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Milk Shed Coffeehouse

101-4629 Lakeshore Rd Kelowna BC V1W 1X3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Milk Shed Coffeehouse has been inspected 3 times by Interior Health Authority since March 10, 2023. The most recent inspection, on November 4, 2025, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 once on November 4, 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 once on November 4, 2025. 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 July 10, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 July 10, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 November 4, 2025. 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.

3 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F.21A: Staff could not provide test strips during inspection. Ensure facility is equipped with test strips for sanitizer solution.
      • 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 quat sanitizer solution was too strong when tested. Staff indicated that they did not know the proper dilution ratio for mixing a sanitizer solution. Staff were instructed how to mix a sanitizer solution at the appropriate concentration.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The ice machine in the facility had a slight build up and needed to be cleaned
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The front display fridge was measured at approximately 17°C and the rear milk fridge was measured at approximately 12°C. The temperature logs of the fridges were reviewed and the operator indicated that the high risk food had been inside them for greater than 2 hours. The high risk food was discarded by the operator. The operator was instructed to monitor these fridges and make sure high risk food is not kept inside until the fridges can maintain temperatures at or below 4°C consistently.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The handwashing sink in the rear of the facility did not have paper towel. The operator was instructed to ensure this sink was equipped with paper towel.
  3. Monitoring

    0 infractions

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