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Okanagan Street Food Restaurant Market and Catering

812 Crowley Ave Kelowna BC V1Y 7G7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Okanagan Street Food Restaurant Market and Catering has been inspected 4 times by Interior Health Authority since December 7, 2022. The most recent inspection, on February 12, 2026, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 4 separate inspections, most recently on February 12, 2026. 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 February 12, 2026. 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 once on December 11, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 February 12, 2026. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 once on February 12, 2026. For example: 5 Are the FOODSAFE training requirements being met?

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.

4 inspections

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed uncooked fries stored at room temperature. According to the operator, the fries are stored on the counter for service. Potentially hazardous food items must be stored in a cooler until they are needed and should be returned to the cooler when not in use. Alternatively, when actively used during rushes, potentially hazardous food items may remain on the counter for a maximum of two hours. Timers or time stamps must be in place if time is used as a public health control at ambient temperatures. Operator is to obtain a timer for the fries and must notify the EHO once complete.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed an uncovered container of soup cooling on the floor. Foods must be stored at least 15cm (6in) off the floor to prevent contamination. Operator relocated the soup to a countertop at the time of inspection.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Observed the handwashing sink in the kitchen to be located directly beside the two-compartment sink. Please install a divider or splash guard to prevent cross-contamination from splashing between the handwashing sink and the two-compartment sink.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Observed that the operator's FOODSAFE certificate is expired. Operator must renew their FOODSAFE certificate and provide a copy to the EHO to confirm compliance with FOODSAFE training requirements.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw animal proteins and shell eggs stored above ready-to-eat foods (e.g., bread products) in multiple fridges and freezers. Operator is to reorganize the unit to ensure raw animal proteins and shell eggs are stored below and separate from ready-to-eat foods.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Observed the dicer affixed to the kitchen wall to have a buildup of food debris. Please ensure food contact equipment is cleaned and sanitized immediately after each use. 2) Observed two ice wands to be stored directly on the bottom surface of the fridge. Please ensure ice wands are stored in clean containers to protect them from contamination, as they are in direct contact with food items during cooling.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  3. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed the dicer affixed to the kitchen wall to have a buildup of food debris. Regular cleaning of kitchen equipment is necessary to prevent old debris from contaminating fresh foods during use. Provide a photo of the cleaned dicer to the EHO by December 19, 2024.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed that the bleach sanitizer solution had a concentration above 200ppm. A concentration above 200ppm can damage equipment, pose safety risks, and leave an unpleasant odor or taste on surfaces. Discussed how to prepare a proper bleach sanitizer solution with a concentration between 100ppm and 200ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed inserts used as scoops stored inside bins of dry food products. Food products can become contaminated when hands, handles, or hand-contact surfaces come into contact with food products in storage bins. Scoops must be stored outside of bins or stored in a manner that prevents the handles/hand contact surfaces from coming into contact with the food products in the bins. Please remove scoops from bins and implement a new storage procedure that prevents contamination. Pails of soup in the coke fridge were not equipped with covers to protect against contamination, operator corrected this upon conclusion of the inspection.

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