers every two hours throughout the day to reduce the risk of cross-contamination of deli meats with pathogens such as Listeria. Discussed the need to have a bottle or bucket of QUAT sanitizer at each meat slicer to ensure easy access for proper sanitation.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • 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): The handwashing sink in the facility is currently a 2-compartment sink, which is also used for cleaning and sanitizing utensils and equipment at the sandwich/deli station. A dedicated handwashing sink must be provided behind the deli counter where food preparation and handling occur to ensure proper hand hygiene practices. The operator is to develop a plan to address this and discuss it with the EHO by January 10, 2024.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Observed that no valid FOODSAFE trained food handler was on-site. The operator is required to obtain a FOODSAFE certificate and ensure that multiple staff members are certified, ensuring that at least one employee with valid FOODSAFE training is present during all hours of operation. FOODSAFE certification ensures staff are trained in proper food handling, reducing the risk of foodborne illnesses.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • 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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