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Naked Cafe

571 Lawrence Ave Kelowna BC V1Y 6L8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Naked Cafe has been inspected 7 times by Interior Health Authority since March 8, 2017. The most recent inspection, on October 27, 2025, recorded 1 infraction.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on October 27, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on August 23, 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 August 23, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on April 11, 2018. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on August 23, 2019. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

7 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Rice was discarded as it was being held between 40F - 140F at time of inspection for greater than two hours by operator voluntarily. Operator stated equipment to repair unit is on order. Operator agreed to discard rice every two hours if rice can not be held above 140F. Do not use left overs.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No QUATs or chlorine sanitizer strips on site.
      • 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): Dishwasher was drawing from an empty sanitizer reservoir. Reservoir was replaced. No sanitizer detected. Operator will be manually adding bleach each run for the time being. Bleach available on site. QUATs noted at 200 ppm.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Visibly dirty wiping cloths observed on cutting boards. Corrected during inspection. Food and other debris seen along the underside of the front prep tables as long as along the wall in the dish washer area. Old food and food equipment (plate) seen along the dish washing wall.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Door of staff bathroom was open at the time of inspection. Door opens close to food storage areas. This was corrected during inspection.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): No FOODSAFE verification at the time of inspection.
  6. Monitoring

    2 infractions

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Weather stripping on the back door exit of the kitchen leading to the outside is worn. Light covers on ceiling lights are missing in the food prep area.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4L - The premises must be protected against entry of pests.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitizer has been changed to a QUATs. Ensure sanitation plan is updated to reflect this change.
  7. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): A total of three thermometers are required for all the coolers. The prep cooler is ~10 Celsius. The lid was being propped open constantly with a ladle. The ladle was removed at the time of inspection. Informed operator to keep lid closed and to monitor the cooler to see if it is able to maintain 4 degrees Celsius.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Took the dishwasher three attempts to get up to 163 °F at the plate surface. The dishwasher should be able to reach 160 °F at the plate surface on the first run. The outer rinse gauge is broken. Informed operator to purchase a thermometer to monitor dishwasher and to adjust so it reaches the appropriate temperature on the first run.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The front of the house shelving is exposed wood, porous and hard to clean. Please change these surfaces to be non-porous and easy to clean.

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